Dry-Roasted Chickpeas

    (37)
    54 minutes

    Use this basic dry-roasted chickpea recipe to create a tasty, crunchy baked snack customised with your favourite flavours and seasonings.


    5 people made this

    Ingredients
    Serves: 4 

    • 1 tin (400g) chickpeas, drained and rinsed
    • 2 teaspoons olive oil
    • 1/4 teaspoon salt, or to taste
    • ground black pepper to taste

    Directions
    Preparation:10min  ›  Cook:44min  ›  Ready in:54min 

    1. Preheat oven to 220 degrees C.
    2. Spread chickpeas in a baking tray and pat dry with a paper towel.
    3. Bake in the preheated oven, stirring halfway through, about 22 minutes. Toss with olive oil, salt and pepper in a large bowl. Return to the baking tray.
    4. Continue baking chickpeas, stirring halfway through, until golden and dry on the outside, about 22 minutes more.

    Watch a video of it being made…

    Dry-roasted Chickpeas
    Dry-roasted Chickpeas

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    Reviews and Ratings
    Global Ratings:
    (37)

    Reviews in English (28)

    sylvia.amar13
    0

    Simple and delicious!  -  19 May 2018

    by
    1

    I found cooking time a bit too long bc some  -  18 Dec 2016  (Review from Allrecipes USA and Canada)

    by
    0

    This is a really great roasted chickpeas recipe! I used 3 cans of chickpeas and the same cooking time and amount of olive oil and all went well. To add flavor, I added Lawry’s season salt (a few shakes), 2 tsps grated Parmesan cheese or “shaker cheese” in my house, and 1 tsp garlic powder to the salt and pepper. I also cooked the chickpeas in 11 minute segments, stirring and rotating the pan each time. At the 22 minute mark, I simply added the olive oil and seasonings right in the pan and stirred with a metal spatula (rather than transferring to a bowl) and had no issue with this method. At the 3rd 11 minute check in, I tested a chickpea and didn’t think that another 11 minutes would make them crispy enough for my liking, so I cooked them for 15 minutes the final time, and they turned out great. I think this is a good recipe, just make sure to pat dry your chickpeas (I strained them too) and rotating the pan and stirring every 11 minutes may help to ensure maximum crispiness. You may be satisfied at the 44 minute mark (and I may just like really crispy roasted chickpeas) but you may need to add a few minutes to the cooking time, I think this is just personal preference.  -  16 Sep 2018  (Review from Allrecipes USA and Canada)