These spicy roasted chickpeas are my go-to healthy snack recipe. Whenever I have a craving for crunchy, crispy and salty snacks, I whip these little mouthwatering bites up.
They are so incredibly yummy. I also use them for salad toppings, to add a little extra crunch to my sandwiches and so on. There’s almost nothing that doesn’t get even better when you add these healthy roasted chickpeas to it.
I am a huge midday snacker. I get really hungry and usually start to crave something around 2 pm at the latest. And if I don’t have a healthy alternative at hand, I tend to go for the less healthy snack the hungrier I get. That’s why I love having these healthy roasted chickpeas with me when I’m on the go. It keeps me (almost) on the right track. And not only are they healthy, they are also super delicious!
They are also my favorite healthy snack at parties and you can find them at almos tany get-together I host. That’s partly because they are a really great healthy snack option, and mostly because everyone LOVES them just as much as I do.
One of the things I absolutely LOVE about this recipe, is how versatile it is. You can switch up the seasoning as you prefer and get as creative as you want with your spices. I love using mediterranean spice blends, chili spice blends and the list goes on. They are amazing with any flavors!
For this recipe I used canned chickpeas, because I just tend to prefer their consistency. But you can use any type of chickpeas you prefer.
What’s great about this recipe:
- Super easy to make and a real crowdpleaser
- Healthy and packed with proteins
- Delicously crispy, crunchy and spicy
- Ideal for parties – think football sunday snacks and any kind of get-togethers
There’s a few important notes when it comes to making the best roasted chickpeas to ensure they turn out deliciously crispy every time.
Dry off the chickpeas
Always make sure to dry off the chickpeas after you drain and rinse them. You want to get rid of any excess moisture to make sure you get the crispiest chickpeas.
I do this by draining the chickpeas, before I rinse them in a strainer. Then, I lay them on a clean dish towel and pat them dry.
Don’t skimp on the oil
Oil and especially olive oil, will help your chickpeas become wonderfully golden and crispy. If you don’t use enough oil, you have to bake them for longer and they still won’t turn out as deliciously crispy as you want.
You can store them (once they have cooled) in an airtight container at room temperature for 2-3 days. However, they are best when they are fresh, as they don’t keep the same level of crispiness for as long as storebought varieties do.
Try these as topping on my seriously amazing quinoa salad, or as topping on my salad in a jar recipe, as topping on my couscous recipe…these roasted chickpeas are amazing on anything.
Healthy Roasted Chickpeas
- 15 oz Canned Chickpeas
- 1 tbsp Olive Oil
- 1 tbsp Smoked Paprika
- Pinch of salt
- ¼ tsp Cayenne Powder
- Preheat the oven to 400F and line a baking sheet with parchment paper or foil.
- Drain and rinse the chickpeas in a strainer and dry them using a clean dish towel (it's important to dry them, otherwise they won't get as crispy). In a medium bowl, mix the chickpeas with the olive oil and the spices. Mix until the chickpeas are completely covered.
- Pour the chickpeas onto the lined baking sheet and spread them out evenly. Bake in the middle of the oven for around 20 minutes (stir halfway through) or until the chickpeas are golden and a little crispy on the outside.