Roasted Chickpeas 3 Ways

  • prep time15 min
  • total time 60 min
  • serves 3

These little flavor bombs come together quickly. Use standard pantry ingredients to make 3 varieties that kids will love. The longer you dry the chickpeas before baking, the crisper they will be. If you have time, strain and rinse them, pat them dry, spread them on a baking sheet and refrigerate them, uncovered, overnight, before roasting.

211 Ratings
Directions for: Roasted Chickpeas 3 Ways



3 (15-oz) cans chickpeas

3 Tbsp vegetable oil

Taco Seasoning

¾ tsp chili powder

¼ tsp ground coriander

¼ tsp ground cumin

¼ tsp granulated garlic

¼ tsp granulated onion

Kosher salt

Vinegar-Lime Seasoning

2 tsp distilled vinegar

Zest of 1 lime

Kosher salt

Onion-Garlic Seasoning

1 tsp granulated garlic

1 tsp granulated onion

Kosher salt



1. Preheat the oven to 400ºF.

2. Put a few layers of paper towels on your work surface. Strain and rinse the chickpeas in a colander, then shake off as much water as possible. Transfer them to the paper towels, top with more paper towels, then pat them gently and roll them around a bit to dry. Discard any papery skins that have peeled off or are about to. Slide the chickpeas onto a large rimmed baking sheet, and let stand at room temperature for at least 30 minutes.

3. Roast the chickpeas, stirring them occasionally to keep them from burning in spots, until a little shriveled and pretty crispy, about 45 minutes. Start checking them at around 35 minutes to make sure they are not burning.

4. Meanwhile, makes the seasoning mixes.

5. When the chickpeas are done, divide them evenly among 3 medium bowls. Toss each batch with 1 tablespoon of the oil, then toss 1 batch with each of the seasoning mixes.

6. Return the chickpeas to the baking sheet, keeping each batch separate. Roast them for 3 minutes, just to cook the seasonings slightly. Let cool completely on the pan on a rack, about 30 minutes, then transfer to airtight containers. The chickpeas will keep for 1 day and will soften slightly as they sit.

Taco Seasoning

1. Mix the chili powder, coriander, cumin, granulated garlic and onion and 1/2 teaspoon salt in a small bowl.

Vinegar-Lime Seasoning

1. Mix the vinegar, lime zest and 1/2 teaspoon salt in a small bowl.

Onion-Garlic Seasoning

1. Mix the granulated garlic and onion and 1/2 teaspoon salt in a small bowl.

Tips and Substitutions

Makes 3 cups or 6 (1/2-cup) servings

Source and Credits

Copyright 2016 Television Food Network, G.P. All rights reserved.

Courtesy of Food Network Kitchen

See more: Legumes, Roast, Snack

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