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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. Vegan & gluten-free.
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. 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 couldn’t anymore.
Since then I’ve gone through artichoke phases, hot sauce phases, mushroom phases… For the past few years, I’ve been deeply entrenched in a sauerkraut and pickled jalapeño phase.
Roasted chickpeas
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 kale salads. I threw them onto pesto rice and into pasta salad. I topped them on artichoke pesto pasta.
Even though that phase has passed, I still love roasted chickpeas and eat them at least once or twice a month.
How to make them
Put drained and rinsed chickpeas on a parchment paper lined baking sheet. (The chickpeas brown better if you dry them first with a towel before putting them on the baking sheet.)
Drizzle them lightly with oil.
Add a bit of salt and a generous helping of nutritional yeast flakes.
Bake them at 400 degrees for about twenty minutes, shaking the pan once or twice during baking.
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.)
Roasted Chickpeas
Ingredients
- 1 cup cooked chickpeas drained and rinsed
- ½ teaspoon extra virgin olive oil
- 1 Tablespoon nutritional yeast flakes
- Pinch salt
Instructions
- Preheat oven to 400 degrees.
- Line baking sheet with parchment paper.
- Toss chickpeas in extra virgin olive oil, nutritional yeast flakes, and salt on baking sheet. Spread the chickpeas evenly across the sheet for even baking, making sure the chickpeas aren't touching.
- Put baking sheet in the oven and roast chickpeas for 20 minutes, stopping once or twice to shake the pan so that the chickpeas roast evenly.
- Remove from oven and serve.
zsudever says
I love roasted chickpeas. Your variation sounds so wonderfully simple, yet tasty. Looks like a lovely satisfying light meal.
Zsu @ Zsu’s Vegan PAntry
Cadry says
Thanks, Zsu!
panda cookie says
Haha. My recent food obsession is ramen. I found a vegan one at the local Asian market. I also go light on the broth but like to get them good and mushy. Maybe I add some carrots, maybe I don’t.
Cadry says
Excellent! You can carry the ramen torch for both of us! 🙂
Mae says
I’m so doing this before work tomorrow. I recently bought a big bag of bulk dried chickpeas. I started seeing a naturopath, and she had something interesting to say about IBS symptoms – she said vegans often have a high sugar intake, mainly from natural sugars from plants. Well all that sugar feeds the candida yeasts in our stomachs, which causes bloating and digestive issues. She said eating protein (particularly from beans) during a meal and not as a snack, helps to control that yeast growth. Someone on here might appreciate that info! My current vegan food obsession is still ravioli. I recently made a chickpea ricotta and blended it up with some Field Roast sausage as a filling…SO good!
Cadry says
Wow, your homemade ravioli sounds amazing! I’ve never tried making my own. Well done!
ameyfm says
your math question spam-bot avoider was kinda hard today! ha ha. how embarassing. I really love crunchy chickpeas. It was such a revelation the first time I made them. I guess I don’t really go on food obsessions… but I do get on regular grooves with my breakfasts and stick with the same thing for a super long time. I think it’s mostly lazieness at that hour, though!
Cadry says
I hate the captcha, but I still haven’t figured out a solution to the problem unfortunately. I hope you don’t mind the pop quizzes too much! 😉
Randi (laughfrodisiac) says
I am also obsessed with roasted chickpeas! They are so easy to make in all kinds of flavors. I love buying The Good Bean’s cinnamon flavored ones though; I can’t get mine to hold as much cinnamon sugar!
Cadry says
Yes, it’s fun that there are so many flavor options. In the Oh She Glows Cookbook, sour cream and onion chickpeas are used as a topping for tomato soup, which is really tasty.
Shell says
I love roasted chickpeas!!! I’ve never thought about drying them off before baking them. I’ll try that next time. Thanks!
Cadry says
They become noticeably browner if you take the time to dry them first. You’ll have to give it a shot!
Jenna says
ha! I also had a very special method for cooking and eating my .25 cent packs of ramen. I slightly overcooked the noodles (yuck!) and went very light on the broth almost nearing no broth.
Cadry says
That’s funny! I’m glad to know another ramen connoisseur. 😉
Lauren says
Yum, roasted chickpeas are the best! Especially with nooch. You’ve inspired me to make some this week 🙂
Cadry says
Oh, good! The world can use more roasted chickpea action! 😀
Kathy says
Im off to the Kitchen to make the roasted chick peas but I have to ask where you got that sweet little button bowl?
Thanks!
Cadry says
I made it actually! For a while I did hand-built pottery, and I got into a real button phase. I’m glad you like it! And enjoy the chickpeas! 🙂
Kathy says
Nice Job! Enjoying your website 😉
Cadry says
Thanks, Kathy! I’m glad to hear it. 😀
Shell says
I’m still using this recipe often and love it every time!
Cadry says
Yay! I’m so glad it continues to be a hit.