Wednesday, April 6, 2011

RECIPE: Roasted Chickpeas

You know how you have a recipe you've been meaning to try out for years, and somehow never quite manage it? The one that falls out of your recipe file every time you're rummaging around in there, and you glance at it *again* and think "Oh, yeah, I've really got to try that!" and then stick it back in there and forget about it *again* for the millionth time. This is one of those recipes. And I am SO glad I finally did try it, because it's become one of our favourite snacks around here. In fact, I have to restrain myself from nibbling away most of the batch while I'm waiting for them to cool down enough to put in a storage container afterward.

If you like chickpeas at all, you will LOVE these! And even if chickpeas aren't on your top ten favourite foods list, I think you'll be surprised by how much you might like them (my older son, who doesn't normally care for chickpeas, will happily munch away on these crunchy little morsels). They are super easy to make, and are a great protein-rich snack. While they are addictive to eat on their own, they also make a great salad topper. And (the icing on the cake) you can whip up a batch of these for less than 50 cents if you use cooked-from-dried beans.

3 cups cooked chickpeas
2 tbsp olive oil
1 tsp salt
1/2 tsp pepper
other seasonings as desired (cumin, chili powder, curry, Italian seasoning), optional

In a medium bowl, combine the chickpeas, olive oil, salt, pepper, and other seasonings (if using). Spread in a single layer on a parchment-paper lined cookie sheet. Bake at 375F for 30-45 minutes, until chickpeas are crunchy. Cool and store in an airtight container.

I shared this recipe at Recipe Swap ThursdayFrugal Food Thursday, Full Plate Thursday, the GCC Recipe Swap, Fat Camp Friday and Friday Favorites.


  1. Yum! I love anything with chickpeas so this is a treat!

  2. Love chickpeas, but nobody else here does. Yet.
    How would you describe the texture of these - crunchy like peanuts, or like croutons? I'm thinking probably peanuts. Either way sounds good to me, just wondering if I might have to share.


  3. @cajunlicious: I bet you'll add some Cajun seasoning to yours :)

    @ Karen: They are definitely more of a peanut texture.

  4. Love roasted chick peas, and yours is so yummy, crunchy, and perfectly seasoned. I'll take all the seasoning listed in your recipe. Yumm!

    So glad I found your through the link @ Miz Helen's blog:D

  5. Hi Karen,
    I tried to make these once before and I could never get them crunchy. I am going to try your recipe and see if it won't be better. I just love the pea and the flavor, I need the crunch. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

  6. We love these. I use them in place of croutons on salads. Yummy! Thanks for sharing. Come join me for What's On the Menu Wednesday whenever you can. I would love to see you there.

  7. @Helen: I wonder if it makes any difference if you use canned or cooked-from-dried chickpeas. I've always used cooked-from-dried to make these; maybe it's harder to get them crispy if you use canned? I find sometimes I need to cook them a bit longer than other times, I just keep stirring them around and checking them every 10 min or so after the first 30 min of cooking time until they get crunchy.

    @ Debbie: I will be sure to stop by for What's on the Menu Wednesday very soon :)


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