Crispy Chickpeas

Chickpeas, also known as garbanzo beans, are part of the legume family with a light nut-like taste and a buttery texture. They are high in fiber and protein which works together to help us regulate our blood sugar levels. It’s high soluble fiber content is also great for supporting our digestive tract as it helps things move along. Chickpeas are also high in phytonutrients and antioxidants which is great for our heart health and prevention of cancers. They are great in hummus, salads, soups and roasted just like this recipe! So what are you waiting for? Try making some crispy chickpeas and satisfy that crunch factor you’ve been missing!

Crispy Chickpeas
Yields: 1 1/2 cups
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  1. 1 cup dried chickpeas
  2. 1/4 cup olive oil
  3. 2 tsp smoked paprika
  4. 1 tsp garlic powder
  5. 1 tsp onion powder
  6. 1/2 tsp cayenne pepper
  7. 2 tsp sea salt
  1. Pre-Cooking: Soak 1 cup dried chickpeas with 4 cups of water the night before roasting.
  2. Cooking the Dried Chickpeas: Drain the soaked chickpeas. Place in a pot and add fresh water (approximately 6 cups). The water level should be at least 3 inches above the chickpeas. Bring to a boil on high heat.
  3. Once it has come to a roaring boil, turn the heat down to medium. Cook for 30 minutes and check the water level. Add more water as needed. Cook for 15 more minutes and check for doneness. The chickpeas should be soft enough to bite but not mushy. It usually takes about 45minutes to an hour for perfect doneness.
  4. Once cooked, place on a tray lined with paper towel and let the chickpeas dry. Let sit for about 5 minutes.
  5. Roasting the Cooked Chickpeas: Preheat oven to 400°F and line another baking tray with parchment paper. Place the cooked chickpeas on the tray, drizzle with olive oil and season with spices. Mix until all chickpeas are covered in olive oil and spices. Roast for 30-45 minutes or until golden brown in colour and crispy in texture. Rotate the tray every 15 minutes and add more time in 5 minute increments as needed. Take out of the oven and let cool.
  6. Store in an airtight container and enjoy as a snack when needed!
The Bella Life
Bella’s Notes

  • Here are some ratios just for fun: 1 cup dry chickpeas = 3 cups soaked = 3 1/4 cups cooked
  • In general, soaking beans (which includes garbanzo beans) shortens cooking time and gets rid of their phytic acid content. Phytic acid fights for the absorption and utilization of other nutrients in your body so it’s best to soak, ferment or cook your beans.
  • Cooking beans properly prevents bloating and flatulence. 
  • If you are pressed for time, canned chickpeas can be used. I would recommend the Eden brand as they are organic and they do not pressure cook the beans in the can. Most canned beans are pressure cooked inside the can which leaves phytic acid to be absorbed back into the beans. This process causes those who eat them gas and bloating. This is the main reason why I cook my own beans! 
  • You could always batch cook beans, make a double or triple amount that you need for a recipe and freeze the rest. This way, you always have some ready to go when you need it for another recipe 😉