Roasted Chickpeas are a basic + buildable recipe if there ever was one.
Why? Chickpeas have nearly 10 g of protein for 1/4 cup.
Ever have that situation where a friend is coming for dinner and they or their significant other is a vegetarian/vegan and you planned something that involves me. Add these roasted chickpeas and you have very simply converted something to be a vegetarian/vegan friendly option.
The best part is that these roasted chickpeas are 3 ingredients at their simplest and maybe 1-2 more ingredients if you add some spices.
The other best part — it is so incredibly easy to keep a jar of garbanzo beans in the pantry. Simply drain them and rinse really, really well. Then lay them on top of a clean kitchen towel and dry really really well.
Having super dry chickpeas is a key part of getting them as crispy as possible.
Put the chickpeas/garbanzo beans on a baking sheet. Coat in olive oil, salt and pepper. Toss to combine. Add any spices that you want here, or wait until after and season then.
How am I using these as an alternative protein?
- Make a dish that people can top with their own protein, whether that is chicken, beef or these roasted chickpeas — salad bowls, grain bowls, vegetarian soup or stew,
- Serve a hearty salad on the side of a meat main dish and allow people to top with the roasted chickpeas if they want that protein option.
This roasted chickpeas recipe can be made ahead of time. I wouldn’t recommend freezing them, but you can store them in an airtight container for a week.
Some other times I use these chickpeas — meal prep, crunchy salad topper, soup topper, or just a quick snack.
I hope you find these roasted chickpeas useful! They are:
Made from a pantry-staple
Basic + Buildable
& an easy vegetarian protein source.
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #eternalhostess on Instagram. Enjoy!
- 15 oz garbanzo beans (drained, thoroughly rinsed and thoroughly dried)
- 1 tablespoon avocado oil
- 1/2 teaspoon salt
- 1 teaspoon seasoning of choice
- Preheat oven to 350 degrees.
- Drain chickpeas into a strainer. Rinse until water runs clear (no more bubbles). Transfer chickpeas to a clean ktichen towel. Dry chickpeas thoroughly by folding the towel over the top and gently rolling the chickpeas inside the towel. (VERY IMPORTANT).
- Transfer chickpeas to a mixing bowl. Add oil and salt. You can add your seasoning now or after cooking. Mix to combine.
- Bake for 50 minutes, or until chickpeas are dry to the touch. Take chickpeas out at the halfway point and mix or shake for even cooking.
- If you waited until after to season the roasted chickpeas, add season on top of the chickpeas after cooking and toss to coat.