Ingredients
- 3 cans (15 oz each) low-sodium chickpeas
- 1 to 2 tablespoons olive oil
- Sweet flavor: 1 tablespoon maple syrup, ½ teaspoon ground cinnamon
- Ranch flavor: 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried dill, ½ teaspoon dried parsley, ½ teaspoon salt
- Spicy flavor: ½ teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon paprika, ½ teaspoon cayenne pepper, ¼ teaspoon garlic powder, ¼ teaspoon salt
Instructions
- Preheat oven to 400°F (200°C).
- Drain and rinse chickpeas. Pat dry thoroughly and let air-dry. Remove any loose skins.
- Line a rimmed baking sheet with a silicone mat or greased parchment. Spread chickpeas in a single layer.
- Roast for 20–30 minutes, stirring every 10 minutes, until golden and crisp.
- While baking, mix flavor blends in separate bowls.
- Once chickpeas are done, divide them into three bowls.
- For ranch and spicy: toss each with ½–1 tablespoon olive oil, then add seasoning and mix well.
- For sweet: mix maple syrup and cinnamon, toss with chickpeas, and return to oven for 5–10 minutes to set.
- Serve immediately for best crunch.
Notes
- Ensure chickpeas are fully dry before roasting to maximize crispiness.
- Try flavor variations like smoky paprika, curry, or lemon-herb.
- Avocado oil is a good alternative to olive oil.
- For best texture, enjoy fresh or reheat briefly in oven if needed.
- Use as a snack or crunchy topping for salads, soups, or grain bowls.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Roasting
- Cuisine: Global
- Diet: Vegan
Nutrition
- Serving Size: 1/6 batch
- Calories: 180
- Sugar: 3g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
