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Roasted chickpeas seasoned 4 ways is a great snack under 100 calories a serving and provides about 4 grams of fiber and protein in a serving! They are easy to prepare and can be used in soups, salads, pasta or rice dishes or eaten straight from the oven. | mealswithmaggie.com #5ingredientsorless #roastedchickpeas #crunchy #easymealprep #easysnackidea #lowcaloriesnack #highproteinsnack #highfibersnack

Roasted Chickpeas Seasoned 4 ways


  • Author: Maggie
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x

Description

Roasted chickpeas seasoned 4 ways is a great snack under 100 calories per serving and provides about 4 grams of fiber and protein in a serving! They are easy to prepare and can be used in soups, salads, pasta or rice dishes or eaten straight from the oven. | mealswithmaggie.com #5ingredientsorless #roastedchickpeas #crunchy #easymealprep #easysnackidea #lowcaloriesnack #highproteinsnack #highfibersnack


Scale

Ingredients

Roasted Chickpeas

  • 1 can garbanzo beans (chickpeas) rinsed and drained
  • 1 tbsp light flavor oil- preferably light EVOO or avocado oil (I used avocado oil)

Cinnamon Sugar

  • 1 tbsp light flavor oil
  • 1/2 tsp cinnamon
  • 1 tsp brown sugar

Garlic Parmesan

  • 1 tbsp light flavor oil
  • 2 tsp garlic powder
  • 2 tsp nutritional yeast

Ranch

  • 1 tbsp light flavor oil
  • 12 tbsp ranch seasoning mix from packet (depending on taste preference)

Buffalo

  • 1 tbsp light flavor oil
  • 1 tsp cornstarch
  • 2 tsp Red hot sauce or favorite buffalo sauce

Instructions

  1. Preheat oven to 400F.
  2. Rinse and drain chickpeas in a strainer, lightly grabbing chickpeas between hands and removing outer skin as best you can. It comes off pretty easily.
  3. Line a baking sheet with sheets of paper towel and dump de-skinned chickpeas onto paper towel. It’s okay if there are some skins still clinging, they will be removed after drying and removing paper towel.
  4. Get new paper towel and gently roll over chickpeas, this will help them dry and roast better.
  5. Remove bottom paper towel so that the dry and de-skinned chickpeas fall onto the sheet pan. Drizzle 1 tbsp of light (neutral flavor) oil over chickpeas and toss to coat.
  6. Place in oven for 35-40 minutes, stirring once halfway.
  7. To check for crunchiness, press wooden spoon or spatula down on chickpeas. If they are hard, they are done. If they are soft, leave them in the oven for 3-5 more minutes.
  8. While the chickpeas are cooking, assemble a mixing bowl with 1 tbsp of neutral flavor oil and seasonings in the bottom.
  9. Once the chickpeas are finished cooking, pour into bowl with desired seasonings and oil mixture. Do this when they are hot! It will help absorb the flavor.
  10. Enjoy!

Notes

Depending on taste preference, you can add more or less of the seasonings to the chickpeas. I know some people like theirs very seasoned.

Check for a low sodium ranch packet if you are concerned about sodium intake. I’m sure you could find a low sodium ranch recipe online.

I make up to 2 batches at a time. My sheet pan is pretty large, but I don’t like to overcrowd the chickpeas because they will not dry out/roast as well.

  • Category: Snack
  • Cuisine: American

Keywords: Roasted chickpeas 4 ways, roasted chickpeas, crunchy roasted chickpeas

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