These crunchy chickpea snacks are great for not only munching, but also as a crunchy addition to many recipes! Vegan, grain-free, dairy-free.
Chickpea snacks? Yes, please!
I like to do experiments once in awhile and try to reintroduce foods back into my life that I had previously eliminated. It has been several years now since I have eaten legumes, and so I thought it was about time to try again.
I made some vegan Indian lentils recently, and it went much better than I expected. No major issues, and although I don’t think I’ll be eating them all of the time, I see myself eating them occasionally in the future.
Hooray for successful reintroductions! I used to have terrible issues with lentils, and to know that my gut is healing is a huge relief to me.
After that success last week, I decided that it was time to try some beans. Chickpeas have always been one of my staples, so I decided to make these delicious crunchy chickpea snacks to celebrate. I love a good crunchy, salty snack, and these used to be one of my favorites!
Unfortunately, it didn’t go as well as the lentils, but I sure did enjoy these deliciously crispy and flavorful snacks!
Ok, I’m sold! How do I make them?
It’s really quite simple, actually. You’ll want to start with a can of chickpeas, which you’ll drain and rinse. Pour chickpeas onto paper towels and pat dry.
Move chickpeas onto a parchment paper lined baking sheet, and drizzle with olive oil or melted coconut oil. Stir around until chickpeas are coated evenly, and there are no puddles of oil.
Mix seasoning together in a bowl, if necessary. Spread evenly over the chickpeas, and stir to coat evenly.
Pop into the oven and bake until crispy, making sure to stir often so they roast evenly. These are best enjoyed right away, since they soften as they sit longer. These can be stored at room temperature for 2-3 days, or for 5-6 days in the fridge.
Note that if you store these in the fridge, they will soften up and no longer be as crispy.
Mine didn’t come out crispy, what did I do wrong?
Make sure you dry them out completely, and use the amount of oil I recommended. If you skimp on the oil, these will dry out but they won’t get as crispy. You may also have trouble with the seasoning sticking.
Can I customize the seasoning?
Of course! Use any seasoning you like, whether it be a premade seasoning or something you make yourself. Just don’t skimp on the oil, or your seasoning won’t stick and they won’t get crispy!
You may also like these other snack recipes:
Crunchy Chickpea Snacks
- 2 13.5 oz cans chickpeas (garbanzo beans)
- 2 tablespoons olive oil or coconut oil
- 2 teaspoons garlic powder
- 1/2 teaspoon Salt I use this brand
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 2 tablespoons sugar, coconut sugar or granulated sweetener of choice
- 1 teaspoon ground cinnamon
Salt and Pepper
- 3/4 teaspoon Salt
- 1/3 teaspoon pepper
- Preheat oven to 400F. Drain and rinse chickpeas. Spread out onto a baking sheet and dry with paper towels. Sprinkle with olive or coconut oil, and spread around until the chickpeas are evenly coated.
- In a small bowl, mix desired seasoning together. Sprinkle over the chickpeas and stir until well-coated.
- Roast in oven for 20-25 minutes, or until crispy. Stir occasionally and watch closely so they do not burn.