Chickpeas seem to be everywhere lately, but can I tell you a secret? I’m not really a fan of the texture. That all changes with roasted chickpeas, though. Once you roast them, they’re crispy, crunchy, and nutty—they’re pretty much impossible to resist! What’s more, they make a healthy snack and they’re incredibly easy to make. Here’s what you need to make roasted chickpeas. Scroll down to the recipe card below for exact measurements.
Chickpeas – I use canned chickpeas for convenience. Olive oil spray – Or another nonstick cooking spray you have on hand. Seasonings – Kosher salt, chili powder, ground cumin, paprika, ground coriander, curry powder, and garlic powder.
Salads. Add crispy roasted chickpeas to a salad for a protein-packed alternative to croutons. They’d be great in arugula salad! Grain bowls. Use roasted chickpeas as a topping for grain bowls, like this Greek tofu bowls. Soup. Sprinkle on top of creamy slow cooker tomato soup instead of crackers. Hummus. Use them as a garnish for hummus to add some crunch.
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