Roasted Chickpea Recipes
Roasted chickpeas are a delicious protein-packed and fiber rich snack that is fun to eat anytime and it travels well when you are on the road. Snack packages in the store tend to be on the pricier side, have some interesting flavors that I may or may not like, and are so overcooked that it’s not fun to eat! These are just some personal pet peeves I have over commercially produced roasted chickpeas. So, the only thing left to do was make my own – just the way I like it!
My favorite kind of roasted chickpea is one that is golden and crispy on the outside, but still has a meaty center that you can chew on. I use dried garbanzo beans, never canned. Canned garbanzo beans get way too crispy in the oven for my taste, but if you like your beans on the crispier side, give it a try. Plus, you save a couple extra steps. All you have to do with canned beans is rinse, toss with seasonings and roast in the oven.
I’m including two different way to roast chickpeas - one is dry-roasted and one is cooked with a coating of olive oil. The dry roasting method produces a chickpea that is light, airy and crunchy. The olive oil roasting method produces a chewier bean that has a crispy skin. Experiment with different cooking temperatures and cooking times, all ovens vary, and it may take some trial and error to get the crunch you want in your roasted chickpea.
I set my toaster oven for 375F and cook for 30 minutes. A small toaster oven roast beans faster than a big oven, so be sure to keep an eye out and don’t burn your beans! Some methods cook the beans of 425 for the first 5 minutes, then lower it to 350 for a long, slow roasting. It’s a great way to experiment and find your favorite flavors and textures.
*If you want to use dried chickpeas instead of canned, here’s the super easy way to prep them for roasting. Soak the dried chickpeas in water for at least 8 hours or overnight. Put the beans and water in a big bowl, because the beans will expand. Once the beans are soaked, boil them in water, chicken or vegetable broth. The broth adds extra flavor to the beans, but cooking them in straight water tastes good, as well. Boil the beans over medium-high heat for 20-35 minutes. You want them fork tender but not mushy and falling apart. When they are done cooking, drain and dry. They are now ready to be roasted!
Balsamic Roasted Chickpeas
1 (15) can chickpeas, drained and rinsed or 1 cup dried chickpeas, soaked and cooked*
¼ cup balsamic vinegar
2 tbsp olive oil
¼ tsp garlic powder
Sea salt and cracked pepper
Preheat oven to 375F. Mix vinegar, olive oil and garlic powder together. Add chickpeas and make sure they are evenly coated. Spread flat on a parchment sheet lined baking tray or jelly roll pan and season with salt and pepper.
Bake for 30 minutes. If you like the consistency, take them out and let them cool. If you want crunchier beans keep checking at 3-minute intervals. It’s very easy to overcook or burn roasted beans. The beans will get slightly crispier as they cool as well. They’re ready to munch on! Store in an airtight container.
(Recipe from pickles n honey blog)
1 (15 oz) can chickpeas or 1 cup dried chickpeas, soaked and cooked*
Seasoning of choice
Preheat oven to 400F. Rinse and pat dry. Spread beans flat on a parchment lined baking tray. Roast for 35-40 minutes. Remove from oven and toss with your favorite seasoning mix. The longer you let the beans cool, the crunchier they get. This baking method is close to what you find in grocery stores, but with the added benefit of knowing all the ingredients that went into the recipe. Store in an airtight container. It’s easy for the chickpeas to get burnt during the last 5-10 minutes of cooking, so watch them carefully and remove from the oven if they’re getting too crispy for your taste.
A perfect way to use up leftover barbecue sauce or a delightful new way to try new barbecue sauce flavors! This way of cooking your beans makes them sticky and chewy with a little bit of crunch. Make sure to line your baking sheet with parchment paper for an easy cleanup, otherwise the barbecue sauce will really stick to the pan!
¼ cup favorite BBQ sauce
1 (15 oz) can chickpeas or 1 cup dried chickpeas, soaked overnight and cooked*
Preheat oven to 400F and line pan with parchment paper. Toss beans with barbecue sauce and make sure they’re evenly coated. Arrange beans in a single layer on your pan. Cook for 30-35 minutes. Beans will still be sticky when you take them out of the oven. Let cool and enjoy!
(From My Whole Food Life)
1 can chickpeas or 1 cup dried chickpeas, soaked overnight and cooked*
1 ½ tbsp olive oil
1 tsp garlic, crushed
½ tsp dried oregano
2 tbsp parmesan, grated
salt and pepper to taste
Preheat the oven to 400F and line a baking tray with baking parchment.
Drain and dry the chickpeas
Mix the oil, garlic and oregano together in a bowl. Add the parmesan and then season with salt and pepper to taste. Add the chickpeas and stir until well combined.
Spread the chickpeas onto the baking tray and roast for 30-40 minutes, turning 3 or 4 times.
(From My Fussy Eater Blog)
14.5 oz can of chickpeas or 1 cup dried chickpeas, soaked overnight and cooked*
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dill
1tbs. olive oil
salt & pepper to taste
Toss ingredients so they are evenly coated. Bake at 400F for 25-30 minutes.
From This Mama Loves Blog
Chocolate Chickpea Bark
The perfect mix of salty and sweet that satisfies your chocolate craving and all you need are three ingredients.
1 cup dry roasted chickpeas, cooled
1 cup semi-sweet or dark chocolate chips
½ tbsp coconut oil
Line a jelly roll pan with parchment paper.
Melt chocolate and oil in a double boiler or Pyrex bowl over medium low heat. You can also melt the chocolate in the microwave but be careful and don’t burn it. When the chocolate is melted and smooth, remove from heat and add the coconut oil. Mix dry-roasted chickpeas and chocolate together in a bowl, so that the chickpeas are evenly covered.
Pour out the chocolate covered chickpeas onto the prepared pan and use a spatula to make sure it lays flat in a single layer. Sprinkle some sea salt on top. Let the chocolate harden. When the bark is hard, break it into pieces and store in an airtight container. Enjoy!
Double-boil method: Take a medium sauce and with 1-2 inches of water, place on burner and put double boiler or Pyrex bowl on the pan. Make sure the bottom of the bowl doesn’t touch the water. Turn the heat to medium low and your chocolate will start to melt! Careful, steam is hot! Be sure to check the saucepan periodically to make sure the water hasn’t boiled away and be mindful of the steam.
We hope you enjoy all these recipes from this blog and that you start creating your own awesome roasted chickpea snack recipes!
- Jackie Miller