The trick to making roasted chickpeas (aka garbanzo beans) is to cook them on a low temperature for an extended amount of time. This will prevent burning and make them just right. Crunchy and addicting! Once you pop, you can’t stop! I like making roasted chickpeas because you can make them with any flavor you like, sweet or salty, and its a healthy alternative to chips. They are also inexpensive, gluten-free, quick preparation, and you can easily bag these in a cute way and gift them! Good idea, right?
You should totally try this recipe out and I promise you will be making them again and again and again…
Barbecue Spiced Roasted Chickpeas
Time: 10 minutes prep, 80 minutes roast at 325°F
1/3 cup olive oil
1 tablespoon chili powder
1 1/2 teaspoon Montreal steak seasoning
1 1/2 teaspoon barbecue spice
1/2 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon garlic salt
1 teaspoon onion powder
1/4 teaspoon celery salt
1 teaspoon coarse salt
2 cans chickpeas, 15 oz. each, rinsed, drained, and patted dry
Preheat oven to 325°F. In a large bowl, combine first 10 ingredients and whisk together. Then add the chickpeas and toss to coat evenly. Taste to see if it tastes good–the measurements can be changed slightly depending on your own taste. Spread the chickpeas evenly in a baking pan (I used 15×10 inch baking pan).
Roast for 70-80 minutes or until brown and crisp. Make sure to stir the chickpeas around every 10 minutes or so. The beans might burst and pop during roasting so take caution.
Once they are ready, cool them before eating. You can store them at room temperature for up to 3 days.
Enjoy and please share any comments or questions you may have. I would love to see how yours turns out! Make sure to tag me @lizskosherkitchen if you share it on social media so I can see your masterpiece!