Daniel Fast Snack or Salad Topping Idea

roasted chickpeas

Roasted Chickpeas

2 (15-ounce) cans chickpeas, rinsed & drained
1 tablespoon extra-virgin olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon crushed rosemary
1/2 teaspoon salt

Preheat oven to 350 degrees. Lightly rub or spray a baking sheet with olive oil. Spread chickpeas out in a single layer on the sheet.

Roast about 20 minutes, or until chickpeas are dry to the touch. Remove from oven, and increase temperature to 425 degrees (double-roasting the chickpeas gives them a crunchy texture). Place chickpeas in a large bowl. Pour in olive oil, and stir to coat. Add garlic powder, onion powder, rosemary, and salt. Stir again.

Place chickpeas back on the baking sheet. Roast another 15-20 minutes, or until crispy and lightly browned. Let cool completely before serving or storing at room temperature.

Yield: 8 servings (serving size:  about 1/4 cup)

Comments

  1. This recipe is delicious! I used a small clove of garlic instead of garlic powder because I like the flavor of fresh garlic better. Even my picky 8 year old ate them and loved them! I will be making roasting more chickpeas in the future!

  2. Hi, Kendra! Thanks for your comment. Yes, I love roasted chickpeas, and I agree that fresh garlic is ALWAYS better than powder.

    The roasted chickpeas work great as a salad topping, too. 🙂

  3. I am really enjoying your website. Thanks for all the great recipes. Starting my first fast tomorrow. Should the roasted chickpeas be stored at room temp. or refrigerated? Also, how long will they last?

    • I’m thankful the website has been a blessing to you! Most of the time, I store the Roasted Chickpeas at room temperature. I’m pretty sure they would be good for 5-7 days in an airtight container. Usually, mine don’t stay around for more than two or three days because I finish them off! You will, however, need to reheat them to make them crispy. I recommend putting them into an oven (a toaster oven works well) for about 10 minutes. Otherwise, they’ll be a little soggy after being stored.

  4. I tried the roasted chickpeas and they were delicious! The only problem I had was getting the timing right in order for all the chickpeas to be completely done – crispy. Is there a secret? I will certainly make these again! Thanks

    • You can always cook them a little longer to make them crispier. Just be careful they don’t burn! Also, if you want to enjoy them the next day, you’ll need to reheat them well because the chickpeas get slightly soggy when sealed and stored.

  5. Liz Piatt says:

    My family loves these! I have found that if I leave them sitting in the colander to drain for a couple of hours before roasting, they stay more crisp when stored.

  6. So yummy and easy to make.

  7. Nonymus says:

    OK…here’s my dunce moment:

    I’m not a fan of chickpeas and I saw this recipe on a website that it could be a chip substitution. It’s healthy and it’s great. So I went to the store and purchased a few bags of chickpeas.
    I rinsed them off, seasoned them with olive oil, kosher salt, cumin, chili powder, and cayenne pepper. I placed them in the oven and let it bake for 40 minutes. I took them out and they were teeth breaking! I didn’t understand what I did wrong. So I tried again with the same results.
    After using my detective skills, I realized I had to COOK the chickpeas first. I wasted a whole bag of chickpeas!!

    After this realization I cooked them and did the same thing. The one thing I didn’t do was bake them until they dried out. I baked them to where they were sort of crispy on the outside and soft in the inside and they were a hit with my brother-in-law.

    Do you have any Daniel friendly potato chip ideas? Also I have a avocado popsicle recipe. Would you be interested?

    • At least you didn’t give up on the chickpeas! I’m glad you hung in there. 🙂 Yes, I do have a potato chip recipe: Baked Potato Chips. I hope you like it! And, sure, you can post your popsicle recipe. I’d like to see it!