Time for another Quick Tip Thursday. Today we’re chatting about chickpeas. Specifically roasted chickpeas. Quite honestly, I’m not totally crazy about chickpeas straight out of a can. Turn them into hummus and you’ve got my attention. Stick them in the oven and roast them so they turn into tiny little crunchy puffs of deliciousness and consider me pretty much addicted.
I’ve been battling with roasted chickpeas for the past couple years. No matter how hard I tried, I could never seem to get them perfectly crispy. I tried all sorts of oven temperatures, cooking times, etc to no avail. Well, my friends, I’ve finally unlocked the secret. And believe it or not, it came about because I was in a hurry to get to yoga! I didn’t have time to wait for the oven to preheat so I just put them in while the oven was still cold. I left them in as long as I could, which ended up being 45 min, then I turned off the oven and ran out the door. When I came home 90 minutes later, I discovered perfectly roasted chickpeas!
So here are you directions:
1. Rinse the chickpeas and put them on a baking sheet. Pat them dry with a paper towel and then let them sit and dry some more for about half an hour.
2. Mist with olive oil and season with desired spices- I use cayenne pepper and paprika usually.
3. Put the pan in the oven BEFORE you turn the oven on.
4. Turn the oven on to 425 degrees and roast them for 45 minutes, stirring every 10 min or so.
5. Shut the oven off and leave them in there for about an hour and a half*
6. Transfer to container and enjoy!
*If you leave to go somewhere they can stay in there longer than that because the oven will just keep getting colder.
PS…If you haven’t added roasted chickpeas to your homemade trailmix…you haven’t lived 🙂
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great idea! I love chickpeas! this would be a great snack for me!
Alexis @ Hummusapien says
Uh oh….I’m afraid I haven’t lived!! 😉 That addition to trail mix DOES sound fabulous. I’m really excited to try this version! Roasted chickpeas are one of my favorite snacks and they’re healthy to boot 🙂
Laura @ Sprint 2 the Table says
Roasted chickpeas are almost even better than nuts to me. I love doing mine with Indian spices like curry and cardamom. Great quick snack!!
Life's a Bowl says
Awesome idea! I picked up a pouch of roasted salt + pepper chickpeas from Whole Foods a few weeks ago that I totally forgot about… It’ll be my first time trying them [love them fresh in salads or hummus] but would love to try making a batch myself!
Linz @ Itz Linz says
i love roasted chickpeas! cayenne and paprika are good ideas – i’ll need to try that!
Liz @ The Lemon Bowl says
I love roasted chick peas!! Haven’t made them in awhile – need to get on that!! Love the idea of hating the pan first.
[email protected] says
This sounds so easy, Lindsay! How many cans did you use and could you use cooked from scratch chick peas? Thanks!
i use two cans at once! i’m sure you could use cooked from scratch. i don’t have any experience with those so you might have to play around with the timing a little bit, but it should be pretty much the same!
sarah k @ the pajama chef says
i use cooked from scratch chickpeas sometimes & find that with my usual method (400 for about 30-40 min) they need to cook longer to get crispy… maybe i don’t cook my chickpeas as much as the canned version though. the texture was pretty similar though in the end.
Aparna B. says
What a great tip! I’ve learned to make them by putting the temperature really high and then halfway through, reducing the heat and leaving them in there to do their own thing, giving them a toss here and there 🙂 The flavor possibilities are endless. I love roasted chickpeas!
I have been playing aroung with these for the last 3 weeks ,I love this ,I’ve done it with the Goya dried as well as the canned ,canned came out better ,but what I am trying to figure out is how long to cook them so they are crunchy,but not break your teeth crunchy,it seems the are nearly perfect when they come out ,but after a day in the fridge ,they get very hard and I have to toss or get new teeth . Am I cooking them too long ? I mean do they continue to cook when you’ve turned off the oven and taken the, out
I use olive oil,chili pepper powder,cumin,and pepper,
Sometime I just use creole seasoning
Aparna B. says
Hi Mary! I don’t store them in the fridge. I just store them in an airtight container and leave them on the counter. They are still a little soggy the next day, but when I put them in the fridge before, they were more soggy than manageable! They do continue to cook after you reduce the heat or turn the oven off, and leave them in the oven, so you can definitely do that!
Tina @ Best Body Fitness says
I have yet to roast chickpeas but SO need to do it! I know I would love them!
Angela @ Health's Angel says
I am addicted to roasted chickpeas! Thanks for the tips. I’ll have to try your method!
Katie @ Talk Less, Say More says
I still need to try roasting chickpeas….noted. 😉
Danica @ It's Progression says
just added chickpeas to my grocery list so I can try this soon!!
I have never tried roasting them, and now you have me intrigued! This sounds really yummy and what a healthy snack!
Kelly @ No Sugar Sweet Life says
Interesting… I have never tried roasting chickpeas, but now that I have THE secret, I think I need to try 🙂 Thx for the great tip!!
Sabrina @Work It Ms Jackson says
I’m going to try this! I, too, always burn some! Great idea
Heather @ Better With Veggies says
I love that you turn off the oven – what a great idea!
sarah k @ the pajama chef says
i love roasted chickpeas, will have to try this method! they are also great on salads 🙂
Brittany @ Delights and Delectables says
I love roasted chickpeas!! These would be perfect on top of the salad I’m taking for Thanksgiving. Thanks love!
These look amazing and so simple!
Natalie @ Free Range Human says
I’ve never had chickpeas of any kind. I think it’s something I must try!
I love roasted chickpeas. They are super delicious with coconut oil and nutritional yeast. I don’t roast them nearly enough, since I tend to burn them…oops. Trying your method asap!
Arturo Féliz-Camilo says
Interesting idea! I’ll have to try soon!
Katie @ from icecream to marathon says
I’ve always wanted to try these. Making them right now!! I’ll let you know how it goes!
Ashley @ Freckles & Spice says
so excited to try this. you know i love a good roasted chickpea. Its great when something unexpectedly turns out so well. delicious homemade trail mix here I come – its been so long! thanks for the motivation.
What else do you like to put in with the chickpeas?? I’m thinking about doing cheerios, honey roasted peanuts, mulberries, apricots.
yum! sounds awesome! lately i’ve been loving mine with pumpkin seeds, almonds and raisins! and my cinnamon kashi heart to heart!
Thanks for the recipe. One question, does one need to refrigerate them after they cool. Thanks
nope! they don’t need to be refrigerated!
If you seal them in something like a ziplock bag do they loose their crunch or does it work ok? I want to make some for Christmas gifting instead of the normal cookies and stuff, but I’m not sure the best way to package them…
if you’re giving them away, i wouldn’t make them until right before you give them to people…i’ve found they don’t stay crispy very long when storing them so i usually only make one can at a time and eat them within about 2 days. airtight containers would probably be best…make sure they’re totally cooled before storing. you might want to test it out at home before you decide to give them to people to see how it works!
Thank you so much for sharing this little trick! I used to never want to make roasted chickpeas because they never cooked evenly in my oven and always burned, which was sad because they are delicious and one of the few healthy foods my boyfriend will eat. After trying your trick, though, I was able to make a batch that fully crisped up without burning :). I used dried chickpeas that I cooked and they worked really well. Now I can make this cheap healthy snack regularly without much trouble at all!
awesome!!! so glad to hear it!
I cannot wait to try this recipe. I have been pretty intimidated by chickpeas…well except for when making hummus. Thank you so much for the tips on your successful batch!
you’re welcome! enjoy! they’re one of my favorite snacks!
I tried this (not your version) but I tried using canned ones from a recipe I found on Pinterest …I roasted them at 400 degrees for 40 mins and they still wernt crunchy. They were cooked but still a little mushy inside. I dried my canned beans for about a half hour before roasting!! Any idea on why it didn’t work?? I bought bagged beans but now reading this I have to cook them? I can’t win this war! LOL
did you leave them in the oven after you shut it off? i’ve found that’s when they crisp up. they keep cooking even after you turn the heat off!
So let me get this straight 425 for 45 minutes then turn off the oven let sit for 90iutes I had been cooking 425 for like 18 -20 minutes and they start to burn ! So then I kept checking at 10 minute intervals..but like I said they were hard like rocks the next morning
Salt & Vinegar chick peas
Rinse, put in pot, cover in white vinegar, Bring to boil simmer 30min drain, roast with olive oil and sea salt.
Help! I followed your recipe exactly & they were completely burnt at 40 mins and set off my fire alarm. Now I have a tray of black smoldering gross. Unused a very well seasoned pan. Maybe that’s it?
hmmmm, I’m not sure. I haven’t heard of that happening. I can only think that maybe it was all the oils in the well seasoned pan getting too hot? Or maybe your oven just runs at a very different temperature than mine. Sorry about that!
Ila Press says
Thank you for sharing this. I had tried to make really crisp chickpeas on six prior occasions before I stumbled upon your site. Each prior attempt was disastrous–burnt or mush, or burnt AND mush, mealy, nasty, and awful. I tried canned, I tried dried, I tried cooked, and I tried raw. Believe me, my three dogs quickly developed a taste for chickpeas every time a batch turned out wrong. It became a game for us–those chickpeas can fly pretty far, so the dogs got a good workout. 🙂
Then….NIRVANA! The “leave it in the oven” trick may have been accidental on your part, but I still credit you as a genius. They came out uniform, crispy throughout, satisfying and tasty. No popping chickpeas escaping the pan to become burnt sacrifice on the floor of the oven, and no hard-on-the-outside-and-mealy-mush-on-the-inside failures. Sad for the dogs, but happy for me. 🙂
wooohoo! glad it worked!
You can add rice to the bottom of the storage container to keep the chickpeas crisp.
great tip! thanks. i’ll have to try it!