This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs. Please read my full disclosure here.
These basic Oven-Roasted Chickpeas are so easy to make with just 3 simple ingredients. Incredibly versatile, you can use them on soup, salad or enjoy as a snack. They’re inexpensive to make too!
As a self-proclaimed chickpea fiend, I thought it fitting for me to FINALLY post how to roast chickpeas. I mean, seriously, it is so easy, you’ll wonder why you haven’t been doing it all along!
On top of that, roasting your own chickpeas is waaaay more economical than buying those snack bags of them at the grocery store.
Don’t get me wrong.
Those chickpea snack packs are awesome and a great snack choice when you’re in a pinch or traveling.
In addition to being easy and inexpensive, there are only 3 ingredients needed to make basic roasted chickpeas.
First, you’ll need a can of chickpeas..duh!
If you’re like me, you have a stash of canned chickpeas in your pantry. You know, to avoid any possibility of a chickpea emergency. 😉
The other two ingredients you’ll need to roast chickpeas are olive oil and salt. I used extra virgin olive oil and sea salt.
Of course, you can jazz things up and play around with other seasonings and flavor combinations such as salt and pepper, rosemary and garlic, ranch, or even sweet like cinnamon-sugar. So many chickpeas, so many options! 😉
How to Roast Chickpeas
First, preheat your oven to 425° F. Line a baking sheet with parchment paper and set aside. Drain and rinse the can of chickpeas. Place the chickpeas on a clean kitchen towel to dry them.
Spread them out and then cover with another clean kitchen towel.
Gently rub the chickpeas back and forth with your hands.
Uncover the chickpeas and discard any loose skins.
Place the chickpeas onto the parchment-lined baking sheet in a pile.
Drizzle on the olive oil followed by the salt. If you are using any other dried seasonings, add them here.
Use your hands to coat the chickpeas with the oil and salt.
Spread the coated chickpeas evenly on the baking sheet.
Bake for 30 minutes, carefully shaking the pan to move the chickpeas around every 10 minutes.
How do I store roasted chickpeas and how long do they last?
They are best enjoyed right away; however, they can be stored at room temperature in a covered container for up to 5 days. I use a small glass bowl with a lid to store mine.
Once stored, the chickpeas will soften up significantly, so if you want to crisp them up again, simply pop them in a 400° F oven on a parchment-lined baking sheet for about 5 minutes.
Serving Suggestions
Eat them as is for a snack or use them instead of croutons as a gluten-free salad topper. They are also perfect on top of power bowls or soups such as this Creamy Vegan Butternut Squash Soup. You can even put them on your morning avocado toast!
Oven-Roasted Chickpeas
Ingredients
- 1 (15 oz.) can chickpeas, drained and rinsed
- 2 tsp. olive oil (I used extra virgin)
- 1/2 tsp. salt (I used sea salt)
Instructions
- Preheat oven to 425° F and line a baking sheet with parchment paper and set aside.
- Place the drained and rinsed chickpeas on a clean kitchen towel to dry them. Spread them out and then cover with another clean kitchen towel. Gently rub the chickpeas back and forth with your hands.
- Uncover the chickpeas and discard any loose skins.
- Place the chickpeas onto the parchment-lined baking sheet in a pile.
- Drizzle on 2 teaspoons olive oil followed by the salt.
- Use your hands to coat the chickpeas with the oil and salt.
- Spread the coated chickpeas evenly on the pan. Bake for 30 minutes, carefully shaking the baking sheet to move the chickpeas around every 10 minutes.
Suggested Equipment/Tools
Notes
©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.
Leave a Reply