-
-
My review
Simple Roasted Chickpea Snack
cheldi
"This is a great snack when you're craving chips but want something healthier. They're great on their own, but also yummy on top of a salad."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 153 calsOriginal recipe yields 4 servings (2 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat an oven to 350 degrees F (175 degrees C).
- Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet.
- Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 153 calories; 8 g fat; 17.5 g carbohydrates; 3.9 g protein; 0 mg cholesterol; 296 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 158214 Ratings
-
-
-
-
-
Most helpful positive review
10/13/2010
I've made these before so I knew what to expect and how to bake them properly. I baked these dry ON FOIL, until the last ten minutes, took them out and dumped them in a bowl and drizzled the EVO...
Most helpful critical review
4/26/2011
Simple Roasted Chickpea Haiku: "First time I made these, a 1-star burnt, yucky mess. This time, got it right!" I was on a mission to recreate the most sublime salad that I'd ever tasted, made up...
Most helpful
Most positive
Least positive
Newest
10/13/2010
I've made these before so I knew what to expect and how to bake them properly. I baked these dry ON FOIL, until the last ten minutes, took them out and dumped them in a bowl and drizzled the EVO...
10/25/2009
These were nice, but 2 Tbsp of olive oil is way too much, I used only 1/2 Tbsp. I also roasted at 450 degrees for 40 minutes because this way it gets crunchy and not soft in the middle.
10/25/2009
I make these all the time. I usually toss the chickpeas with just olive oil, salt, and some crushed rosemary. Any seasoning you like will do. For those who didn't like the texture- they are b...
4/15/2010
Here is an interesting discovery. I have made these twice. The first time, I used canned chickpeas and followed the recipe, including the baking time, and using a plain baking sheet. They were n...
4/26/2011
Simple Roasted Chickpea Haiku: "First time I made these, a 1-star burnt, yucky mess. This time, got it right!" I was on a mission to recreate the most sublime salad that I'd ever tasted, made up...
11/13/2009
Chickpeas - who knew?!? They're great! I was expecting to have my socks knocked off with spiciness - not so. They're prefectly flavored. I baked mine at 400* for about 40 minutes and they're cri...
5/15/2014
I followed the suggestion of others and dry roasted my 1 can of rinsed chickpeas for about 40 min. at 350 degrees in my convection oven. I checked them every 10-15 min and once they were crunch...
6/26/2009
This is a common snack in Ethiopia, just roasted with oil and topped with salt!
7/24/2010
The ones that were done to the *correct* doneness were excellent! However, it was difficult finding that point. My chickpeas began popping (and making a smoky mess of our oven) almost immediat...