Crispy Oven-Roasted Chickpeas (Vegan)

This recipe comes from our intern, Delaney Blomstrom. She loves creating affordable, plant-based meals for herself and is excited to share her creations for you to enjoy!

Do you have a can of chickpeas, but aren’t sure what to make with them? These oven-roasted chickpeas are perfect for anyone in a pantry rut. Using ingredients I had in my spice cabinet, I whipped up these three delicious flavors. I hope you enjoy these flavors, and that this inspires you to make your own flavor combinations using this recipe.

 

Cuban-Inspired Chickpeas:
1 T cumin
1 tsp paprika
1 T onion powder
1 tsp salt (or to taste)
1 can of chickpeas (drained)
2 tsp oil of your choice (optional)

 

Cheesy Vegan Chickpeas:
2 T Nutritional Yeast
1 T garlic powder
1 tsp salt (or to taste)
1 can chickpeas (drained)
2 tsp oil of your choice (optional)

 

Tangy Ranch Chickpeas:
1 T dill
1 T parsley
1 T garlic powder
1 T onion powder
1 T apple cider vinegar
2 tsp oil of your choice (optional)

 

Directions:

  1. Preheat your oven to 400 ℉
  2. Line a baking sheet with parchment paper or a baking mat. Your chickpeas should not stick to the parchment paper, even if you don’t use oil for this recipe.
  3. In a medium sized bowl, add your drained chickpeas, all the seasonings and oil if desired. Stir the chickpeas until they are evenly coated in the seasonings and oil.  If the chickpeas still have moisture from their canning liquid, they will still crisp up in the oven. If they have had time to dry or if you’d like them to be very crispy, a little oil will be necessary to keep them from burning.
  4. Pour them onto the lined baking sheet, spreading them evenly across the sheet. 
  5. Roast for 40 to 55 minutes, turning the chickpeas over every 15 minutes to ensure an even roast on all sides.
  6. Remove chickpeas from the oven and cool for 5 to 10 minutes. Serve as a snack, side, salad topping or with your favorite grains!