Baked Chickpeas Recipes

ROASTED CHICKPEAS 3 WAYS

Steps:

• For the chickpeas: Preheat the oven to 400 degrees F.
• Put a few layers of paper towels on your work surface. Strain and rinse the chickpeas in a colander, then shake off as much water as possible. Transfer them to the paper towels, top with more paper towels, then pat them gently and roll them around a bit to dry. Discard any papery skins that have peeled off or are about to. Slide the chickpeas onto a large rimmed baking sheet, and let stand at room temperature for at least 30 minutes.
• Roast the chickpeas, stirring them occasionally to keep them from burning in spots, until a little shriveled and pretty crispy, about 45 minutes. Start checking them at around 35 minutes to make sure they are not burning.
• Meanwhile, make the seasoning mixes. For the Taco Seasoning: Mix the chili powder, coriander, cumin, granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
• For the Vinegar-Lime Seasoning: Mix the vinegar, lime zest and 1/2 teaspoon salt in a small bowl.
• For the Onion-Garlic Seasoning: Mix the granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
• When the chickpeas are done, divide them evenly among 3 medium bowls. Toss each batch with 1 tablespoon of the oil, then toss 1 batch with each of the seasoning mixes.
• Return the chickpeas to the baking sheet, keeping each batch separate. Roast them for 3 minutes, just to cook the seasonings slightly. Let cool completely on the pan on a rack, about 30 minutes, then transfer to airtight containers. The chickpeas will keep for 1 day and will soften slightly as they sit.

ACTUALLY CRISPY BAKED CHICKPEAS

Steps:

• Preheat oven to 350 degrees F (176 C) and set out a bare baking sheet (or more, as needed).
• Drain chickpeas well. If using oil, rinse well with water and thoroughly drain. If omitting oil, simply drain well and skip rinsing with water.
• Once drained well, spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. You can opt to peel all of the chickpeas - which can help for extra crispiness! - or simply remove the skins that come off. Either way, the chickpeas will crisp up. I just found that peeling them does yield slightly crispier chickpeas.
• Transfer the chickpeas to a mixing bowl and top with oil (or omit) and salt. Mix well to combine. DO NOT add the other seasoning at this point - it can interrupt the crisping process, so wait to add until after baking.
• Bake for a total of 40-50 minutes or until golden brown and dry/crispy to the touch. I like turning my pan around and shaking the chickpeas around at the halfway point for even cooking. Note: peeled chickpeas cook faster than unpeeled. If omitting oil, they will also cook faster.
• Remove from oven and toss with seasonings (if desired) while still warm. Then let cool 5-10 minutes - they will continue crisping as they cool.
• Serve as is or atop bowls or salads! To store, place in a storage container or jar and DO NOT tightly cover. Instead, crack lid so they can "breathe" a bit. I found that this helped them stay crispy longer. These are best in the first day, but they will last for 4-5 days at room temperature. Alternatively, seal well and freeze up to 1 month.

ROASTED CHICKPEAS

Steps:

• Place the chickpeas in a medium bowl and cover with 2 inches of water. Soak overnight.
• Heat the oven to 400 degrees F.
• Drain the chickpeas, return to the mixing bowl, and set aside. Place 1/4 cup vinegar, mustard, and 1 teaspoon salt into a small lidded container and shake vigorously to combine. Add the olive oil and shake to combine. Pour the dressing over the chickpeas and toss to combine. Spread the chickpeas on a half sheet pan and roast until the chickpeas are deep golden brown and crunchy, tossing every 15 minutes, for 60 to 65 minutes. Remove from the oven, return to the mixing bowl, add the remaining vinegar and salt, and toss to combine. Transfer back to the sheet pan and spread out to cool completely before serving as a snack.

ROASTED CHICKPEAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

OVEN-ROASTED CHICKPEAS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine drained chickpeas, olive oil, 2 teaspoons salt, hot sauce, paprika, garlic powder, chili powder, black pepper, and cumin in a large bowl. Spread evenly over 2 baking sheets.
• Bake in the center of the preheated oven, stirring every 10 to 15 minutes, until chickpeas are golden and look dry on the outside, about 45 minutes. Remove from oven and sprinkle with remaining 1 teaspoon salt. Let cool before serving, 5 to 10 minutes.

ROASTED GARBANZO BEANS/CHICKPEAS

Steps:

• Drain garbanzo's in a strainer and rinse well with cool water. Shake to help remove water. Let sit to drain while proceeding.
• Cover a rimmed cookie sheet or shallow casserole dish with cooking spray. Pour garbanzos on the foil and spread them into a single layer. Take a few sheets of paper towel and gently press over the top of the beans just to remove any extra liquid- speeds cooking time too.
• Spray top of beans with cooking spray and sprinkle seasonings over the beans. Shake pan to help distribute the seasoning and make sure the beans are all in a single layer.
• Place pan in an oven and set to 350 F- no need to preheat. Use lowest rack on oven and return every 15-20 minutes or so to shake the pan so nothing burns. Be gentle or they may spill over the sides. Cook until beans are browned and crispy. About 45 minutes.
• Remove from oven and pour into a plastic bowl with tight fitting lid to cool. Careful they are HOT to the touch!
• Snack away! Keep these stored in the bowl for best freshness or in a ziploc bag.

SPICY ROASTED CHICKPEAS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
• In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.
• Spread chickpeas out on a parchment paper-lined baking sheet.
• Roast for 15-20 minutes.
• Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
• Cool for 5-10 minutes.
• Enjoy!

SPICY ROAST CHICKPEAS

Steps:

• Heat oven to 200C/180C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.

GARLIC PARMESAN ROASTED CHICKPEAS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
• In a medium bowl, add dried chickpeas, olive oil, garlic powder, herbs and parmesan. Toss well to coat evenly.
• Spread chickpeas out on a parchment paper-lined baking sheet.
• Roast for 15-20 minutes.
• Mix around on baking sheet and roast for additional 15-20 minutes, or until golden.
• Cool for 5-10 minutes.
• Enjoy!