Sweet & Spicy Roasted Chickpeas just might be the perfect snack! Crunchy, slightly sweet, salty and a cinch to make with staples you likely already have in your pantry. A few spices and a half hour or so in a hot oven and chickpeas morph into the perfect party snack.
How to Roast Chickpeas
Roasting chickpeas is my kind of cooking – very little effort yields big flavor and lots of deliciousness. 100% on brand! Bonus = chickpeas are also good for you! Their protein and fiber will help keep you feeling full and they’re an excellent source of plant-based protein. In fact, one ounce of chickpeas contains 3 grams of protein!
Roasting chickpeas is simple! First, preheat your oven to 400F. You want a nice, hot oven to both soften the chickpea centers but crisp the outsides. Drain your chickpeas and give them a quick rinse. This next step is super important – Make sure you gently pat your chickpeas completely dry. You can use a paper towel or a clean kitchen towel. If they’re wet when you put them in the oven, they’ll never crisp.
For a little crispiness insurance, you can peel the skins away from the chickpeas as you dry them. Removing the skin can make them slightly crunchier, tho I’m not sure I notice enough of a difference to make it worth the extra effort. Toss your dry chickpeas with olive oil, salt, pepper and your seasonings of choice. Make sure they’re evenly coated and into the oven they go.
Make sure your chickpeas are completely dry before you roast them. Damp or wet chickpeas won’t get crunchy.
Be adventurous with your spices. I love this mix of sweet and only slightly spicy but you can add more heat to suit your tastes.
The tools section may contain affiliate links to products we know and love.
- 1 15-oz can chickpeas, drained, rinsed and patted thoroughly
- 2 tablespoons olive oil
- 1 tablespoon light brown sugar
- 2 teaspoons chili powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoons salt
- Preheat oven to 400 degrees Fahrenheit. Line a sheet tray with parchment paper or foil.
- Place dry chickpeas in a medium bowl. Toss with olive oil. Stir brown sugar, chili powder, cayenne and salt together in a small bowl. Pour over chickpeas and toss until chickpeas are evenly coated.
- Pour chickpeas onto prepared baking sheet. Cook 25-35 minutes until lightly crunchy. (Cook 25 minutes for softer chickpeas or longer for crunchier chickpeas.)
Be the first to comment