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).
- 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!)
- Drain chickpeas.
- Preheat oven to 450 degrees F.
- Line a large cake pan with tin foil.
- In a bowl or Ziplock, toss together chickpeas, salt, and olive oil. (And rosemary or Mexican seasoning if using.)
- Spread chickpeas out in the cake pan and put in the oven on the middle rack.
- Stir chickpeas every 10 minutes so that they brown evenly.
- 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! 🙂