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Roasted Chickpeas Five Ways

Roasted chickpeas are addictive … and these five DIY flavors make them even more so.


    Roasted Chickpeas Five Ways

    Roasted chickpeas are officially our snack of the summer. Crunchy, healthy, and satisfying, they’re super light to pack when you’re headed to the beach or the trails. They’re a great alternative to popcorn; they have less fat than roasted nuts. And here’s the best kept secret about them: You can toss them with different seasonings to suit anyone’s tastes.In addition to the ultimate snack, this recipe gives you aquafaba: the thickened-up water that’s left over after cooking chickpeas. Aquafaba is a fab vegan substitute for eggs. Save some to make these cupcakes or this tempura!


    Roasted Chickpeas Five Ways


    Roasted Chickpeas

    2 cups dried chickpeas

    1/4 cup extra-virgin olive oil

    1/2 tsp sea salt

    Lime & Sea Salt

    Finely grated zest from 1 lime

    1/2 tsp sea salt

    2 whole green onions, thinly sliced

    Tex-Mex Spice

    1 tsp ground cumin

    1 tsp chili powder

    1/2 tsp salt

    1/4 tsp cayenne

    1 Tbsp minced fresh cilantro

    Salty & Sweet

    1 tsp cane sugar

    1 tsp cinnamon

    1/2 tsp sea salt


    1 tsp curry powder

    1 tsp ground cumin

    1 tsp paprika

    1/4 tsp sea salt

    Herbed Garlic

    2 tsp minced fresh rosemary

    1 tsp finely grated lemon zest

    1/2 tsp garlic powder


    Per serving:

    • cup serving: 69 calories4
    • protein3g
    • fat3g
    • carbs9g
      • sugar2g
      • fiber1g
    • sodium <212mg



    1. Place dried chickpeas in large colander. Sort through them and remove any tiny pebbles or other debris. Rinse under cold running water and place in large, heavy saucepan with 3 times their volume of cold water. Bring to a gentle boil, then remove saucepan from heat and let beans soak, uncovered, for no more than 2 hours. Soaking beans for too long causes them to ferment, which affects flavor and digestibility.
    2. Once chickpeas have soaked for the recommended time, drain well and return to large saucepan. Cover with several inches of cold water and bring to a boil. Gently boil for 1 hour, or until chickpeas are still slightly firm but have the desired tenderness. Drain and spread out on 2 baking sheets lined with kitchen towels.
    3. Thoroughly blot dry with paper towels or kitchen cloths. (You want chickpeas to be fully dried or they will not crisp properly during baking.) Transfer to large bowl and rub with olive oil. Stir in salt and evenly divide between 2 greased baking sheets. Spread chickpeas out in even layer on each baking sheet.
    4. Preheat oven to 400 F. Bake chickpeas for 40 minutes, or until golden, dry, and crispy, shaking pans every 10 minutes and rotating halfway through baking.
    5. When chickpeas are done, remove from oven. Scoop out 1 cup at a time and toss with seasonings of your choice while chickpeas are still warm.


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