Soon to be “World Famous” Roasted Chickpeas

I’ve seen many recipes on Pinterest for roasted chickpeas and I’ve even tried a few. But each one I’ve tried has had had something that I would have done differently to get the “corn-nut” crispiness I’m looking for—so I decided to experiment. I sacrificed many chickpeas in the experiment so you wouldn’t have to.

The first key to good roasted chickpeas is to dry them. Well, I’m not patient enough for that. I sped up the process by lightly roasting them first. I’m happy to announce my experiment was a success!

Follow this recipe for roasted chickpeas that are unbelievably addictive:

2 16 oz. cans of Chickpeas {Garbanzo Beans}

1 T. of Olive Oil

½ t. of Garlic Powder

½ t. of ground Coriander

3-4 pinches of Cayenne Pepper {more if you like it spicy}

Salt & Pepper to taste

Rinse the chickpeas in a colander shake out all excess liquid. Lay two layers of paper towels on the counter. Spread chickpeas on paper towels to dry. While drying preheat oven to 400°. Spread chickpeas in even layer on cookie sheet lined with foil. Roast for 10 minutes. Drizzle olive oil over chickpeas. Next, sprinkle spices over the chickpeas and season with salt & pepper to taste. Toss with a spatula until they are evenly coated.

Roast in oven for 10 minutes. Take out of oven and toss again *. Return to oven for additional 10 min. Toss them each time you take them out.

Here’s where it gets tedious – you need to test them. Not just one but two or three. I’ve found that even though you may think that they are all crisp, it’s just the one you tasted. If they have the doneness you’re going for skip to the last step. If not put them back in in the oven for 5 minutes, and if needed, again for 3 minutes. At this point mine were almost perfect.

Each oven is different but if you feel you need to put them back in, only do it for 3 minutes at a time (A whole pan can go south in a flash). When you have your desired doneness, turn off the oven then put them back in with the door slightly ajar. Let them sit in there about 15 minutes and they will be perfect.

* Slightly shake the pan so the Chickpeas get evenly distributed.

Oh and be warned, you may wish you’d made a double batch. 

Alternate seasoning:

½ t. of Garlic Powder

Salt & Pepper to taste

2 T. of Shredded Parmesan Cheese before putting in cooling oven.


2 T. of GF Taco Seasoning

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