Getting a healthy fix of a salty snack has never been easier. And the best part is, this simple, protein-packed snack is probably hiding in the back of your pantry right now. All you need is a can of chickpeas and some spices (my homemade taco seasoning works wonders for this, but you could also add flaky salt, smoked paprika, fresh rosemary or your fave mix of spices at the end). The trick is rinsing and drying the chickpeas really well before you roast them.
And it’s not just a great snack, these chickpeas could also be a delicious add-in to your kid’s lunchbox or a filling for tacos for dinner. I use lettuce as the wrap, add plenty of crispy chickpeas, cauliflower roasted in the same taco seasoning, then top with guacamole, fresh salsa, thinly sliced red cabbage, a dollop of yogurt and a squeeze of lime. Crazy good.
Crispy Oven-Roasted Chickpeas
Makes 2 cups Active time: 10 mins Total: 30-40 mins
- 2 15 oz cans chickpeas, rinsed and drained well
- 2 Tbsp olive oil
- ½ tsp kosher salt or pink Himalayan salt
- 4 tsp taco seasoning (see recipe below)
How To Make It
- Preheat oven to 400º F, with rack in center of oven.
- To dry the chickpeas, line baking sheet with a clean dish towel, pour chickpeas on top in a single layer and cover with another dish towel. Pat down slightly, shake the baking sheet and pat dry again. Remove the top towel and let sit out for about 5 minutes until chickpeas no longer have a glossy look and feel dry. Remove the other towel, and transfer the chickpeas to a large bowl.
- Top with olive oil and salt; toss to coat. Using a slotted spoon, lift the chickpeas from the bowl and place in a single layer on an unlined baking sheet, allowing excess oil to drip in the bowl before transferring. If some chickpea skins fall off, that’s fine and leave them on the tray but make sure they aren’t scattered at the edges of baking sheet otherwise they might burn.
- Roast for 20 to 30 minutes, stirring every 10 minutes, until chickpeas are golden brown and crispy on the outside. Some chickpeas may pop when roasting, but that’s ok.
- When crispy, remove from oven and transfer to a serving dish; top with taco seasoning, stir to coat and serve immediately.
Andrea’s Homemade Taco Seasoning Mix
- 2 Tbsp chili powder
- 2 tsp onion flakes
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- Kosher salt and fresh ground pepper, to taste
- Chili pepper flakes, to taste (optional for extra spiciness)
How To Make It
- Mix spices together in a medium bowl. Seal in an airtight container and use to make tacos, soups, stews, and chili.