Crunchy Chickpeas Recipe

Crunchy Chickpeas

Crunchy chickpeas are a delightful snack. I also like to use them instead of croutons in a salad or as a topper for soup. I have included savory garlic and smoked paprika seasoning in this recipe but the flavor is really only limited by your imagination or spice cabinet. Store them in a tightly sealed container at room temperature for up to a week.

Makes: 3-4 servings

Crunchy Chickpeas

Prep time:

Total time:

  • 1 (15-16-oz.) can chickpeas or garbanzo beans, drained and rinsed
  • 2 tablespoons avocado oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika

  1. Heat oven to 400 degrees F.
  2. Pat rinsed chickpeas dry with a kitchen towel. Remove any skins that have loosened (you don't need to peel them all!).
  3. Place on a rimmed baking sheet and coat with oil. It may seem like a lot of oil but this is what helps them get crunchy in the oven. Bake for 40-45 minutes. Test a bean or two to make sure they are crunchy. If they still have a leathery texture keep baking them until dry and crunchy.
  4. Sprinkle with spices and shake pan or stir to coat evenly. Let cool completely before storing.
  5. Tip: If you double or triple the recipe you may need additional baking time.
Amber HansonComment