Got a craving for salty, crunchy snacks? Make a batch of these mildly spiced, addictive garbanzos and you’ll be well-armed for your next snack attack. They travel well, too. A ziploc of these roasted chickpeas can get you through class, Christmas shopping, or help fend off the afternoon vending machine raid.
Of course, they’re much healthier than chips or pretzels – and you’ll save some money too, since it costs less than $1 per batch to make. Which also comes in handy around Christmas shopping time….
1 can chickpeas (15 oz) 1 tsp olive oil ¼ tsp each: salt, garlic powder 1/8 tsp cayenne pepperPreheat oven to 425. Drain chickpeas and rinse well with water. Blot with paper towels to remove as much moisture as possible. Transfer chickpeas to a bowl and add oil and spices, stirring to coat. Spread the chickpeas on a baking sheet and bake for 20 minutes. Stir, then bake for another 5-10 minutes or until crisp but not burnt. (Check frequently after 20 minutes, ovens are different so your cooking time may vary slightly).
Makes 3 servings. Nutrition Facts per serving: 180 calories, 3 g fat (0 saturated), 32 grams carbohydrate (6 g fiber), 7 g protein.
Don’t like spice at all? Skip the cayenne. Think another seasoning combo would work? Odds are, it will. I’ve made these with every spice imaginable, and they’re always pretty good!
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This post reminds me of Sithes and her roasted chickpea habit. Are the ones you buy at the store “healthy” or are they deep fried in some way?
These look awesome. Can’t wait to make them for myself.
Great stuff Georgie!
I used to eat crunchy garbanzo beans all the time when I was a kid. This may come close to it! Can’t wait to try it.
That looks fantastic Georgie, definitely going to make them soon!
Thanks everybody for the great feedback- let me know if you try them! Anyone going to try some different spice combinations?
Georgie
My favourite way of roasting chickpeas involves coating them lightly in tahini paste and dusting them with cinnamon and a dash of salt. They smell amazing while they’re roasting.
Cayenne + tahini is great too. I think I’ll try garlic powder next – these look great!
These look like a wonderful low fat treat, but I have to watch my sodium intake, and ideas for alternate spices other than salt? Can’t wait to try these.
I think the garlic and cayenne would work quite well without the salt. Also, make sure you rinse the canned chickpeas well to reduce the sodium, or buy no-salt-added ones if you can find them. If the cayenne is too spicy – black pepper and garlic works, I’ve done that too. While I haven’t tried it yet, I’m itching to make these with wasabi! A lot of horseradish kick and you might never miss the sodium
Thanks for participating everyone!
Georgie Fear RD
I’m sure the tahini adds a great flavor! Wonderful idea! Reminds me of hummus flavors, in a crunchy snack. I bet the tahini + wasabi would be nice!
Georgie Fear RD
These look awesome. I have dried chickpeas, so am going to cook up a batch and make these tonight. Thanks, Georgie.
Wonderful dish, thank you so much for posting the recipe! I made them with oil, salt, black pepper, ground mustard and rosemary. They were delicious and had a great, almost Moroccan flavor.
Love these recipes! Thank you for your brilliance in bringing these to us. You bless us with healthy alternatives that we didn’t learn growing up.
Thanks so much!
Thanks so much for all of your great recipes. I tried this one today and I love it! I am going to try it with cinnamon, these ones are a bit to spicy for my four year old.
I tried these last night; they were *fantastic*!!! I used salt, white pepper, chipotle powder, and garlic powder. Several people who tried them also thought they’d make great crouton substitutes. I can’t wait to try more of your recipes, Georgie!
[...] can’t stop eating these chickpeas. So [...]