Crunchy Chickpeas

10 Reviews
ADD YOUR REVIEW
Photo: Kiyoshi Togashi; Styling: Sarah Smart
Hands-on Time
15 Mins
Total Time
1 Hour 55 Mins
Yield
Serves 8 (serving size: 1/4 cup)
By David Bonom
September 2012
RECIPE BY Cooking Light

Ingredients

  • 2 (15 1/2-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
  • 2 tablespoons canola oil
  • 1 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon onion powder
  • 1 garlic clove, minced

Nutritional Information

  • Calories 95
  • Fat 3.9g
  • Satfat 0.5g
  • Monofat 2.5g
  • Polyfat 0.4g
  • Protein 3.5g
  • Carbohydrate 11.6g
  • Fiber 2.5g
  • Cholesterol 0.0mg
  • Iron 0.9mg
  • Sodium 195mg
  • Calcium 39mg

How to Make It

Step 1

Preheat oven to 300°.

Step 2

Wrap chickpeas in a towel; lightly roll to loosen skins. Discard skins. Combine chickpeas and remaining ingredients. Arrange on a baking sheet. Bake at 300° for 1 hour and 40 minutes, stirring every 20 minutes.

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Ratings & Reviews

Worth the effort

ash12203
November 18, 2015
I wasn't sure after going through the peeling process, but they turned out to be worth the effort.  Make sure to taste as you go along and add spices/salt if needed.  Very satisfying crunchiness! The key is roasting them long enough until you get there. 

tpetricini's Review

tpetricini
March 17, 2014
Good, but not good enough to ever go through the ridiculousness of peeling each chickpea again .

KeepontryingM's Review

TXMimi
February 07, 2014
Good, but I found taking the skins off tedious as well.

neensbeans's Review

LiLouD
November 01, 2013
These were really good - kind of like wasabi peas without the wasabi. You could adapt to use any spice blend you liked, or even just salt. Yes, peeling the skins was tedious. But it's not that bad. Try these!

TXMimi's Review

neensbeans
February 08, 2013
Taking off the skins was tedious, but after I pulled them out of the oven and tried them. I think I would do it again. Great crunchy snack.

ash12203's Review

jkdavenport
January 27, 2013
I have made a version of this recipe several times now. They make a delicious, low calorie snack. Make sure you roast them to crunchiness. They aren't nearly as good when the beans are still soft.

jkdavenport's Review

Pretzle
January 07, 2013
N/A

Pretzle's Review

clairewimbiscus
December 14, 2012
Maybe it's because I used canned chickpeas - but getting rid of the skins was a very tedious job. Other than that - very tasty and nice mix of spices (not too spicy but definitely not bland).

LiLouD's Review

KeepontryingM
August 24, 2012
Yum. Like salted peanuts but better.

clairewimbiscus's Review

SingingGourmand
August 19, 2012
These just came out of the oven. I did them with a Moroccan spice blend and couldn't stop nibbling them every time I stirred!
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