Description
It all began at a chaotic “Rainbow Unicorn” birthday party – glitter on the dog, frosting in my hair, and a hummus overload. One desperate toss of chickpeas into the oven later, I discovered gold. That unexpected crunch turned these little legumes into legends. They’ve since powered my pantry through Netflix marathons, lunchbox revamps, and late-night pantry raids. Roasted chickpeas are more than snacks – they’re your crunchy kitchen MVP. Ready to fall in love one golden bite at a time?
Ingredients
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1½ cups canned chickpeas (rinsed & drained)
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1 tbsp olive oil (or aquafaba for oil-free)
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Sea salt to taste
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Optional: 1 tsp spices (paprika, curry, garlic, or ranch powder)
Instructions
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Preheat oven to 400°F (200°C). Place a baking sheet inside while preheating.
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Dry chickpeas thoroughly using towels. Let air-dry for 10 minutes for best results.
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Season & toss chickpeas with oil, salt, and spices on the hot tray. Spread in a single layer.
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Roast for 30–40 mins, shaking the pan every 10 minutes. Chickpeas should sound hollow and look golden.
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Cool completely in a bowl (not on the tray). Crunch develops as they cool!
Notes
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For ultra-crunch, turn off oven after roasting and leave chickpeas inside for 1 hour.
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Want sweet? Try cinnamon-maple. Spicy? Go buffalo-style.
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Keep storage loose – airtight traps moisture. Re-crisp in the oven if needed!
- Prep Time: 10 min
- Cook Time: 35 min
Nutrition
- Calories: 120 cal Per Serving:
- Fat: 4g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g