Did you know. Roasted chickpeas are the new cool.
Seriously!
And honestly, it wasn’t something that was ever on my list, I mean, I like chickpeas, or garbanzo beans (which I prefer, because it sounds funny. I like funny sounding foods), in salads, falafels, hummus, hummus chips…but roasted? Never even crossed my mind. Boy was I ever missing out. This roasted chickpeas recipe is super amazing, and it’s actually inspired by my Greek dressing. I figure since everyone is working on a spicy and BBQ flavored roasted chickpeas recipe, I’ll head back to the homeland of this prized pea.
I noticed that in most recipes, the chickpeas are marinated in the seasonings of choice before roasting, but I prefer to roast them for awhile before I dump them in a bowl of delicious spices and pop them back in the oven to finish off.
I find that when I do it this way, the chickpeas are less likely to overcook or have the seasonings burn. I always finish them off with a final sprinkle of kosher salt, because the large crystals add the perfect crispy crunch to an already crunchy delight!
Do any of you get the urge to peel every pea when you’re washing and drying them? The skins just start coming off and I cannot help myself. Pretty sure I’m a little bit crazy, or maybe slightly OCD, but if I don’t stop myself, I’ll spend an hour peeling every last one of those chickpeas, and there is no reason to do it for this roasted chickpeas recipe. Hummus is another story, however.
When you’re dieting like I am, you want to be sure you’re packing a good punch with your snack choices, which is why I love this roasted chickpeas recipe. They are low in fat, high in protein, and only have around 30 calories per tablespoon! A handful will keep you full until your next meal, for sure!
Ingredients
- 2 15 oz Cans Chickpeas
- 2 Tbsp Extra Virgin Olive Oil
- 2 tsp Red Wine Vinegar
- 2 tsp Fresh Lemon Juice
- 1 tsp Kosher Salt
- 1 tsp Dried Oregano
- ½ tsp Garlic Powder
- ½ tsp Cracked Black Pepper
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment paper. Drain, rinse, and thoroughly dry the chickpeas, then place in a single layer on the baking sheet.
- Roast for 10 minutes, then remove from oven, use a spatula to turn the chickpeas so they bake evenly, then roast for another 10 minutes.
- In a large mixing bowl, add the remaining ingredients and whisk to combine. Add the hot chickpeas and toss gently until fully coated.
- Place the coated chickpeas back onto the baking sheet and continue roasting for 10 more minutes, checking occasionally to be ensure they don't overcook and burn. Allow to cool completely and enjoy!
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Judy Lambert says
I accidently used a white bean. Big mistake,the beans broke with that much time (initial 10 minutes) but the marinade tasted really good. I added cumin and paprika to it. Will try again using the correct bean!
Brenda Millett says
Question… Can you substitute Balsamic Vinegar instead of Red Wine vinegar? I started making it and just realized that I cam out of Red Wine Vinegar.
PattiT says
I was looking for a protein to serve with Briam and found this recipe. It was super easy to make and very tasty. These will become a part of our rotation.
Donna says
While the taste was good I found that they did not get as crisp as I would have liked. “Felt” almost soggy. Also would like the nutritional breakdown for this recipe.
Valerie says
You might have used too much oil
Kim says
These were delicious! The texture reminds me of popcorn but better for you. I put them in a pesto pasta recipe for added protein. Will definitely make again.
Silvia @ Ribas with Love says
What a great recipe, I can’t wait to try it! I am always looking for a yummy and healthy snack and I think this one will hit the spot 🙂
Liz @ Books n' Cooks says
Do you know how long these would keep, stored in an airtight container? A week?
Karly says
Hi Liz!
I would imagine they could last several weeks because they are baked until crispy, but I couldn’t say for certain because I’ve never had a batch last longer than a few days!
Lou Lou Girls says
Hello cute lady! This looks so yummy Pinned. We couldn’t think of anyone better to party with. We hope to see you tomorrow at 7 pm.
Happy Sunday! Lou Lou Girls
Lauren C. says
Look delicious! Glad I found you on the Living Better Together – Eat Create Party Link up!
Joy @ The Joyful Foodie says
Oh, I love roasted chickpeas! These flavors sound so good. Pinning for later.
Cathy says
I am so excited right now because I have searching for a roasted chick pea recipe and what do I find tonight when I stop by creative ideas link party is this awesome recipe! PINNED and making tomorrow! Thank you! 🙂
Cathy
Cindy @ Upcycled Design Lab says
Those look yummy. Thanks for sharing.
Chrissy Mazzocchi says
They sound so good! I have honestly never tried chickpeas before.
Nile says
Chickpeas… never had them before. I’ll have to try this out so I know what they taste like. Thanks for the recipe!
Kristen says
I had roasted chickpea tacos this summer. they were so good! I love this twist!
Lucky says
That looks absolutely delish! Very different to how I’m used to having my chickpeas. Will definitely give this recipe a try!
Mrs. Mashed Up says
I LOVE chickpeas! They are so healthy (great source of iron) and super cheap and flavorful, Great recipe. Thank you!
XmasDolly says
That sounds really good. I know I’ve tried them, but so very long ago. I’m going to have to try this recipe to remember. Also I have a linky on Friday for recipes if you would like to join us. have a great day & thanks for sharing.