Snacks: arguably the centerpiece of mainstream American food culture. Crunchy, salty, sweet, bite-sized, addictive finger-foods. Potato chips, rice cakes, cheese crackers, pita crisps, bagel chips, Oreos, Doritos (Cool Ranch used to be my jam). These foods are not just beacons of the collective American childhood, they’re also staples of most adult American diets.
So it’s no surprise that snacking can be tough when you’re trying to avoid processed foods, foods made with grain, and nutrient-lacking white potatoes.
Enter the glorious chickpea. More specifically, the glorious chickpea of the rinsed, spiced, and roasted variety.
I can’t overstate my gratitude for these tasty toasted beans—they’ve saved me from many a potato chip craving, and they do it with a perfect snack-food flair. Think: all the flavor and crunch of spicy, kettle-cooked potato chips, but without the greasy, overly salty, soon-to-be-regretted health detriments. In fact, chickpeas are renowned for their unique supply of antioxidants, dietary fiber, and protein. Multiple studies have also associated chickpeas with increased levels of satiety, meaning that they make us feel fuller for longer.
But anyway, I digress. This isn’t a nutrition blog. It’s a delicious-recipes-to-put-in-your-belly blog. So I’ll tell you something more on message. The equation for perfectly roasted chickpeas is quite simple: fierce seasonings + high heat. After that, it’s up to you to devour this delectable finger-food however you see fit. Now put down the bag of Doritos and slowly back away…
- 1 can chickpeas (we like to use Goya brand)
- 1 Tbs. olive oil
- 3 pinches cayenne pepper
- 1 pinch chili powder
- ¼ tsp. black pepper
- ¼ tsp. salt
- ¼ tsp. garlic powder
- Preheat oven to 450 degrees.
- Pour chickpeas into a mesh colander. Rinse under cold water for about 30 seconds. Shake out excess moisture.
- In a mixing bowl, combine chickpeas, olive oil, cayenne pepper, chili powder, black pepper, salt, and garlic powder. Stir well, coating chickpeas thoroughly in seasonings.
- Line a baking sheet with parchment paper. Spread chickpeas out in a single layer on parchment paper.
- For extra crunchy chickpeas -- the way we like them! -- roast chickpeas at 450 degrees for 40 minutes, tossing with a spatula halfway through cooking time to ensure even roasting.
- If you prefer the chickpeas a bit softer but still crispy, roast them for about 30 minutes, and then check them every few minutes until you achieve your desired consistency. Either way, chickpeas should be golden brown and crisp to the touch when finished.
- Let chickpeas cool for a few minutes before serving. Eat them plain as a delicious snack, or add them to your favorite salad or meal as a crunchy side dish.
- NOTE: It's normal for the chickpeas to make "popping" sounds while they roast, like popcorn does in the microwave. A few of them might even jump off the baking sheet. Just be sure to check the bottom of your oven for runaway chickpeas once you're done roasting!
How did you like this roasted chickpeas recipe? Let us know!