Roasted Chickpeas

Caper and Olive
by Caper and Olive
2 cups
1 hr 5 min

Let's be honest.. it is just in our nature to snack. Especially as the later afternoon hits and we start to feel sluggish. We think, oh I just need a little something o give me energy. The problem is we typically head for the all the foods that are quick to grab and easy to chow down on... but they do nothing for our bodies.

I am not a health nut by any means, and my motto is typically everything in moderation, but even I fall prey to the "bad snacking" habits we all sometimes find ourselves in.

I happen to love beans...especially chickpeas and I know that roasting them is another great way to enjoy them, but I have tried to roast them several different ways and they never really had the crispy outside with still a little chewiness on the inside. Until I found this way and they came out perfect! My daughter and I sat down to play scrabble one day and snacked on these until they were gone. The good news is, at least they were yummy and filled with protein instead of!

You've got to try these out!

Recipe details
  • 2  cups
  • Prep time: 15 Minutes Cook time: 50 Minutes Total time: 1 hr 5 min
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  • 1 (15) oz can of chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp kosher salt, plus extra for sprinkling for oven seasoning
  • 1/2 tsp smoked paprika
  • 1/8 tsp cayenne pepper (optional)
  • 1/2 tsp dried parsley flakes
  • 1/2 tsp garlic powder

Preheat the oven to 350 degrees and line a large, rimmed baking sheet with parchment paper.
Prepare the chickpeas by draining and rinsing lightly. Dump out on a clean dish towel and pat dry from paper towels. EXTRA STEP: This may be a little tedious but definitely worth the extra couple of minutes…. As you pat dry the chickpeas, gently roll them around on the towel and you will see that their skins will start to come off. Remove the skins and discard. Then place the chickpeas on the lined baking sheet atop of the preheating oven. Let the chickpeas sit on top of the stove for about 5-10 minutes and the heat from the oven will continue to dry them out. Drizzle the olive oil and sprinkle a pinch of salt over the chickpeas. Toss together with you hands making sure that all the chickpeas are coated evenly.
Once the oven is preheated and the chickpeas are dried, place them in the oven for 45-50, halfway through give the pan a little shake and rotate it.
While the chickpeas are roasting make the spice mixture. In a small bowl, mix together the paprika, cayenne (if using), dried parsley, salt and garlic powder. Remove the chickpeas from the oven and let sit for about 5 minutes. Toss in the spice mixture and enjoy.
If you are not going to eat them right away, store in an unsealed container to keep the crispness fresh.
Caper and Olive
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