Roasted Chickpeas

Learn how to roast chickpeas for crispy, crunchy snack-worthy little protein-packed bites. A fun appetizer alternative to nuts or a great salad topper.

Prep Time 12 minutes

Cook Time 22 minutes

Total Time 34 minutes

Ingredients

• 15oz. can chickpeas, drained and rinsed
• 1/2 tablespoon melted coconut oil
• kosher salt
• freshly ground black pepper

Instructions

1. Preheat oven to 400°F convection roast or 425°F if you don't have a convection roast setting.
2. Spread drained and rinsed chickpeas out on a dry dish towel, gently pat dry.
3. Peel skins off each chickpea. This will take about 10 minutes, it's tedious but worth it and necessary for crispy roasted chickpeas - don't skip this step!
4. Spread peeled chickpeas out on a baking sheet and roast for 10 minutes, shaking the pan once so they don't stick.
5. Remove chickpeas from the oven and pour the coconut oil mixture over top. Season with salt and pepper and toss well to combine making sure all the chickpeas are evenly coated.
6. Return the baking sheet to the oven and roast for an additional 12 minutes, tossing once half way through baking.
7. Turn the oven off, open the door a few inches and let oven cool with the baking sheet still in the oven for at least 10 minutes.
8. Once cooled, chickpeas will be crispy and ready to eat!

Notes

See Cinnamon Toast Crunch Roasted Chickpeas and Spicy Cinnamon Roasted Chickpeas for more roasted chickpea versions.

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