I feel so indebted to chickpeas. They are my go to legume. Delicious as the star of a meal, a wonderful creamy spread when pureed, a protein packed addition to a salad, or the secret ingredient in a blended pasta sauce. I love me some chickpeas!
Our new favorite way to eat chickpeas is roasted. They are SO delicious this way, crunchy, and salty, packed with flavour. This recipe is for a basic roasted chickpea, but feel free to play with the recipe. Some ideas of flavor additions are:
- Ground cumin and garam masala for an Indian twist
- Chili powder followed by a squeeze of fresh lime juice after roasting
- Maple syrup and Sriracha for sweet and spicy
- Fresh cracked pepper and rosemary
The combinations are endless!
We use the roasted chickpeas in many ways. As a quick snack (perfect for packing in kid’s lunches), in place of croutons on a salad, and as a soup garnish are a just few ideas.
The chickpeas will stay crispy as long as they are not refrigerated so I tend to make just enough for us to eat. They are so quick and easy to make that it’s no problem making a fresh batch.
I’ve made these with both canned, and chickpeas that I’ve cooked myself, and I have to say the latter definitely taste better. But in a pinch, canned will do. Just be sure to rinse the chickpeas thoroughly and get as much of the water off of them before roasting.
This is a recipe to have fun, and experiment with. Be sure to tell me your favourite flavour combinations, I would love to try them and share them with our readers!
- 2 cups cooked chickpeas, or 1 can chickpeas rinsed and drained
- 2 tbsp coconut oil
- salt to taste (Herbamare works really well, as do other seasoned salts)
- pepper to taste
- In a large non-stick frying pan, melt the coconut oil.
- Make sure the chickpeas are dry. The best way to do this is to gently roll them in paper towel or a kitchen towel.
- When the oil is hot, add the chickpeas to the pan in a single layer. You do not want the chickpeas to overlap, as this will inhibit them from roasting and getting crispy.
- Sprinkle the chickpeas with salt and pepper. Be sure to get as even an amount on all the chickpeas.
- Leave the chickpeas to roast without stirring. They won’t be ready to turn until they are golden brown in color. Gently turn a few over after 5 minutes or so to check their color.
- When they are golden and crispy, turn them over gently. Sprinkle with more salt and pepper if desired.
- Check them frequently to ensure they are not burning. When they have had a chance to roast on all sides, take them off the heat.
- If you feel that they are too greasy, lay them on a paper towel and blot off some of the oil.