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Roasted Chickpeas (2 Ways)

Roasted chickpeas are a healthy and addictive snack that can be made with virtually any spice in your kitchen! Today we’re making sweet and savory.

Roasted Chickpeas

Are you craving something crunchy and addictive? Are you moving to the Netherlands in two months and need to use the array of assorted spices you forgot you had until you just cleaned through your pantry? If you answered yes to any of the above then read on, because Roasted Chickpeas are your solution!

Roasted chickpeas are probably the best thing I’ve discovered while conducting my questionable kitchen experiments for le blog. I mean, mostly because they are tasty and addictive, but also because they:

  • can’t go wrong. If they could, I would have done it.
  • are forgiving. You know what they’ll taste like before you bake em…just taste the seasoning! And if it’s not quite right, just sprinkle more yums on when they come out of the oven. Thanks for being so understanding of my noobie kitchen skills, chickpeas.
  • are a killer pantry cleaner-outer.
  • are healthy! Related
  • make you feel great about yourself, even as you guzzle down an entire ziploc baggie of em at work.
  • are the perfect vessel for herb and spice experimentation! And if you fail, it’s okay because they…
  • are cheap! $0.89 per can, hollah for a dollahhh.
Roasted Chickpeas

Obviously I couldn’t make just one version of these. My craving for salty has been known to switch to sweet before the oven is even done preheating. So best to be prepared and make both.

The first batch is a combo of nutritional yeast and dry Hidden Valley Ranch Dressing Mix, coming together to create a savory Creamy Ranch flavor.

Roasted Chickpeas

Creamy Ranch Roasted Chickpeas

Print Pin Rate
Course: Snacks
Diet: Gluten-Free, Low Carb, Vegetarian
Time: 45 minutes or less
Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Servings: 1 cup
Calories: 123kcal
Author: Sarah Bond
5 from 2 votes

INGREDIENTS

  • 1 15-oz can chickpeas drained and rinsed
  • 1 Tbsp olive oil
  • 1 Tbsp ranch dressing mix/seasoning
  • ½ Tbsp nutritional yeast or substitute with more ranch mix

INSTRUCTIONS

  • Pat dry chickpeas with a paper towel, removing any skins that may come off.
  • Gently toss chickpeas with oil, seasoning, and nutritional yeast.
  • Grease a rimmed baking sheet (I didn’t think it was necessary the first go around…it is), and place chickpeas on sheet in a single layer.
  • Bake at 400 degrees F (200 C) for 30 to 45 minutes, or until browned and crisp. Gently shake pan every ten minutes to rotate the peas and help them get an even toast.
  • Serve hot!

NUTRITION

Serving: 0.25cupsCalories: 123kcalCarbohydrates: 18gProtein: 5.8gFat: 5.3gSodium: 343mgFiber: 6.5g
This post may contain affiliate links to Amazon or other partners; your purchases via these links may benefit Live Eat Learn. Read more about our affiliate linking.
Did you try this recipe?Mention @liveeatlearn or tag #liveeatlearn!

And for the sweet teeth, I made a simple cinnamon and sugar version (And also, I discovered cinnamon sticks and you can expect to see them in every picture of any recipe remotely involving cinnamon from now on because they just look so magical).

Roasted Chickpeas
Roasted Chickpeas

Cinnamon Sugar Roasted Chickpeas

Print Pin Rate
Course: Snacks
Diet: Dairy-Free, Gluten-Free, Low Carb, Vegan, Vegetarian
Time: 45 minutes or less
Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Servings: 1 cup
Calories: 136kcal
Author: Sarah Bond
5 from 2 votes

INGREDIENTS

  • 1 15-oz can chickpeas drained and rinsed
  • 1 Tbsp oil coconut, vegetable, or olive
  • 1 ½ Tbsp sugar
  • ½ Tbsp ground cinnamon
  • ¼ tsp salt

INSTRUCTIONS

  • Pat dry chickpeas with a paper towel, removing any skins that may come off.
  • Gently toss chickpeas with oil and seasonings.
  • Grease a rimmed baking sheet and place chickpeas on sheet in a single layer.
  • Bake at 400 degrees F (200 C) for 30 to 45 minutes, or until browned and crisp. Gently shake pan every ten minutes to rotate the peas and help them get an even toast.

NUTRITION

Serving: 0.25cupsCalories: 136kcalCarbohydrates: 22gProtein: 5.3gFat: 5gSodium: 460mgFiber: 6.7g
This post may contain affiliate links to Amazon or other partners; your purchases via these links may benefit Live Eat Learn. Read more about our affiliate linking.
Did you try this recipe?Mention @liveeatlearn or tag #liveeatlearn!

Hi, I’m Sarah!

Showing you how to make easy vegetarian recipes, one ingredient at a time. Read more

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Comments (5)

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  1. Monica says:

    I love the idea of this – and have some in the oven now, but looking at the hidden valley packaging this stuff has msg in it 🙁 next time I’ll just make my own seasoning! Thanks for the idea :))

  2. Alka says:

    yum yum yum!!!! I used this idea, but used your chickpea gyros seasonings for my chickpeas.. delicious!

    1. Sarah says:

      YUM! Did you eat them by the handfuls too? I can ever just eat one at a time, it’s handfuls or nothing.

  3. Brandy says:

    What type of grease should I use for the pan? Thanks!

    1. Sarah says:

      Hi Brandy! I just use Pam cooking spray (but parchment paper actually works well too!)

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