These Roasted Chickpeas are the only way you want to eat and snack chickpeas every day. Simply the best flavor in and out. Naturally vegan, easy and versatile these are always a staple for dinner, lunch and meal prep that everyone can count on for a great 20 minute meal.
Chickpeas are seriously a staple for many households. And also for me.
If you’re looking for more chickpea recipes which are naturally vegan, use the search bar and enjoy more easy family dinners that even kids will eat.
By now you can count on what these Roasted Chickpeas will be:
Crunchy chickpeas which are addictive, flavorful, versatile for dinner, lunch, even meal prep and much more.
They’re also a great snack, in and between meals, even picky eaters will enjoy them in no time.
What you need for this Roasted Chickpeas recipe:
As always, I keep it simple:
- canned chickpeas
- garlic powder
- onion powder
- smoked paprika
- garam masala
No more than these few ingredients are needed.
How to make roasted chickpeas
Preheat oven to 400°F.
In a large bowl, combine drained chickpeas, oil, garlic, onion powder, smoked paprika, and garam masala. Season with salt and pepper. Give them on a baking sheet prepared with baking paper or simply into a 10×10 casserole dish.
Bake for around 5 minutes, then shake the baked chickpeas with a spatula back and fourth so that they will move a bit. Put them back into the oven and bake for another 5 minutes. Serve plain or combine with your favorite dish, yum.
These Roasted Chickpeas make such a delicious option for meal prep, dinner lunch, or snacking that once you’ve tried them you will make them again in rotation.
Tips and tricks
No garam masala on hand? Absolutely no big deal, just use curry powder for garam masala.
Need more heat? Just add 1 teaspoon chili powder or more to your own liking and preference.
Meal prep: I tried these cold and what can I say they are seriously delicious even this way. If you want them warm just mix with 2 teaspoon oil again and put them in the oven for around 5 minutes at 325°F until warm. Also you can heat 2 teaspoon of oil and warm them in the pan until you have the desired heat reached.
Roasted Chickpeas uses
Salads: Yes, any salad is better when topped with baked chickpeas.
Fried chickpeas: Instead of baking deep fry them which makes them even crunchier.
Served them on lettuce wraps
Use them as topping for soups, like my Tomato Basil Soup with Roasted Chickpeas.
Love seeing all your creations and remakes.
- 2 14 oz cans chickpeas, drained
- 1/4 cup olive oil
- 1 Tbs onion powder
- 1 Tbs garlic powder
- 1 Tbs smoked paprika
- 1 Tbs Garam Masala
- salt, pepper to taste
- Preheat oven to 400°F.
- In a large bowl, combine drained chickpeas, oil, garlic, onion powder, smoked paprika, and garam masala. Season with salt and pepper. Give them on a baking sheet prepared with baking paper or simply into a 10x10 casserole dish.
- Bake for around 5 minutes, then shake the baked chickpeas with a spatula back and fourth so that they will move a bit. Put them back into the oven and bake for another 5 minutes.
Nutrition Information:Yield: 8 Serving Size: 1/2 cup
Amount Per Serving: Calories: 160Total Fat: 9.9gSaturated Fat: 1.3gTrans Fat: 0gUnsaturated Fat: 7.6gCholesterol: 0mgSodium: 125mgCarbohydrates: 14.3gFiber: 4gSugar: 2.5gProtein: 4.5g