The cute little chickpeas that make their way into your soups and hummus are now a super addicting snack!
These Crispy Roasted Chickpeas are my new favourite snack. I’ve seriously been making at least 2 batches a week for sometime 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 TV show marathon night and need something crunchy to munch on.Print
- 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
- Preheat the oven to 325F. Line a baking sheet with parchment paper or a baking mat for easy clean up.
- 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.
- 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.
- 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.
- 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.
- Remove from oven and let cool completely before snacking.