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Crunchy Roasted Chickpeas

 

Crunchy Roasted Chickpeas
Written by Sondi Bruner, newest intern here at the kitchen headquarters. 

Sondi Bruner is a holistic nutritionist, food blogger and freelance writer who can’t stop dreaming about what to create in the kitchen. She believes that fresh, whole foods contain tremendous power and are the key to feeling healthy, energetic and joyfulSondi is thrilled to be interning with the Love in the Kitchen team. 

In yesterday’s post about Pop Chips, Meghan revealed how many snacks that claim to be healthy are not as virtuous as they seem.

But now that we know the truth about junk food disguised with a health halo, what can we eat instead? How can we get our snack on without exposing ourselves to processed fats, oils and salt?

Enter crunchy roasted chickpeas.

These delicious nibblies will give you all the crunch and flavour you need to feel like a happy, satisfied snacker.

Want to know why these babies are good for you? Chickpeas are high in beneficial nutrients like iron, folate and the sleep-promoting tryptophan, plus they contain a unique set of antioxidants that protect our cells from damage. Chickpeas also keep our tummies, hearts and blood sugar levels happy.

Even better, you can flavour roasted chickpeas with whatever spices float your boat. We love the savory version below, but if you’re craving something sweet? Try cinnamon and coconut sugar. The sky’s the limit, folks. And you can crunch away without the MSG hangover.

Take that, Pop Chips.

Crunchy Roasted Chickpeas

2 1/2 cups chickpeas, drained and gently blotted with a kitchen towel
2 Tbs coconut oil or olive oil
1 Tbs chili powder
1 tsp cumin

1/2 tsp coriander

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp sea salt

Preheat the oven to 325 degrees F.

Toss the chickpeas in a bowl, add the oil and spices and mix until everything is coated. Taste and add more seasoning if necessary.

Lay the chickpeas on a baking sheet lined with a silpat or parchment paper. Bake for 45-60 minutes, giving them a stir every 10 minutes or so, until they are shrunken and crunchy.

Allow them to cool. Then devour.

Question of the Day: What are your favourite uses for chickpeas?

P.P.S. Love this recipe? Share today’s tweetable and the chickpea love!

20 responses to “Crunchy Roasted Chickpeas”

  1. Love In The Kitchen (@meghantelpner) (@meghantelpner) (@meghantelpner) (@meghantelpner) says:

    Crunchy Roasted #Chickpeas http://t.co/DOcWD75r #glutenfree #health #recipe #snack #vegan #cooking #dairyfree #food

  2. TREVOR JOHNSTON (@trevmoy) (@trevmoy) (@trevmoy) (@trevmoy) (@trevmoy) says:

    Crunchy Roasted Chickpeas: There are many snacks out there that claim to be healthy, but in reality they’re not … http://t.co/uaLPwQDg

  3. Joanne says:

    Hummus. Is that too boring?

  4. Lisa says:

    Sounds delish! Are the chickpeas cooked before you bake them, or just soaked?

  5. Jennifer says:

    I’ve made curry-roasted chickpeas before, and let me tell you — these things are ADDICTIVE. Gonna definitely give this one a try!

  6. Jenn says:

    I assume these are canned chickpeas? How would I make this with fresh?

    • https://secure.gravatar.com/avatar/599ccdf73b6d2f26a247dd52e9e5f8b8?s=51&d=blank&r=g Meghan Telpner says:

      You can make these with either canned chickpeas or dried beans. If using dried, soak the chickpeas for about 8 hours, then drain and cook for about 45 minutes, or until the beans are tender. Then proceed with the recipe instructions above. Hope you try them!

      • Nanda says:

        I soaked mine overnight then I cooked for about 15 min only!
        Just finished baking and they are awesome, some are really crunch and some are only crunch on the outside. Either way they are delicious. Next time I’ll try curried. XOXO

  7. Sondi Bruner (@sondibruner) says:

    all about these delicious, crunchy chickpeas courtesy of @meghantelpner and @sondibruner!

  8. Love In The Kitchen (@meghantelpner) (@meghantelpner) (@meghantelpner) (@meghantelpner) says:

    crunchy roasted chickpeas goodness. courtesy of @sondibruner #recipe

  9. Kristin says:

    Yum! I love me some roasted chickpeas. This combination looks delish! xoxo

  10. Ashleigh Cartier (@AshleighCartier) says:

    Yum! RT @meghantelpner: nosh nosh nosh, crunchy roasted chickpeas! http://t.co/5NuiXYED #recipe

  11. Erin says:

    I haven’t made them in awhile, but in the past I’ve made honey roasted chickpeas with cinnamon.

  12. (@meghantelpner) (@meghantelpner) says:

    Missing some crunch in your life? Try these crunchy, roasted chickpeas: http://t.co/4Wk7fQwK #glutenfreecleanse

  13. Angela Grant (@directrofbeauty) says:

    loving this healthy snack! delicious, crunchy chickpeas courtesy of @meghantelpner and @sondibruner!

  14. https://secure.gravatar.com/avatar/d06a8c04bb0681c340e7c961722efe37?s=51&d=blank&r=g Sunflowers7 says:

    With summer coming I try not to use the oven as much – can these be roasted using my cast iron skillet?

  15. elain genser says:

    these look great, and i want to try them, but i have to wonder about garlic salt and onion salt. I have always avoided them as being ‘fake’. Am i wrong?? advise please if i should go out and buy them.

    • https://secure.gravatar.com/avatar/599ccdf73b6d2f26a247dd52e9e5f8b8?s=51&d=blank&r=g Meghan Telpner says:

      Great question! Definitely choose organic spices & herbs whenever possible (not garlic salt, but garlic powder – or even better garlic flakes), and to be sure you’re not getting anything yucky in your dried onions & garlic, I suggest using onion & garlic flakes even more than powders. You can leave them as flakes or use a spice grinder to grind them into a powder yourself.

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