Roasted chickpeas
Canned chickpeas roasted with oil and smoky spices until crunchy.
- Hands-on
- 8 min
- Total time
41 min, show breakdown
- Prep 8 min
- Cook 30 min
- Clean up 3 min
- Pans
- 1
- Ingredients
- 5
- Cost/serving
- $0.85
Per serving
- Calories
- 233
- Protein
- 8.8 g
- Fiber
- 8.2 g
- Net carbs
- 20 g
- Fat
- 10 g
High in (% Daily Value per serving):
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, vegan, dairy-free, egg-free, gluten-free, nut-free, soy-free.
Ingredients for 2
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1 can canned chickpeas, drained and rinsed (240 g)
Same amount as: about 1½ cups.
1 tbsp olive oil (14 g)
Same amount as: 15 mL.
1 tsp paprika (2.3 g)
Same amount as: 5 mL.
½ tsp ground cumin (1.1 g)
Same amount as: 2 mL.
½ tsp garlic powder (1.6 g)
Same amount as: 2 mL.
- salt, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
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Healthier swaps
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Adds about 0 kcal per serving.
Quantities are for 2 servings. One can per sheet pan. Best the day they are made; they soften in a closed container.
Nutrition Facts
2 servings per recipe
Serving size 1 plate (130 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 233 | ||
| Total fat | 10 g | 13% | |
| Saturated fat | 1.3 g | 7% | |
| Cholesterol | 0 mg | 0% | |
| Sodium | 412 mg | 18% | |
| Total carbohydrate | 28 g | 10% | |
| Dietary fiber | 8.2 g | 29% | |
| Total sugars | 1.3 g | ||
| Net carbs† | 20 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 177 mg | 4% | |
| Vitamin A | 30 mcg | 3% | |
| Vitamin C | 0.18 mg | 0% | |
| Vitamin E | 1.7 mg | 11% | |
| Vitamin K | 8.7 mcg | 7% | |
| Thiamin (B1) | 0.05 mg | 4% | |
| Riboflavin (B2) | 0.04 mg | 3% | |
| Niacin (B3) | 0.3 mg | 2% | |
| Vitamin B6 | 0.18 mg | 11% | |
| Folate | 49 mcg | 12% | |
| Vitamin B12 | 0 mcg | 0% | |
| Magnesium | 38 mg | 9% | |
| Zinc | 0.94 mg | 9% | |
| Selenium | 2.7 mcg | 5% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Heat the oven to 200 °C / 400 °F.
Drain and rinse the chickpeas. Roll them in a clean towel until dry. Pick off any loose skins.
Done looks like: Chickpeas look matte, with no water on them. Spread them on the sheet pan. Roast 15 minutes on their own.
Drizzle with the oil and sprinkle with the spices and salt. Shake the pan to coat. Roast 12–15 minutes more, shaking once.
Done looks like: Deep golden. One bitten after 2 minutes of cooling crunches all the way through. Cool on the pan for 5 minutes. They crisp more as they cool.
Equipment
Rimmed sheet pan (half sheet) $12–25
What to look for
- Heavy aluminum that does not warp in a hot oven
- Rim all the way round so juices stay in
Skip: Dark non-stick sheet pans; they burn the bottoms of vegetables.
Silicone spatula $5–12
What to look for
- One-piece (no seam where the head meets the handle)
- Stiff enough to scrape, safe on non-stick
Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Chewy, not crunchy | Chickpeas still wet, or taken out too early. | Dry them well and roast until they rattle when you shake the pan. |
| Burnt spices | Spices added at the start. | Add the oil and spices only after the first 15 minutes. |
| Soft the next day | Stored in a sealed container while warm. | Cool fully and keep in an open bowl or paper bag. Re-crisp 5 minutes in the oven. |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.