Tuesday Tip: Roast Chickpeas

Change up chickpeas

Change up chickpeas

I believe it was Rachael Ray who sort of introduced this concept to me.  I watched her sautee up some chickpeas in olive oil and seasonings to put out as a munchie item.  At first I thought it was odd, who wants to sit down and just chomp on some beans?

Weird.

Then I acquired a new found love for beans and now I’m perfectly happy chomping on some beans.  I changed the concept a bit by taking it out of the skillet and into the oven to make roast chickpeas. I have never looked back!

Roast chickpeas are one of my favorite snacks to make because they just taste freaking awesome.  However, you do have to actually like beans to appreciate this twist.

They are so easy to make and quick that you’ll be snacking in no time.  Ready?

All you have to do is open a can of chickpeas, drain and rinse them.  Preheat your oven to 400 degrees.  In a storage bag, place the beans.  Now this is where the seasonings come in.  You can use as much as you like and whatever you like.  I made some today and here’s what I used:

  • Olive oil (about 1/2 a TBSP)
  • Soy sauce (about 1.tsp)
  • Honey (about 1/2 tsp)
  • Lime juice (1/2 tsp)
  • Garlic powder
  • Chili powder
  • Smoked paprika
  • Cayenne pepper
  • Red pepper flakes

All the seasonings to taste. Dump into the storage bag and shake to coat.  Place chickpeas on a cookie sheet (either spray with nonstick spray or line with foil and spray) and roast in the oven for about 10-15 minutes.  Pull them out, allow to cool for 2 minutes and eat!

When I need something a bit salty and I’m looking for a snack, I’ll make these.  I ate some in my salad today as they make great salad toppers.  You can indeed put this out for guests to munch on instead of nuts or mix with nuts!  It’s up to you!  Seasonings and flavors are up to you as well.  I’ve coated the chickpeas in buffalo sauce and roasted them that way.  I bet covered in some BBQ sauce would be just as awesome!

Roasted chickpeas

Roasted chickpeas

I’m sure this technique would be great with other harder types of beans, like limas for example.  If you like beans give this a try!  You might just find yourself sitting down to chomp on some beans too! :D

14 thoughts on “Tuesday Tip: Roast Chickpeas

  1. I love roasted chick peas, although I’ve never made them with “liquids” – I just always top them with chili powder and garlic salt – I DEFINITELY have to try your method because it sounds SO much better!

  2. I just made roasted chickpeas yesterday for the first time. I just drizzled with olive oil and sprinkled some salt on them. I never even thought about other spices. Yummy.

  3. I love beans and am always trying to find healthier snack foods. I’ll be trying roast chickpeas soon.

    Now off to think of a silly name so my daughter might try them…

  4. yummmmmmm, andrea, i LOVE roasted chickpeas. i just tried making them myself for the first time a couple weeks ago with peanut butter boy’s peanut roasted chickpeas, and they were so good. i’ll have to try it your way next!

  5. Question. I’m not a huge fan of the sodium in canned food. If I were to make this with rehydrated dried beans, I’m assuming that I would have to boil them till they reach the consistency of canned ones, right?

  6. I love roasted chickpeas! I learned about it in Self Magazine years ago. I know they are supposed to make a nice salty snack, but usually I eat most when they are still warm. :)

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