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Crispy Roasted Chickpeas

These satisfying little nuggets of protein are a great alternative to potato chips, pretzels or anything else crunchy that may not be that good for you. And what I love is that now I've made them, I can get wild and crazy about the flavor combinations. I would likely use two cans of garbanzo beans next time instead of one, especially if there's more than two of us.
Course Appetizer
Cuisine Mediterranean
Keyword chickpeas
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2 - 4
Author The Cowgirl Gourmet used this recipe directly from Jaden Hair of Steamy Kitchen 


  • 1 15 oz. can chickpeas/garbanzo beans no salt added
  • 1 1/2 tablespoons olive oil
  • kosher or sea salt
  • Spice blend of your choice this could be chile powder, cumin, garlic, chopped rosemary, smoked paprika, curry powder, Old Bay seasoning


  1. Preheat oven to 400 degrees F.

  2. Drain the can of garbanzo beans in a strainer and rinse with water to clean off the beans. Let the beans sit in the strainer for a few minutes to drain off the water and then shake and tap it carefully to ensure most of the water has drained.

  3. Lay several paper towels on a baking sheet and pour the beans onto the towels. Use another paper towel to gently press and absorb any leftover water that may remain on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.

  4. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.

  5. Season with salt and spice blend and for best results eat soon thereafter with a cold beer or glass of wine.