Roasted chickpeas are a great healthy snack that everyone can enjoy! Filled with protein and low in fat, these make perfect nut-free alternatives to dishes.
Chickpeas are an amazing little bean. They can be mashed up into hummus, turned into falafel, stewed into channa masala, or even roasted into a crunchy healthy snack.
The chickpea (also known as garbanzo beans) are a type of legume and are super rich in protein. One cup of chickpeas provides a third of your required protein for the day!
I love to roast them and make a crunchy snack. Different spices can be added after roasting to make your snack sweet or savory. And popping them on top of a salad is one of my favorite methods of eating roasted chickpeas.
Peanut Allergy & Chickpeas
If you are allergic to peanuts, can you still eat chickpeas? Yes!
Chickpeas and peanuts are both types of legumes but there seems to be little correlation between allergies to peanuts and allergies to chickpeas. In fact, if you are allergic to peanuts you have a statistically higher chance of being allergic to eggs and dairy than the chickpea. In a study performed in the US, less than 5% of all children tested with a peanut allergy also had a reaction to other legumes.
If you have been eating green peas, lentils, and other legumes with no issues, there is no reason to suspect that eating chickpeas will cause an allergic reaction.
That said, everybody is different, so if you do have a reaction to peas and lentils, you might be more likely to have a reaction to chickpeas. Snack safely and accordingly.
Tips for the Best Roasted Chickpeas
Roasted chickpeas aren’t difficult to make but here are some tips for making sure yours turn out perfect every time!
Make sure to rinse and dry your chickpeas really well! Place them on a towel and pat them totally dry. If they are wet, they won’t crisp up as nicely. While drying them off you can also remove any little white skins that happen to fall off while washing.
Eat them quick! Roasted chickpeas are best the day they are made. But you can store them at room temperature for a few days after you roast them. Just make sure to pop them into an airtight container and let them sit on your countertop.
Toss your chickpeas with spices AFTER roasting them! If you put any spices on before, they will risk burning in the oven. To keep them tasty, spice things up after.
Pairing Idea: Green Goddess Salad Dressing Recipe – Dairy Free
Spice Ideas for Roasted Chickpeas
- Everything But the Bagel seasoning from Trader Joe’s
- Ranch – Combine buttermilk powder, dill, parsley, salt, pepper, garlic, and onion
- Spicy – Chili, shawarma, curry, or taco seasonings would all be amazing on them!
- Sweet – cinnamon and sugar!
Did you make this recipe?
Crispy Roasted Chickpeas
- 1 15oz can of chickpeas, drained and rinsed
- olive oil for drizzling
- salt for sprinkling
- 1 tbsp spices for after roasting
- Preheat your oven to 400°F/205°C. Line a baking sheet with parchment paper and set aside.
- Dry your chickpeas on a towel and remove any skins that have fallen off.
- Transfer the chickpeas to your prepared baking sheet. Drizzle with olive oil and salt.
- Roast the chickpeas for 20 minutes or until golden brown and crispy. Ovens may vary so start checking them at the 15 minute mark. If your chickpeas are not crisp, continue to bake for up to 10 more minutes.
- Remove from the oven and while the chickpeas are sill warm, toss them in the spices of your choice.
- Serve chickpeas immedietly. Can keep in an airtight container for up to 2 days at room temperature.