Sunday, May 6, 2012

Roasted Chickpeas For Snacks & Salads

roasted chickpeas

Every time I make hummus now, I cook up some extra chickpeas to roast in the oven. Roasted chickpeas are easy to make, and they're great in salads or just as a snack. A little container of them would be a healthy addition to a child's lunchbox. My kids gobble these up, and are always on me to make more if we run out.

To begin, cook up your chickpeas however you like, or use canned if you want. I soak and sprout all my beans and peas for a day or so. This is a completely optional step. To sprout your chickpeas, soak them overnight in filtered or dechlorinated water (click the link to see how I make this for all my sprouting) then sprout for about 36-48 hours, rinsing every 12 hours, until they grow tails about half as long as the bean. With sprouted chickpeas the cooking time is shorter, and sprouting also helps with digestibility. 

sprouted chickpeas
Chickpeas after optional two-day sprouting

Once they're sprouted, I toss them in a crock pot, with water about an inch over the top of the peas. You can of course cook them on a stovetop, but I find that more labor intensive. I love the crock pot method because I can toss everything in and not think about it again for several hours. I cook them on low for probably 6 hours, but crockpots are very forgiving and have a large window of "doneness". Whatever your method, cook until the chickpeas are tender.


crock pot chickpeas garbanzo beans

When they are cool, separate the chickpeas from their liquid, as much as possible. If you are using canned chickpeas, this is where you jump in. You can use a slotted spoon or pour them through a colander. Rather than dumping it out, the cooking liquid can be used as a soup base, or added to enrich other sauces.

Heat the oven to 350, while melting some coconut oil or butter on a couple of cookie sheets. I use about two teaspoons of coconut oil on each of my small sheet pans. Just use enough to thoroughly coat the pan, with some extra to coat the peas. Feel free to use your favorite cooking oil. The first time I made these I used bacon fat, and they turned out supremely delicious.

When the oil is melted and spread over the pan, place the chickpeas on each tray. Having a small oven, I can only fit about 2 cups of chickpeas on each cookie sheet. If you have full-size cookie sheets, you will be able to cook more at a time. 

Sprinkle the chickpeas with sea salt and pepper. I use about 1/4 t salt and several grinds of pepper per tray. With a spatula, stir the chickpeas up and level them on the tray so they're evenly distributed. Feel free to use any spices or herbs that strike your fancy. They will be good no matter what you flavor them with! My family is happy with this simple version, but you could also experiment with curried chickpeas, and sesame tamari sound delicious as well.

Bake at 350 degrees, for about 30 minutes. Stir with your spatula occasionally, and a bit more frequently during the second half of baking. I also rotate my pans partway through so they get heated more evenly. Remove from the oven when they look good. Remember, they're already cooked, so this roasting is just about lightly toasting the beans to add flavor and texture.

How long they cook can depend on what you're using them for; they get harder the longer they roast. For a salad, we like them still pretty soft so they are easy to fork.


roasted chickpeas
Yum!

Below are Amazon Affiliate Ads. Any purchase made through them helps support our family. Thanks in advance!

Share the article to support the site!

Other Articles

Roasted Chickpeas For Snacks & Salads
4/ 5
Oleh

Subscribe via email

Get up to date articles the second they come out!

42 comments

Write comments
avatar
May 9, 2012 at 1:46 PM

Wow, they look great! x

Reply
avatar
May 13, 2012 at 5:53 PM

We love roasted chickpeas! We like to put lots of nutritional yeast on them. I have never heard of sprouting them before cooking. Thanks for sharing!

Reply
avatar
May 13, 2012 at 6:23 PM

Ooh, I'll have to try that! We love nutritional yeast.

Reply
avatar
May 15, 2012 at 10:59 AM

Oh my this is a fabulous idea! These would be great in a salad! Thanks for this tip I will totally be making these!

Reply
avatar
May 22, 2012 at 12:48 PM

Thanks for the great tips.......found your blog @NaturesNurture party.....I'd like to invite you to link up @CountryMommaCooks party and enter in our Mountain Rose Herbs giveaway...ends at midnight : )

Reply
avatar
May 22, 2012 at 4:45 PM

I love roasted chickpeas! I like to do mine with cinnamon, nutmeg, and some raw sugar for a sweet treat :)

Reply
avatar
June 15, 2012 at 7:49 PM

http://www.ameessavorydish.com/2012/06/fit-and-fabulous-fridays-36.html <<<saw you from there :)
I can't wait to try these. I have some left over chickpeas from my submission to Amee's Fit and Fab - http://fitpsychology.com/?m=20120615
Thanks for the idea :)
Denise

Reply
avatar
June 21, 2012 at 8:15 PM

I love them in hummus, but have never roasted them! Thanks for sharing this great recipe on Fit and Fabulous Fridays!! ;)

Reply
avatar
Anonymous
July 11, 2012 at 2:36 PM

How long and how (fridge, etc...) can you store these?

Reply
avatar
July 12, 2012 at 12:04 PM

We usually gobble them up within a few days. They do stay in the fridge, except if we take a container of them with us for snacks... I'm sure they'd be fine for a week under refrigeration.

Reply
avatar
July 14, 2012 at 8:53 AM

Yummm! These would not last long in my house!

Reply
avatar
July 14, 2012 at 1:16 PM

They really go quick around here as well. Must make more!

Reply
avatar
July 17, 2012 at 4:23 AM

What a yummy, healthy snack! I adore chickpeas, I can't wait to try this!

Reply
avatar
July 19, 2012 at 7:47 AM

yum yum yum - I love chickpeas!!

Reply
avatar
July 19, 2012 at 7:59 AM

I have a recipe for roasted chickpeas that I've been wanting to try, but I've never gotten around to it. They look wonderful!

Reply
avatar
July 19, 2012 at 1:20 PM

I would love to have that bowl sitting on my desk right now. They look soooo good!

Reply
avatar
July 20, 2012 at 4:36 AM

These look awesome. Would be a great addition to my salads.

Thank you for sharing at Rural Thursdays! xo

Reply
avatar
August 3, 2012 at 11:48 AM

Thanks for stopping by CountryMommaCooks and linking up at our Saturday Link and Greet Party...hope to see you again tonight : )
Deana @ CountryMommaCooks

Reply
avatar
August 4, 2012 at 10:11 AM

Wow! These look so good. We really love chickpeas in this house, but have never made them this way. Thanks so much!

Reply
avatar
September 3, 2012 at 3:44 PM

What a great addition to salads!

Reply
avatar
November 19, 2012 at 7:09 AM

I have learned to love Chickpeas. I will have to try this recipe. Thanks for sharing. You are being featured today.

http://sarahdawndesigns.blogspot.com/2012/11/pintastic-monday-17.html#.UKpItqD4K3c

Reply
avatar
November 19, 2012 at 7:24 AM

Thanks for the feature Sarah!

Reply
avatar
February 18, 2013 at 3:02 PM

Thanks for teaching me. I knew nothing about chickpeas sprouting and now, I want to do it. Thanks for sharing with MMM.

Reply
avatar
February 19, 2013 at 8:47 AM

I love roasted chickpeas and have them at least twice a week :)
Thank you for sharing this at Wednesday Extravaganza - see you there again tonight with more of your deliciousness :)

Reply
avatar
March 18, 2013 at 2:56 AM

I've seen a few recipes out there recently for these, and I think I might give it a try. I would love for you to share this at what i am eating http://www.townsend-house.com/2013/03/what-i-am-eating_15.html

Reply
avatar
April 20, 2013 at 4:14 PM

I can't wait to try this. I have been looking for healthy snack alternatives. Visiting from Diana Rambles. Just pinned!

Reply
avatar
April 26, 2013 at 3:43 AM

Interesting never tried them like this but i have some and some coconut oil so i'll give these a try tomorrow.

Reply
avatar
April 26, 2013 at 6:35 AM

Congratulations! This post is featured over at Diana Rambles today and has been pinned in the Featured at Diana Rambles board at Pinterest. Please grab a featured button off my sidebar or via the link under the features. Thanks for sharing this awesome idea!

Reply
avatar
April 26, 2013 at 7:43 AM

Thanks for the feature, Diana!

Reply
avatar
April 26, 2013 at 11:35 AM

Yum, I have to try these. Thanks for sharing at Wildcrafting Wednesday.

Reply
avatar
April 26, 2013 at 4:20 PM

I love chickpeas, but I've never roasted them before. Can't wait to try this!

Reply
avatar
May 7, 2013 at 5:21 PM

HI! Found you on Far Above Rubies link up. I love roasted chick peas and like trying different seasoning mixtures on it. Now following via GFC.
~Jackie @ The Non-Martha Momma

Reply
avatar
May 29, 2013 at 7:31 PM

Roasted chick peas are one of my favorite snacks. Thanks for coming by and partying with us. Have a funtastic week!

Robin
Fluster Buster

Reply
avatar
June 3, 2013 at 5:39 PM

They look so yummy! I could eat them all day!

Best wishes,
Natasha in Oz

Reply
avatar
June 11, 2013 at 7:46 AM

We LOVE chick peas here! Thanks for sharing with us at Eco-Kids Tuesday! I featured you today! Please come join us again! http://likemamalikedaughter.blogspot.com/2013/06/eco-kids-tuesday_11.html

Reply
avatar
June 14, 2013 at 7:46 AM

Thank you for the feature, Hannah!

Reply
avatar
July 18, 2013 at 8:36 PM

Wow! This sounds delicious! I love chickpeas, especially in my salads. I have never had them roasted before though, so definitely going to try this one. Pinning... great recipe!

Krista @ joyfulhealthyeats

Reply
avatar
August 5, 2013 at 6:22 PM

Yum! Thanks for sharing another great recipe on Tuesday Greens!

Reply
avatar
September 22, 2015 at 8:04 PM

Can't wait to try roasted chickpeas and home made laundry soap!

Reply

Amazon



Followers