Spicy Crunchy Roasted Chickpeas Recipe

Spicy Crunchy Roasted Chickpeas

These roasted chickpeas play an important role in my weekday lunches.

Most days, when I’m working from home, my midday meal consists of a vegan bowl that features the produce I get delivered to my doorstep every Monday.

These need to be super satisfying, otherwise I’ll be snacking on chocolate all afternoon and then I can’t sleep at night from all the caffeine — true story. So over time I’ve developed an intuitive sense of what I need in a lunch bowl, and it is a combination of the below:

  • Something starchy, such as a grain (typically gluten-free) or a roasted root vegetable (pictured above: roasted sweet potatoes),
  • Something green, such as fresh salad leaves or leafy greens, either cooked, or raw and massaged (pictured above: thinly sliced and sautéed pointed cabbage),
  • Something raw, such as cucumber moons, spiralized and snipped zucchini, grated carrots, diced kohlrabi, radish confetti, halved cherry tomatoes — the list goes on,
  • Something fat-rich, such as an avocado when I can get them from not too far away, or a nut-butter-based dressing such as this simple tahini sauce or this equally easy peanut sauce,
  • Something protein-rich, such as legumes, lacto-fermented tofu, or, a recent discovery and current obsession, marinated and roasted tempeh,
  • Some fresh herbs, my favorite being cilantro, chives, and chervil (pictured above: I forgot to add them for the shot; keepin’ it real here),
  • Something acidic or tangy, such as a squeeze of citrus juice, a splash of vinegar, chopped olives, some pickles, or a thinly diced wedge of preserved lemon (pictured above: a squeeze of lime juice, though you’ll have to take my word for it),
  • And last but not least, what makes or breaks the bowl: SOMETHING CRUNCHY.

Mini Cookbook of Vegan Staples

Before we jump straight to that last item (which I capitalized for emphasis, not decibels) I will note that I don’t necessarily hit all the spots every single time. It is simply what I strive for, as each of these dimensions elevates that all-important satisfaction factor. The more you include, the more texture and color and flavor you’ll naturally create.

If you find that you make this sort of lunch bowl but find them lacking, perhaps a little flat, start by adding a little salt (often the culprit). If the dish still tastes dull, ask yourself how you could make it more multi-dimensional.

Another important thing to mention is that I make enough of all the elements to make two to three lunches, or two lunches and a solo dinner, so that my Monday efforts reward me until Wednesday. Batch cooking, I’ll have you know, is the key to kitchen sanity.

So. Back to the crunch. Because the elements I include in my bowls tend to be soft or chewy, I make sure I top them with something irresistibly crunchy. You know, the kind you sprinkle on as a topping, so not every forkful has it, but the bites that do feel like a party in your mouth? That kind.

Can't imagine a more delicious or easier snack than these roasted chickpeas, spicy and crunchy. Amazing on a lunch bowl, or just to nibble on with a drink!

Maybe it’s chipotle cumin roasted almonds from the jar I keep in my cabinet at all times, maybe it’s itty bitty homemade croutons I make from leftover baguette ends, maybe it’s crumbled tortilla chips, and lately, it’s been a lot of spicy crunchy roasted chickpeas.

They are the simplest thing to make ever, and I wish I’d invited them into my life earlier. All you do is season and lightly oil some cooked chickpeas, pop them in the oven, and roast them until golden and crisp.

You could imagine all kinds of seasonings for your roasted chickpeas — a commenter named Alison brilliantly suggested shichimi togarashi or nutritional yeast — but I try hard not to fix things that are not broken so I use the cumin and chili pepper formula for my roasted almonds.

Can't imagine a more delicious or easier snack than these roasted chickpeas, spicy and crunchy. Amazing on a lunch bowl, or just to nibble on with a drink!

Roasted chickpeas are a lovely and wholesome snack to nibble on with a drink, they shake up any salad you sprinkle them on, and they’re the perfect use for the canned chickpeas you bought in order to try this amazing aquafaba chocolate mousse.

Join the conversation!

What are your rules for making vegetarian salads or vegan lunch bowls nice and satisfying? And do you have a favorite seasoning mix for roasted chickpeas?

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Spicy Crunchy Roasted Chickpeas Recipe

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Serves 4 to 6 as a snack.

Spicy Crunchy Roasted Chickpeas Recipe

Ingredients

  • 500 grams (3 cups) cooked unsalted chickpeas, from two 400-gram (15-ounce) cans or jars, rinsed and thoroughly drained (see note if cooking from dried)
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons fine sea salt
  • 1 teaspoon ground chili pepper (adjust to taste)

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. In a bowl, combine the chickpeas with the oil, cumin, salt, and chili pepper until well coated.
  3. Arrange in a single layer on a rimmed baking sheet and insert into the oven.
  4. Roast for 25 to 30 minutes, shaking the sheet halfway through to ensure even roasting, until the chickpeas are lightly browned.
  5. Allow to cool completely; they will crisp up as they cool.

Notes

  • If you want to make this with home-cooked chickpeas, start with 220 grams (1 cup) dried chickpeas and boil them until just cooked through -- not mushy.
  • The chickpeas are at their crunchiest on the day you make these, but you can use them over a few days if you keep them in the fridge in an airtight container.

http://chocolateandzucchini.com/recipes/appetizers/spicy-crunchy-roasted-chickpeas-recipe/
  • Taste of France

    I am so hungry right now and this doesn’t help. I tried making these chickpeas once and they went from wet to burned in a flash. I will have to try again, maybe with a lower oven temp.

    • Sorry for the growling tummy torture! :) It’s good to keep a close eye on them, but I would worry that a lower oven temp would just get you dried chickpeas — back to where you started. :)

      • Taste of France

        Good point. Closer watch is the solution then.

  • Ok, I tried making roasted chickpeas using a different recipe and they did not come out crunchy…they were kind of stale tasting. Not crunchy at all, kind of hard and chewy at the same time. I will definitely try this version though. How long would the aquafaba last if I wanted to make these and save the aquafaba to make the mousse another time?

    • I would keep the aquafaba in the fridge for 2-3 days max. I’m pretty sure you can freeze it, too, if you prefer. Just like egg whites!

      As for the failed attempt at roasted chickpeas, did you use canned chickpeas for that? What was the process like?

      • For the other recipe, I did use canned chickpeas. The method was to rinse, drain, and then let them dry completely, anywhere from 30 min. to 1 hour. Then roast at 400F for 40-60 minutes. After removing from over, add whatever seasoning you want, I did garlic powder, salt, and pepper. They never really got crunchy.

        I see your method uses the same temperature, but puts the seasoning on before roasting and the roasting time is about half. Perhaps the other method resulted in chickpeas that were over-roasted…

        • It sounds like it. If you over-roast, you just go right back to dried chickpeas, which nobody really want to eat like this. :)

  • Kevin Wong

    Apparently the liquid from a can of chickpeas can be added (maybe in place of water or milk) to pancake/waffle batter for some really soft and fluffy product. I’m about to try it out for the first time during tomorrow’s breakfast. Look it up folks, I’m no longer discarding my chickpea liquid.

  • Raph

    Moi qui adore les pois chiches et le cumin, je vais tester ça très vite!
    J’en ai l’eau à la bouche 😊
    Petite question “technique”, combirn de temps faut-il compter pour la cuisson des pois chiches secs?

    • C’est toujours difficile de donner des temps de cuisson pour les légumineuses parce qu’il y a beaucoup de facteurs (temps de trempage, âge des pois chiches, taille de la casserole par rapport à la quantité de pois chiches, quantité d’eau, etc.).

      Mais si tu fais tremper les pois chiches avec un peu de bicarbonate de soude la veille, et que tu les fais cuire à la casserole dans une grande quantité d’eau, c’est bien de commencer à goûter au bout de 35-40 minutes de cuisson. Il faut que ce soit cuit à coeur, mais pas que ça se délite.

  • Tanvel

    Love your salad photo, I also use chickpeas a lot in my cuisine, never canned though.ALSO on salads, all kinds of beans too.

    • Thank you, that’s kind! It was a particularly tasty one. :) What’s your preferred cooking method for chickpeas?

      • Tanvel

        I soak them overnight, next day, I rinse and drain them. Cook in pressure cooker , water to cover the chicks peas and sea salt Time varies depending where one lives.
        Finely chop 2 slices of bacon fried ’til crisp, add small piece of chorizo,, add chopped garlic to taste, finely sliced onions, stir and add sliced chard, either red or green. Season to taste, cover a few minutes and serve.

  • Ariana Crvenka

    Wow! I didn’t have chickpeas at home, so I experimented with kidney beans instead. They split up while roasting and are not so appealing as roasted chickpeas, but are still sooo crunchy and yummy.
    Thanks, Clotilde, for being an inspiration and an invitation. :)

  • may I still ad my 2p of wisdom, albeit a bit late….?
    Made those yesterday when I decided on a ‘cold buffet’ with various salads, frittata mista (sort of extended ratatouille), tom/rucola/cucumber salad, thuna, bulgur extra-riche etc etc and suddenly found that doing a chickpea salad on top of it was just TOO MUCH. I used a glass jar of chickpeas and ‘baked’ them with my own mixture of rosmary-infused extra virgin olive oil (I have a rosmary ‘tree’!), sea salt flakes, black pepper and rosmary twigs, as described at 200°C. What happened though was that 2 or 3 peas ‘exploded’ and left me to ‘brush out’ the cold oven afterwards.
    The chickpeas were crisp & nicely roasted after 25′ but soon after (a few hours later) they felt a bit hard on the outside while still being crisp & chewy on the inside. We didn’t eat all of everything (et j’ai chanté les louanges de faire une fois beaucoup de boulot pour avoir deux repas….) and we had the leftovers today – no separated but together with the veggies & Bulgur salade (with pine nuts…. mmh). They were more than OK so I don’ know what I prefer. But just to say, you can well do them with canned (glass jar not conserve) chickpeas.
    Girl, you rock :)

    • Thanks so much for reporting back! And yay for “over-cooking” especially on hot summer days. :)

    • Thanks so much, Kiki! Never too late to provide feedback on a recipe. :)

  • marysueh

    These crispy chickpeas are all kinds of wonderful. I started with 1 can of peas (after using up the liquid for aquafaba-based chocolate mousse, also on this site.) Initially I roasted them at 400F for 20 minutes in a convection oven, then took them out because they seemed done. Once cooled, I realized that some of the peas were nicely crisped and others were not. The non-crisp peas were definitely firm, but there was no way they would be described as crunchy. I popped them back in the oven for 12 minutes, and like magic the peas were uniformly crunchy. Observations: The nice thing is that that the spices can be varied easily to fit your preferred flavor of the moment. I like the recommended spice mix of cumin and chili powder, but I think I’d like something much zestier. Is there something you would recommend (other than cayenne)? Also – bonus points for two recipes (the aquafaba chocolate mousse and this one) that use every last bit of the can of chickpeas. Thrifty AND delicious!

    • Oh I’m so pleased you liked it! For a zestier seasoning, perhaps you could try zaatar, or a touch of lemon zest?

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