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Crispy Roasted Chickpeas

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The cute little chickpeas that make their way into your soups and hummus are now a super addicting snack!

Crispy Roasted Chickpeas | nourishedtheblog.com | Crispy roasted chickpeas are my new favourite oven roasted snack. These crispy gluten free and vegan bites are full of healthy fiber and protein and are the best TV watching munchie.

These Crispy Roasted Chickpeas are my new favourite snack. I’ve seriously been making at least 2 batches a week for some time now and I.can’t.get.enough.

They are crispy and just oh-so-delicious – the perfect healthy TV or movie watching snack. These crispy roasted chickpeas are gluten-free, vegan and super easy to make too!


But seriously, the best TV-watching snack!

And in sticking with all things easy-peasy, I bring you crispy roasted chickpeas. This healthy snack uses only 4 ingredients and is completely gluten-free, vegan, healthy, clean… and insert the many other health-conscious buzzwords here.

Finding healthy snacks is tough, friends. I struggle with this all time. I know when I am craving a kind of salty, kind of savoury snack carrot sticks will just not cut it. I need something more. And something that’s not going to make me feel all icky afterwards either. (I’m talking to you, bag of potato chips!)

So, obviously, I was thrilled when I first this chickpea recipe. I find this snack to be so satisfying, and seriously, SOOOO addicting. I betcha can’t eat just one! The fibre! The protein! The healthy fats! I love it all.

And not only are these crispy roasted chickpeas a great snack, I also love to use them as a salad topper or a garnish for your favourite soup. Seriously. crispy roasted chickpeas are the new and improved crouton. So good. And definitely more nutrition than your standard, super processed dried bread.

Next, to black beans, chickpeas are my favourite bean. You can bet that I always have 6 cans of no-sodium added chickpeas on hand for when I need a healthy snack or when Joshua and I decide it’s a TV show marathon night and needs something crunchy to munch on.

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Crispy Roasted Chickpeas


★★★★★

5 from 1 reviews

  • Total Time: 50 minutes
  • Yield: 2 cups 1x
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Ingredients

Scale
  • 2 cups cooked or canned chickpeas (or about 1 19-oz can of drained and rinsed chickpeas)
  • 2 teaspoons extra virgin olive oil
  • 1/4 teaspoon fine sea salt
  • Fresh ground pepper, to taste

Instructions

  1. Preheat the oven to 325F. Line a baking sheet with parchment paper or a baking mat for easy clean up.
  2. Using a clean kitchen towel or paper towels pat the chickpeas dry, removing as much water or liquid from the chickpeas as possible (dry chickpeas = crispy chickpeas). I lay my kitchen towel on the counter, dump the chickpeas on bottom half of the towel and use the top half of the towel to pat dry.
  3. Some of the chickpeas may have lost there clear, thin skins during drying. I like to remove any skins that have fallen off the chickpeas, but you can leave them if you’d like. It is not necessary to remove all the skins from the chickpeas – I just don’t like loose skins in with my chickpeas.
  4. Transfer the dry chickpeas to the baking sheet. Drizzle with the olive oil and roll the chickpeas around on the baking sheet until evenly covered. Sprinkle with the salt and pepper.
  5. Bake the chickpeas until crispy and golden brown – about 40-45 minutes, giving the pan a shake every 10-12 minutes to make sure the chickpeas don’t stick and become golden brown on all sides.
  6. Remove from oven and let cool completely before snacking.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes

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February 26, 2016

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Gluten Free Flax Oatmeal Pancakes »

 

Rebecca Dwyre is the holistic nutritionist, recipe creator and photographer behind Always Nourished. Being diagnosed with PCOS in 2018 was unexpected and devastating for her. Since then she’s been on her own PCOS Freedom journey and has learned so much about managing Polycystic Ovary Syndrome with food and lifestyle that she’s made it her mission to share what she has learned so that other women with PCOS don’t have to struggle like she did.

 

 

 

 

 

Comments

  1. Dannesha Doub says

    October 27, 2016 at 4:19 pm

    Do these keep overnight?

    ★★★★★

    Reply
    • Rebecca says

      October 27, 2016 at 4:44 pm

      Yes! They are a little bit chewier but still good. I keep them just loosely covered on the counter overnight.

      Reply
  2. Liz Martone says

    February 27, 2016 at 7:47 am

    We make roasted chickpeas all the time too! They’re so addictive— we’re constantly in and out of the kitchen sneaking more handfuls of the stuff till they’re gone! Love your simple recipe 🙂

    Reply
    • Rebecca says

      March 4, 2016 at 9:40 am

      Soooo addictive!! I can’t get enough.

      Reply

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Welcome to Always Nourished!

Hi! I’m Becca - a holistic nutritionist sharing delicious recipes and PCOS resources in this little corner of the internet. I’m on a mission to share everything I’ve learned about managing my PCOS with food and lifestyle so that other women with PCOS don’t have to struggle with PCOS like I did. READ MORE...

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