Roasted Chickpeas Base Recipe
This is one of our base recipes. Made with garbanzo beans, oil, and a pinch of salt, this roasted chickpeas base recipe is simple to make and easy to enjoy.
Servings: 1 cup
Ingredients
Base Recipe
- 15-ounce can low-sodium chickpeas, drained and rinsed
- 1 Tablespoon extra virgin olive, canola, or avocado oil
- ¼ teaspoon kosher salt
Additions to YOUR taste
- 1 Tablespoon honey
- Up to 1 teaspoon spice(s)
- Dash hot sauce
Instructions
- Preheat oven to 375ºF.
- Place drained and rinsed chickpeas on a cloth or paper towel and thoroughly pat dry. If time allows, let the chickpeas air dry for a few minutes. Remove loose peels. Don’t get too picky; just remove the ones that are obviously disconnected.
- If adding optional spices, whisk together oil, salt, and seasonings in a medium bowl. Add chickpeas. Using a spatula, toss to evenly coat with oil mixture. Place on a rimmed baking sheet in a single layer.
- If not adding optional spices, place chickpeas directly on a rimmed baking sheet in a single layer. Drizzle with oil and sprinkle with salt. Toss to evenly coat, then spread across the pan.
- Roast for 40-45 minutes or until chickpeas are crisp and golden brown. Cool completely before storing. Enjoy!
Notes
Because some ovens run hotter than others, it’s important to keep an eye on them near the end of their cook time so that they don’t burn! Look for a deep golden color.
If adding honey, once chickpeas are golden brown, remove from oven and turn it off. Add honey to pan, and using a spatula, toss to coat. Return pan to the oven (still turned off), close the door, and leave the chickpeas inside for ~20 minutes. Remove from oven and allow to cool. Enjoy!
Check out these recipes for flavor inspiration!