Have you ever enjoyed the crunchy goodness of roasted chickpeas? Learn how to make your own roasted chickpeas at home for a delicious soup or salad topper, or to grab by the handfuls for a healthy snack!
I am a huge snacker. In fact, I am notoriously known for always eating. While this may be true, I can assure you that my smart snacking leads to increased energy, satiety, and focus as I try to stay on my A-game throughout the day. I am also a creature of habit, which means I usually reach for a an apple and peanut butter or smoothie most afternoons, say around 3:00 pm. But every now and then, I like to shake things up a bit.
Cue the crunchy goodness of roasted chickpeas!
Chickpeas are a great source of fiber and protein, two nutrients that are star players in keeping you fuller, longer. One cup of chickpeas contains 15 grams of protein and 12.5 grams of fiber. That’s half of the recommended daily amount of fiber for women!
Chickpeas are most commonly known for their key role in hummus, creating a creamy texture that is perfect as a dip or a spread. But lately, I’ve been enjoying my chickpeas another way – roasted. When chickpeas are roasted, they become crunchy rather than chewy, and are a great snack by the handful, or can even be used as a salad topper in place of croutons!
A Step-by-Step Guide on How to Make Roasted Chickpeas
The first time I made roasted chickpeas, I pulled them out of the oven when the timer went off and couldn’t wait to dive in once they had cooled down a bit. When I reached for a handful and popped one in my mouth, they were good, but I was slightly disappointed. They weren’t as crunchy as I had anticipated and still chewy.
[Tweet “Want to know the secret to perfectly crisped roasted chickpeas? Find out, here! #recipe”]
This time around, I figured out the secret to making insanely crunchy roasted chickpeas! Many recipes and tutorials will tell you to make sure the chickpeas are dry before roasting, but they leave out one crucial step.
In order to achieve the crunchy texture you are after, you have to remove the outer skin from the chickpea, first. Otherwise, it is too easy for water to get trapped in there and create a steaming affect when roasting. This results in chewy chickpeas, not crunchy.
To remove the outer skin, it’s really simple, just a little time consuming. First, drain and rinse a can of chickpeas and lay out on a paper towel. Gently roll them around to get rid of most of the moisture. To remove the outer skin, gently pinch the chickpeas and the skin should slide right off. It should be one swift motion! Continue the pinch and remove action until all of the chickpeas are in their most naked form.
Now, the easy part! Once the skin is removed, place the chickpeas on a baking sheet. Drizzle with olive oil and place in the oven at 400 degrees. Bake for 30 minutes, shaking the pan halfway through to ensure even roasting. When the chickpeas come out of the oven, sprinkle with salt while still hot. That’s it! Easy, right?Print
- Preheat oven to 400 degrees.
- Lay paper towels on a baking sheet and spread the drained beans out.
- Place another paper towel on top and gently rub to remove any excess water.
- Remove the outer skin by gently pinching the chickpea. The skin should slide right off. Repeat until all of the beans are in their most naked form.
- Once the beans are completely dried and the skin is removed, place them on a baking sheet in a single layer. Drizzle olive oil over the beans and toss around with your hands to make sure all of the beans are coated evenly.
- Roast for 30 minutes, until chickpeas are dark golden brown and crisp.
- Toss halfway through to prevent burning.
- Once the chickpeas are out of the oven, sprinkle with salt while still hot.
Okay, here’s the fun part. Roasted chickpeas can be enjoyed in their simplicity with a little sprinkle of salt, just as the beans come out of the oven. Or, you can experiment to find your favorite flavor combination!
Sweet: honey, cinnamon, nutmeg, and sea salt from Popsugar
Spicy: cumin, chili powder, cayenne pepper, sea salt from CHOW
Moroccan: Crispy Roasted Chickpeas with Moroccan Spices from We are not Martha
Sweet and Salty: cinnamon, brown sugar, and sea salt from Cupcake Project
[Tweet “Get creative with your own version of roasted chickpeas for a delicious snack or salad topper! #healthy”]