Roasted Chickpeas are an easy vegan snack!
I’ve got your key to unlocking quick and easy weeknight dinners. Roasted chickpeas are quick, easy, cheap, and so crunchy that you might forget how much you used to love those crispy chicken tenders from restaurants. Except now you’re thinking about those crispy chicken tenders and it’s all you can think about. Let’s stay on task.
If I’m being honest I’ve been in a bit of a funk lately. The days are getting shorter and the air is getting colder and life is just plain hard sometimes. I don’t always feel like cooking dinner (*gasp*) but still have to make dinner. Adulting is hard.
Roasted chickpeas are quick, easy, and super versatile. They can be a snack, a meat replacer, or a golden unicorn (disclaimer: not really on that last one). I’ve used them in a number of recipes but realized I’ve never given the base recipe as a stand alone reference.
How to make roasted chickpeas
This roasted chickpea recipe contains just a few pantry staples:
- Olive oil
- Garbanzo beans (chickpeas)
I frequently double this recipe because the crispy, crunchy chickpeas are so addictive and it’s so easy to make. Get your oil nice and hot so you get crispy crispy beans. A good cast iron pan (affiliate link) really helps with this, plus it adds iron to your diet, which is so important for vegetarians and vegans.
If you don’t have a cast iron pan you can still make these by using any large stove top-to-oven safe pan. The bigger the pan the better (especially if you’re doubling the recipe) since you want all those chickpeas spread out to get crisp and roasted!
Once your oil is hot, add the chickpeas, garlic, and salt, and transfer to the oven. Bake 20 minutes, stirring once or twice, and that’s it!
Are roasted chickpeas good for you?
In my opinion, roasted chickpeas are a very healthy snack or addition to any meal. They’re full of protein and fiber. While the oil does add fat, it is a healthy fat which, in moderation, can be part of a healthy diet.
Roasted chickpeas are delicious as is, but this recipe can be easily customized! Here’s a few ideas:
- Make cajun roasted chickpeas by addding cajun seasoning after roasting and use in wraps in place of tofu.
- Sprinkle with oregano after roasting for a mediterranean vibe, then use in Mediterranean buddha bowls.
- Toss with cinnamon sugar after roasting for a sweet snack.
- After roasting, add your favorite BBQ sauce and stir until coated. Serve with mashed potatoes or on a salad.
- After roasting, add a few dashes of balsamic vinegar to the pan and stir until evaporated. Serve with pesto linguine or a caprese salad.
- Put roasted chickpeas in a burrito.
- Toss with sriracha after roasting and enjoy as a snack or a topping for a veggie and buddha bowl.
- 2 tablespoons olive oil
- 15 ounce can garbanzo beans, rinsed, drained, and patted dry
- 4 cloves garlic, pressed or finely chopped
- Coarse kosher salt
- Preheat the oven to 400ºF. Heat olive oil in a large cast iron skillet over medium heat. Once hot, add chickpeas and garlic. Season with salt and shake the pan or stir to coat everything in oil, making sure the chickpeas end up in an even layer in the pan. Carefully transfer the pan to the oven and allow to cook for about 20 minutes, stirring once or twice, until crisp and lightly browned. Remove from the oven and serve as is or season with herbs and spices of your choice.