Seasoned crunchy chickpeas are a tasty vegan and gluten free snack that packs a lot of fiber and protein! You’ll love how crispy these get – they are addictive!
When you have a nut allergy, it can eliminate a lot of snack options. If you used to snack on nuts, you might miss that crunch, and the salty and savory flavor of nuts. It’s time to find a substitute.
Chips are salty and crunchy, but they lack the protein and healthy fats that nuts contain. I’ve found a good alternative…seasoned crunchy chickpeas.
We love spiced chickpeas over here, especially if they are roasted and savory and crunchy! This is a snack that we make regularly – my older son loves these. We even like to put them on top of broccoli soup.
Are roasted chickpeas a healthy snack?
Spiced crunchy chickpeas are high in protein and high in fiber. They are also a great source of potassium, magnesium, and vitamin B-6. If you need to follow a low sodium diet, be sure to get low sodium chickpeas, and you can also eliminate the added salt from the spice mixture.
There are lots of roasted chickpea recipes around the internet. I’ve made these seasoned crunchy chickpeas many times over the years and have adjusted the temperature and seasoning to what works for our oven and our tastes.
How do you make crunchy chickpeas?
- You’ll need to take a can of chickpeas, and drain and rinse them. Place them on a cookie sheet and pat them dry with a paper towel.
- Add the olive oil and spices, and then roast in the oven. Keep shaking the pan to make sure all sides of the chickpeas get roasted evenly.
- Once they’re done, let them cool completely, then store the roasted chickpeas in an airtight container at room temperature.
Since oven temperatures vary, be sure to watch your chickpeas as they bake. If they start exploding, you will need to reduce the heat. Keep shaking the pan occasionally to insure even cooking.
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If you make these, please share on Instagram and tag me @prettybeeblog. I love to see what you’re making!
Seasoned Crunchy Chickpeas.
- Preheat oven to 350 degrees. Rinse and drain the chickpeas.
- Arrange the chickpeas on a cookie sheet lined with parchment paper and pat dry with a paper towel. Drizzle with olive oil and season with the spices.
- Put in the oven. Give the pan a little shake once in a while so the chickpeas get toasty on all sides.
- Bake until browned and just beginning to crisp, about 40 minutes. Raise the heat to 375 and cook for an additional 10 minutes to make sure they get nice and crunchy.
- Do not overcook the chickpeas, though, they can get rock hard.
- Let cool and serve at room temperature. Store leftovers in an airtight container at room temperature.
You can also use these roasted spiced chickpeas on top of a spinach salad for a little extra crunch!
This post was originally published in May 2012. It has been updated with an improved recipe and new photos.