Crispy Bbq Roasted Chickpeas

Just 8 ingredients required and perfect for topping salads, bowls, and wraps, or enjoying straight from the pan! Let us show you how it’s done!

How to Make Crispy Roasted Chickpeas

If you want chickpeas that are oven-roasted (not fried) but still crispy, you’re in the right place! But there are a few key things to know to ensure success:

Drain and dry the chickpeas well Peel the skins Season after baking Avoid overcrowding the pan And use the perfect temperature and time: 350 F (176 C) for 45 minutes

Keeping these simple tips in mind yields irresistibly crispy oven-roasted chickpeas nearly effortlessly. Peeling the chickpeas does take some time, but turn on some tunes and it might just be your new favorite stress-relieving activity!

How to Season Chickpeas

For this recipe, we went with a spicy, addictive, homemade BBQ spice blend made with smoked paprika, chili powder, garlic powder, and salt and pepper. Optional cayenne adds a little heat and maple syrup adds a subtle sweetness and balance. But since chickpeas have a mild flavor, they go well with nearly any flavorful spice mix, including our curry powder, shawarma spice blend, and za’atar. Try this same method with all your favorite spices!

How to Store Roasted Chickpeas

Roasted chickpeas are best eaten in the first day, but they will last at room temperature for up to 4-5 days. To keep them as crispy as possible, let the chickpeas cool completely and then transfer them to a jar, leaving the lid cracked so the chickpeas can “breathe” a bit. Store them in a cool, dry place as humidity and heat can cause them to soften. Or, for longer term storage, keep them in a sealed container in the freezer for up to 1 month. We hope you LOVE these BBQ roasted chickpeas! They’re:SpicySaltySweetCrispy& Oh-so-snackable! Enjoy them as a fiber- and protein-rich snack, or as a topping for kale salads, bowls, wraps, or our summer chopped salad.