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.
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.
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!