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Roasted Chickpeas

A crunchy, oil-free, gluten-free, dairy-free and vegan option that's easy to make and ideal for on-the-go snacking.

Roasted Chickpeas
Prep Time5 minsCook Time45 minsTotal Time50 minsDifficultyBeginnerYields1 Serving
 1 Can Chickpeas, unsalted
 0.50 tsp Sea Salt
Lemon Black Pepper Chickpeas
 2 tbsp Lemon Juice
 1 tsp Lemon Zest
 1 tsp Black Pepper
 0.50 tsp Sea Salt
Nacho Cheese
 0.25 cup Nutritional Yeast
 1 tsp Paprika
 1 tsp Onion Powder
 1 tsp Chilli Powder
 0.50 tsp Sea Salt
Ranch
 1 tbsp Apple Cider Vinegar
 0.50 tsp Garlic Powder
 0.50 tsp Onion Powder
 1 tsp Dried Dill
 1 tsp Dried Parsley
 0.50 tsp Sea Salt
 0.25 tsp Black Pepper
Salt and Vinegar
 0.25 cup White or Apple Cider Vinegar - soak for 30 minutes, drain, don't rinse
 1 tsp Sea Salt
1

Preheat the oven to 400F.

2

Drain and rinse the chickpeas. Spread onto one half of a dish towel, fold over the other half, and thoroughly dry them. Remove any shells that may loosen in the process.

3

Transfer to a bowl. Toss with the sea salt.

4

Line a baking pan with parchment paper. Spread the chickpeas out evenly on the pan. Bake for 45 minutes, checking and stirring every 15 for even baking/browning. Watch them closely for the last 10 minutes as they can burn easily.

5

Remove from the oven and let them cool for 10-15 minutes before eating. Or to ensure maximum crispiness, you can turn off the oven, crack the door, and let them cool in there for about 1 hour. Store in an airtight container.

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Recipe Credit Source: https://thebigmansworld.com/healthy-oil-free-roasted-chickpeas-vegan-gluten-free-grain-free/

Ingredients

 1 Can Chickpeas, unsalted
 0.50 tsp Sea Salt
Lemon Black Pepper Chickpeas
 2 tbsp Lemon Juice
 1 tsp Lemon Zest
 1 tsp Black Pepper
 0.50 tsp Sea Salt
Nacho Cheese
 0.25 cup Nutritional Yeast
 1 tsp Paprika
 1 tsp Onion Powder
 1 tsp Chilli Powder
 0.50 tsp Sea Salt
Ranch
 1 tbsp Apple Cider Vinegar
 0.50 tsp Garlic Powder
 0.50 tsp Onion Powder
 1 tsp Dried Dill
 1 tsp Dried Parsley
 0.50 tsp Sea Salt
 0.25 tsp Black Pepper
Salt and Vinegar
 0.25 cup White or Apple Cider Vinegar - soak for 30 minutes, drain, don't rinse
 1 tsp Sea Salt

Directions

1

Preheat the oven to 400F.

2

Drain and rinse the chickpeas. Spread onto one half of a dish towel, fold over the other half, and thoroughly dry them. Remove any shells that may loosen in the process.

3

Transfer to a bowl. Toss with the sea salt.

4

Line a baking pan with parchment paper. Spread the chickpeas out evenly on the pan. Bake for 45 minutes, checking and stirring every 15 for even baking/browning. Watch them closely for the last 10 minutes as they can burn easily.

5

Remove from the oven and let them cool for 10-15 minutes before eating. Or to ensure maximum crispiness, you can turn off the oven, crack the door, and let them cool in there for about 1 hour. Store in an airtight container.

Roasted Chickpeas

3 Comments

  1. not tried it yet , but will today! i never know what to do with those 2 can’s of chick pea’s i have (hubby loves beans ) I,m on Keto , so too much starch is a no no. S), I will see if i roast them , if the stachy content will come down much, so it will fit my diet , maybe the kids and hubby will have a better alternative to peanut’s ( commercial ).LOL. Hmmm INTERESTING ! I’ll keep ya posted!!

  2. Just checking before I do this recipe, in the top box it says to cook for 15 minutes but further down it says to cook for 45 minutes. It looks a really good alternative more oily things. Thanks.

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