I’ve always loved cashews, but with my husband and son both having severe tree nut allergies, I’ve had to be very careful. Lately, I’ve been searching for a snack that hits that same crunchy, satisfying craving without any risk—and that’s when I discovered roasted chickpeas.
What You’ll Need
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2–3 cans chickpeas, drained and rinsed
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Salt, to taste
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Cayenne pepper, to taste
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Freshly cracked black pepper, to taste
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Olive oil, optional (for finishing)
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Baking sheet
How to Make Them
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Preheat oven to 425°F.
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Spread the drained and rinsed chickpeas on a baking sheet in a single layer.
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Sprinkle with salt, cayenne, and freshly cracked black pepper.
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Roast for 45–50 minutes, shaking the pan occasionally to prevent sticking.
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If desired, lightly mist with olive oil and add a final sprinkle of seasoning before serving.
Tips & Variations
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Experiment with seasonings like smoked paprika, garlic powder, or cinnamon for sweet or savory flavors.
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Store cooled roasted chickpeas in an airtight container for up to a week.
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Lightly drizzle olive oil halfway through roasting for a richer flavor.
The result? Perfectly crunchy, salty roasted chickpeas that you’ll want to make again and again. Try different seasonings to keep things exciting—they make a simple, delicious snack anytime.
Share your favorite seasoning combo in the comments, I’d love to hear how you make them your own!
Roasted Chickpeas
Ingredients
- Two 15-oz cans chickpeas – drained and well rinsed
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1/8 tsp cayenne (or to taste)
- 1–2 tsp olive oil
Instructions
- Preheat oven to 425°F.
- Spread the drained and rinsed chickpeas on a baking sheet in a single layer.
- Sprinkle with salt, cayenne, and freshly cracked black pepper.
- Roast for 45–50 minutes, shaking the pan occasionally to prevent sticking.
- If desired, lightly mist with olive oil and add a final sprinkle of seasoning before serving.
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