These crispy roasted chickpeas will satisfy your “crispy snack” craving EVERY time. They are quick, delicious and full of nutrition.
It’s hard to find snacks that are not only good for you, but easy to make, and these Roasted Chickpeas do NOT disappoint. They are crispy, savory and have a little heat. And they are versitile, not only are they a snack, but they can take the place of crutons in soups or salads, sprinkled over a buddah bowl, or tossed into a bag for a quick high fiber snack on the go!
And you can use this recipe as a guide. The options are limitless! Use any spice or herb or any variation to come up with your own uniqe flavor!
Ways To Use Chickpeas
- Snack – Instead of potato chips, fill a bowl with roasted chickpeas, and cuddle up with a good movie or book
- Salad – Instead of high calorie, no nutrition crutons, toss on top of your favorite salad to add crunch.
- Soups – On a cool night, these roasted chickpeas are the perfect additon sprinkled on top of soup
- Buddah Bowl – A great crunchy, high fiber addition to any bowl
What You Will Need:
- Canned Chickpeas – preferably low sodium
- Extra Virgin Olive oil or Avocado oil
- Harissa Powder (or your favorite herb blend)
- Nutritional Yeast
- Sheet Pan
- 2 Kitchen Towel or Paper Towels
Tricks For The Crispiest Roasted Chickpeas:
- Drain and rinse – Pour the can (or cans) of chickpeas into a colander, and rinse well and shake all the water out
- Dry Well – Once they are rinsed and drained, pour them onto a well absorbant kitchen towel or layered paper towels, and pat dry
- Pour dried chickpeas into a bowl and pour olive (or avacado) oil over them and stir well until all are completely coated.
- Evenly sprinkle the spices and nutritional yeas, and stir to coat
- Pour in a single layer into a sheet pan
Prep: Cook: Servings:
10 min. 45 min. 6
Ingredients:
2 cans Chickpeas, Unsalted
2 tbs olive or avacado oil
2 to 4 tbs of Harissa Powder, or spice(s) of your choice
3 tbs nutritional yeast
Directions:
Preheat oven to 425. Drain and rinse the chickpeas, and dry by rolling in a towel. You can pick out the loose skins, but I don’t. Pour into a bow, coat with Oil and stir. Once fully coated, pour in seasonings and nutritional yeast and stir. Pour into a sheet pan, and bake for 45 minute or until desired crispiness.
Store: In an airtight container up to 1 week. You can even stick them in a preheated oven of 350 for a few minutes to refresh them.
Nutrition – Per serving ; Makes 6 servings
Calories: 280
Protein: 13g
Carbs: 40g
Fat: 9g
Fiber: 11g