Jun 16, 2008

Roasted Chickpea Snack





A great addictive snack! I am not a huge fan of the texture of chickpeas, but once roasted they become nutty, crunchy and addicting!

What's more, they make a healthy snack and are simple to make. Loaded with fiber, zinc, folate and protein it's a win win. You can use any spices you like or adjust the spice to your taste. The possibilities are endless. If you don't like curry, try using salt and garlic powder.




Healthy Roasted Chickpea Snack
Gina's Weight Watcher Recipes
Servings: 3 servings Size: 5 oz Old Points: 2 pts Points+: 4 pts
Calories: 149.4 Fat: 3.4 g Carb: 29.2 g Fiber: 10.5 g Protein: 7.5 g

Ingredients:
  • 15 oz can chickpeas, drained
  • olive oil spray
  • salt
  • 1 tsp chili pepper powder (to taste)
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp coriander
  • 1 tsp curry powder
  • 1 tsp garlic powder

Directions:
    Preheat oven to 375°. Drain chickpeas in a colander and let them dry completely. Pat dry with a paper towel if needed.

    Arrange on a baking sheet in a single layer and roast for about 30-35 minutes, shaking the pan every ten minutes. All ovens are different so make sure they don't burn. They will be golden brown and crunchy on the inside when done, not moist.

    In a medium bowl, combine all the spices. Remove chickpeas from oven when done and spray with olive oil spray. Immediately toss with spices while hot. Eat at room temperature.

    61 comments :

    1. I LOVE THESE!!! I used your recipe - and they are so good! Thanks!

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    2. I've seen this before, and I do like chickpeas on salads, but I've never tried roasting them. I need to be brave and just try it!

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    3. i am sooo excited to make these! i'm not doing weight watchers, but all the recipes look so good in the pics, i will definitely try a few :)

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    4. These look great I am definitely going to try. I already am drying my beans. :) I took my can of chickpeas and did the points calculator and it was 1 point for 1/2 cup. So I don't know exactly how much the 3 servings measure but if you want to do it by a measuring cup...1 point for 1/2 cup is a good snack.

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    5. Oh my God, I am doing WW (again!!) and were browsing the web to find good green beens recipes and here I am!! Your blog is great and very helpful! Thahks a lot Gina

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    6. Do you suppose there might be a way to roast them in a large crock pot?

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    7. Anonymous- Glad you like it!

      @Melissa - I don't think they would get crispy like they do in the oven. If you try it let me know.

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    8. How much of each of these spices do you add? I realize it may be to taste, but is there a basic amount of each one? And, do you use all of them? Thanks for your help-Annie

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    9. @ann, I just lighly sprinkle it on, and yes, I use all of these spices, but it's according to taste.

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    10. Excellent! Very nice indian spice combination....almost like a good samosa!

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    11. I love this recipe! I just heard about your blog at a weight watcher meeting on Friday. You have great recipes. This is the first of many that I will try. Thank you!

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    12. week 3 on WW and going to a friends dinner party tonight where the theme is finger foods (no forks provided) so this looks like a winner to take, as well as the baked Zucchini sticks. Thanks for the great recipe ideas.

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    13. Let me know how they like them!

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    14. I made these and they were delicious, the only thing was they were crispy when i baked them and got softer after two hours have passed. Do we have to eat them right away? or can they be stored in container without loosing its crispy texture?

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    15. That's odd, they should stay crispy if you store them in a container.

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    16. Question: how long does it take (approx.) for the beans to "dry completely"?

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    17. If you use a paper towel to blot them it shouldn't take more than a few minutes.

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    18. These were super yummy!! Thanks for posting all of these amazing recipes. I imagine it takes you a long time to take the pictures and post all of the information you do. I sure do appreciate it. :)

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    19. Thanks Paula, yes it takes a lot of time. Thanks for recognizing!! I'm happy you enjoyed these!!

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    20. Gina - I am so happy I stumbled upon this site. thank you very much for your time. I made the Chicken Milanese with Arugula Salad and Tomatoes last night and the entire family loved it! My son ate three pieces of the chicken and he was leary because it was a 'weight watchers' recipe. Thank you for spending the time doing this! You are helping to make this WW effort a successful one!

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    21. I was searching for a good roasted Chickpea recipe and this one looks like a winner. I'm a little concerned about sodium, so I was thinking about using rehydrated dried chickpeas from a bag instead of canned ones. Have you tried this? Any idea how well it would work?

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    22. No, I've only used canned, let me know how it works out.

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    23. They are so good! I just made them.
      Started WW again this week and I am so inspired by your recipes. And who needs all those chemicals to make food look good in photo's.
      Gonna try your tzatziki tonight. I hope I can figure out how to properly convert the American measurements to Dutch/European measurements so i can make your bread and cake recipes.
      Thank you so much for all these recipes.

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    24. Danielle - 8 oz = 1 cup. Hope that helps with your conversions.

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    25. is it possible to know the pro plus points of these please and if not the protein value would be a help . thank you for sharing so many fantastic recipes .

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    26. This was my first time using your recipes(althought I have seen many I am going to try) this just seemed like an easy snack but I thought it was missing something. I thought they would be spicy. Could I add a little cayenne pepper? What do you think?

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    27. You can use whatever spice you like! No rules, season to taste.

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    28. I am making these right now and to the poster who was concerned about sodium, I bought Eden Organic "Garbanzo Beans" with no salt added.

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    29. Thank you so much for all your hard work. I made 3 of your recipes tonight. They were all great and everyone loved this, pumpkin butter and chili taco soup.

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    30. I just made these (using salt and garlic powder), and they're SO good!! Thanks for another great recipe!

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    31. I just made these - they are FANTASTIC - thanks so much - I'll never have to look for a salty, flavorful snack again!

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    32. Just want to point out a small mistake here. After roasting, 15 oz of garbanzos become a little over 3 oz! They are heavy with water. So, one serving would not be 5 oz., but rather, 1 oz. I kept looking for the missing beans. Also, it took more than 35 minutes for the centers to get hard. At 35 minutes it was still a little raw.

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    33. Made these tonight - they were good, but I did cook a little longer. I was too impatient because I wanted to try them, but worth it to leave in the oven to ensure crunchiness.

      I added onion powder and a packet of splenda - because I love the sweet/salty taste. Really made a difference. Thanks another good recipe!!

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    34. I made these last night and they were the yummiest snack I have ever had! I love crunchy food but potato chips just never cut it and these are perfect AND healthy! I am going to make a triple batch tonight and portion them into snack size baggies to take along to the park and stuff so I'm not tempted to grab something else! I also put a double layer of paper towels down and put the wet chick peas on them and put a double layer on top and rolled them to remove the "skin" not sure if it made a difference or not really. Thanks for all of your amazing recipes!!!

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    35. I just made these and they are delicious. Gina your blog has everything I look for in food. It's healthy, doesn't have a million ingredients that I need to go out and buy, is full of delicious foods and everything I've made so far is great. Please never stop sharing your recipes!
      -Brianne

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    36. Having a hard time getting the middle to be crispy too. They have been in the oven for almost an hour now...should I turn the oven up next time? How crispy should they be in the middle? like a nut?

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    37. Gina, re: post of 6/17 by Anonymous.
      I concur with everything she said. 15 oz. can of chickpeas took almost 45 minutes at 375 in the toaster oven, and only amounted to 3 ounces dry weight. I adjusted the serving size to 1 ounce. Delicious snack, but please make the appropriate serving size change - a lot of us will end up eating the entire batch!

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    38. These are roasting in the oven right now! I changed up the spices to make it taste like Channa Masala. The main spices are garam masala, ponch poran, and dried mango powder. I can't wait!

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    39. I love these! I did change up the spices since my stomach doesn't handle spicy, but they are a great replacement for chips!

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    40. Tried these last night and they were so delicious! But I have a question regarding the quantities. I used a 400g tin of chickpeas (closest I could get to 15oz) and it cooked down to only 100g. So do the nutritional values apply to a 5oz serving or a proportional serving i.e. 30g of my 100g of cooked chickpeas??

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    41. Hubby and I loved these! Way better than chips or nuts when you feel like having something salty. It satisfies that need to munch while staying healthy. Great recipe!

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    42. Can you substitute edamame for the chickpeas?

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    43. I made these tonight since I had some leftover chickpeas in the fridge. Very tasty!

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    44. Did you use canned or did you soak chicpeas./

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    45. I've made roasted chickpeas before, but never seasoned! These are super tasty! Your recipe has them roasted more than I usually do, but its so much better than how I have been doing it! It took longer than 30 minutes - like closer to an hour, but SUPER yummy!

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    46. Oh my goodness. I made these using soaked chickpeas; they'd been in the fridge in water for probably upwards of a week, left-over from a recipe I'd made earlier. Decided to give it a try.
      I roasted them at 375 as suggested for about 20 minutes, then turned it down to 300 because I wanted to catch a quick nap upstairs with my toddler. (figured it'd be okay, since lots of people had said they needed to roast longer than 30 minutes)
      After about 35 minutes, I came downstairs and turned it back to 375, on broil. After a few minutes, I heard a noise.
      LO AND BEHOLD... the chick peas had started POPPING!
      Yes, popping. Like popcorn. I couldn't believe it. I let them pop for awhile, thinking it'd be an anomaly but then realized the bottom of my oven was getting pretty messy.
      Got those bad boys out and laid a moist paper towel over them to cool them off. Seasoned as suggested. Very tasty... some are much crispier than others, and the crispy ones are FABULOUS. I'm excited to try with canned chick peas which I think might come out better :-) Thanks!

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    47. Great recipe!!! Loved them and so did my family!

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    48. Roasted Chickpeas are a wonderful snack! They work well with all sorts of herbs and spices. I like mine with rosemary and a little garlic salt. Yum!

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    49. I've been wondering what to do with that can of garbanzo beans collecting dust in my cabinet until I saw this recipe linked to on buzzfeed. These were so easy and soooo good. I also added a sprinkling of brown sugar to make them spicy sweet. Great recipe!

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    50. My chickpeas were left out to dry for 2 hours and they only had to cook for 20 min at 375. I think the drier they are to start with the quicker they bake. These are tasty. Thank you!

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    51. I couldn't find chickpeas at my local grocery store, would garbanzo beans work instead?

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      1. Garbanzo beans are the same as chick peas

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    52. This comment has been removed by the author.

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    53. I'm doing the "My Fitness Pal" plan and these sound like the perfect low calorie snack. I even have a few cans of chickpeas in my pantry. Thanks!

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    54. This was fabulous!!! Gobbles!!

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    55. quick question, will these be fine stored for a few days in a container? or should they be eaten the same day?

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    56. This was delicious. Would love to see more healthy snack ideas. Especially with summer here and the kids home hungry all day.

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    57. Gina, this may be the thing I've been looking for to help me kick my with my dreaded potato chip addiction! I have some health issues, and it's really important I stick with a healthful, low-carb diet. I do good in so many ways, but I have simply not been able to stop craving crunchy, flavorful chip-like snacks. I had roasted chickpeas at a pub on a cruise in December 2013, and I loved them. This will help me so much. It will make a wonderful work desk snack. And to think...this recipe has been here all along. It must be fate I found them today, right when I needed it most. Thank you, thank you, thank you!!

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    58. These sound amazing! But here's a tip. STOP DOING 'DIET PROGRAMS & PLANS' AND JUST EAT WHOLE, CLEAN, NATURAL FOODS AND WORKOUT. The result will astound you!

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    59. Has anyone tryed using a packet of buttermilk ranch dressing mix. I have some and was wondering if I should wait and toss them in the mix after they are baked??

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    60. Gina - I'm going to try making these as a substitute for my hubby's addiction to peanuts but was wondering...do you know how long you can store them in the cupboard...you mentioned to eat them warm but wondering about their staying power in the cupboard or fridge. Thanks :)

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