BBQ roasted chickpeas
BBQ roasted chickpeas are crunchy, slightly spicy and totally addictive!
Yield: 1 ½ cups
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
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon kosher salt
- ⅛ 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.
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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
Serving: 1/4 cup | Calories: 125kcal | Protein: 5g | Fat: 4g | Sodium: 182mg | Fiber: 5g | Sugar: 3g
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