I tend to try to eat a little healthier in the summer, especially when it starts to get really hot I don’t have a huge appetite. I saw this recipe for Crispy Chickpeas in the cookbook The Complete Salad Cookbook: A Fresh Guide to 200+ Vibrant Dishes Using Greens, Vegetables, Grains, Proteins, and More, and it sounded like a great little snack.
This is a simple recipe to make and you could customize it to fit your tastes, I don’t like a ton of spice so this was perfect for me but I’m thinking a sweet version with cinnamon sugar might be really good too.
You can add Crispy Chickpeas to salads or just eat them as a snack, and I’m a huge fan of crispy, salty snacks but the bonus here is that they’re actually a great source of protein.
This recipe said to bake the chickpeas in the oven but it was a little warm the day I made them so I decided to make them on the smoker instead of heating up my kitchen. I’m sure they good in the oven but I really love how they taste coming off the smoker so I might always do that.
So next time you’re craving a crunchy and satisfying snack, remember the endless possibilities of crispy chickpeas.
What are Crispy Chickpeas?
Crispy Chickpeas are a type of snack or food ingredient made by roasting or frying chickpeas until they attain a crunchy texture. They could be seasoned with various spices, herbs, and flavors according to preference, making them a versatile food item.
These chickpeas are a healthier alternative to traditional snack foods, packed with protein, fiber, and numerous essential vitamins and minerals.
They can be consumed directly as a snack, or added to salads, soups, and even desserts for an added crunch.
Ingredients
- Chickpeas
- Extra – virgin olive oil
- Salt
- Cayenne pepper
How to make Crispy Chickpeas
Adjust oven rack to middle position and heat oven to 350°.
Place chickpeas in colander and let drain for 10 minutes.
Line large plate with double layer of paper towels. Spread chickpeas over plate in even layer.
Microwave until exteriors of chickpeas are dry and many have split slightly at seams, 8 to 12 minutes.
Transfer chickpeas to 13 by 9 – inch metal baking pan. Add oil and stir until evenly coated. Using spatula, spread chickpeas into single layer.
Transfer to oven and bake for 30 minutes.
While chickpeas bake, combine salt and cayenne in small bowl.
Stir chickpeas and crowd toward center of pan, avoiding edges of pan as much as possible. Continue to bake until chickpeas appear dry, slightly shriveled, and deep golden brown, 20 to 40 minutes.
(To test for doneness, remove a few paler chickpeas and let cool briefly before tasting; if interiors are soft, return to oven for 5 minutes before testing again.)
Transfer chickpeas to large bowl and toss with spice mixture to coat. Season with salt to taste and let cool completely.
Serve.
Chickpeas can be stored in airtight container at room temperature for up to 1 week.
TOOLS FOR THIS RECIPE
(Amazon affiliate links)- These are the tools I use when making this recipe!
- Traeger Pro Grill – This is best wood-fired grill to help you create amazing and unforgettable meals!
- Nordic Ware Baking Pan– These pans are large enough to make stirring snacks like these seasoned pretzels so easy.
- Pyrex glass mixing bowl – The Pyrex Glass Mixing Bowl is handy to store in the fridge and freezer when you need to freeze contents or keep them fresh.
- Di Oro Flexible Silicone Spatula–The perfect spatula to keep your GreenPans scratch free.
Crispy Chickpeas
Ingredients
- 2 15 – ounce cans chickpeas
- 3 tablespoons extra – virgin olive oil
- ⅛ teaspoon table salt
- Pinch cayenne pepper
Instructions
- Adjust oven or smoker rack to middle position and heat oven to 350°.
- Place chickpeas in colander and let drain for 10 minutes.
- Line large plate with double layer of paper towels. Spread chickpeas over plate in even layer.
- Microwave until exteriors of chickpeas are dry and many have split slightly at seams, 8 to 12 minutes.
- Transfer chickpeas to 13 by 9 – inch metal baking pan. Add oil and stir until evenly coated. Using spatula, spread chickpeas into single layer.
- Transfer to oven or smoker and bake for 30 minutes.
- While chickpeas bake, combine salt and cayenne in small bowl.
- Stir chickpeas and crowd toward center of pan, avoiding edges of pan as much as possible. Continue to bake until chickpeas appear dry, slightly shriveled, and deep golden brown, 20 to 40 minutes.
- (To test for doneness, remove a few paler chickpeas and let cool briefly before tasting; if interiors are soft, return to oven for 5 minutes before testing again.)
- Transfer chickpeas to large bowl and toss with spice mixture to coat. Season with salt to taste and let cool completely.
- Serve.
