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Crunchy Herb Roasted Chickpeas is the Easiest Way to Turn Leftover Chickpeas Into a Crispy Snack
These Crunchy Herb Roasted Chickpeas are an easy savoury snack made from canned chickpeas and simple pantry seasonings. Crispy, flavourful, and perfect for nacking, salads, or lunchboxes.
Crunchy Seasoned Chickpeas from One Simple Tin
Why You Will Love and Enjoy These Crunchy Herb Roasted Chickpeas
- It’s a brilliant way to use leftover chickpeas after making aquafaba meringues.
- You can easily customize the seasoning to suit your taste.
- They make a satisfying snack that’s crunchy, savoury, and easy to prepare.
Crunchy Herb Roasted Chickpeas
- Prep Time: 10 minutes
- Drying Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4–6 servings depending on size 1x
- Category: Appetizers and Snacks
- Method: Easy baking
- Diet: VeganDiet
Description
When you’ve made aquafaba meringues, and you’re left with a tin of chickpeas, don’t let them sit in the fridge and get forgotten. Turn them into these crunchy, savoury roasted chickpeas instead; they’re easy to make, endlessly customizable, and perfect for snacking.
Ingredients
- 2.25 cups approx. – 1 x 540 ml tin chickpeas (garbanzo beans), drained and rinsed
- 1 tbsp olive oil
Seasoning Suggestions (adjust to taste)
- 1/2 tsp ground black pepper
- 1 tsp dried salad herbs
- 1/2 tsp garlic salt
- 1/4 tsp table salt
- 1/2 tsp dried oregano
- 1/2 tsp dried rosemary, lightly crushed
- 1 tsp dried chives
- 1/2 tsp Aromat seasoning
Instructions
- Drain and rinse the 1 x 540 ml tin of chickpeas thoroughly.
- Spread the chickpeas onto a double layer of paper towel and gently pat them dry.
- Let them air dry for at least 30 minutes. The drier they are, the crispier they’ll become in the oven.
- While drying, remove any loose skins you notice. This step isn’t strictly required, but it helps create an even crunch.
- Preheat your oven to 400⁰F (200⁰C).
- Line a baking sheet or cookie tray with parchment paper.
- Spread the dried chickpeas in a single layer on the prepared tray.
- Bake for 30 to 45 minutes, shaking the tray halfway through cooking. The chickpeas should feel dry and lightly crisp on the outside.
- Transfer the hot chickpeas to a mixing bowl.
- Add the 1 tbsp olive oil, 1/2 tsp ground black pepper, 1 tsp dried salad herbs, 1/2 tsp garlic salt, 1/4 tsp table salt, 1/2 tsp dried oregano, 1/2 tsp dried rosemary, 1 tsp dried chives, and 1/2 tsp Aromat seasoning. Adjust seasoning to your own liking. Toss until evenly coated.
- Return the seasoned chickpeas to the lined baking sheet and spread them out evenly.
- Bake for another 10 to 15 minutes, stirring once halfway through, until crisp and crunchy.
- Remove from the oven and allow them to cool completely before serving.
- They continue to crisp up as they cool, so don’t be tempted to overbake them.
Notes
Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Additional Information
- Can this be frozen? Freezing isn’t recommended. Once thawed, the chickpeas lose their crunch and can become soft.
- How long can they be stored and how? Store completely cooled roasted chickpeas in a loosely covered container or paper bag at room temperature for up to 3 days. Airtight containers can sometimes trap moisture and soften them. If they lose some crunch, pop them back into a 350⁰F (175⁰C) oven for 5 to 10 minutes.
- The drying time seems optional: No, Drying is actually one of the most important steps. Wet chickpeas steam instead of roasting, resulting in softer chickpeas.
- Do I add the oil before roasting? No. Roasting first helps remove moisture. Adding the oil and seasoning afterwards helps the flavours stick and prevents the seasonings from burning.
- Why aren’t my chickpeas crunchy right away? They continue crisping as they cool. Judge the final texture after they’ve cooled for several minutes.
- Can I use dried chickpeas? Yes, but they must be fully cooked and drained before following the recipe.
- How crunchy should they be before the second bake? Slightly crisp and dry, but not fully crunchy yet. The second bake develops the final texture.
- Can I use different seasonings? Absolutely. Curry powder, taco seasoning, smoked paprika, lemon pepper, garlic powder, or chili seasoning all work well.
Substitute Suggestions
- Avocado oil can replace olive oil.
- Italian seasoning can replace the individual dried herbs.
- Smoked paprika adds a lovely smoky flavour.
- Chili powder or cayenne pepper can be added for extra heat.
- Lemon pepper seasoning works beautifully for a fresh citrus twist. Nutritional yeast adds a savoury, cheesy flavour while keeping the recipe vegan
A simple snack with plenty of crunch and flavour of herbs and seasoning in every bite.
Crunchy Herb Roasted Chickpeas take an ordinary tin of chickpeas and turn it into a crisp, flavourful snack that’s hard to stop reaching for. The recipe is easy to customize with favourite herbs and seasonings, making every batch a little different. Whether enjoyed by the handful, sprinkled over salads, or added to soups for extra crunch, it’s a simple way to create something delicious from ingredients that might otherwise be overlooked.
Once you have made your Easy Aquafaba Vegan Meringues and are wondering now what should happen to the chickpeas, you made these Crunchy Crispy Chickpeas with Garlic Salt and Herbs.
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I love making hummus, but I’ve never ate them roasted. I’m going to try this recipe.
It’s super easy and versatile, use whatever spices you like. I qm not a chilli lover but I know it’s also a good one to add. Enjoy.
Thanks!
What a splendid and creative way to make chick peas.
Thanks dear. Be creative and use any spice you prefer. I just tossed together whatever I had available.