When it comes to snacks are you a salty person or sweet? (I’m both – why choose, right?) Either way, Natalie’s got something for you today. In her continued quest to live sugar-light, she’s had to get creative with her snacks. Today she’s got a total of four variations, some salty and some sweet, of her new favorite: roasted chickpeas. The garlic parmesan are calling my name, or maybe the honey cinnamon. Hmm…
If you’ve been following my move to a sugar-light lifestyle, (more on that here, here and here) you’ll understand why I’ve been looking for some healthy snack foods. I can handle making main dishes that are free of sugar, but snacks are a different story. It’s just too easy to grab something unhealthy when I’m looking for a snack (granola bars, I’m talking to you!).
In our house, we need snacks that are easy to prepare, easy to grab-and-go and appealing to the kids (a little protein doesn’t hurt either). I’ve been doing a lot of fruit and nut mixes, yogurt, peanut butter and the like but I’m getting a little bored. That’s why I’m loving these roasted chickpeas. They’ve gotten me out of a snacking rut. You can experiment with lots of different flavors to suit your mood, all while knowing that you’re getting some good protein and fiber to keep you going.
I’ve provided you with a simple master recipe for roasting and four flavor ideas to get you started. The first three are kid-friendly. The last (smoky spice blend) might be too much for some of your little ones. No worries, you can really put any topping on these babies. If you’re out of ideas, think about your favorite snack mix or popcorn flavors to get some inspiration. You’ll be surprised how quickly they disappear!
For more snack ideas, check out my caprese salad skewers, baked chicken nuggets, frozen smoothie bags and peanut butter chocolate chip chia bites.
Roasted Chickpeas (Master Recipe)
by Oven Love
Ingredients
- 2 cans chickpeas (garbanzo beans) or about 4 cups cooked chickpeas from dried beans
- 2 tablespoons olive oil
- seasonings of your choice (see below for suggestions)
Directions
- Preheat oven to 375 degrees.
- Prepare the beans for roasting by draining and rinsing them, then letting them dry on a towel until most of the excess moisture is absorbed. Spread on a baking sheet lined with parchment paper or a silicone baking mat. Roast the chickpeas in the oven for 45-60 minutes or until the beans are crunchy throughout (just test one- if they are still mostly soft on the inside and there’s no crunch, keep baking).
- Immediately (while beans are still hot), toss with olive oil and seasonings. Serve hot or at room temperature. They are best the first day, but can be kept in an airtight container for up to 4 days.
Seasoning Suggestions (add more or less if you like, these are just guidelines)
- Sesame Soy- 1 teaspoon sesame oil, 1 teaspoon garlic powder, 1/2 teaspoon sea salt, 1 tablespoon sesame seeds
- Honey Cinnamon- 1 teaspoon cinnamon, a pinch nutmeg, 1/4 teaspoon sea salt, 2 tablespoons honey (you can throw these back in the oven for 10-15 minutes to carmelize if you like)
- Garlic Parmesan- 1/4 cup grated parmesan cheese, 1 teaspoon garlic powder or 2 cloves fresh minced garlic, 1/4 teaspoon fresh cracked pepper, 1/2 teaspoon sea salt
- Smoky Spice Blend- 1/2 teaspoon ancho chile powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, 1/4 teaspoon fresh cracked pepper, 1/2 teaspoon sea salt, pinch cayenne (optional)
P.S.
Looking for more easy ways to lessen your time in the kitchen? Check out our Freezy Peasy: Freezer Cooking Made Easy on sale now!
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{ 28 comments… read them below or add one }
Yum! I am so trying these! I bet my kids would love them too!
going to be giving these a try soon
Very interested in viewing Oven Love webpage, BUT I cannot read a thing that is posted between the background color/print and the grey writing.
Maybe try another browser. When I view Natalie’ site using Google Chrome there is a white background behind the words (pattern on the side).
how would these be best stored and how long would they keep?
can’t wait to try!
best the first day, but they keep in an airtight container for up to 4 days.
Same question about how to store them!!
best the first day, but they keep in an airtight container for up to 4 days.
these are yummy, but took me longer than an hour to completely dry them out. I agree with Natalie about storing them…best if eaten in the first couple days!
What if you put them in the oven to dry out first on low heat. Then jack it up to 375. Roll them around a bit while in the drying stage? Just an thought, haven’t tried it.
Is the sesame soy version supposed to have soy sauce in it too? They all look yummy!
Any ideas how many calories?
I’m making some right now, wish you would have warned about how they smoke up the house while they’re cooking!!
Airtight container room temp or cold storage?
I love roasted chickpeas; I just made them last night and your recipes are great!
Hi, does the seasame soy version have soy in it or is just the name? Is missing in the ingredients but don´t know how much quantity will be good for the recipe. Thanks.
You can also buy these pre-made from Biena Foods (http://bienafoods.com/). I’ve had them and they’re great! My 4-yo especially loves their Cinnamon Maple flavor.
Went to your ovenlove webpage and have a hard time reading the whole thing. That
red background plus light printing is really hard on the eyes…
I added flaked coconut to the cinnamon ones and it was sooooo good! Thanks for the ideas!
I wanted to add these to a chex mix recipe but someone told me I had to roast these separately and then add them to the mix. There is a pretty large difference in oven temperature but will the taste mingle well with the chex mix if done separately?
Just started experimenting with roasted chickpeas–cannot believe I haven’t had these in my life before now!!! Anyone tried the honey cinnamon with a honey substitute such as agave nectar?
I’ve just made these and the are delicious! Recipe on my blog. Thank you!
I pre heated my oven and went to go make these, but my chickpeas had gone bad (smelly)! I have only had them in the fridge for less than 5 days. I got them dry and then cooked in the crock pot. Next bag I will make hummus and then roast the rest straightaway!
I pinned these forever ago and had 1/2 a can of leftover chickpeas yesterday so tried making them. They were DELICIOUS! Thank you for a great snack suggestion.
Thanks, did a taste test with all four flavors, daughter of course liked the sweet one (-; Wife and I liked the garlic cheese. But thanks!
Natalie – you say to store in an air tight container for up to 4 days. do you mean on the counter at room temperature or in the refrigerator?
Thanks!
R
Did yours “pop” off of the tray when you baked them?
Mine are popping too! I decided to make just half a cup as a snack. They’re dry beans that I let soak over night. It sounds like I’m making popcorn in my oven. I’m a little nervous.
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