Crispy Chickpeas Recipes

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ACTUALLY CRISPY BAKED CHICKPEAS



Actually Crispy Baked Chickpeas image

4-ingredient baked roasted chickpeas that are ACTUALLY crispy! Simple methods, BIG flavor, so crunchy and delicious! Plus, plant-based and gluten-free.

Provided by Minimalist Baker

Categories     Side     Snack

Time 1h5m

Number Of Ingredients 4

1 15-ounce can chickpeas ((drained and very well drained + thoroughly dried))
1 Tbsp avocado or other neutral oil ((if avoiding oil, omit and don't rinse chickpeas out of the can - just drain))
1/2 tsp sea salt
1 tsp seasonings of choice (such as DIY Curry Powder, Shawarma Spice Blend, or chili powder)

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.

Nutrition Facts : ServingSize 1 servings, Calories 120 kcal, Carbohydrate 14.7 g, Protein 4.6 g, Fat 5.2 g, SaturatedFat 0.5 g, Sodium 427 mg, Fiber 4.2 g, Sugar 2.6 g, UnsaturatedFat 3.83 g

CRISPY CHICKPEAS RECIPE



Crispy Chickpeas Recipe image

Crispy spiced chickpeas are a quick, easy, healthy snack, and they taste great with a beer or a cocktail.

Provided by Leah Maroney

Categories     Snack

Time 45m

Number Of Ingredients 9

2 (16-ounce) cans chickpeas
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1/4 teaspoon coriander
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper, optional

Steps:

  • Combine the spices-salt, pepper, paprika, coriander, cumin, garlic powder, and cayenne pepper (if using). Then while they're still warm, toss the chickpeas with the spices, making sure to coat them evenly.
  • Allow them to cool for about an hour. They will continue to get crunchier as they cool. To re-crisp, heat in a 350 F oven for 5 to 10 minutes.

Nutrition Facts : Calories 218 kcal, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 9 g, Protein 10 g, SaturatedFat 1 g, Sodium 141 mg, Sugar 5 g, Fat 6 g, ServingSize 3 cups (8 servings), UnsaturatedFat 0 g

CRISPY CHICKPEAS



Crispy Chickpeas image

Provided by Giada De Laurentiis

Time 1h5m

Yield 4 servings

Number Of Ingredients 4

Vegetable oil cooking spray
Two 15- ounce cans chickpeas, rinsed and drained
2 tablespoons extra virgin olive oil
2 teaspoons smoked salt

Steps:

  • Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray.
  • Put the chickpeas on a clean kitchen towel or several sheets of paper towel and dry thoroughly. In a medium bowl, toss the beans with the olive oil to coat. Sprinkle the smoked salt and toss again. Arrange the chickpeas in an even layer on the prepared baking sheet.
  • Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 50 minute to 1 hour. Let cool for at least 1 hour; the beans will become crunchier as they cool.
  • These are best eaten within 1 day.

CRISPY CURRY-ROASTED CHICKPEAS



Crispy Curry-Roasted Chickpeas image

These spicy and crunchy chickpeas make a crowd-pleasing snack to serve with cocktails.

Provided by Anna Stockwell

Yield Serves 6

Number Of Ingredients 4

2 (15-ounce) cans chickpeas, drained, rinsed, patted dry
2 tablespoons olive oil
2 teaspoons curry powder
1 teaspoon kosher salt

Steps:

  • Preheat oven to 425°F. Toss chickpeas with oil, curry powder, and salt on a rimmed baking sheet until coated. Spread in an even layer and bake until crisp and golden brown, 35-40 minutes.

CRISPY CHICKPEAS WITH BEEF



Crispy Chickpeas With Beef image

Related to a classic chili, this fast-cooking recipe combines legumes, meat and spices, with excellent results. This dish works equally well with canned or home-cooked chickpeas; if you like a bit more kick, double or triple the ancho chiles or chile powder. Turmeric or saffron also work well. Don't want to use ground beef? Ground turkey, chicken or pork would sub in well here; add a little oil to the pan first. For a bit more flavor, add a clove or two of chopped garlic to the browning meat. The point is: improvise.

Provided by Mark Bittman

Categories     easy, quick, weeknight, appetizer, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1/2 to 1 pound ground beef or other meat
4 cups cooked chickpeas (about 1 28-ounce can), drained (reserve 1 cup liquid)
2 teaspoons ground cumin
1 ancho or chipotle chile, soaked, stemmed, seeded and minced; or 1 teaspoon good chile powder
2 teaspoons minced garlic
Salt and pepper
1 tablespoon extra virgin olive oil
Minced cilantro or parsley for garnish (optional)

Steps:

  • Turn heat to high under a large, deep skillet, and add meat a little at a time, breaking it into small pieces as you do. Stir and break up meat a bit more, then add chickpeas. Keep heat high, and continue to cook, stirring occasionally until chickpeas begin to brown and pop, 5 to 10 minutes. Don't worry if mixture sticks a bit, but if it begins to scorch, lower heat slightly.
  • Add cumin, chili or chili powder and garlic. Cook, stirring, for about a minute. Add reserved cooking liquid, and stir, scraping bottom of pan to loosen any browned bits. Season with salt and pepper, then turn heat to medium-low. Continue to cook until mixture is no longer soupy but not dry.
  • Stir in olive oil, then taste, and adjust seasoning if necessary. Garnish if you like, and serve immediately, with rice or pita bread.

Nutrition Facts : @context http, Calories 584, UnsaturatedFat 14 grams, Carbohydrate 57 grams, Fat 26 grams, Fiber 16 grams, Protein 33 grams, SaturatedFat 7 grams, Sodium 701 milligrams, Sugar 10 grams, TransFat 1 gram

CHILI LIME CRISPY CHICKPEAS RECIPE BY TASTY



Chili Lime Crispy Chickpeas Recipe by Tasty image

Here's what you need: chickpeas, olive oil, chili powder, salt, black pepper, lime, lime

Provided by Kahnita Wilkerson

Categories     Snacks

Yield 4 servings

Number Of Ingredients 7

15.5 oz chickpeas, 1 can, drained and rinsed
2 teaspoons olive oil
1 teaspoon chili powder
¾ teaspoon salt
¼ teaspoon black pepper
1 lime, zested
1 lime, juiced

Steps:

  • Preheat oven to 350˚F (180˚C).
  • In a bowl, toss the chickpeas with olive oil, chili powder, salt, pepper, lime zest, and lime juice.
  • Transfer chickpeas to a parchment paper-lined baking sheet and bake for 35 minutes, until crispy.
  • Enjoy!

Nutrition Facts : Calories 212 calories, Carbohydrate 34 grams, Fat 5 grams, Fiber 10 grams, Protein 10 grams, Sugar 5 grams

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