Within this post you’ll learn how to roast chickpeas…it’s so simple for an easy snack! Plus you’ll learn why you should add the spices after roasting for optimal flavor. This easy chili cumin roasted chickpeas recipe is a healthy snack full of fiber and protein. Plus it’s gluten-free!
Roasting chickpeas are quick and simple; a healthy snack you can make in bulk. Just coat drained chickpeas in a bit of olive oil and salt, roast, then add spices. That order is critical as you’ll learn later. Roasting dries them out slightly while softening the inside and crisping the outside.
You get a dense chewy texture compliment by a slight crunch. Rich, mealy and a bit salty, it’s a rewarding snack with a high satiety factor. Roasted chickpeas are a perfect portable snack that fits into a healthy (and busy) lifestyle. They’re a balanced snack with lots of protein and complex carbs.
How to season roasted chickpeas
It’s best to season chickpeas after roasting. A little olive oil and salt is all you need to add flavor and help with crisping. Spices or herbs are added just after removing from oven to prevent burning the spices. The moist roasted chickpeas absorb the spices fine, while creating optimal flavor. Learn more on this from the Kitchn.
Beyond this recipe, feel free to try any combination of spices and/or herbs. Here’s a few suggestions: Italian seasoning, basil, onion powder, lemon pepper, crushed red pepper flakes, curry powder, honey, nutmeg, cinnamon.
How to Roast Chickpeas recipe at-a-glance:
Difficulty: Very easy
Flavor profiles: Mealy, savory, salty and a bit of spice.
Texture: Chewy, tender inside with a crisp outside.
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How to Roast Chickpeas (Chili cumin flavor)
- 2 15-ounce cans chickpeas (garbanzo beans)
- 3 tablespoons olive oil
- ¾ teaspoon salt
- ½ teaspoon chili powder
- ¾ teaspoon cumin
- ½ teaspoon garlic powder
- Preheat oven to 400° F. Drain chickpeas and rinse well. Place on a bed of paper towels and pat down to dry off excess liquid. Remove any of the skins that are loose, some remaining is fine. Air dry for at least a few minutes.
- Toss chickpeas with olive oil and salt in a large bowl. Place on a large parchment or foil lined baking sheet in a single layer. Bake about 25 minutes until outside is crisp and golden brown. Some will have popped open.
- In a small bowl mix together chili, cumin and garlic powder. Sprinkle over roasted chickpeas and toss to evenly coat.