Guys, roasted chickpeas are seriously my jam. I literally throw them on anything and everything.
First off, aren’t those garbanzo beans?
Yup! “Chickpeas” and “garbanzo beans” are different names for the same thing. In the US they’re typically called chickpeas, and in Europe they’re typically called garbanzo beans.
Help, I can’t get my roasted chickpeas to crisp up!
No worries- I used to have the same problem. But now I get them perfectly crispy every time.
I promise you can get perfectly crispy chickpeas too. All you need is three easy tweaks:
- Pat the chickpeas dry after rinsing
- Bake at a higher temperature
- Salt before baking, not after
What you need:
- Canned chickpeas
- Avocado oil
- Seasoning of choice
I use canned chickpeas because life is busy. Just make sure the cans have a non-BPA lining – high intakes of BPA can mess with your hormones. BPA is linked to female and male infertility, precocious puberty, hormone-dependent cancers like breast and prostate cancer, and PCOS.
Thankfully most cans are non-BPA these days. But it doesn’t hurt to double check!
And if you have the time to cook chickpeas from scratch, be my guest! Props to you haha.
I personally love seasoning these with paprika and sea salt (Yeah I know I used paprika for my 60-second salmon recipe too… I love paprika ok?!)
Sometimes I use Ceylon cinnamon with a little coconut sugar or honey. I’ve tried garlic powder and salt and that’s delicious too.
Honestly, you can use any spices your heart desires. Anything goes!
Are chickpeas healthy?
The short answer – yes!
I’ll tell you why you need more chickpeas in your life:
- First off, they’re delicious.
- They’re a great source of plant-protein.
- Less cravings for unhealthy snack foods (yes please).
- Better blood sugar.
- Improved cholesterol levels.
- Less cancer – The manganese in chickpeas helps convert dangerous free radicals into hydrogen peroxide, which your body can convert into water.
- People who consume chickpeas on a regular basis tend to have a smaller waist (probably because of better blood sugar)
Get to roasting my friends!
- 2 cans chickpeas
- 4 tsps avocado oil
- 1 tsp paprika
- 1/2 tsp salt or more, to taste
- Preheat oven to 425 F.
- Rinse and drain the chickpeas a few times, then use a paper towel blot the chickpeas dry.
- Coat the chickpeas with oil and paprika (or other spice of choice). Spread across a large baking sheet.
- Bake for 15 minutes, remove and stir the chickpeas around. Then return to the oven for 20-25 minutes until they’re crispy on the outside and soft in the middle!
If you try this recipe, let me know! Leave a comment, and don’t forget to tag your photos with #plateandcanvas on Instagram. I’d love to see your delicious creations!