Updated: Dec 3, 2018
A crispy, crunchy healthy snack with protein and fiber. You won't miss the chips!
Whether you have tried roasted chickpeas before and they got soggy after a day (or an hour), or if you are just looking for a healthy, easy, portable snack, this recipe is for you.
Hey everyone! I don't know about you..but I am ALWAYS on the lookout for snacks that I can have with me while out and about. They need to be healthy, made of clean and simple ingredients, and of course - they need to taste good. This one checks all the boxes.
Awhile ago, I started seeing recipes for these little gems all over - on instagram, Facebook, pinterest, etc., so I tried them out. The flavor was great, but I had a problem with all of the recipes...they didn't specify how to keep the chickpeas crispy after they are roasted. A few of the posts mentioned keeping them in a bag vs. a container, patting them dry, etc., but even after trying those methods they were nowhere near as crunchy the next day.
But one recipe I found (I can't remember which) mentioned letting them dry out for a few hours before cooking. So, I attempted to do just that. But instead, I left them overnight in my fridge for TWO days instead of for a couple hours. Well my accident worked, and I got super crunchy, crispy chickpeas that held their exterior just as I had wished.
Why chickpeas? (a.k.a garbanzo beans) - they have awesome nutritional benefits (6g Fiber and 6g Protein per serving - yes!) and they are plant based. I try to eat as many plant based foods and meals as I can throughout the day, so again these are a super win for me.
I hope you try them out, and please let me know what you think!
CRISPY ROASTED CHICKPEAS
1 can organic chickpeas
Seasonings of choice
Extra Virgin Olive Oil (or favorite roasting oil)
Pour chickpeas into strainer. Rinse with cold water and pat to dry.
Store in airtight container overnight or up to two days in fridge
Spread onto cookie sheet in single layer (make sure they have space, you want them to roast and not steam - use two cookie sheets if needed)
Roast at 425 for 10 minutes
Remove from oven, toss with olive oil and seasoning of choice (I have tried everything! Chili lime, taco, lemon and sea salt, salt and pepper, #traderjoes everything but the bagel seasoning - they are all great!)
Put back into over and roast for another 20 minutes or so, until browned and crispy, tossing every so often so they do not stick to the pan.
Once cooked, turn the oven off and let them cool down IN THE OVEN.
Store in a container that is not airtight.
You should have CRISPY, CRUNCHY chickpeas!