I can’t believe I’m sharing a recipe for Spicy Roasted Chickpeas. Because when I was a kid I hated chickpeas. Now I’m a complete convert. In fact, I have so many recipes that use chickpeas. Everything from Green Monster Hummus, to Blondies, to Veggie Burgers. When I’m in, I’m all in!
When I was a kid, I believe we called these white legumes by their alternate name, garbanzo beans. Either way, I thought they looked absolutely gross. To be completely honest, I thought they were something only old women liked because that’s the only people I would see eating them, usually adding them on top of their salads.
I don’t know what this means for me today, because now I love them. I feel like Forrest Gump of the chickpea. I like ’em in a veggie burger. I eat them in hummus and gravy. Heck, I even make a faux “tuna” salad with them. I could write a cookbook on a 100 things to do with chickpeas.
Today’s recipe is one of my favorites because it’s so easy and so delicious. My daughter and her friends love these bite-size morsels. You could make a double batch and take them as an appetizer to a party, or just have them on hand as a healthy snack at home.
Roasted Chickpeas are also versatile. You can use chipotle seasoning for a spicy flair, garlic and rosemary for an Italian flavor, sprinkled curry for an Indian spice-infused treat, or even try some sage/thyme to give them a good old home cooking kind of feel.
The Health Benefits of Spicy Roasted Chickpeas
Loaded with protein and fiber and lots of other good nutrients, chickpeas are something you can feel great about serving to your family any time. In addition to the many health benefits, eating chickpeas can even leave you feeling more satisfied.
Who knows, if I could have tried this recipe I might have even liked chickpeas when I was a kid. Move over old ladies; chickpeas are now a treat for the whole family.
- 15- ounce can Chickpeas
- 1½ teaspoon olive oil
- ½ teaspoon salt
- Easy Version: 1 tablespoon Mrs. Dash Southwest Chipotle Seasoning or your choice of seasonings described above
- Scratch Version: 1 teaspoon chili powder 1 teaspoon smoked paprika, ½ teaspoon turmeric, and ¼ teaspoon cumin
Heat your oven to 400 F. Line a baking pan with parchment paper.
Drain the chickpeas and let them sit in cool water for a minute or so to release some of the sodium (That's a tip I read in Jane Brody's Good Food Book).
Place chickpeas in a strainer to drain. Give that strainer a good shake to remove excess water. Spread the chickpeas out on a paper towel and pat dry. You can also just let them sit out for a few minutes to air dry. Whatever works.
Pour the olive oil into a bowl and add the chickpeas. Stir until each chickpea is coated with oil. Place chickpeas on the prepared pan.
Place in the oven and bake for 20-25 minutes, until the chickpeas are crispy on the outside.
Remove the chickpeas from the oven and do one of the following.
Easy Version: Sprinkle Mrs. Dash seasoning over the roasted chickpeas. Stir until thoroughly coated.
Scratch Version: combine the spices in a bowl. Sprinkle over roasted chickpeas, stirring until each is thoroughly coated.
Salt and Pepper to taste.