Roasted chickpeas are a terrific salad topper or snack. The next time you’re craving something crunchy and salty, tell potato chips they have the night off.
I definitely go through food obsessions. I’ve been that way my whole life.
Sometime in junior high I started making ramen noodles from those 25-cent packages, and I made them almost every day. I had my own special method for cooking them – light on the broth, noodles slightly al dente. I ate them and ate them until I became sick of them.
By the time people were going to college and living on ramen, the mere thought of them was stomach turning to me.
But there was a period about 7 years ago when I could not get enough roasted chickpeas. I wanted them as a snack instead of popcorn. I put them in salads. I threw them onto pesto rice and into pasta salad. I topped them on artichoke pesto pasta.
Thankfully, I learned my lesson with the ramen, and I didn’t eat the roasted chickpeas to the point of nausea. Even though that phase has passed, I still love roasted chickpeas and eat them at least once or twice a month.
I don’t follow any kind of recipe for them. (Although, I’ll share one at the bottom of this post to make it easy for folks trying roasted chickpeas for the first time.)
How to make roasted chickpeas
I just take drained and rinsed chickpeas, put them on a parchment paper lined baking sheet, drizzle them lightly with oil, add a bit of salt and a generous helping of nutritional yeast flakes and bake them at 400 degrees for about twenty minutes, shaking the pan once or twice during baking.
The chickpeas brown a bit better if you dry them first with a towel before putting them on the baking sheet, but honestly, I don’t do that most of the time. If you prefer crunchier chickpeas, you can leave them in the oven a little longer. I like them with a bit of crunch on the outside but still creamy on the inside.
(Have an air fryer? You can also make roasted chickpeas in it with this air fried chickpeas recipe.)
See how easy it is to make roasted chickpeas in this video: