Kitchen 101: How to Roast Chickpeas {A Tutorial}

A step-by-step photo tutorial on how to roast chickpeas.

Kitchen 101: How to Roast Chickpeas { A Tutorial}

Are you a snack-aholic? Do you have trouble resisting the urge to take down an entire bag of chips?

If you said yes to both questions, this tutorial is for you.

If you could hear my voice right now, I’d sound just like the dude from the OxiClean commercial.

In case you were wondering, I said yes to both questions. As for the chips, I’m a big softy when it comes to a bag of UTZ Regular Potato Chips. I’ll wrestle you to the ground if you come between me and my jumbo bag of salty chips. No joke.

Again, I’ve missed the trendy choo-choo train with this recipe.

Roasted chickpeas were so last year.

Yet, here I am chatting you up about them anyway.

So, roasted chickpeas: They’re easy to make and easy to eat. I highly recommend doubling the recipe, considering I ate the first batch in one sitting. Good thing they’re healthy.

Kitchen 101: How to Roast Chickpeas { A Tutorial}

You’ll need three ingredients for this recipe: one can of garbanzo beans, extra-virgin olive oil, and kosher salt.

How to roast perfect chickpeas:

Kitchen 101: How to Roast Chickpeas { A Tutorial}

Step 1: Drain and rinse your garbanzo beans.

Kitchen 101: How to Roast Chickpeas { A Tutorial}

Step 2: Transfer the drained garbanzo beans to a paper towel-lined baking sheet.

Kitchen 101: How to Roast Chickpeas { A Tutorial}

Step 3: Pat the garbanzo beans dry with a paper towel. Remove any of the skins that may have detached themselves from the beans.

Kitchen 101: How to Roast Chickpeas { A Tutorial}

Step 4: Transfer the dried beans to a parchment-lined baking sheet. Drizzle the beans with 1 tablespoon of extra-virgin olive oil.

Kitchen 101: How to Roast Chickpeas { A Tutorial}

Step 5: Sprinkle the beans with a generous pinch of kosher salt, about 1/2 teaspoon. Roast the beans in a 400 degree F. oven for 30-35 minutes, or until golden brown and crunchy. If you would like to add flavor to your beans in the form of spices (I’m loving cajun seasoning or Italian seasoning at the moment), sprinkle the seasoning over the beans while they’re still warm so the spices adhere to the beans. Use your judgment when adding flavor to the beans. I like to sprinkle, taste, and sprinkle some more if needed.

Kitchen 101: How to Roast Chickpeas { A Tutorial}

Step 6: Allow the roasted chickpeas to cool completely. Store in an airtight container in your pantry for up to 5 days. Eat them by the handful, add them to salad, sprinkle them in your tomato soup for added crunch. The possibilities are endless.

Kitchen 101: How to Roast Chickpeas { A Tutorial}

Step 7: Repeat until gone.

Roasted Chickpeas

These perfectly roasted chickpeas are salty, crunchy, and irresistible. Eat them by the handful, add them to salads, or stir them into your soup for a crunchy bite.

Yield: 2 cups

Total Time: 35 minutes

Prep Time: 5 minutes

Cook Time: 30 minutes

Ingredients:

  • 1 (15.5-ounce) can garbanzo beans
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt

Directions:

  1. Preheat oven to 400 degrees F.
  2. Drain and rinse your garbanzo beans in a mesh strainer.
  3. Transfer the drained garbanzo beans to a paper towel-lined baking sheet. Pat the beans dry and remove any skin that detached from the beans.
  4. Transfer the dried beans to a parchment-lined baking sheet. Drizzle the beans with olive oil; toss to coat. Sprinkle the beans with kosher salt.
  5. Bake for 30-35 minutes, or until golden brown and crunchy.
  6. If you want to add flavor to your beans in the form of spices (I’m loving cajun seasoning or Italian seasoning at the moment), sprinkle the seasoning over the beans while they’re still warm so the spices adhere to the beans. Use your judgment when adding flavor to the beans. I like to sprinkle, taste, and sprinkle some more if needed.
  7. Allow the roasted chickpeas to cool completely. Store in an airtight container in your pantry for up to 2 days, but they’re best served immediately. 

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