These are addictive and delicious. I love to make roasted chickpeas when I know we’ll be taking long car rides, because everyone loves them. What’s better, since we don’t cook with oil, these never leave oil on your hands or in your car. For those of you without heart disease, you can add a touch of salt if desired, but we find they’re delicious without it. Other topping options could include: dried parsley, cayenne pepper, or a bit of cinnamon and sugar for a sweet option.

Roasted Chickpeas

Addictive, delicious, and travel-friendly, these are the perfect snack for all ages.

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Prep Time: 5 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 45 minutes minutes

Course: Snack

Cuisine: American, Mediterranean

Keyword: chickpeas, easy, engine2diet, esselstyn, garbanzo beans, gluten-free, nooil, plantbased, vegan, wfpb, whole food

Servings: 8 servings

Calories: 142kcal

Author: Crystal's Recipes

Ingredients

• 24 oz cooked chickpeas 2 12-oz cans, drained
• 2 tsp garlic powder

US Customary - Metric

Instructions

• Preheat oven to 450°
• Rinse chickpeas and pat dry, leaving just a bit of moisture. The moisture will help the garlic powder stick, but too much moisture will make your cook time longer. 
• In medium bowl, stir chickpeas together with garlic powder to ensure they're well-coated.
• Scatter chickpeas on a baking sheet lined with silpat or parchment paper.
• Bake for 40-50 minutes, until medium-brown and crunchy. Watch carefully the last 10 minutes to ensure they don't overcook. 
• Cool and serve. Will keep well for up to 3 days in an airtight container.

Nutrition

Serving: 1serving | Calories: 142kcal | Carbohydrates: 23g | Protein: 7g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 6mg | Potassium: 256mg | Fiber: 6g | Sugar: 4g | Vitamin A: 25IU | Vitamin C: 1.1mg | Calcium: 42mg | Iron: 2.5mg

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