Roasted Chickpeas Recipe
This roasted chickpeas recipe is the perfect snack while I’m enjoying this new time-warping discovery of mine.
I ran across a recipe on Pinterest for these roasted chickpeas from the Marla Meridith website 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 are 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!)
Roasted Chickpea Recipe Variations
- 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 tablespoons dried rosemary.
- Use 3 tablespoons of balsamic vinegar and 1 teaspoon sea salt. Garlic and onion powder are 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.
More Healthy Snack Ideas
Roasted Chickpeas Recipe Card
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
- ½ 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.
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.