Roasted Chickpeas Recipe
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This roasted chickpeas recipe is the perfect snack while I’m enjoying this new time warping discovery of mine.
You see, I have a new addiction. The Pinterest.com web site is nothing short of an obsession for me lately, and for good reason too! I ran across a recipe for these roasted chickpeas from the Marla Meridith web site and just had to take a crack at them myself.
These would make the perfect, clean snack to have at the movies. (Click here for more clean movie snack ideas.) Clean, healthy and totally portable, these babies have become an instant favorite for me.
Once I made the first batch, I realized that the possibilities for flavoring these little globes of goodness is absolutely endless. You can pretty much pick any spice that you love and it will taste great. Sweet or savory, spicy or salty, these are absolute gems in the snack department. In fact, at the bottom of this recipe you’ll find several suggestions for other flavor combinations.
If you haven’t had these yet, you really should give them a try.
“Simply maaaa-velous! ”
(Extra points in you know who made that last statement famous!)
Other Possible Flavor Combinations:
- Use 3 tablespoons Clean Eating Taco Seasoning + 1/2 teaspoon sea salt and 1 tablespoon olive oil
- Use 3 tablespoons honey + 2 teaspoons cinnamon, 1/4 teaspoon salt and 1 tablespoon safflower oil
- Use flavored oils in just about any flavor
- Use 1 tablespoon garlic powder, juice of 2 lemons + zest and 2 tablespoon dried rosemary
- Use 3 tablespoons balsamic vinegar and 1 teaspoon sea salt. Garlic and onion powder optional here.
- Use 2 tablespoons chili powder, 1 tablespoon. paprika, 1/2 teaspoon salt and 1 tablespoon olive oil
- Use 2 tablespoons curry, 1 tablespoon garam masala (spicy!!), 1 tablespoon garlic powder and 1 tablespoon olive oil
HEALTHY SNACK IDEAS:
ROASTED CHICKPEAS RECIPE:
Roasted Chickpeas
Ingredients
- 3 cups cooked chickpeas (canned or homemade)
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. ground cumin
- 2 tsp. chili powder
- 1/2 tsp. salt
- 1 tbsp. olive oil
Instructions
- Preheat oven to 300 degrees F.
- Mix all ingredients in a medium mixing bowl.
- Spread the beans out over a parchment-lined cookie sheet.
- Bake for about 60 minutes being sure to stir at the 30 minute mark.
- Allow to cool and serve.
Notes
Nutrition
Recipe from the Gracious Pantry archives, originally posted on 8/31/11.
Will have to try the sweet ones. I made my first batch of hummus recently and was surprised at how easy it was. Chickpeas are becoming my favorite snack.
Melissa – Ya, I was surprised the first time I made hummus too. Now I make it all the time! Enjoy the roasted chickpeas!
Yummy! I found a recipe for these online several months ago. Made them with olive oil, garam masala, peppercorn medly and a little sprinkling of Real Salt. They’re gone almost as soon as I make them.
Jodi – Oh yum!! I’ll try it that way next time. Thanks!
I would use canned. After I drain and wash would i let them thoroughly dry first ?
Jennifer – As long as you let most of the water drip off, I wouldn’t worry about it.
Can’t wait to give these a try. I’m a pinterest junkie too 😉
Tracy – Haha! Ya, it’s a tough habit to kick! But I love it!
These sound delicious. I’m going to try them with one of my favorite flavors – wasabi!
Wendy – Great! Let me know how you like them!
I’ve got several cans of chickpeas in the pantry I was going to make hummus with, but now I’m going to try a few of these combinations. Such a healthy snack!
Jennifer – It’s a fantastic snack! Enjoy!
Those look good! Was the quote by Lovey Howell from Gilligan’s Island? Probably not.
Jenni – Haha!!! No, but good guess!
Lydia – Fabulous!!! Hope you enjoy them!
Tried the cinnimon and honey variation; balancing the tendency of the honey to burn with the length of time needed to fully roast the beans is a challenge.
Bobby – Good to know! I recommend covering them loosely with foil. It will keep them from burning and still allow the beans to cook. And if you really get desperate, lower the oven temp and let them cook longer. Hope that helps!
Bobby – Good to know! I recommend covering them loosely with foil. It will keep them from burning and still allow the beans to cook. And if you really get desperate, lower the oven temp and let them cook longer. Hope that helps!
I found this recipe years ago in Prevention magazine and it’s still a family favorite!
Piscesgal55 – It is very good!
Piscesgal55 – It is very good!
I found this recipe years ago in Prevention magazine and it’s still a family favorite!
Billy Crystal
Jodi – Whoo hooooo!!! You win the prize! You rock!
The ingredients call for cooked garbanzo beans, if I’m using canned do I have to cook them first?
Ashley – No, canned beans are already cooked. But do rinse them.
Ashley – No, canned beans are already cooked. But do rinse them.
Lindsey – Mine were the same. I actually enjoyed them that way. But I can see where people might expect something crunchy. Try lowering the heat slightly and cooking for up to an hour. Cover loosely with aluminum foil if they start to get too brown. But at the lower temp, you should be okay. I would say shoot for 300-320.
I had to leave mine in longer to get the crunch.(about 20-30 mins. longer) I didn’t like the chewy ones. The dark crunchy ones were crispy and delicious.
Bette – Great! I may amend my recipe to reflect that. Thanks for the feedback!
They sound wonderful!! Did you get them crunchy?
Laura – I’ve been so hooked on the savory ones that I haven’t tried anything sweet yet. But I think my first choice would be maple syrup and cinnamon or pumpkin spice.
Maggie – Yay!! I would just store them in a ziplock bag or a tupperware container. If you need to keep them for a while, you could freeze them. But I have a feeling they won’t last that long? Just a hunch… Haha! Enjoy!
Michelle – Glad you enjoyed them!
Loved them& will make again
MC – Fantastic!
Laura – Thanks! I’m kinda partial to it myself. One of my better shots. 🙂
Donna Maria – Glad you enjoyed them! I’ll have to try them with the maple syrup. I want to do more versions of these. Such a healthy snack!
Amy – Enjoy!
Lori – Keep them in a ziplock bag or air-tight container and store in the fridge.
Amanda – Great! It’s the only way I cook beans anymore because they come out perfect every time. Glad you enjoyed them!
Gem – I tried it at 400 F. and they burned. That’s why I lowered the temp.
Cloudyg – Wonderful! Thanks for the tips!
Unicorn – I hope you enjoy them!
Kala – Could be any of those things. Could be your oven cooks different than mine too. As long as you got them crunchy the way you like, that’s all that matters. Glad you enjoyed them!
Marla – My pleasure! Such a fabulous idea!
Just made these with cajun seasoning and they were so yummy!!! My 3 year old nearly ate the entire batch. My menu this week is based on your clean eating recipies and I cannot wait to try them. Blessings!!
Christina – Thanks! I’m honored!
Just made these, but with curry powder & a little chinese five spice, salt & pepper. So yummy! Thanks : )
Sounds wonderful!
I can’t wait to try these. I am also going to try the chick peas with my almond roast recipe, which is1teaspoon of sea salt, pepper, tumeric, cinnamon, ground cumin, with 1Tablespoon olive oil. 2 cups raw almonds. Spread on a cookie sheet and put in preheated 400o oven for ten minutes, turn oven off and leave almonds in oven til they are cool.
Haha!! Ya, I love them too!
Drew – If you keep them in the fridge, they last for about 2 weeks, give or take. Maybe even a little longer.
I’ve made these before but was at a loss trying to come up with different flavor variations. Just a note… I’ve never bothered to cook my chickpeas prior to roasting. I just use dried ones that I soaked overnight and then drained and towel-dried. They always come out exactly as you described. If there’s no difference in outcome, is there any nutritional benefit to the extra step?
Wow! How interesting! I wouldn’t think that there would be, no. I’ll have to try that. Thanks!
Yes.
My pleasure!
i will try this sunday to take to work for snacks, try green peas also, same concept!
Yum!
Love this! But how could I do it to make them Wasabi Chickpeas?
Hmmm… not sure, but I’ll work on it.
Definitely!
before Thankgiving I bought some chickpeas (which I have never had) to make these and they are still in my cupboard, I am gonna have to try them.
Yum! Will definitely try this!
Just made these tonight – made half sweet and half savory and mixed them after roasting them. So delicious! Thank you for this recipe! I just wish I could stop eating them now…
I noticed that you did not peel the skin off the chickpeas. Some other recipes suggested that you do. To peel or not to peel, that is my question. I have some in the oven right now, but I have to tell you that peeling three cans of chickpeas is enough to stop me cold from making these all the time, is there any noticeable difference if I didn’t peel them? I can understand peeling them for hummus, but for this “popcorn” like snack…I just don’t see the need. What do you think?
Thanks in advance! :o)
I have never peeled a chickpea in my life, and in fact, didn’t know that anybody ever does! What a tedious process. Oi! Definitely do NOT peel them unless there is some reason to. I just buy mine in a can, rinse them off and they are ready to go. 🙂
I have just recently stumbled across your website and am so thrilled. I am on a journey to change my life and this blog is very inspirational. I have started following you on facebook and pinterest as well. I’m on a goal to eat cleaner healthier foods and though I would say I am only about 65% clean I feel better already. I am making roasted garbanzo beans for the first time and I am excited to see how they turn out. I decided to go sweet and used cinnamon pumpkin spice a little bit of olive oil and honey dripped on top. Thanks for being a great inspiration!
Thanks! I hope you enjoy them. 🙂
Im trying the Fast Metabolism Diet and these will be PERFECT for Phase 3! thank you so much for posting. Ill be adding this to my Pinterest Board!
Allie – Fantastic! I hope you enjoy them! 😀
Out of regular olive oil, so I’m hoping my extra virgin doesn’t make to much of a difference. Only other oil I have on hand is my toasted sesame oil. Ooooo, now I’m going to try with that!
Abigail – Either will work. 🙂
What is the best way to store these?
Robin – Moisture is a big no-no with these. So keep them in a cool, dry, dark place. You can freeze them, but they may not maintain their crispiness.
I am slowly adapting more and more different clean eating recipes into my daily routine.
I already eat very healthy and this snack can help me avoid certain snacks that I have been struggling to give up. Especially after the gym I need a small snack to get me to dinner!
This easy recipe is great…I have tried it many times and it is always delicious. Thank you for sharing!
Tommy – My pleasure! I’m so glad you’re enjoying it! 😀
Are these supposed to be crunchy? Mine were squishy and therefore, I felt, unappealing. Maybe my oven wasn’t hot enough.
Brenda – Yes, they should be crunchy. Just put them back in the oven. This is really more like dehydrating, so you want to keep the temp low and let it bake a long time.