There is a wealth of recipes out there for roasting chickpeas. I followed this roasting guide on How Sweet It Is and added my own spices and herbs to the mix. For more ideas on different flavor combinations, check out this list on The Kitchn.
Herbs & Spice Roasted Chickpeas
- 1 15-ounce can chickpeas, drained and rinsed
- 1 to 2 tsp olive oil
- 1/2 tsp sea salt
- 1 tsp garlic powder
- 1 tsp dried italian seasoning, or any other herbs
- 1/2 tsp paprika
- pinch of cayenne pepper
- Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
- Pour the chickpeas between two sheets of paper towels and rub the chickpeas gently to absorb the excess water. Pick out any loosened skin from the chickpeas.
- Pour the chickpeas into a bowl or on top of the baking sheet. Drizzle the olive oil and sprinkle the herbs and spices onto the chickpeas. If you are using a bowl, give the chickpeas a good stir and pour the contents onto the baking sheet. If you are using a baking sheet, give the baking sheet several good shakes to spread the oil and spices. I find that it’s a bit more fun to shake the baking sheet. Be sure to hold onto the parchment paper so that it doesn’t slide around.
- Place the baking sheet in the oven. Stir the chickpeas after 15 minutes of baking. Bake for another 15 minutes.
- Remove the chickpeas from the oven and taste them once they have cooled. Add more herbs and spices if necessary. I added some more salt and pepper to mine.
- The roasting tips on The Kitchn suggest adding dried herbs after the chickpeas have roasted. With this batch of roasted chickpeas, I added the herbs before placing them in the oven. They were a bit burned by the time I pulled them out of the oven. Next time, I’ll follow The Kitchn’s tip.
- You can also roast these chickpeas at 400ºF. Just add about 5 minutes to the total cooking time.