When I am looking to amp up the protein in salads and want to use a crunchy toppings these Crispy Roast Chickpeas are a go-to recipe. You can make these from canned or cooked from dried. They’re savory and crunchy in the best ways making them perfect for prepping for the week’s salads and snacks.
Canned and dried beans are such an economical pantry staple and garbanzos are perfect. Also referred to as chickpeas, cooked chickpeas are super nutritious and there with numerous ways to enjoy them. Use canned chickpeas to make hummus or marinate them for tapas for a charcuterie board. Today, I’m crisping them up for lunch time salads. And the method is super easy.
Ingredients for the Crispy Roast Chickpeas
Making a batch of these crispy roasted protein-packed legumes is easy and takes no time at all. Here is what we need for our favorite recipe using canned chickpeas:
- Two 15-ounce cans of garbanzo beans: I like to use the no-salt added variety so I can control the amount of sodium I’m added to my own chickpeas during the roast.
- Olive Oil: Roasting the garbanzo beans in olive oil will keep them crispy and crunchy while adding a little bit of flavor too.
- Kosher Salt & Ground Black Pepper: Our seasonings here and we can season the beans to taste.
- Paprika: I personally love the addition of smoky heat from the paprika here and I think you will too.
The ingredient list above is perfect for making a big batch of chickpeas for perfect crunchy snacks. I like to keep the flavors neutral so that I can mix them in to any salad dressing flavor I like.
A Simple Cooking Process for the Crispy Roast Chickpeas
To make our Crispy Roast Chickpeas, first preheat your oven to 350 degrees Fahrenheit. Next, drain and rinse two 15-ounce cans of garbanzo beans/chickpeas. Spread the chickpeas out evenly on a parchment lined baking sheet and season with kosher salt, black pepper, olive oil, and paprika. You can play with seasonings here but I love this classic blend to keep them versatile in whatever salad I make.
Roast the chickpeas for 50-60 minutes until golden and crisp. Give them a stir at the halfway mark to help the beans evenly roast and crisp up. Once they are crispy to the desired texture, remove them from the oven to cool completely before storing.
Store in an airtight container with a lid for up to 3 days.
Recipes for Using the Crispy Roast Chickpeas
Salads are my favorite way to enjoy these! Here are a few salads to add these Crispy Roast Chickpeas as a great accent:
- Fire Roasted Corn & Chickpea Salad
- Charred Romaine Salad with Crispy Chickpeas
- Fall Harvest Salad can use these Crispy Chickpeas as croutons too!
Crispy Roast Chickpeas
Ingredients
- 2 15-ounce cans of garbanzo beans drained and rinsed
- 3 tablespoons olive oil
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/4 tsp paprika
Instructions
- Preheat your oven to 350 degrees. Drain and rinse two 15-ounce cans of garbanzo beans/chickpeas. Spread the chickpeas out evenly on a parchment lined baking sheet and season with kosher salt, black pepper, olive oil, and paprika. You can play with seasonings here but I love this classic blend to keep them versatile in whatever salad I make.
- Roast the chickpeas for 50-60 minutes until golden and crisp.
- Store in an airtight container with a lid for up to 3 days.