How to Make Roasted Chickpeas

These has been one of the most popular snack recipes from The Mom 100 Coobook for sure.  My son’s friend actually had the caterer make them for his bar mitzvah party.  “Ben,” I said, “Are those the Chickpea Poppers from my book?”  “Of course,” said Ben.  I apparently had asked a stupid question.

Naturally your kids like chips. Of course they do. And of course they’d like it if you sat them down with a big bowl of potato chips every day and said, “Hey, Johnny (or Wendy), go head, munch up!” Frankly, when my kids whine about not being able to eat chips with impunity, I feel like shouting, “Don’t you think I want to eat chips all day long, too?” Of course chips are fantastic (I’ve grown weary of the word moderation, though of course it’s all true, what they say), however, the ramifications of lots of chips are not fantastic.

How to Make Roasted Chickpeas

So, what to give your kids to crunch on that you can feel good about? And I’m not talking about veggies—as Charlie said the other day, after I handed him a bowl of carrot sticks, looking at me unsettlingly with that level gaze, “Mom, this wasn’t exactly what I had in mind when I asked for a snack.”

Chickpeas! But not straight from the can or box, instead toasted up in the oven, with just the right amount of salt, and possibly some light seasonings. In fact, these are an interesting and smart way to wiggle touch of a new spice into your kids’ palate.   High in fiber, full of protein, low in fat, a little chewy, a little crispy this is a snack that a mother could love.

Toss the chickpeas with the olive oil and salt. Add any of the fork-in-the-road seasoning combinations you wish, and toss to evenly coat the chickpeas.

How to Make Roasted Chickpeas

And so easy to make. Place them directly on the sheet pan, and drizzle with the oil.

Sprinkle with kosher salt (and possibly other seasonings; read on for a couple of ideas).

How to Make Roasted Chickpeas

Bake for about 25 minutes, until they have turned golden brown and shrink slightly. They will harden slightly and crisp up as they cool, so do not overbake, or they will get somewhat tough and chewy. 

Taste and add more salt if needed.  Serve warm or at room temp, and store in a tightly sealed container for up to 5 days. 

It is so simple to turn a can of chickpeas into an interesting snack or cocktail nibble, not to mention a great topping for soups and salads.

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Roasted Chickpea Seasonings

Change up the seasonings as you like.  Here are a couple of suggestions.  Along with the salt, add:

  • 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin
  • 2 teaspoons minced fresh rosemary, 1 teaspoon finely minced garlic
How to Make Roasted Chickpeas

Toss Roasted Chickpeas on:

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How to Make Roasted Chickpeas

It is so simple to turn a can of chickpeas into an interesting snack or cocktail nibble, not to mention a great topping for soups and salads.
Yield: 4 Servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 15-ounce can chickpeas drained and rinsed
  • 1 tablespoon olive oil
  • ¾ teaspoon kosher or coarse salt plus more to taste

Directions

  • Preheat the oven to 375°F. Lightly spray a baking sheet with sides with nonstick spray.
  • Pat the chickpeas lightly with paper towels.  Toss the chickpeas on the baking sheet with the olive oil and salt. Add any of the fork-in-the-road seasoning combinations you wish (see Fork in the Road), and toss to evenly coat the chickpeas.
  • Bake until they have turned golden brown and shrink slightly, about 25 minutes. They will harden slightly and crisp up as they cool, so do not overbake, or they will get too tough and hard. Taste and add more salt if needed. Serve warm or at room temp.

Notes

Make Ahead
You can store the chickpeas in a tightly sealed container for up to five days, although if you use fresh garlic you’ll need to keep them in the refrigerator.
What the Kids Can Do
Let the kids toss the chickpeas with the olive oil and salt along with any of the Fork in the Road seasonings.

Nutrition Information

Calories: 31kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 436mg | Sugar: 1g

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Comments

  1. Hi Katie,
    Just came across your recipe & website via Pinterest. These Chickpea Poppers look fantastic, I cannot wait to make them for my Dad! He love chickpeas & interesting lil snacks are right up his alley. I was wondering if you had any additional Fork in the Road suggestions along with those provided? We will definitely have fun trying out new flavor combos once we get to taste these, can’t wait! My 71 year old Dad (you’d never guess!) is from Italy & loves to cook & create new flavors & dishes in the kitchen. Thank you so much for the great recipe!

    1. If you have a packaged rub or spice blend that you like (or a favorite recipe for one) try a few pinches of that on the chickpeas. If you like the seasoning, you really can’t go wrong. Hope you Dad likes your new twist!

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