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Crispy Roasted Chickpeas (Garbanzo Beans)

Before I even get into this addictive little snackity snack, I just want to say thank you for all the wonderful birthday wishes yesterday on Twitter and Facebook. You all are so thoughtful to send a little message of good wishes. I was sitting at the airport waiting for my flight home and everytime a new message came in, my phone would sound a happy little *ping!* They came so fast and furious, it just about sounded like I was having my own little Vegas jackpot moment on my phone!

I’ve been traveling nonstop for the past 2 weeks and my body sorta feels a little tired and laggy, so I thought I’d share with you a snack that’s healthy (they’re roasted, not fried), easy (5 minutes hands on time), easy (using canned garbanzo beans), addictive (you might as well double the recipe when you’re making it).

The texture of Roasted Chickpeas is surprisingly crispy/crunchy – they make that lovely, loud crunch in your mouth like potato chips. And when you tell people that this recipe starts with 1 can of garbanzo beans, they won’t believe you. Chickpeas and garbanzo beans are the same thing.

Just one warning. as I ate the entire batch by myself in one sitting: These Roasted Chickpeas are really are perfect as a little bar snack to nibble on with beer. And I emphasize nibble and little. As addictive as they are, they’re still beans. And if you eat the entire batch…which is 1 can of garbanzo beans…well, let’s just say I spent a lot of time saying ‘xcuse me.

How to make Roasted Chickpeas/Garbanzo Beans

Four ingredients – salt, seasoning blend of your choice, garbanzo beans and olive oil

First drain the can of garbanzo beans.

You’ll want to rinse the beans for a few seconds to rid the surface of the cloudy, starchy, slippery water it was packaged in.

Lay them out on a baking sheet lined with paper towel.

Pat dry with another paper towel.

You’ll see that some of the beans have a thin skin on them…you can leave them on, or use the paper towel to rub them off.

Discard the skin.

Now they should be completely dry.

Remove the paper towels and now drizzle just a bit of olive oil.

Toss them about to distribute the oil.

Ready for the oven!

400F for 30-40 minutes (I’m on a convection and I used 325F) – until golden brown, crunchy (not soft).

Beautiful.

Season with salt.

Whatever spice blend you want.

That’s it!

Print

Crispy Roasted Chickpeas (Garbanzo Beans)

Servings: 2 (as snack) Prep Time: 5 Cook Time: 30
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I highly recommend doubling a batch of Roasted Chickpeas, the bowl will be empty in 10 minutes! This is a one of the simplest snack recipes - four ingredients and it starts with a can of chickpeas pulled from your pantry. You can use any spice blend - I'm really enjoying Creole or Cajun seasoning, but don't limit yourself there! At the end of the post, I have a list of spice/fresh herb combinations that you can use.

Ingredients:

One 15-ounce can garbanzo beans
1 1/2 tablespoons olive oil
Salt
Spice blend of your choice

Directions:

1. Preheat oven to 400F.

2. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towl on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.

3. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.

4. Season with salt and spice blend.

More Roasted Chickpeas/Garbanzo Beans!

We Are Not Martha – this is where I first saw the recipe! They use a Moroccan spice blend
Kalyn’s Kitchen
: Moroccan spices
My Man’s Belly: garlic powder, chile powder
Chez Us: curry powder
The Kitchn: list of 15 different flavors
Family Fresh Cooking serves ‘em up in a cute popcorn container
Bitchin Camera: garam masala
Big Red Kitchen: cumin, cinnamon, smoked paprika
Anne’s Food: cayenne, cumin
Life’s Ambrosia: garlic seasoned

Comments 347

  1. gui

    interesting recipe, trying it as we speak.

    only thing; if you rub it with oil and put it in the oven, that is FRIED.. not baked.. tastier, less healthy.

    baked would be without the fat/heat combination

    still, thanks for the idea!

  2. MegaMomna

    I seasoned a double batch with a packet of ranch dip mix and pinch if cayenne pepper… Awesome! Thank you for the recipe/cooking technique!

  3. Pam H.

    No, Gui, they are NOT fried!!!! Potato chips are fried, i.e., frazzled in deep fat/oil, not touched with a light touch of oil and baked!!!! ‘Fat’ is not evil…..if you think so, try living without it!!!! Fat is required for health, and a few drops of olive oil is GOOD for the body, not bad!!!

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  5. Jeanine Ruble

    Olive oil is very good for you, so they are baked in olive oil instead of say, vegetable oil, therefor it’s not the same as the bad oils.

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  7. Cameron

    Well they are being cooked in oil heated by an oven which is just as much of a heat source as a deep fryer, there just isn’t nearly as much oil. But do you need to be submersed in water to be wet?

  8. Aliquot

    Just made them, and they are super tasty. My only complaint is mine ended up pretty oily afterwards. Then again, I made mine from beans I soaked instead of in a can and I tried to eyeball the amount you made, so my oil-to-bean ratio might have been off. Used sea salt and cajun spices, but will definitely make again and play with different flavors. I think a sweet batch might be in order…brown sugar and cinnamon maybe?

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  10. Nicole

    I have done the brown sugar and cinnamon and they are tasty. A friend of mine likes to cook them plain the drizzle honey on them; thats pretty tasty too :)

  11. Kim

    When something is considered “fried” it is immersed in an oil bath at a high temperature. I’m sorry, these are not fried. They are baked.

  12. Joc

    I’m not trying to nitpick here, this is a great recipe. There is a different types of frying: deep frying, frying, stir frying, and oven frying. Some of these methods use a lot of oil and some very little. In the pictures the beans do appear to be sitting in a pool of oil, I’d say maybe two tablespoons. In a recipe like this one is free to use as little oil as they desire so it’s not really a big deal.

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  14. Ryann

    Just macethesewith Cajun seasoning and chili powder, and instead of using oil I used cooking spray. Delicious, and solves e issues between “frying” and “baking”

  15. Jen

    Yum! Just a bit of input, and a suggestion if I may be so bold… To help with that “scuse me!” problem, cook the Garbanzo beans yourself. I find that presoaking, rinsing well, and adding a piece of Kombu (a type of seaweed, easily found in health food stores or online) to a crock pot full of beans significantly decreases the incidence of gas. Plus, the miracle that is a slow cooker means you can toss in the beans, turn on the mean machine, go to work all day (or sleep all night) and make a lot more beans for a fraction of the cost – even if you’re buying organic beans, which are much pricier if you buy them in cans. So, doubling the recipe would be easy and cost-effective. :) Thanks for the recipe!! I am munching on these right now, as I type this, made with delicious garam masala spices.

  16. Gg

    I just made these and they are great! I’ll feel less guilty snacking on these then on potato chips! I used dried beans and soaked them over night then boiled them for a half hour. If you want you can make the beans in advance and freeze them till you’re ready to make them. It will take some defrosting (soak in warm water for about a half hour). If you decide to make your beans in advance and freeze them just be sure that you dry them off good to get rid of the moisture before you throw them in the freezer. Thanks for sharing such a great recipe!! I’m already soaking my next batch so I can make more!

  17. Lexi

    Coating something in oil and baking it at high heat for 30 minutes would actually be “roasting”, not baking OR frying ;)

  18. Amanda

    I just tried a dif recipe last night and they weren’t very crunchy so I went looking today for others. I def didn’t bake mine long enough. But guess what all – you can use less oil and still achieve the deliciousness. The recipe I used was – 2 cans of the beans, rinsed and drained, but then put in a bowl (and this is where I modified, it called for more oil and sugar) with 1 TBSP olive oil, 1 TBPS sugar, 1/2 teaspoon smoked paprika, 1/4 tsp each cayenne and black pepper, and I added a dash of turmeric. Stir it to coat, then lay on parchment lined baking sheet (who wants to do more dishes) and bake to perfection. I will use this recipe’s heat and baking time though.

  19. Alina B

    Hi! I wanna try this recipe but I have a question. In my local groceries I found dried garbanzo beans. Do I have to cook them before or I can bake dried beans right away?

    are these canned beans that you use in a recipe already cooked?

    Thanks!

  20. BH

    Lexi, roasting is DRY heat. I disagree that coating something in OLIVE oil constitutes deep frying, but it definitely isn’t roasting. I don’t think cooking with olive oil shouldn’t even be in the same category as other oils, period. Roasting would be what the ones who are arguing that it is frying using this method are talking about using. High dry heat without oil is roasting.

    This recipe looks delicious and a HEALTHY alternative to other greasy fried foods.

  21. Barbara Hall

    I’m excited about this recipe! I’m reading it while eating a wrap that has a yummy chickpea spread in it that I made. I concentrate on getting enough protein in my diet so I’m always looking for ways to get it. I’m amazed how afraid people are of fat! Eating the right kind of fat is good for us! Women need fat for hormone production. Be more concerned about the food that you eat that has no nutritional value to it and is stored in your body as fat.

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  23. Trina

    Oh, yes! These will go quickly in our house and will be delicious with a za’atar spice blend. Curious about how tasty they might be with a brown sugar, butter, and cinnamon mix.

  24. Wil-yum

    What a great recipe. I’m taking these to work with me! :)
    To all of the people who are saying these are fried/baked/roasted, see definitions below. :)

    ROASTING
    The action of cooking something in an oven or over an open fire.

    FRYING
    Cook (food) in hot fat or oil, typically in a shallow pan.
    (of food) Be cooked in such a way: “put half a dozen steaks to fry in a pan”.

    BAKING
    Cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a hot surface: “I baked him a cake for his birthday”.

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  27. Sarah

    Excited to use this recipe. Does it really matter if its called baked or fried…..? I don’t think the recipe or taste will change if its not named according to Webster.

  28. Lori

    was not aware these pop in the oven.. got some on the bottom of my oven now.. easy clean just surprised they popped.

  29. christina

    I’m living in Germany right now so this gives me an excuse to try some of their seasoning mixes (not speaking German, it’s always a surprise what I end up with). The potato chip lovers in this house (uhhhmmm all of us), will love this!! Thanks for sharing!

  30. Denise

    I was looking for a new snack idea for my toddler. He loves picking out the garbanzo beans from his minestrone soup, and eating them with his fingers, so I thought I should give this a try. Win! He loves them, and I feel good about giving them to him. I used olive oil, a little sea salt and some curry powder. They’re a little dry to me, but my little one loves the light crunchiness of them. Thanks!

  31. John

    Thanks for this great idea! I must make some! There is an Italian snack made from dried garbanzo beans (chick peas). We pronounce it (not spelled this way) ‘gee gidy’. I could eat them all day too. They have no salt or anything else added. Probably a healthy snack.

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  35. Paleo

    Really, gui, check a dictionary. Foods are baked in air and they are fried in oil. It’s really as simple as that. There is no law of baking that says you can’t use oil. Most baked goods, like cakes, have plenty of oil in the form of butter.

  36. Teresa @SassySuburbanite

    I’ve been looking for another healthy crunchy snack to put in my daughter’s lunch bag for camp this summer. She loves Kale chips but I don’t want her to get sick of them. This sounds perfect!
    Thank you.

    Teresa

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  38. Carrie

    How do you store these? I made them yesterday, let them completely cool, and then put them in a Ziploc container. They are soft now :(

  39. Namavasananamena

    Baking is baking and frying is frying. In baking, the food is being cooked by the surrounding heat. If you add some oil to food in the oven it is not being cooked by the oil but being cooked along with the oil and keeping it from being dried out or just to enhance the flavor or to add texture as in the case of oven fried chicken. Frying is when a food is immersed in oil and is being cooked by the temperature of the oil. Remember that in the case of meats like chicken you could cover them with foil and add nothing and they will still produce their own fat and cook in it. Even vegetables in the oven if covered will produce an amount of their own water liquid to cook themselves in. You would not say that it was fried right? Hope this helps.

  40. Namavasananamena

    Roasting and baking are the same thing. It is the open air cooking with a dry air heat source. You would bake a loaf of bread and roast a chicken, potatoes, garbanzo beans etc. Roasting and baking brown the surface of the food. The browning of breads is called carmelization and the browning of meats is called the Maillard reaction. You can look these terms up on your favorite search engine. Hope this helps.

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