Who doesn't love a spicy, crunchy snack? Good news is, these roasted chickpeas are cheap & easy to make, and super versatile, too. Munch them on their own, add them to trail mix, or use them as a topper for salad, soup, toast, tacos, or even oats and yogurt bowls.
And feel free to play around with the spices. If we’re eating Indian, I’ll do some up with cumin, cayenne & coriander or garam masala to toss on our salad or dal. To top a morning brekkie bowl, I might go with cinnamon and a touch of honey...
Below I have provided directions for both the oven and air fryer. To get the chickpeas nice and crispy, I recommend drying them REALLY well, removing most of the skins (a pain but worth it!), and tossing them with spices AFTER roasting.
Ingredients for approximately 1 cup roasted chickpeas:
15-oz can of chickpeas, rinsed, drained, dried, and most of skins removed
1 1/2 Tbsp avocado oil OR spray avocado oil for air fryer
1/2 tsp pink Himalayan salt
1/4 tsp black pepper
1/2 tsp chili powder
1/2 tsp paprika OR cumin OR garam masala
1/4 tsp cayenne (optional)
Directions for Oven Roasting:
Preheat oven to 400F.
Toss chickpeas with 1 1/2 Tbsp avocado oil and salt and pepper.
Spread on a parchment-lined baking sheet and bake for 20 minutes. Shake gently, then bake another 20 to 25 minutes or until browned and crunchy.
Remove from oven and toss with spices.
Preheat air fryer to 375F.
Put chickpeas in air fryer basket and set the timer to 15 minutes.
After 5 minutes, open the air fryer. Spray the chickpeas with avocado oil and shake to coat. Close the fryer and continue frying for another 5 minutes. Open again, shake, and sprinkle with half of the seasoning.
Allow the chickpeas to cook for the final 5 minutes, then remove from fryer and toss with the remaining seasoning.
Enjoy the chickpeas warm from the oven or air fryer or allow to cool before serving. They are best the day-of, but leftovers can be stored (once fully cooled) in a glass jar or tupperware for 4 to 5 days at room temperature. I find they stay crunchy when I put them in a bowl covered with my Abeego reusable beeswax wrap.
This recipe was originally published on July 22, 2018. It was revised May 26, 2019.