What BBK eats

Roasted Chickpeas

I’m such a fan of chickpeas! They’re a great addition bowls, to salads, sandwiches, wraps, soups, stews, and I enjoy using them to make a yummy hummus! ¬†Chick peas are not only a good vegetarian protein source – but they add texture to a dish. In this case, a crunchy texture ūüôā¬†

Roasted Chickpeas: even though they’re roasted – they still have all the protein as regular chickpeas. An added bonus, they make a great healthy snack.


  • 2 cups cooked chickpeas – drained and rinsed
  • Extra-virgin olive oil – 2 TBS
  • 1/2 tsp of Salt of Choice: Kosher Salt – Pink Himalayan Salt – Sea Salt¬†
  • 1/2 tsp Paprika, curry powder + Smoke Paprika (optional) – other spices you like optional¬†
  • ADD more or less of your choice.¬†


So how to Make Them: 

  • You may cook your own or use canned. ¬†If you choose to cook your own, allow the chickpeas to ¬†soak in a pot with water over night. Rinse and boil the next day. Boil until soft. ¬†If canned rinse and dry – let sit on kitchen towel until completely dry.¬†

Cooking Instructions:

  1. Preheat oven to 400 degrees and line a large baking sheet with parchment paper.  
  2. Make sure the chickpeas have been patted dry  and remove loose skins (as much as you can).
  3. Put all chickpeas in a large boil. Add all ingredients in bowl with chickpeas.  Stir until all are covered.
  4. Transfer chickpeas to baking sheet. 
  5. Place in oven for 20 minutes or until they are as crunchy as you like. 
  6. Once done to your liking, remove from oven and let them cool. 
  7. After cooled, taste and enjoy on your dish! 

NOTE: Do not put in refrigerator. Store roasted chickpeas in a loosely covered container, jar,  or zip lock Р at room temperature. 







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