Crispy Chickpea Snack Mix

Roasted chickpeas get deeply golden and crunchy, coated with olive oil and your choice of seasoning. You can go savory with paprika and garlic powder, or sweet with cinnamon sugar. Protein-packed, endlessly customizable, and perfect for batch-prepping a week's worth of snacks. Kids love the crunch, and grown-ups love how easy it is to make.

By TasteBuds

Recipe details

Yield
4 people
Prep time
10 minutes
Cook time
45 minutes
Total time
50 minutes

Ingredients

  • 2 (15 oz) cans Canned chickpeas, drained and rinsed
  • 2 tbsp Olive oil
  • ¾ tsp Fine sea salt
  • 1 tsp Smoked paprika (for savory version)
  • ½ tsp Garlic powder (for savory version)
  • 2 tbsp Granulated sugar (for sweet version)
  • 1 tsp Ground cinnamon (for sweet version)

Instructions

  1. Drain and rinse 2 (15 oz / 425 g) cans chickpeas in a colander under cold water.
  2. Spread the chickpeas onto a clean kitchen towel or layer of paper towels. Pat them dry really well, rolling them gently in the towel. The drier they are, the crunchier they'll get.
  3. Preheat your oven to 400°F (200°C).
  4. Transfer the dried chickpeas to a large mixing bowl. Drizzle over 2 tbsp (30 ml) olive oil and toss until every chickpea is lightly coated.
  5. Line a baking sheet with parchment paper and spread the chickpeas in a single even layer. Don't crowd them or they'll steam instead of crisp.
  6. Roast for 40 to 45 minutes, shaking the pan gently every 15 minutes so they cook evenly. They're done when deeply golden, firm to the touch, and making a rattling sound when you shake the pan.
  7. While the chickpeas roast, decide on your seasoning. For savory, combine 1 tsp (2.5 g) smoked paprika, ½ tsp (1.5 g) garlic powder, and ¾ tsp (4 g) fine sea salt in a small bowl. For sweet, combine 2 tbsp (25 g) granulated sugar and 1 tsp (2.5 g) ground cinnamon.
  8. As soon as the chickpeas come out of the oven, transfer them back to the large mixing bowl (wipe it out first if there's residual oil). Sprinkle your chosen seasoning mix over the hot chickpeas and toss well to coat. The residual heat will help the spices stick.
  9. Let the chickpeas cool completely on the counter before storing. They'll continue to crisp as they cool.