I’ve seen roasted chick peas all over the internet for awhile now and have been wanting to try them. I love chick peas in salads, hummus, or straight out of the can, so I had no problem imagining I would love them roasted.
Not only were they a great crunchy snack to munch on, but you can use your imagination to season them anyway you want to.
I opted for a somewhat spicey version and they were perfect. The version I based these on came from a sweet lady named, Lillian (LillianCooks) Roasted Garbanzo Beans.
I viewed many recipes online and saw big variations in the roasting process. Some use olive oil and some use cooking spray. The consensus for those using the cooking spray seemed to yield a crunchier final version so I went with that. Your roasting time will vary based on the instructions below.
Roasted Chick Peas:
- 2 Cans of Chick Peas, rinsed and drained
- 1/2 tsp. Seasoned Salt
- 1/2 tsp. Onion Powder
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Smoked Paprika
- 1/8 tsp. Ground Black Pepper
- 1/4 – 1/4 tsp. Cayenne Pepper
- Cooking Spray
Preheat oven to 425 degrees.
Rinse and drain chick peas. Make sure to drain well since you want them as dry as possible when you roast them.
Place drained chick peas on a large baking sheet with sides and spread them out into an even layer.
Place baking sheet on the middle rack of your oven.
Roast the chick peas for a total of 15 minutes make sure to shake the peas every 5 minutes so they don’t burn and will roast evenly.
In a small bowl, combine all the dry ingredients together, stir well and set to the side.
After 15 minutes, remove baking sheet from oven and give a quick spray with cooking spray. Give the baking sheet a good shake to cover evenly. Evenly sprinkle the seasoning mixture over the chick peas shaking the baking sheet several times to cover evenly.
Return baking sheet to oven and roast for an additional 10 to 15 minutes, being sure to continue to shake the baking sheet every 3 to 5 minutes to prevent burning.
If the chick peas have not reached the desired “crunchiness” you want, continue roasting in 2 minute intervals, continue to shake the baking sheet each time until the desired crunch is achieved. Be careful to watch them in this final stage of roasting as they can burn quickly.
Once done, remove from the oven and allow them to cool slightly on the baking sheet. Once cooled slightly, scoop them into a serving bowl and enjoy.
Note: I don’t like things overly salty so I’ve used the seasoned salt sparingly. If you prefer them saltier, add extra seasoned salt as needed.