Roasted Crispy Chickpeas: this healthy snack is crunchy and delicious. You’ll think you’re eating chips! Tossed in spice for amazing taste and texture. Yum!
Roasted Crispy Chickpeas
OMG These are so addicting! I kept snacking on them during this photo shoot and by the end, that bowl was half empty. Whoops! Believe it or not, these Roasted Crispy Chickpeas are super easy to make, crunchy and healthy. You would think that they are fried or that you’re eating chips. But in fact they are chickpeas, AKA Garbanzo beans.. Yes, those little balls people make hummus with.
Don’t worry if you’re not a hummus fan. They are practically tasteless that’s why I added a few spices to bring up the flavor. You can also add heat for a spicy kick. If you like to snack on during the afternoon or you’re hosting a party, pour some into a little bowl and see how fast they will go.
My daughters, who would never eat a garbanzo bean willingly, tried these Roasted Crispy Chickpeas (I told them they were crunchy balls) and they LOVED IT. My oldest one asked if I can pack it in her lunchbox when school starts. A request I could not refuse.
I will admit, I placed them in the oven and totally forgot about them, so some of them unfortunately got burned. Luckily the burned ones were few and the vast majority got saved. That’s what I deserve for getting distracted.
There are many flavorings and ideas you can do with them! I used cumin and smoked paprika but you can certainly use your favorite ones: curry, oregano, coriander, cardamon, etc. Experiment, have fun in the kitchen! What’s the worst it can happen?
I hope you can try these delicious Roasted Crispy Chickpeas at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Roasted Crispy Chickpeas
- 1 - 16 oz can of chickpeas
- 2 Teaspoons of olive oil
- 1 1/2 Teaspoons of smoked paprika
- 1 1/2 teaspoons of cumin
- Salt to taste
Preheat oven to 400 degrees Fahrenheit
Line a baking sheet with aluminum foil
Drain can of chickpeas in a colander
Rinse with water. Shake off excess water
Place chickpeas in abundant paper towel to dry
Pour dried chickpeas in bowl
Pour olive oil, salt, cumin and paprika. Mix until combined
Spread the chickpeas on a sheet pan and bake for 15 minutes
Remove from oven and stir with a spoon
Place back in the oven for 10-15 minutes or until the chickpeas have browned. Do not let them burn