Roasted Chickpeas
Learn how to roast chickpeas for crispy, crunchy snack-worthy little protein-packed bites. A fun appetizer alternative to nuts or a great salad topper.
Servings: 4 servings
Ingredients
- 15 oz. can chickpeas drained and rinsed
- 1/2 tablespoon melted coconut oil
- kosher salt
- freshly ground black pepper
Instructions
- Preheat oven to 400°F convection roast or 425°F if you don't have a convection roast setting.
- Spread drained and rinsed chickpeas out on a dry dish towel, gently pat dry.
- Peel skins off each chickpea. This will take about 10 minutes, it's tedious but worth it and necessary for crispy roasted chickpeas - don't skip this step!
- Spread peeled chickpeas out on a baking sheet and roast for 10 minutes, shaking the pan once so they don't stick.
- Remove chickpeas from the oven and pour the coconut oil mixture over top. Season with salt and pepper and toss well to combine making sure all the chickpeas are evenly coated.
- Return the baking sheet to the oven and roast for an additional 12 minutes, tossing once half way through baking.
- Turn the oven off, open the door a few inches and let oven cool with the baking sheet still in the oven for at least 10 minutes.
- Once cooled, chickpeas will be crispy and ready to eat!
Video
Notes
See Cinnamon Toast Crunch Roasted Chickpeas and Spicy Cinnamon Roasted Chickpeas for more roasted chickpea versions.
Nutrition
Serving: 1g | Calories: 190kcal | Carbohydrates: 29g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 593mg | Fiber: 8g | Sugar: 5g