Roasted chickpeas are a quick and simple snack. They are great to munch on by themselves or served atop salads or in other dishes. You can very the taste of these by using different spice combinations. Start with your chickpeas, and then simply add the spices!
Prep Time: 5 minutes
Cook Time: 30 –40 minutes
Yield: 2 servings
1 (15-ounce) can chickpeas
1/4 teaspoon cayenne
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
- Preheat oven to 425oF.
- Drain chickpeas and reserve aquafaba for another recipe. It will keep stored in a sealed container, refrigerated, for about 1 week.
- Line a sheet pan with either parchment paper or aluminum foil. Place chickpeas on sheet pan and drizzle with oil. Add herbs and spices. Roll chickpeas on sheet pan to coat with mixture (or stir).
- Bake in the oven for 30–40 minutes or until brown and crunchy. Roll them around halfway through the cooking process.
- These are so much better on the first day versus saving for another day because they tend to take on water. If you do have leftovers and store in an airtight container, they may become soggy. Reheat in the oven for 10 minutes at 425oF to crisp. Or you may store open on the counter. May also be added cold to salads.