This recipe originally appeared on The Evolved Foodie back in 2018. As I migrate content from there, I’m trying to choose the most popular and relevant recipes first. With everyone eating their feelings right now, it seemed the right time to post a healthier, pantry-friendly snacking option.
When I originally posted the recipe for tuna fish cakes, I received a couple of messages from folks curious about what they should do with the leftover chickpeas. Wait, what? Leftover chickpeas? How is that even possible? Chickpeas are great in soup or mixed into salad or for when you need an energy boost. If you are looking for something slightly different- you should really try roasting them. It’s really easy to do and for some reason, everyone thinks it’s an incredibly complicated and fancy process.
This will probably be the easiest recipe I will every post, but that doesn’t mean it’s not one of the most delicious. I almost always have a can of chickpeas on hand, though lately I’ve been using dried chickpeas and cooking up larger batches in my Instant Pot. Either version works perfectly with this recipe.
Hey, so you know how the liquid drained from chickpeas AKA Aquafaba can be used in place of egg whites? (if you didn’t, we’ll discuss it another time) I just realized that the faba in aquafaba comes from the word origin of the humble chickpea which is a legume that’s part of the Fabaceae family. I know. I shouldn’t get this excited about food word origins, I’ll try to temper my glee. But on to the recipe…
1 16 oz. can of chickpeas
1 Tbsp. Olive Oil
Salt and other spices to taste
- Preheat oven to 400 degrees.
- Drain and rinse chickpeas.
- The key to maximum crispiness is to ensure the chickpeas are as dry as possible, so place chickpeas on a paper towel and then blot with another paper towel. Blot again!
- In a bowl, add oil to chickpeas and make sure it’s distributed evenly. Feel free to add more oil if you like things extra crispy.
- Spread chickpeas out on a cookie sheet. At this point you can add salt if you’d like, or wait until they’re done to add spices and flavorings.
- Bake for about 1/2 hour. Shake the entire pan every 10 minutes or so to ensure that all the surfaces are evenly roasted.
- Some of the chickpeas will burst, and the outside will look slightly browned or crisp. Experiment with roasting times until you find the timing that works best for you.
- Please note that you can add seasonings before or after roasting, but if you do spice before roasting, there’s a chance that it will end up looking blackened or burnt, even if it’s not (I left that in the picture to give you an idea).
- Allow to cool very slightly and then shake on salt and the seasonings of your choice.
- If you like a sweet version, try using 2 Tbsp. of maple syrup, honey or your sweetener of choice about halfway through and coat chickpeas as thoroughly as possible and yup- keep on shaking the pan to ensure even coating.
-These are great on their own- think a healthier option to popcorn. You can also use them in your Buddha bowl, or in place of croutons.
-In terms of spices, you can go with cayenne pepper or za’atar, salt and pepper works well, a spritz of vinegar about 20 minutes in will add a salt and vinegar effect. It’s really up to your taste or preferences.
– Also, if you like them really crispy, you can experiment with using a lower temperature- maybe 200 degrees and then slow baking for about 3-4 hours. Again, it really depends on your oven.
– These come out equally delicious, though with a different texture, when made in an air fryer.