Roasted Chickpeas (Garbanzo Beans)
Crispy roasted chickpeas are a great crunchy snack and also perfect to use on salads, on top of soups, or alongside your favorite roasted vegetables.
Servings: 8 servings
Calories: 107kcal
Cost: $2
Ingredients
- 15.5 ounce can of chickpeas (garbanzo beans) drained
- 1 Tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
Optional Spices
- ¼ teaspoon black pepper, freshly ground
- ½ teaspoon garlic powder, or to taste
- ½ teaspoon chili powder
Instructions
- Preheat oven to 350°F
- Drain and rinse a 15.5 ounce can of chickpeas (garbanzo beans). Pat very dry between two paper towels and allow to air dry for 10-minutes. *Residual moisture will cause the chickpeas to steam rather than roast and get crisp.
- Toss chickpeas with olive oil and salt
- Place chickpeas in a single layer on a rimmed baking sheet in the oven.
- Roast for 15 minutes, shake the pan, and cook for additional 15 minutes. Check to see if done. If not continue cooking. and continue roasting until crispy, about 30-40 minutes total.
- Once crunchy, sprinkle with pepper, garlic powder, and chili powder and cook 5 more minutes.
- Remove from sheet pan and allow to cool for 5 minutes on the pan
- Serve in a bowl, or store in a sealed jar
Notes
- These chickpeas are best used same day
- The chickpeas are done when golden in color and slightly darkened, dry and crispy on the outside, and soft in the middle
- You need 1-2 teaspoons total of spice so use the above suggestions as a guide
Nutrition
Serving: 2ounces | Calories: 107kcal | Carbohydrates: 15g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 151mg | Potassium: 165mg | Fiber: 4g | Sugar: 3g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg