Crispy Roasted Chickpeas
These Crispy Chickpeas are oven roasted until golden and crunchy with just olive oil and your favorite seasonings. A simple, high-protein snack that’s perfect for salads, bowls, or eating by the handful!
Servings: 4 servings
Ingredients
- 1 15- ounce can of chickpeas
- 1 tablespoon olive oil*
- ½ teaspoon of black pepper
- ½ teaspoon fina sea salt
Instructions
- Pre-heat the oven to 400 degrees F and get out a baking sheet.
- Drain and rinse the chickpeas. Place them on kitchen towel and dry them completely! Removing all of the moisture is key to getting a crispy chickpea. Once dried, remove any of the chickpea skins that fell off in the drying process. It's not necessary to pick off every single skin but I like to remove the loose ones.
- Place the chickpeas on the baking sheet, drizzle with olive oil and toss to coat. Add any seasoning and toss again.
- Roast for 25-35 minutes, tossing the pan about every 10 minutes. The roast time will depend on how crispy you want them. They crisp up just a bit after sitting out of the oven for a few minutes.
Video
Notes
*other oils would work here as well so use what you want. I've made these with toasted sesame oil and love that!
Storage Instructions: Store at room temperature in a loosely covered container. Avoid sealing them tightly while warm, as trapped moisture will soften them.
They’re best the day they’re made, but leftovers are still great sprinkled on salads, grain bowls, or soups.
Leftovers: These make great leftovers **HOWEVER** they do not stay super crispy. I still love them the next day on a salad or as a snack but please know that they do not stay crispy after a few hours.
Nutrition
Calories: 124kcal | Carbohydrates: 14g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 296mg | Potassium: 153mg | Fiber: 5g | Vitamin A: 16IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 1mg
