Roasted Chickpeas add texture and flavor to salads and make a delicious snack. In this Basics by The BakerMama, I teach you how to roast chickpeas to perfection.
Basics by The BakerMama
Welcome to Basics by The BakerMama! I created this how-to series to help beginner cooks hone their skills, make the most of their time in the kitchen, and create great family memories. I hope you enjoy!
Crispy, Crunchy and Delicious
Eaten on their own as a snack or added to our favorite salads, oven roasted chickpeas pack in some delicious flavor and texture. Crispy, crunchy, and seasoned just so, they’re a game changer in our house. And they’re so easy! I just know you’re going to love them, too!
Chickpeas vs Garbanzo Beans
What’s the difference between Chickpeas and Garbanzo beans? Nothing! Garbanzo beans and chickpeas are the same bean, and the terms are used interchangeably.
Garbanzo came from the Spanish word while Chickpea has Latin origins. And what you call them may simply depend on where you’re from!
Garbanzo beans hold up great in hearty soups and stews and even chili, like in my Easy Chicken Chili Recipe. And they make delicious hummus (my Restaurant Style Loaded Hummus is a must try!)
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Canned chickpeas (garbanzo beans)
- Extra-virgin olive oil
- Dried oregano
- Garlic powder
- Paprika
- Ground cumin
- Salt
- Ground pepper
Supplies:
- Rimmed sheet pan
- Nonstick cooking spray
- Medium mixing bowl
How to Roast Chickpeas
- Preheat oven to 400°F. Spray a sheet pan with non-stick cooking spray.
- Drain, rinse, and thoroughly dry the chickpeas. Place the chickpeas in a bowl.
- Drizzle the chickpeas with the olive oil and then sprinkle with oregano, garlic powder, paprika, cumin, salt and pepper.
- Stir to coat the chickpeas evenly.
- Spread the chickpeas in an even layer on the prepared sheet pan.
- Roast until golden brown and crispy, about 20 to 30 minutes, tossing every 10 minutes. Let cool on the sheet pan.
Storage
Store leftovers in a bowl covered loosely with plastic wrap or in a glass container with a loose lid so they can breathe for best results. I would avoid storing them in a plastic bag or sealed container, as they’ll lose their crispness quickly. They’re best enjoyed within 2-3 days for optimal freshness and crunch.
I hope you find these simple basics helpful! When you make something with the help of my BakerMama’s Basics series, be sure to snap a picture and tag me on Instagram @thebakermama or join and share to our Friends of The BakerMama group so I can see and others can be inspired! Enjoy!
xoxo,
How to Roast Chickpeas
- Prep Time: 5 minutes
- Cook Time: 20-30 minutes
- Total Time: 35 minutes
- Yield: 1 and 1/2 cups
Description
Roasted Chickpeas add texture and flavor to salads and make a delicious snack. In this Basics by The BakerMama, I teach you how to roast chickpeas to perfection.
Ingredients
- 1 (15 t0 16 ounce) can chickpeas
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
- Preheat oven to 400°F. Spray a sheet pan with non-stick cooking spray.
- Drain, rinse, and thoroughly dry the chickpeas. Place the chickpeas in a bowl.
- Drizzle the chickpeas with the olive oil and then sprinkle with oregano, garlic powder, paprika, cumin, salt and pepper. Stir to coat the chickpeas evenly.
- Spread the chickpeas in an even layer on the prepared sheet pan.
- Roast until golden brown and crispy, about 20 to 30 minutes, tossing every 10 minutes. Let cool on the sheet pan.
