Crunchy roasted chickpeas are one of my favorite healthy snacks of all time. Roasted chickpeas are a lot more nutritious than processed pretzels and chips. They’re also inexpensive and easy to make, too.
If you’re looking for a healthy snack recipe you’re going to love them.
Roasted Chickpeas a Crunchy, Salty, Healthy Snack Recipe
This healthy snack recipe is:
- Sugar-free – Doesn’t affect blood sugar levels (They’re healthy carbs!)
- High in protein – This helps boost the metabolism
- Full of fiber and will fill you up and keep you feeling full for hours
- Plant-based and 100% healthy so they’re vegan and Paleo friendly
I shared my roasted chickpea recipe on Instagram and everyone loved them so I wanted to share it with you, too.
Roasted Chickpeas Recipe
- 2 cans of organic chickpeas (aka garbanzo beans)
- 2 tbsp olive oil
- seasonings of choice (keep reading for spice recommendations)
- 2 tsp of quality salt like Celtic or Himalayan
Preheat your oven to 400.
- Drain and rinse the chickpeas and pat dry. Get they as dry as you possibly can. Otherwise, they’ll take longer to get crunchy.
- Place the chickpeas in a large bowl and toss with 2 tbsp of olive oil and spices of your choice until they’re evenly coated.
- I like using cumin and cayenne to taste. You could also use garlic powder, taco, or fajita seasoning.
- Salt is a MUST for dehydrating the beans so they’ll crunch. I use approximately 1 tsp of salt and they’re perfect.
- Then spread the chickpeas in an even layer on a baking sheet and bake at 400 until they’re crispy… which takes about 30 to 45+ minutes.
- I always do a ‘taste’ test at the 30-minute mark to gauge the crunch level. The chickpeas should crunch, not feel waxy or soft.
- Depending on the crunch level, at 30 minutes I let them roast a bit longer. If your chickpeas don’t feel crunchy after 30 minutes, you can bump up the temperature to 425. But watch them.
- When they’re done, remove from the oven and enjoy immediately.
When they’re ready they should split a little bit, like this…
When roasted, these chickpeas get crunchy and pop in your mouth. They’re great on their own as a snack or served on top of salads like croutons. I like to make them for football game party snacks, to smuggle into movie theaters, when I travel via car or plane, or if I have a conference.
Leave me a comment and let me know how your roasted chickpeas turned out.
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