This is my all-time favourite snack. It’s great up at the cottage, on Superbowl Sunday, or when you have less-healthy friends over and you need something delicious that aren’t chips, and doesn’t scream healthy!
Any seasoning you’d like would work here. This recipe is the ‘basic’ version — I pump up the spicy, or try out new hot sauces every time I make these. And shhhh, don’t tell anyone they’re good for you!
Roasted Chickpeas
- 1 large can (796mL) chickpeas (about 3 1/2 c. if you’re cooking dried from scratch), drained
- 2 Tbsp. olive oil
- 2 Tbsp. paprika
- 1 Tbsp. red chili flakes
- 5 dashes Tabasco
- 2 dashes garlic salt or salt (to taste)
Preheat oven to 450F.
In a large bowl, coat chickpeas with remaining ingredients. Place in a single layer onto a baking sheet lined with aluminum foil.
Bake at 450F for 30-35 minutes, until chickpeas are crunchy and slightly browned. Let cool and enjoy!
Kitchen Operas 
Great to see this ‘old standby’ again, Linz…thanks a bunch for the reminder! Hugs, me!
Yes, it really is one of those “tried, tested and true” recipes that never fails!!!
Enjoy it all over again, and hugs!
Linz! I have dried chickpeas. Do I soak them or just use them dry?
I soaked mine, then misread the instructions as 45 mins and burned 1/2, but the unburned ones are DELICIOUS. xoxoxox
I am such a huge fan of chickpeas that I find it hard to believe I never think of roasting them! Thanks for reminding me that I need to go do just that 🙂
Francesca —
I would definitely soak them first, probably overnight. 🙂
Glad you love the un-burny. Now you have to try again! xo