Gluten-Free, Grain-Free, Snacks, Vegan
Comments 2

Roasted Chickpea Trio

I’ll grab these at the grocery store, and at about three bucks a pop for a 6-ounce bag, I get mad at myself every time I do it because I know how easy—and cheap—they are to make at home. And they’re delicious, too!

These salty treats are great to have on hand as an alternative (or companion?) to popcorn for a movie snack. They’re also nice to have in your bag when you’re out and about for the day and need something to power you through until you can get to a restaurant. When I get hungry in the middle of the night, these are one of my go-to easy-to-eat-while-half-asleep bites.

Similar to the popcorn I did a couple of weeks ago, I’ve whipped up three different versions below. Note that the ingredients are for one batch that will yield about 4 to 6 servings, but if you want to make all three, if you have enough roasting pans, they can all go in the oven at the same time.


Roasted Chickpea Trio: Classic, Rosemary, and Fiesta
Snack | Vegan, Gluten-Free, Grain-Free
Prep time: 5 min | Cook time: 45 min | Ready in: 8 hours, 50 min (includes 8 hours soaking time for chickpeas)


Ingredients for classic version:
1 cup dried chickpeas
2 tablespoons olive oil
1 teaspoon sea salt flakes (or 1/2 teaspoon regular sea salt)

For rosemary version, add 1 tablespoon of crushed, dried rosemary (crush using a mortar and pestle or by cutting it over and over with a knife until it’s as small as possible).

For fiesta version, add 1 tablespoon of any Mexican seasoning (you can often find it in the bulk spice section of your grocery store, or in envelopes in the ethnic food aisle).


  1. Soak chickpeas in water overnight, or for at least 8 hours. (Make sure the water is at least a couple inches above the chickpeas—they drink that water up like crazy!)
  2. Drain chickpeas.
  3. Preheat oven to 450 degrees F.
  4. Line a large cake pan with tin foil.
  5. In a bowl or Ziplock, toss together chickpeas, salt, and olive oil. (And rosemary or Mexican seasoning if using.)
  6. Spread chickpeas out in the cake pan and put in the oven on the middle rack.
  7. Stir chickpeas every 10 minutes so that they brown evenly.
  8. Roast until golden brown, 35 to 45 minutes.

NOTE: When you see some start to turn dark brown, definitely get them out of the oven—that means they’re starting to burn. But, a couple that look like is actually a good sign that the rest are about ready. There are always a few little runts that will cook faster than the others. Those ones will be SUPER crunchy—careful! 🙂





    • Thanks so much! You should try the popcorn recipes I link to in the intro, too—another really delicious snack:). I hope you like them!


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