The following roasted chickpeas recipe is a go-to side dish that is savory, crunchy, spicy, and oh-so-finger-lickin’ delicious. Enjoy!
There are more to chickpeas than hummus and falafel. In fact, chickpeas bring more brawn, beauty, and bite to the table in their whole form. Because, let’s face it, sometimes all we want is a little more to chew on.
This roasted chickpeas recipe calls for pre-cooked chickpeas, which you can prepare yourself according to package instructions. You can also used canned chickpeas, but keep in mind that canned chickpeas often come with BPA-laden packaging. Whether canned or cooked, save that chickpea brine, which you can use as a vegan alternative for eggs in baked goods.
Chickpeas are prized for both their high-fiber and high-protein content, making them an excellent addition to a plant-based diet. One cup of cooked chickpeas contains 269 calories, 4.2 grams of fat, 477 milligrams of potassium, 12 grams of dietary fiber, 15 grams of protein, 8 percent of the RDA of calcium, 26 percent of the RDA of iron, 19 percent of the RDA of magnesium, 10 percent of the RDA of vitamin B-6, and 3 percent of the RDA of vitamin C. Its nutritional profile deems it effective in improving insulin levels, contributing to bone health, lowering blood pressure, boosting heart health, improving regularity, and preventing cancer.
- Cook Time
- Prep Time
- 3 cups cooked chickpeas (if canned, drain and rinse prior to using)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
- ½ teaspoon coriander
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Preheat the oven to 400 degrees Fahrenheit.
- Place the chickpeas in a large bowl. Add all of the remaining ingredients and use a spatula to fold the oil and spices into the chickpeas so that they are evenly coating each and every chickpea. Be sure not to mash or overly mix the chickpeas – you want them to remain whole and intact.
- Spread the chickpeas out on a rimmed baking sheet and pop into the oven for about 30 to 40 minutes, or until crisp. Every 10-15 minutes, use a spatula to turn the chickpeas.