Crunchy Toasted Chickpeas

I’m always looking for better ways to make crunchy, salty snacks and I promise, this recipe is a keeper! Seriously, if I can snack on these savory toasted garbanzo beans, I can probably give up pretzels and chips forever. (I’m pretty sure I can’t give up crackers like cheezits and rice crackers because I’ll always need a vehicle for good cheese.)

These crunchy chickpeas are also a great alternative to nuts for those who are allergic or just don’t like nuts. Best of all, this recipe is super easy…easy enough to make sure there’s always a container of them in the pantry!

I  use a lot of garbanzo beans for homemade hummus so I’m already a fan. This recipe elevates the humble chickpea/garbanzo bean to a pantry staple. Loaded with fiber and protein, these beans are a great snack. And yes, I DO use the names, chickpea and garbanzo bean, interchangeably. If someone is searching for a snack like this, I definitely want them to find this recipe!

Toasted Chickpeas

Crunchy Toasted Garbanzo Beans

Crunchy toasted chick peas

Crunchy Toasted Chickpeas (Garbanzo Beans)

Ingredients:chickpeas

  • canned garbanzo beans (I used the low sodium variety)
  • 1-2 T. olive oil
  • 1 t. sea salt
  • 1-2 t. spices which might include chili powder, cumin, ground coriander, rosemary, garlic powder, curry powder

Directions:

I started with two cans of chickpeas which pretty much covered my jelly roll pan. If you want to try this recipe with just one can, it will work out just fine.

 

Rinse the chickpeas thoroughly in a colander. Spread out on paper towels and let sit in the open air for 15-20 minutes.

Rinse and drain the garbanzo beans thoroughly Spread the rinsed garbanzo beans on paper towels for a few minutes

In a bowl, toss the chickpeas with 1 T. olive oil per can of beans. Add salt and spices at this point if you want to. (Bye the way, you can throw out the paper towels now.)

Spread out on a jelly roll pan (a couple of cake pans would work too, but you NEED edges or those little guys will roll right off the pan.)

Bake at 400° for 45-55 minutes. Stir every 8 – 10 while baking.

Take them out of the oven when they’re toasted golden brown and are crunchy when you bite into them. Let them cool on the cookie sheet.

Golden brown and crunchy garbanzo beans

I had to play around with the baking time a little bit. I think it made a difference that I was using a stone pan. Stirring is important so that they don’t get scorched. If they’re still soft and chewy inside, they need more baking. If your oven gets too hot or has hot spots, you can turn the oven down a bit and increase the baking time.

If you didn’t add spices at the beginning, you can toss the roasted chickpeas in whatever seasoning you want. My favorite flavor ended up being garlic powder and rosemary, added before baking.

Store in an airtight container. I found that buying the reduced-sodium chickpeas and adding my own sea salt later actually gave me a better end result. I plan to try tossing these in sesame oil next time too  (since I love sesame oil!)

What I like about these toasted garbanzo beans is that they have all the crunch I look for in a snack and I can make endless variations on flavors. And these are BEANS, for crying out loud….legumes! So they’re delicious AND healthy! If I were packing school lunches, which I’m not anymore, I would definitely include these chickpeas.

Homemade crunchy toasted garbanzo beans

 

crunchy roasted chickpeas

Barb

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Crunchy Toasted Chickpeas

Rating: 51

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Ingredients

  • canned garbanzo beans (I used the low sodium variety)
  • 1-2 T. olive oil
  • 1 t. sea salt
  • 1-2 t. spices which might include chili powder, cumin, ground coriander, rosemary, garlic powder, curry powder

Instructions

Rinse the chickpeas thoroughly in a colander. Spread out on paper towels and let sit in the open air for 15-20 minutes.

In a bowl, toss the chickpeas with 1 T. olive oil per can of beans. Add salt and spices at this point if you want to. (Bye the way, you can throw out the paper towels now.)

Spread out on a jelly roll pan (a couple of cake pans would work too, but you NEED edges or those little guys will roll right off the pan.)

Bake at 400° for 45-55 minutes. Stir every 8 - 10 while baking.

Take them out of the oven when they're toasted golden brown and are crunchy when you bite into them. Let them cool on the cookie sheet.

http://www.mysisterskitchenonline.com/2012/08/28/toasted-chickpeas/

 


2 thoughts on “Crunchy Toasted Chickpeas

  1. Pingback: Tasty Tuesday: Crunchy Toasted Chickpeas – High Country Parent

  2. I have been working really hard to find healthier snacks for my 9 year old, got rid of all the chips but popcorn was getting pretty boring – I tried these this AM and they are amazing! He loves them – but he will have to fight mom for them :). They remind me of something called Corn Nuts from my childhood but I’m sure these are a lot healthier. Thank you for the great idea!

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