Monday, June 20, 2011

Roasted Chickpeas

It seems I am always looking for new ways to disappoint my family by coming up with snacks that do not include overly-processed foods. Luckily that disappointment usually doesn't last long, and we've found some common ground in that area. Not only do these make a great snack, I like to use them as a substitute for croutons on my salads too. I can't vouch for keeping them in a covered container, because I only make one can at a time, and we eat every last one. I always have chickpeas in the pantry, so you will see more recipes using them, including another of my favorite snacks, hummus!

This is one of those recipes that is really more of a suggestion, and you can find what methods work for you. I usually keep my seasoning simple with just Kosher salt and fresh cracked black pepper, but you could add chili powder, garlic powder, onion powder, cayenne, even your favorite herbs. I find 30 minutes to be the perfect cooking time for me and my oven, the chickpeas are crispy on the outside but still creamy on the inside. You can taste them along the way and find a cooking time you prefer.

You probably know that chickpeas are also called garbanzo beans, but I find chickpeas to be the more appetizing of the two monikers when trying to convince someone they should eat them. They are great sources of fiber and protein, and 1/2 cup contains 8% of the standard daily recommendation of iron.

Roasted Chickpeas

1 15 oz can chickpeas
1/2 Tbsp olive oil
Kosher salt to taste
Fresh cracked black pepper to taste
Optional: other seasonings/herbs

Directions: Drain and rinse chickpeas and pat as dry as possible. Toss with olive oil, salt, pepper and any other seasonings, place in a single layer on a baking sheet and bake at 400 degrees for 25-30 minutes, shaking pan or stirring beans around at least once.


Chickpeas (organic): $1.39
Total Cost: $1.39
Four Servings: $.35 per serving


  1. Do you have a suggestion on how I could do this with dried garbanzos?


  2. Hi Robin! I was thinking about that yesterday, as I haven't been able to find dried ones yet. I think I would start out by cooking them according to package directions but not all the way, maybe 3/4 of the way? You could even store them that way in the fridge for a few days until you're ready to roast them. I will have to check another grocery store for the dried or get some online and then report back. ;)

  3. Found them--in the Mexican food aisle! I will experiment in the next few days and let you know what I find works!

  4. Stopped the cooking just about 4-5 minutes before the package directed, and they came out perfect! :)