Roasted Chickpeas

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Roasted Chickpeas are the best snack or salad topping in the world. They have been around for years and are definitely here to stay. Let me show you my version (according to my taste buds). Feel free to use any seasonings you love. You can use chilli powder, cumin, turmeric, Italian seasonings, you name it. Seasonings are endless.

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Roasted Chickpeas

Roasted Chickpeas are the best snack or salad topping in the world. They have been around for years and are definitely here to stay. Let me show you my version (according to my taste buds). Feel free to use any seasonings you love. You can use chilli powder, cumin, turmeric, Italian seasonings, you name it. Seasonings are endless.
No ratings yet
Course: Snack
Author: The Modern Nonna

Ingredients 

  • 1 can garbanzo beans, 14oz
  • 1 tablespoon oil, avocado or any
  • salt, pepper, onion powder to taste
  • chipotle chilli powder to taste

Instructions 

  • Pre-heat oven to 400F. Open the can of chickpeas, drain and rinse it really well.
  • With a nice clean kitchen towel gently pat them dry and let them air dry fully (5-10 min) whatever skins fall while you pat them dry is OK as you can just discard them.
  • Add the chickpeas to a bowl once they are dry and add your oil with your seasonings.
  • Stir it well and pour it out onto a baking sheet lined with parchment paper and space them apart.
  • Bake them for 20 to 30 minutes depending on your oven. Mine took 25.

Notes

Feel free to stir them halfway through but you don’t have to. Sometimes I do and other times I don’t. How to store: You can store them in a glass container on the counter for two days or in the fridge which will make them last an extra day or two.

Additional Info

Course: Snack
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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