Crispy BBQ Roasted Chickpeas
by Minimalist Baker
Easy to make, crispy chickpeas roasted until golden brown and tossed in smoky BBQ spices! Just 8 ingredients required, naturally vegan, and gluten-free!
Original recipe
View on Minimalist Baker
Time
Prep: 15mins Cook: 45mins Total: 60mins
Nutrition
- Calories
- 122 kcal
- Carbohydrate content
- 15.9 g
- Fat content
- 5.1 g
- Fiber content
- 4 g
- Protein content
- 4.2 g
- Saturated fat content
- 0.5 g
- Serving size
- 1 quarter-cup serving
- Sodium content
- 287 mg
- Sugar content
- 4.3 g
- Unsaturated fat content
- 3.8 g
Ingredients
- 1 (15-ounce) can chickpeas ((very well drained + thoroughly dried))
- 1 Tbsp avocado or other neutral oil ((if avoiding oil, omit and don’t rinse chickpeas — just drain))
- 2 tsp maple syrup
- 1 ½ tsp smoked paprika
- 1 tsp chili powder
- 3/4 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper ((optional))
Instructions
- Preheat oven to 350 degrees F (176 C) and set out a bare (or parchment-lined) baking sheet (or more as needed).
- Drain chickpeas well. If using oil, rinse well with water and thoroughly drain. If omitting oil, simply drain well and skip rinsing with water.
- Once drained well, spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. You can opt to peel all of the chickpeas — which can help for extra crispiness! — or simply remove the skins that come off. Either way, the chickpeas will crisp up. I just found that peeling them does yield slightly crispier chickpeas.
- Transfer the chickpeas to a mixing bowl and top with oil. Mix well to combine. DO NOT add the other seasonings at this point — they can interrupt the crisping process, so wait to add until after baking.
- Bake for 45 minutes or until golden brown and dry/crispy to the touch. We like turning the pan around and shaking the chickpeas around the halfway point for even cooking. Note: Peeled chickpeas cook faster than unpeeled. If omitting oil, they will also cook faster.
- Remove your chickpeas from the oven and prepare your BBQ seasoning. In a medium-size mixing bowl, combine the maple syrup, smoked paprika, chili powder, garlic powder, sea salt, black pepper, and cayenne (optional) until a paste forms.
- Pour in your still-warm chickpeas and toss gently to evenly coat them with the seasoning mixture. Place them back on the cookie sheet to cool fully and so the seasoning can dry/set.
- Enjoy as a protein-rich snack or use atop things like grain bowls, kale salads, or our easy and summery chopped salad! To store, place in a storage container or jar and DO NOT tightly cover. Instead, crack lid so they can “breathe” a bit. This helps them stay crispy longer. These are best the first day, but they will last for 4-5 days at room temperature. Alternatively, seal well and freeze up to 1 month.