Oven-Roasted Chickpeas
Featuring just a few store cupboard ingredients, these crispy smoky roasted chickpeas make for a flavourful snack that's both vegan and gluten-free.
Ingredients
- 1x 400 g (14 oz) tin of chickpeas (garbanzo beans), drained
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
Instructions
- Preheat the oven to 180°C (360°F).
- Drain the chickpeas well, saving the water (aquafaba) if you want to use this in other recipes.
- Spread out the chickpeas across a baking sheet and pat them dry with some kitchen towel. Drizzle with olive oil, sprinkle with salt, and then shake the pan to make sure all the chickpeas are coated. Bake in the oven for 30-35 minutes, shaking the pan again a couple of times during cooking.
- After 30-35 minutes, the chickpeas will have reduced slightly in size and started to crisp up. Sprinkle over the smoked paprika and ground cumin, shaking the pan to coat everything. Return to the oven for another 5-10 minutes or until golden and crispy.
- Remove from the oven, allow to cool slightly, and enjoy. The roasted chickpeas are best eaten shortly after they've come out of the oven, as they will start to soften over time (although they're still really nice with a bit of a chew). Enjoy as a snack or add them to a vegan Waldorf salad or couscous salad.
Notes
Dried chickpeas: While the quickest method is to use a tin of chickpeas, you could also use dried chickpeas. These must be soaked and properly cooked before you roast them (see this post on how to cook dried chickpeas). They may not need as long in the oven, so just keep an eye on them.
Oven: Temperatures will vary slightly depending on the oven, so just keep an eye on the chickpeas to avoid over-cooking.
Aquafaba: The water from a drained tin of chickpeas is called aquafaba, and can be used to replicate egg white in recipes such as vegan meringue. If you want to experiment with other recipes, save the water when you drain the chickpeas.
Other seasoning: Mix it up with other flavours such as chilli powder, garlic powder, curry powder, dried thyme, or other spice blends.
Gluten-free: This recipe is 100% gluten-free as written.
Storage: Once cool, you can store the chickpeas in an airtight container at room temperature for a few days (although the texture will be best just after cooking).
If you liked this recipe, you may also enjoy:
- Roasted Pumpkin Seeds
- Chickpea Stir-Fry with Peanut Sauce
- Crispy Baked Falafel
- Cajun-Spiced Baked Potato Wedges
- Easy Vegan Chana Masala
- Vegan Pancetta
- Easy Roasted Cauliflower
- Vietnamese Rice Paper Rolls
Nutrition
Calories: 270kcalCarbohydrates: 35gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 591mgPotassium: 384mgFiber: 10gSugar: 6gVitamin A: 286IUVitamin C: 2mgCalcium: 67mgIron: 4mg
Nutrition Facts
Oven-Roasted Chickpeas
Amount Per Serving
Calories 270
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Sodium 591mg26%
Potassium 384mg11%
Carbohydrates 35g12%
Fiber 10g42%
Sugar 6g7%
Protein 10g20%
Vitamin A 286IU6%
Vitamin C 2mg2%
Calcium 67mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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