Growing up, I was a big time snacker. My pantry was always stocked with crackers, granola bars, chips, you name it. We had fruit readily available, too, but I never really thought about them as snack. At some point during my teenage years, I remember having a bowl of cereal every day when I got home from school.
When I went off to college, a lot of that snacking simply stopped because I no longer had access to a full pantry. I bought a couple things to keep in my dorm room, but the majority of food consumption was restricted to the dining commons.
As I ventured off on my own and started buying my own groceries to prepare my own food, I simply stopped buying snacks. They were too expensive. And if they were in the house, I’d eat them.
But there was one exception. Crispy roasted chickpeas. My aunt and uncle have an Indian grocery store and they kept an excellent supply of curry coated crispy roasted chickpeas. So I always had them around. And they were so good.
As I’ve said before, I prefer savory snacks, and roasted chickpeas were perfect. A little protein, a little crunch, a little salt. It wasn’t until much later, though, that I started making my own.
This simple recipe for crispy roasted chickpeas only seasons them with a bit of salt. You can add your own preferred spices like cumin, smoked paprika, or garlic powder, depending on what you have in your pantry. Or mix them into a trail mix like this chunky monkey trail mix or this spiced chickpea snack mix.
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Crispy Roasted Chickpeas
- 1 14.5-ounce can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
Heat oven to 325°F.
Dry chickpeas well with towel or paper towel.
Line a baking sheet with parchment. Transfer chickpeas to baking sheet and toss with salt and olive oil until well coated.
Roast in the oven for 45 minutes until the chickpeas are crisp but not burnt.
Serve immediately or keep in an airtight container up to 2 weeks.
Be sure to dry the chickpeas well so they can be coated with oil. I like to go low and slow with my crispy roasted chickpeas but you may need to turn the temperature up a bit depending on your oven.
You can prepare your own chickpeas on the stovetop or in a slow cooker instead of using canned chickpeas. You will need about 2 cups cooked chickpeas for these crispy roasted chickpeas. Use a homemade vegetable stock instead of store bought to cook the chickpeas to give them a little extra flavor.