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BBQ roasted chickpeas are crunchy, slightly spicy and totally addictive! They are great for a healthy, high-protein snack or to add some crunch to salads and wraps and dips. (Vegan, gluten-free)

I hope you had a fun weekend!

Were you busy with errands and activities and get togethers? Or did you relax and kick your feet up? Maybe a bit of both?

It was a bit of both for us and a really good mix. Felt like a full but fun weekend that left me both tired and relaxed, if that makes sense.

And more or less recharged and ready to face a new week. As much as that’s possible at least!

And today I’m bringing you these crunchy BBQ roasted chickpeas that are gonna be your new favorite snack!

They’re a little smoky, a little sweet, a tad spicy and totally addictive. ❤️

I love just grabbing a handful to munch on, but they are also great on top of salads or in a wrap to add some serious crunch. 🙌

I’ve even sprinkled them over dips (including hummus for some double-time chickpea love) to add a fun texture contrast.

Basically, roasted chickpeas are kind-of great to have on hand. Maybe you already picked up on that. 😂

And these BBQ roasted chickpeas are likely to be the first in a long line of roasted chickpea flavors I bring you.

Ranch flavored, curry flavored and cheesy Parmesan roasted chickpeas are on my list and I’m sure I’ll come up with more.

Or better yet, tell me which flavor you want to see next. Leave me a comment below!

I really should have had a massive chickpea roasting party and posted all of them for you back-to-back, but alas, it’ll be one at a time.

Sorry. I’m not patient either.

Notes on crunchy BBQ roasted chickpeas:

• I must tell you, these don’t stay very crispy after the first day. I’ve stored them in a few different kinds of containers and they always soften. They are still flavorful and delicious and I will snack on them until they are gone, but that crunchy factor is best right after they are baked.
• You can adjust the amount of cayenne in this recipe to control how spicy you make yours. As is, they have just a bit of heat.
• It will seem like a ton of seasoning to put on just one can of chickpeas but it’s needed to help the beans pick up the flavor.
• I recommend using canned chickpeas here. I make crock pot chickpeas all the time, but they are much softer (which is why I love them for getting some super creamy lightened up hummus). I think the canned chickpeas produce a crispier roasted chickpea for this purpose.
• You can line your baking sheet with parchment paper to minimize the clean-up.
• You’ll need to keep a careful watch on these after you turn them. They’ll need another 10-20 minutes but if you don’t keep an eye on them, they can go from roasted and crispy to burnt to a crisp and that’s no fun.

If you haven’t had roasted chickpeas yet, I hope you give them a try for a new healthy snack.

Have a wonderful week!

XO,

Kathryn

Want some other healthy snack ideas?

• Favorite trail mix (Family Food on the Table)
• Oven baked rosemary sea salt sweet potato chips (Country Cleaver)
• Fig, date & almond granola bars (Brown-Eyed Baker)
• Sweet and spicy pecans with maple syrup (Family Food on the Table)
• Easy baked falafel with tahini sauce (Family Food on the Table)

Yield: 1 1/2 cups

BBQ roasted chickpeas

Print

BBQ roasted chickpeas are crunchy, slightly spicy and totally addictive!

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Ingredients

• 1 (15 oz.) can chickpeas, rinsed and drained and patted dry with a paper towel
• 1 tablespoon extra-virgin olive oil (or sub canola oil)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon light brown sugar (or sub white sugar)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon kosher salt
• 1/8 teaspoon cayenne (optional)

Instructions

Preheat oven to 400.

Place chickpeas in a medium bowl and add oil. Stir to coat chickpeas in the oil.

In a separate small bowl, combine all of the spices and mix well. Sprinkle the spices over the chickpeas and stir well to coat.

Spread chickpeas onto a baking sheet in an even layer.

Bake at 400 for 20 minutes, then stir and bake for another 10-20 minutes, until crispy.

Let cook for a couple of minutes, until just cool enough to handle, then serve immediately for maximum crunchiness.

Notes

You can line your baking sheet with parchment paper to minimize the mess and make for an easy clean-up.

You'll need to keep a careful eye on these after you turn them. They'll need another 10-20 minutes but if you don't watch closely, they'll go from roasted and crispy to burnt to a crisp and that's no fun.

These don’t stay very crunchy after the first day. They are still flavorful and delicious, but that crunch factor is best right after they are baked.

You can adjust the amount of cayenne in this recipe to control how spicy you make yours. As is, they have just a little bit of heat.

It will seem like a ton of seasoning to put on just one can of chickpeas but it’s needed to help the beans pick up the flavor.

I recommend using canned chickpeas here versus homemade, as they are usually a bit firmer.

Nutrition Information:

Yield:

6

Serving Size:

1/4 cup
Amount Per Serving: Calories: 125 Total Fat: 4g Saturated Fat: 0g Cholesterol: 0mg Sodium: 182mg Fiber: 5g Sugar: 3g Protein: 5g