Truly crunchy oil-free crispy roasted chickpeas! A nourishing high-protein snack (11 grams per serving) , they can be kept plain or seasoned any way that you like with herbs and spices.
Today, I ate roasted chickpeas. It’s something I have waited decades to try.
I have known about roasted chickpeas since I was seven years old. I was obsessed with theAll of a Kind Familyseries of books by Sydney Taylor and Helen John. I was especially dazzled by the food descriptions, including sizzling latkes, cinnamon babkas, matzoh ball soup, and a mystery: roasted, salted chickpeas.
But what on earth are chickpeas, I wondered? I asked my mother.
“It’s another word for garbanzo beans,” she informed me. Oh. I knew garbanzo beans from soups and salads at our house. I liked them as much as I liked any bean, but there was the rub: they were just beans. Why would anyone agitate for a cone full of beans?
Two decades later, I have the answer. Oil-free crispy roasted chickpeas are wonderful. Better still, they are straightforward to make at home!
Recipe Benefits
- Made with 3 ingredients
- Oil-free
- Frugal
- High in protein (11 grams per serving)
- High in fiber
- Quick and plain to make
- Vegan (egg-free, dairy-free)
- Gluten-free
- Grain-free
Ingredients for Oil-free Crispy Roasted Chickpeas
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
- 15-ounce can chickpeas
- fine sea salt (or to taste)
- herbs or spices of your choice (e.g., curry powder, chipotle Chile powder, garam masala, Italian herb blend, garlic powder, onion powder or herbes de Provence)
Step by Step Instructions
Note that the complete instructions are also in the recipe card below.
Chickpeas, salt, perhaps some herbs and spices, and a brief spell in a hot oven…it sounds deceptively plain. But it really is that straightforward!
- Preheat the oven to 350F (180C).
- Drain and rinse the chickpeas; transfer to a large dry dish towel and pat dry. Spread the chickpeas in an evenly layer on a rimmed baking sheet (discard any loosened chickpea skins).
- Bake for 45 to 50 minutes, until dry to the touch, shrunken, and golden brown.
- Remove from the oven and immediately toss with the salt and any herbs or spices.
- Leave on the sheet to cool completely (they will continue to crisp).
- Serve as a snack or as a topping to salads and soups!
Oh. My. Goodness. Crunchy-crispy, hearty, nourishing, and cheap to boot. TheAll of Kind Familyclamor was clarified in the first nibble. I have found a new life-long snack. Do give them a try.
Storage
Store the chickpeas in an airtight container at cool room temperature for up to 2 weeks.
Oil-Free Crispy Roasted Chickpeas (High-Protein)
- Prep Time: 2 minutes
- Cook Time: 38 minutes
- Total Time: 40 minutes
- Servings: 2 servings
Ingredients
- 1 1/2 cups cooked chickpeas (from one 15.5 oz/ 439 g can)
- 1/8 teaspoon fine sea salt or to taste
- 1 teaspoon herbs or spices of your choice more or less, to taste (e.g., curry powder, smoked paprika, or herbes de Provence)
Method
- Preheat the oven to 350F (180C).
- Drain and rinse the chickpeas; transfer to a large dry dish towel and pat dry. Spread the chickpeas in an evenly layer on a rimmed baking sheet (discard any loosened chickpea skins).
- Bake for 45 to 50 minutes, until dry to the touch, shrunken, and golden brown. Remove from the oven and immediately toss with the salt and any herbs or spices. Leave on the sheet to cool completley (they will continue to crisp).
- Serve as a snack or as a topping to salads and soups!
Notes
Tip: After making a few batches, I want to stress how important it is to pat dry the chickpeas after draining and rinsing them; the goal is to get a good crunch to the chickpeas, and they will not achieve it if they are damp. Storage: Store the chickpeas in an airtight container at cool room temperature for up to 2 weeks.
