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.
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.