roasted chickpeas

18 | February 28, 2012

With a toddler and a beer nerd/ultramarathoner in this house it is imperative that there are healthy yet delicious (extra points if it pairs well with a cocktail) snacks on hand at all times.Crunchy, healthy, and satisfying, these roasted chickpeas do the trick. Inspired from a recipe  for cumin and yeast roasted chickpeas from an issue of Food & Wine, these roasted chickpeas using caned chickpeas are fast and simple to make.

Packed with protein, zinc, and folate, these crunchy and delicious roasted chickpeas are not only healthy but seriously addictive. Here are three of our favorite flavor combos: Sriracha, Lime, and Cilantro; Sea Salt and Rosemary; and Honey. The 3-year-old sidekick, Mia, loves the Sea Salt and Rosemary and Honey and can eat them faster than my husband. Best eaten warm but can be stored in an air-tight container, this amazing snack will be gone fast. Make extra.

Sriracha, Cilantro, and Lime Roasted Chickpeas

  • 1 can (15 ounces) chickpeas (garbanzo beans)
  • 1 Tablespoon extra virgin olive oil
  • 1 1/2 teaspoons Sriracha sauce*
  • 1 teaspoon lime juice (1 lime)
  • 1/2 teaspoon sea salt
  • 1 Tablespoon fresh cilantro, chopped
  • 1 teaspoon grated lime zest (1 lime)
*Sriracha Sauce is a Thai pepper sauce available at most grocery stores. Look for the bottle with a rooster on it.
.
Preheat oven to 400°F. Rinse and drain chickpeas.
With a paper towel, pat dry the chickpeas. Not to worry if some of the skins come off.
In a large bowl, whisk together olive oil, Sriracha sauce, lime juice and sea salt.
Add chickpeas to the sauce and toss to coat.
Line a baking sheet with parchment paper and pour the chickpeas evenly on the pan.
Place in the oven and roast for 35 to 40 minutes, stirring halfway through, until crunchy. Add cilantro and lime zest to the roasted chickpeas and toss to coat.
Allow to cool and serve. Best eaten warm… and with a beer.

Rosemary and Sea Salt Roasted Chickpeas

  • 1 can (15 ounces) chickpeas (garbanzo beans)
  • 1 Tablespoon extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 1 1/2 Tablespoons fresh rosemary, chopped

Preheat oven to 400°F. Rinse and drain chickpeas. With a paper towel, pat dry the chickpeas. Not to worry if some of the skins come off. In a large bowl, whisk together olive oil, sea salt, and rosemary.

Add chickpeas to the bowl and toss to coat. Line a baking sheet with parchment paper and pour the chickpeas evenly on the pan.
Place in the oven and roast for 35 to 40 minutes, stirring halfway through, until crunchy. Allow to cool and serve. Best eaten warm.

Honey Roasted Chickpeas

  • 1 can (15 ounces) chickpeas (garbanzo beans)
  • 1 Tablespoon extra virgin olive oil
  • 1 1/2 Tablespoons honey
  • 1 teaspoon brown sugar
  • 1/8 teaspoon sea salt

Preheat oven to 400°F. Rinse and drain chickpeas. With a paper towel, pat dry the chickpeas. Not to worry if some of the skins come off. In a large bowl, whisk together olive oil, honey, brown sugar, and sea salt. Add chickpeas to the bowl and toss to coat.

Line a baking sheet with parchment paper and pour the chickpeas evenly on the pan.

Place in the oven and roast for 35 to 40 minutes, stirring halfway through, until crunchy. Allow to cool and serve. Best eaten warm.

 

    Comments

  • Ally


    I totally love everything about this recipe…mostly that it’s easy and oh so delish!!Thanks!! :)

  • amy @ fearless homemaker


    love the three different variations. pinned for the next cocktail party we host!

  • Jennifer | Mother Thyme


    These look fabulous! I have made roasted chickpeas before but never using these combination of ingredients. A definite must try I look forward to whipping up! :)

  • Danielle


    Outstanding. Next time I will double the recipe :)

  • Sue


    does anyone know the calorie.nutritional information on these recipes?
    Thanks!

  • Parga Greece


    Gorgeous!! I love chickpeas…

  • Yolande szekfy


    Yum

  • dalton


    wow. these all look so yummy. I’ve never even thought of roasting chickpeas like this and serving them as a finger food. The rosemary and sea salt option really caught my eye. lucky for me i have an open can of chickpeas in my fridge….can’t wait to try these out tonight! thanks for sharing these great ideas!

  • Jenn


    Can I use foil instead of parchment paper? Do you think it matters? Thanks!

  • Lauren


    Ours were still soft after about 40 minutes, so we kept them in a bit longer and they ended up burning:( Any ideas on what was keeping them from getting crunchy?

    • In Sock Monkey Slippers


      I’m so sorry! Let’s see what we can figure out. Which recipe did you use? Did you use parchment paper?

  • Lou


    How long would the chick peas last if i make them ahead of time and store them in airtight containters? Would I need to heat them up after they are cold?

    • In Sock Monkey Slippers


      That is a great question. The chickpeas are best eaten warm or the day of making. They tend to loose their crispy texture the next day. But you present a great question and one that I want to try the next time I make these. It’s a good thought that if you do make these a day in advance and reheat them in the oven before serving, will they regain their fresh crispy texture? I don’t know but it won’t hurt if we try it ;) Hope that helps and thanks for asking!

  • Danielle


    I will for sure be making these. You might even see some sort of variation on my blog for the upcoming food swap.

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