This post may contain affiliate links. Read our disclosure here.
I love finding new ways to use frugal ingredients, and it doesn’t hurt when it turns out to be delicious. I love using chickpeas to make hummus, but recently I had some extra cans and decided to try roasting them. I had a memory of doing this years and years ago and it being really yummy, so I decided to try again.
One of the best things about these roasted chickpeas is that you can make them sweet or savory depending on what you’re in the mood for. You can do cinnamon and sugar, or you can just do salt and pepper, or you can do something like curry powder. Anything that sounds good!
Simple Roasted Chickpeas
All you need for these are chickpeas, olive oil, and salt!
The first step is to drain your chickpeas and rinse them well.
Then the most important step: drying them! If you don’t dry them well, they won’t get crispy in the oven.
Instead of greasing my pan, I used this silicone liner. It’s so easy to clean!
Spread the chickpeas out over the pan and drizzle with olive oil and salt. (I also added pepper.)
Then bake at 425 degrees for about 25 minutes. The longer you cook them, the crispier they’ll be. I’d start checking the texture at about 20 minutes.
Once they’re done, you can add other seasonings and spices!
On this particular occasion, I mixed them into a simple pasta salad, which was delicious. They’d also be great on a green salad!
Ingredients
- 1 can chickpeas, rinsed, drained, and patted dry
- Olive oil for drizzling
- Sea salt
- Optional seasonings: garlic, black pepper, cinnamon and sugar, curry powder, etc.
Directions
- Drain and rinse the chickpeas and use a towel to pat them dry.
- Place on a greased baking pan or on a silicone baking sheet.
- Drizzle with olive oil and salt and toss to combine, spreading them out in only one layer.
- Bake at 425 for 25 minutes or until they are crispy.
- Once they're out of the oven, immediately toss in your favorite seasonings, depending on how you want to use them!
