First, take a bag of dried chickpeas and soak them for a few hours, or preferably overnight, until they've plumped up. I used dry chickpeas and seasoned with Zaatar, salt, pepper and your Private Reserve EVOO. Your email address will not be published. Transfer them to the paper towels, top with more paper towels, then pat them gently and roll them around a bit to dry. My kids were actually fighting over chick peas! I used a combination of two of my favorite blends: za'atar (made of Mediterranean wild thyme and toasted sesame seeds) and harissa (a unique North African blend of three types of chili along with warm cumin, coriander and more.) These are so delicious and easy to prepare! I like to wait until I pull the chickpeas from the oven before adding any more spices or seasonings. Following the directions exactly the first time resulted in a very crunchy snack, which my toddler loved, but which did not hold any of the seasoning. Spread on a baking sheet, and bake … ★☆. Home / Mediterranean Diet / Mediterranean Diet Recipes / How to Make Crunchy Roasted Chickpeas (w/ video). Spread the chickpeas well on a bare baking sheet (do not line the baking sheet with parchment or foil.) ★☆ For the last 10 minutes of baking, I sprayed lightly with cooking spray then added the seasonings, back in the oven. MIND BLOWN! I just tried making roasted chickpeas for the first time. I burnt a few, but even those weren't bad. This way, the spices don't interfere with the "crisping" process. after 20 minutes cooking). Looking for a healthy, savory, flavor-packed snack?! The Mediterranean Dish website has now become my go to for recipe ideas. My method for crispy chickpeas is mostly borrowed from my friend Rachel, a genius in the kitchen, who regularly makes crispy chickpeas tossed in Sichuan peppercorns as a snack to pair with beers. Read More about Suzy, Subscribe for FREE and we'll email you a weekly meal plan, new recipes, plus a FREE copy of my. How to Soak Chickpeas . Your email address will not be published. Rinse, Drain and Dry Chickpeas very very well! Roasted chickpeas make an amazing snack, but you can also throw them in salads or on top of your soups in place of croutons. An Elite CafeMedia Food Publisher.Privacy policy. Today, influenced by my mother's tasty kitchen, and my extensive travels, I share easy wholesome recipes with big Mediterranean flavors. I followed instructions exactly except for the seasoning part. Thank you for ALL of your wonderful recipes, you are becoming my "go to." In my opinion, still irresistible. Amount is based on available nutrient data. They'll last for 4 to 5 days. It worked perfectly! I tried them this morning; delicious! Drain the canned chickpeas. Thanks, Suzy, for all of your wonderful recipes! But otherwise, if you just used some dry spices to give them flavor, you can store cooled roasted chickpeas in a glass jar. Please join me and our growing community! *This post originally appeared on The Mediterranean Dish in fall of 2019 and has been recently updated with new information for readers' benefit. I so love having you here! And by the way, you can freeze roasted chickpeas for about  1 month! Just gently roll them … All you do is soak the chickpeas in plenty of water for about 24 hours. In this recipe, I start with 2 cans of chickpeas. ★☆ Welcome to my table. The products are also fantastic! Delicious! Roast on a sheet pan. I'm discovering new spices and I love the weekly recipes sent to my inbox, which really helps with planning meals when you need new ideas. They should look matte and feel dry to the touch; if you have time, leave them to air-dry for a few minutes. 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed. The beauty here is that you can play with all sorts of flavors to dress up your roasted chickpeas. That's so great to hear! But there are a few tips that make all the difference in achieving the best, crunchy roasted chickpea snack. I'm glad you are enjoying the recipes and learning some new things! I now have a favorite healthy snack for when I get the munchies! Season roasted chickpeas. Add comma separated list of ingredients to exclude from recipe. Once you take the chickpeas out of the oven, immediately season with spices of your choice. If you've used fresh herbs or lemon zest, I recommend you enjoy the chickpeas as soon as possible. Thanks you so much for your kind words, Natasha! I use about 3 tbsp quality extra virgin olive oil (Private Reserve Greek EVOO.) Thanks, Catherine! (By the way, you can find these spices at our  online shop). Spread them out well on the sheet. What is the Mediterranean Diet and How to Follow It, Mediterranean Diet Food List: 5 Foods You Need, Favorite Mediterranean Diet Cookbooks (part 1), How to Make Crunchy Roasted Chickpeas (w/ video). Line a baking sheet with parchment paper. While this allowed my body to detox and reset, I now have Suzy's recipes to keep me on a mainly vegetarian way of eating. Another winner babe. Toss with olive oil, salt, and … Thank you for sharing it! BUT, they turn nutty, intense with flavor, and a bit chewy on the inside. Do NOT skimp on the olive oil. Browse all recipes here. Then leave them in a colander for a while so that they would release any moisture. As soon as you pull the roasted chickpeas out of the oven, hit them up with spices or seasoning of your choice. Toss chickpeas and make sure they are well-coated with the olive oil. You do NOT have to cook the chickpeas first! I use them in my cooking all the time--from making creamy hummus (obviously) to warm-your-belly pots like Mediterranean bean soup, Greek braised eggplant, and Moroccan vegetable tagine. If you use dry chickpeas to begin with, you might get even crunchier, crispier roasted chickpeas! love the Italian seasoning idea as well. If you're after a crunchy, savory, flavor-packed snack: roasted chickpeas! Awesome, Kathy! Can't wait to make it again soon. Even better! After the beans were done, I sprayed with buttery cooking spray then sprinkled with salt, chili powder and cumin. I season with a blend of Italian seasoning and smoked paprika. I took the time to peel my chickpeas and let them air dry for part of the day. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. When they sit for a while and cool off, roasted chickpeas will lose a little bit of their crunch. This site uses Akismet to reduce spam. Same result in about 25 minutes. Season the chickpeas immediately after roasting. Preheat oven to 400 degrees F (200 degrees C). Spread chickpeas on prepared baking sheet. The most important step is to make sure the chickpeas are absolutely dry. In this recipe, only kosher salt and olive oil are applied to the chickpeas before roasting. This recipe is a keeper! I was born and raised in the cosmopolitan Mediterranean city of Port Said, Egypt, a "boat ride" away from places like Italy, Greece, Turkey, Lebanon, Palestine and Israel. Hot Tip: Leaving the storage jar lid a bit lose, allows the chickpeas to breath, keeping them crispy for longer. Nutrient information is not available for all ingredients. I find, the spices cling better to the chickpeas while they're still nice and hot. You might wonder, how to store roasted chickpeas so that they at least maintain some crunch. Congrats! Discard any papery skins that have peeled off or are about to. Season with a teaspoon of your favourite flavours: combine sea salt with pepper, garlic powder, chili powder, chipotle, cayenne pepper, curry powder, lemon pepper, or anything you like. The dryer and less moist (not my favorite word btw!) Yay! After that, I have added a little olive oil and salt after the 2nd pan shaking (i.e. Please review Nutrition Disclosure. I'm Suzy. I may even use more if I don't feel that the chickpeas are well-coated with the oil. Your daily values may be higher or lower depending on your calorie needs. This time, I used. These easy roasted chickpeas are your ticket! In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. This post may include affiliate links, If you've only got dry chickpeas but you can't wait 24 hours for these, you can boil them for two minutes in a BIG pot (6 cups water to 1 cup dry chickpeas), then take them off the heat, cover the pot, let them soak in the hot water for an hour. More importantly, spices have the tendency to burn and become bitter. Heat the oven to 400 degrees F and position a rack right in the middle. After reading several comments, I wanted to make sure the seasonings stuck to them. Roast in heated oven anywhere from 20 to 35 minutes, shaking the pan every 10 minutes or so for even cooking. Sometimes I also "roast/Toast" them in a hot non stick pan, Season as per your method then place in a hot non stick pan, make sure they are single layer and stir every so often . Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a … Percent Daily Values are based on a 2,000 calorie diet. You get the goodness of fresh chickpeas without waiting 24 hours for them, AND they don't have that "can" taste. These roasted chickpeas are to die for especially when still warm from the oven! Blot chickpeas with a paper towel to dry them.