This Roasted Chickpeas recipe is great for the Performance or Training Level of the Cardio Endurance Program.
- 1 can chickpeas (15 oz)
- 1.5 - 2 Tbs high heat oil
- Sea salt, to taste - about ¼ - ½ tsp
- smoked paprika, to taste - about ¼ tsp
- cayenne, to taste - about 1 pinch
- Preheat oven to 400.
- Drain and rinse chickpeas under running water.
- Dry chickpeas thoroughly in a clean dish towel or paper towel, let air dry for a few minutes.
- Toss chickpeas with oil and salt.
- Spread out evenly on a parchment lined rimmed baking sheet
- Bake for 30 - 40 minutes and stir or shake the baking sheet every 10 minutes or so. Chickpeas are done when the outside is a deep golden brown and crispy, while the inside is soft and tender.
- Toss the chickpeas with smoked paprika, cayenne, or any other desired spices and serve.
This roasted chickpeas recipe is also perfect for the holiday season because so often you have unexpected company come over and no desire to fight the crowds at the grocery store. I always keep a can of chickpeas in my pantry and voila! appetizer snack in a pinch!
Difference Between Store-Bought and Homemade
I find crispy store-bought chickpeas very frustrating to buy. For some reason, they are all made with sugar, which is so overpowering for me I have a hard time enjoying them. The few brands that don’t use sugar use crappy oil so that’s also a disappointment with that. The good news is that they are SO easy to make at home that it isn’t a big deal.
The main difference between store-bought and homemade chickpea snacks is that the store-bought brands deep fry the chickpeas, leaving them crunchy all the way through. By baking them, the center remains soft and tender. I love this difference and find the chewiness completely addicting, but I want to adjust your expectations so you know what’s coming!
Picking the Right Canned Chickpeas
Canned beans are tough. Here is my general strategy of what I look for:
- Organic label
- BPA free
- Has kombu in the ingredients (not a deal breaker, but definitely a bonus)– This makes the carbohydrates in legumes easier to digest (less farty!), but it also adds a ton of minerals to boost your beans.
- Only has 3 ingredients listed: beans, water, kombu
If you want to buy dried beans instead, check out some guidelines for cooking dried beans in my post Spilling the Beans on Legumes.
When in doubt, buy Eden Organic. They are a high integrity company and widely distributed.
Parchment Lined and Rimmed Baking Sheet
You want to make sure that your baking sheet is rimmed so that your little chickpeas don’t roll off – total rookie mistake that I’ve definitely made once (or twice) so I’ll spare you the embarrassment.
Also, lining your baking sheet with parchment paper or a silicon baking mat will help your chickpeas to brown more evenly and slowly, allowing them to bake longer and become even more crispy and delicious.
Besides being a great holiday appetizer, these chickpeas make for an awesome road trip snack or can be stuffed in your coat pocket if nordic skiing or snowshoeing. If at home, you can toss them in a salad or use them as a topping in soup.
These puppies are COMPLETELY addicting.