These Chickpea Recipes are versatile and delicious. In this collection, you'll find everything you need, including snacks, soups, salads, sandwiches, mains, and even desserts. As a bonus, I've included this versatile Roasted Chickpeas Recipe. Choose your favorite flavor combination: Vegan Parmesan & Garlic, Maple Cinnamon, Tandoori Lime, or Sweet & Spicy Chili.
Choose your favorite flavor combination above. Follow the steps below, using the correct spices and liquids for your flavor combo.
Preheat the oven to 400°F or 200C°.
In a fine-mesh strainer, drain and rinse a 15 oz can of chickpeas. Place the chickpeas on a clean, dry kitchen towel to pat off the excess moisture.
Spread the chickpeas on a lined baking sheet. Place the baking sheet in the oven and roast for 20 minutes.
Remove the baking sheet from the oven. Pour the chickpeas into a mixing bowl. Add the spices and liquids for your chosen flavor combination.
Return the chickpeas to the oven. Roast for an additional 20 minutes, taking them out at 10 minutes to turn and move the chickpeas around on the pan (this will keep them from sticking and promote more even baking).
Test the chickpeas after another 10 minutes. If they still soft on the inside, return to the oven for another 5 minutes.
If the chickpeas are starting to burn, but they still aren't totally crispy, turn off the oven, open the oven a few inches at the top, and let the chickpeas rest for 10 to 15 minutes. They will continue to dry out in the hot oven.
When the chickpeas are crunchy on both the outside and inside they are done. Enjoy right away or store at room temperature, (covered but not airtight) for up to 5 days.
You can easily double or triple the batch, but be aware that cooking time will increase slightly (more chickpeas in the oven will create more steam, resulting in longer cooking time).
Feel free to experiment with your own flavor combinations!
When storing the chickpeas, the container should NOT be an airtight container. The batch I stored in an airtight container didn't stay crunchy--they actually got a little soggy. The batch I stored in a container with a loose lid stayed nice and crunchy!
These can go from crunchy to burnt pretty quickly, so stay nearby for the last 10 or so minutes and be sure to check on them.
Keep in mind that things like local altitude and humidity will affect the amount of moisture in the food, so the first time you make this you might need to adjust the times slightly based on your location.
Keyword roasted chickpeas, roasted chickpeas no oil