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Crunchy Roast Chickpeas



Roast chickpeas are one of my favourite things to eat. They are delicious, but more importantly, they are versatile in more ways than one. Firstly, they can be transformed to accommodate any flavour profile you are feeling. This is the classic recipe, but I have added countless different combinations of spices and herbs to the mix and each one is unique and glorious. Truly, the possibilities are endless! Some of my favourite flavour additions are chili powder and cayenne (smoky and spicy), cumin (subtle Indian flavour) and turmeric and extra black pepper (savoury).


Secondly, they are versatile in the ways they can be enjoyed. They are great as a snack at any time of day, but can also be enjoyed in a snack mix, or on salads, soups and bowls. They also travel extremely well. I love transferring them into a mason jar and taking them on road trips (or just leaving them in the car if I have a busy week ahead). You can make a big batch and keep them on hand to have throughout the next few days. If making a larger amount, just be sure not to overcrowd the sheet pan - too many chickpeas can cause them to steam rather than brown. For reference, I usually use one pan per can. That way you can also make two different flavours at once! Play around and have fun!





CRUNCHY ROAST CHICKPEAS

Makes 1 1/2 cups


 

1 can chickpeas, drained and rinsed

2 Tbs olive oil

Sea salt and black pepper, to taste


 

  1. Preheat oven to 400F.

  2. Place chickpeas on a parchment-lined baking sheet. Drizzle with olive oil, salt and pepper. Toss to coat evenly.

  3. Roast for 25 minutes, shaking the pan halfway through, or until chickpeas are golden brown and crispy. Enjoy immediately or, once cooled, transfer to an airtight container and store in a cool, dark place for up to 1 week.





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