Spicy Roasted Chickpeas are the perfect snack when you’re craving a crunchy bite with a kick. Vegan, gluten free, and loaded with nutrients, you can snack without the guilt
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I’ve been eating chickpeas all my life, so I always think it’s odd when I run into someone who’s never had them before…or never heard of them. Chickpeas (or garbanzo beans) are one of the staples of Indian, West Indian, and Mediterranean cooking. My parents are from Trinidad, so we ate, and still eat, them regularly.
Chickpeas are legumes (beans). Garbanzo beans is another name, and what you’ll find on the cans in the grocery store. Kabuli chickpeas are the most commonly found chickpeas in American grocery stores, but there are also several other varieties.
Every time I visit my parents, the first thing I do when I get to their house is look for a snack. I try not to keep many snacks in my house, because I have a bad habit of mindlessly eating. My mom almost always has dry roasted chickpeas in the house; whenever I eat them I tell myself I’ll buy them at home. And then I never do.
I recently had some canned chickpeas leftover from another recipe, and wasn’t sure what to do with them. I rarely buy canned chickpeas, because they don’t sell them in single serving cans, so I always have extra. If you don’t use opened chickpeas in 1-2 days, they start to smell. And then no amount of cooking completely eliminates it. So rather than let the chickpeas go to waste, I decided to try my hand at Spicy Roasted Chickpeas
Oh yes, Spicy Roasted Chickpeas are fantastic! Crunchy, spicy, and so addictive. It takes a little bit of time, and you have to pay attention or the chickpeas will burn…as they did on my first attempt. But once you get the hang of it, it’s easy, and you can make a big batch.
KEYS TO THE PERFECT SPICY ROASTED CHICKPEAS
- Rinse and drain the Canned Chickpeas well, and dry them before they go into the oven. If you don’t, the chickpeas will steam and won’t get crunchy
- First roast the chickpeas “dry”, with nothing more than a little oil. I use Avocado Oil, because a little goes a long way and avocado oil has a very high smoke point. You could also use Avocado Oil Spray. You won’t add the seasoning mix until later in the roasting process, or the seasoning will char and the chickpeas will taste burnt
- Use a large Baking Sheet. You won’t need to use foil or anything else, because the chickpeas will not stick.
- Don’t leave the chickpeas completely unattended! You will need to check the chickpeas every 10 minutes or so. If you forget, you’ll end up with burnt chickpeas. Trust me.
THE BEST SEASONING MIXTURE FOR SPICY ROASTED CHICKPEAS
You can be as creative or as simple as you want, and the seasoning mix is really up to you. I played around with a few different combinations until I found the one I liked best. I use a mixture of Garlic Powder, Onion Powder, Paprika, Chili Powder, Cayenne Pepper, Dried Rosemary, Sea Salt and Black Pepper.
This seasoning mixture definitely has bite and kick. If you want it a little more mild, reduce or eliminate the cayenne pepper. The first time I made Spicy Roasted Chickpeas I added the seasoning too soon and the chickpeas got darker than I wanted. The next time I added the seasoning just for the last 10 minutes, and it made such a difference. I also always make extra of the seasoning mix, and add a little more at the end.
I normally eat Spicy Roasted Chickpeas as a snack. They’re gluten free, vegan, and full of nutrients, so there’s no guilt. When you get a craving for something crunchy, just grab a handful. I keep Spicy Roasted Chickpeas in a sealed container so they last longer. But honestly, I eat them so fast that they don’t make it that long!
SHOP THIS RECIPE
Spicy Roasted Chickpeas
- 1 15-oz can garbanzo beans (also called chickpeas)
- 2 teaspoons avocado oil or avocado oil spray
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 2 teaspoons fresh-cracked black pepper
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons sea salt
- 1 1/2 teaspoons dried rosemary
- In a medium bowl, add garlic powder, onion powder, paprika, chili powder, black pepper, cayenne pepper, sea salt and dried rosemary. Mix to combine well and set aside
- Drain and rinse chickpeas well. Allow to drain in strainer for 10 minutes. Transfer chickpeas to a clean, dry towel and spread out in an even layer. Remove any chickpea skins that have come loose. Allow to dry for another 20 minutes
- Preheat oven to 400 degrees. Transfer chickpeas to baking sheet, and drizzle with 1 teaspoon of avocado oil. Roast on middle oven rack for 10 minutes. Toss chickpeas in baking sheet
- Roast chickpeas for another 10 minutes. Sprinkle with 2 teaspoons of seasoning mixture and remaining 1 teaspoon of avocado oil. Roast for another 10 minutes
- Remove chickpeas from oven, sprinkle with a little more seasoning mixture, and toss well. Remove chickpeas from baking sheet so chickpeas cool more quickly