Roasted Chickpeas – A Great and Easy Snack
Posted by terrepruitt on September 13, 2011
I saw a recipe for roasted chickpeas and I thought it would be good. I can’t remember where I saw it, but I know that I wanted to do it. Then I was reminded of them when I saw it mentioned on ONMYWAYTOHEALTH. She has a link to another blog with the recipe with step by step pictures. All the recipes I have seen are basically the same.
A can of chickpeas
between 1 1/2 to 2 tablespoons olive oil
salt
garlic powder*
While the oven is preheating to 450F, drain the can of chickpeas, also know as garbanzo beans.
Rinse the beans off. I heard the better you rinse beans the less they might cause heartburn and/or gas. So rinse them well.
Then most recipes say to dry the beans off, the instructions suggest using paper towel.
In a bowl mix the beans, oil, salt, and garlic. Then spread the beans on a baking sheet and cook for about 40 minutes. Most recipes say to watch them so they don’t burn.
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Well, ok, so are you ready for my version or at least what happened when I did it? TWO cans of chickpeas. I used two 12 ounce cans because one can is not that many. I didn’t dry them off very well, which might explain the way they cooked, but first, I think that drying them off is to help them roast and I figured they would get dry in the oven. So I drained and rinsed and sort of dried. I put them on the pan then sprayed olive oil on them. I don’t think it is really necessary to use a bowl, but that is personal preference. I used garlic salt, garlic powder, and season salt.
*I have seen so many recipes for them so basically use what you want. Use what spices you like. You can make them hot and spicy, or just really flavorful. You can add herbs. You can make them sweet. They can be flavored with whatever you’d like so go hog wild. I am going to try all different types of spices.
I would advise you to check on them while they are cooking because mine popped. Some of them popped off the pan onto the bottom of the oven. A couple landed near the element and I don’t know if it would have started a fire, but it sure start to stink. It was not a nice smell so I opened up the oven door to see what was going on and one popped off the pan. I was kind of afraid they were going to continue to do that. I didn’t see anything about that in any recipe.
Also . . . now this is where the drying might really be key, I don’t know because my oven does not cook evenly, but some of them cooked perfect and some did not. All the recipes I saw warned against burning so I was a little paranoid so when I saw the ones on the edge getting really crispy I figured they were all done since it had been 40 minutes. Well, the crispy ones are really good. My husband kept saying, “CornNuts!” And I kept saying, “Yeah, good comparison. Awesome. I love CornNuts.” He would say, “CornNuts.” And then I would say, “I know, right? Cool.” He finally said he is not really a CornNuts fan. Ha, ha. I am. So the crunchy ones are really, really good and they do taste somewhat like CornNuts. But the ones that aren’t crunchy are kind of odd. They are kind of like a stale cracker or something. Not quiet soft, but not crunchy. I obviously need to work on the cooking of them. I had them in as long as the recipe said to cook them, but that was not enough for some of them. Increase the time because of two cans? I might just have to scoop off the ones on the edge.
I really love CornNuts, but they have ingredients in them that I am avoiding so I don’t buy them. This is a great alternative. And just like CornNuts they can be made with any flavor. I can’t wait to make more. So what should I do next? What about you? What will you do? Try it, they are a great snack. Beans are good for you!
Terre Pruitt's Blog 
frugalfeeding said
Ooooh, they look really great 😀
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terrepruitt said
Thanks, FrugalGuy!
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niachick said
Interesting!!! Never thought of roasting garbanzo beans. I don’t eat them very often but this is a new way for sure! And hey, The Nutman Co. (www.nutman.com) has THE best roasted and salted corn nuts in the world…and not the kind that break your teeth. We have lots of other flavors of corn nuts, too, but I know you’re feisty when it comes to ingredients and nutritional value. They are our best seller these days. Glad you like ’em. Why don’t you send me (privately) your address and I’ll send you out some of our corn nuts. You and John can enjoy some of The Nutman’s wares!!! Love to you!
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terrepruitt said
Ha! Only you, my friend.
Corn nuts? You’re going to send me corn nuts! AWESOME!
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Angelia Sims said
So glad no Terre’s were harmed in the making of these roasted Chickpeas! HA!
Sounds like some pretty hot missiles firing off in the oven.
I love cornnuts too! This is a great alternative.
I read about kale chips on my friend Yum Yucky’s blog. They sounded really interesting and it was similar to this in that they were seasoned and baked.
http://yumyucky.com
Not sure how far back in posts. 🙂
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terrepruitt said
Oh, I know. I was kind of worried more than just the three/four would pop off the pan. I didn’t see ANYTHING ANYWHERE about that! I think that is an important part. Maybe I should actually read the other recipe posts. Maybe it DOES warn of that and I missed it. Ha. I really think this is a great alternative because the oil used is olive so you know it is good. They are simple to make too!
I have heard of kale chips. The other day I made sweet potato chips, but their purpose was not chips so we didn’t eat them that way, but I saw how easy it was. I LOVE roasted veggies!
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Yum Yucky said
Welp, I’ve never had CornNuts, but I love me some Chick Peas! Totally trying this recipe as soon as I get home today. Yep, I have an impressive stash of chick peas in the can. You know, in case of the apocalypse or something.
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terrepruitt said
Yum Yucky – You made me GUFAW! I am still laughing as I type this. I am so at peace knowing that you will be(an) prepared for the apocalypse!
Let us know what other spices you might add. I just bought four cans of beans. I was thinking tumeric, but I am not really experienced with that spice. I can’t even think of what it taste like, I just know that it has anti-inflammatory properties so I thought it would be nice to add to a snack. But being on the beans it will probably turn my fingers that orangey color. Hmmmm . . . . . . what are you going to use?
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suzicate said
Chick peas are one of the very few foods I absolutely hate. I must admit my friend talked me into trying a flavored hummus about two years ago, I did so with great trepidation and was pleasantly surprised to find I liked it!
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terrepruitt said
You and your sister, huh? No likey the garbanzo beans. Well, it depends on why you don’t like them, you might like them roasted. If you roast them enough they just get crunchy and you would have flavored them with what you want.
I love hummus, but my favorite brand is made with Canola oil so I don’t eat it. It is smooth and comes in roasted garlic flavor. Hummus is something I need to learn to make. I have a friend who makes it all the time — although I have never tried hers. If I make it I can use olive oil as should be used.
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Kale Chips – Roasted Lettuce « Terre Pruitt's Blog said
[…] of salt. I let them “dry” that way. Then I put olive oil and seasonings on them and roasted them. They came out very well. So I thought I would do the same thing with the kale. But this time […]
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MikeK said
I tried every which way, dried with paper towels, left in the collander overnight, higher or lower oven temp, longer and shorter roasting times, including roasting for the allotted time then turning off the oven and letting them sit for awhile (one time overnight!), different brands, oil and seasonings in a bowl, oil and seasonings on the baking sheet…I could not get results that were any better than you described, i.e., some were absolutely delicious and crispy, others felt mushy or like I could break my teeth.
Next I’ll try using a frying pan and some oil, which was an alternate way I saw when inspired to revisit this snack by an article today.
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terrepruitt said
Pan frying might be the way to go. I didn’t even THINK about that. I think I might DRY fry them in the pan to try to get the moisture out then add a little oil and seasonings.
Maybe they just need to be stirred a lot. So they could work in the oven but with a lot of “stirring”. I don’t know. I have not given up on them. I kinda don’t mind the semi-mushy ones, but I love the crunchy ones!
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philohio said
Gas from chick peas?
Never!
They are not beans and that is why I eat them.
You rinse them to remove the added salt.
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terrepruitt said
Whether the garbanzo bean is a pea or a bean it is a legume with a lot of fiber and everyBODY processes different fiber differently. 🙂 And I rinse them because I believe that helps cut down on the gas that may or may not result from eating them.
How do you eat them?
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Dried Garbanzo Beans « Terre Pruitt's Blog said
[…] half garbanzo beans. This recipe is one of my husband’s and mine favorites. I also like roasted garbanzo beans. Recently I was in the area – after teaching a Nia class as a sub in south San Jose – of […]
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