Roasted Chickpeas

These days, I am too often torn between eating tasty food and cheap/free food. It’s the dilemma every student faces. Do I save money or eat healthy? The last two weeks have been especially challenging for me as I am doing a rotation in a smaller hospital that has no cafeteria. Instead, they provide staff with hot lunch every day, but few options for vegetarians. I can pretty much always count on there being white rice and steamed vegetables. That combination is boring, bland, and does not have any protein, but it’s so hard for me to justify not eating the food provided. Rather than bringing in my own lunches, or spending a fortune eating out for lunch every day, I’ve been getting creative while still minimizing costs.
I’ve been bringing in things to mix into my rice and veggie plate. This usually includes salted pistachios for seasoning and crunch and a sauce or dressing of some sort for flavor. Or I would go one step further, roasting some chickpeas to provide that crunchy texture I’ve been missing, along with some much needed protein.
I love roasted chickpeas. They’re ridiculously easy to make, can be done with any flavor combination, and are addictively delicious. I love how crunchy they get and how the flavors you mix in with them stick so nicely. This batch is full of garlic, basil, red pepper flakes for some zing, and nutritional yeast (though Parmesan cheese would also be great here). They make a great snack or a fantastic addition to salads. I’ve been adding these to my rice and veggie plate, then topping everything with some version of my balsamic vinaigrette. Suddenly my bland, boring lunch seems pretty gourmet.

















How do you dress up your lunch?

Roasted Chickpeas
Makes about 1 cup


1 can chickpeas
1 teaspoon olive oil
1/4 teaspoon salt
teaspoon garlic powder
teaspoon dried basil
teaspoon Nutritional Yeast (or Parmesan)
teaspoon red pepper flakes

1. Drain and rinse the chickpeas, then pat them dry.

2. In a small mixing bowl, combine the chickpeas, oil, and seasonings. Mix until everything is evenly coated. Pour the chickpeas onto a baking pan covered in aluminum foil and shake gently until the chickpeas are in one layer.

3. Roast at 450 for 10-15 minutes (I did 10 in my toaster oven, 15 would be for a regular oven, where the heat source is further away), toss, and roast for another 10-15 minutes until golden and beginning to brown. 

4. Turn off the oven, crack it open, and let the chickpeas cool in there for another 20 minutes (this will keep them even crispier!). Serve room temperature as a snack or toss into a salad.













11 Responses to Roasted Chickpeas

  1. monaco shirt says:

    Many thanks for sharing.

  2. Parvin Kaur Padham says:

    In Africa nairobi as children we use buy from street hawker they use to dry roast chickpeas in sand.Thinking about even now my mouth water.

  3. Lisa P. says:

    What’s the nutritional value on these?

  4. Mmm…this looks like an especially perfect and comforting meal for a dark and rainy evening. The photos are lovely – I never would have guessed that it was gloomy outside!
    copia rotonde de cartier

  5. Anonymous says:

    I liked these.

    I went for even more drying/crunchiness. At the end of the suggested 20 minute "cool down", I closed the door and set my oven to 170F and let the lentils dry for an hour. I then cooled them to room temp before storing in an airtight container.

    I stored them in the frig to avoid any "off flavor" developing. Refrigeration probably isn't necessary if you use them up within a week or so.

    I've also tried an alternate flavoring using 1 tsp ranch dressing and 1/4 tsp chipotle chili powder, which I liked.

    I'm thinking agave and sea salt next? Does anyone know if agave nector will harden up with the suggested bake time/temp? should something else be added to ensure hardening?

  6. Anonymous says:

    For what size of can of chick peas is this recipe? I have seen them in 8, 19 and 28 oz. cans

  7. Thank you for sharing this information..I like it. shopping coupon

  8. Definitely let them cool completely before storing them. That should help!

  9. Anonymous says:

    Not sure this will work, but I find if you let them cool before putting the lid on, they stay crispier.

  10. Anonymous says:

    How do you store your roasted chickpeas? When I put mine in an air-tight container they get soft.

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