Roast Chickpeas

Roasted chickpeas square measure snack-worthy very little protein-packed bites that create a fun appetiser different to cracked or a good dish topper. Use this easy tutorial and instruction to be told the way to roast chickpeas and find them dead crisp and firm each time!

Roast Chickpeas

The ingredient list is easy. I’ve enclosed a basic instruction for roast chickpeas below however like I discussed on top of, you'll add any and every one seasoning mixtures you’d like thus play around!

Roast Chickpeas


  • 1/2 tablespoon melted coconut oil
  • kosher salt
  • 15oz. can chickpeas, drained and rinsed
  • freshly ground black pepper


  1. Preheat oven to 400°F convection roast or 425°F if you don't have a convection roast setting.
  2. Spread drained and rinsed chickpeas out on a dry dish towel, gently pat dry.
  3. Peel skins off each chickpea. This will take about 10 minutes, it's tedious but worth it and necessary for crispy roasted chickpeas - don't skip this step!
  4. Spread peeled chickpeas out on a baking sheet and roast for 10 minutes, shaking the pan once so they don't stick.
  5. Remove chickpeas from the oven and pour the coconut oil mixture over top. Season with salt and pepper and toss well to combine making sure all the chickpeas are evenly coated.
  6. Return the baking sheet to the oven and roast for an additional 12 minutes, tossing once half way through baking.
  7. Turn the oven off, open the door a few inches and let oven cool with the baking sheet still in the oven for at least 10 minutes.
  8. Once cooled, chickpeas will be crispy and ready to eat!

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