Want a quick snack without the packaging waste? Try this recipe for delicious and nutrition-packed Mediterranean Roasted Chickpeas! This recipe is the perfect way to satisfy a savory craving while cutting down on waste.
This recipe isn’t just for snacking though! You can also add these to nourish bowls, salads, and wraps or eat as an appetizer. The list goes on! These chickpeas are fresh, earthy, and so satisfying. You won’t be disappointed with this nourishing and satiating snack!
For these Mediterranean Roasted Chickpeas you’ll need:
- Chickpeas – To make this recipe low-impact, opt for dry bulk chickpeas or canned chickpeas. To cook dry chickpeas, soak ¾ of a cup of dry chickpeas in water for 12 hours, then drain and rinse. Add to a pot and cover chickpeas with water and add a dash of salt, then cover with a lid and let simmer for about 2 hours.
- Avocado oil – Or you can sub for olive oil.
- Rosemary – I use fresh rosemary because I always have it on hand, but you can substitute it for dried rosemary.
- Cumin
- Paprika
- Oregano
- Garlic – I typically use garlic powder for roasted chickpeas because it coats the chickpeas more evenly. You can use fresh garlic instead if you prefer.
- Salt
Notes:
Why are my chickpeas not crispy?
Make sure the chickpeas are completely dry before coating them with oil. If they’re still damp, they won’t crisp up properly in the oven.
How can you stop spices from burning in the oven?
Since spices burn very easily, it’s important you wait and add them in the final 5 minutes of cooking.
Should you use parchment paper to roast chickpeas?
No! Not only does ditching the parchment paper reduce waste, but it also helps crisp up the chickpeas. That’s because heat from the pan can do its thing and moisture won’t get trapped.
How long are roasted chickpeas good for?
Roasted chickpeas are best eaten the day you make them for peak crispiness, but you can store them in a jar or airtight container at room temperature for up to two days.
Mediterranean Roasted Chickpeas
Ingredients
Crispy Chickpeas:
- 1 ½ c cooked chickpeas
- 2 tbsp avocado oil
Mediterranean Spice Mix:
- ½ tsp rosemary or ¼ tsp dried rosemary
- ½ tsp cumin
- ¼ tsp paprika
- ¼ tsp oregano
- ½ tsp garlic powder or 2 garlic cloves
- ½ tsp salt
Instructions
- Preheat your oven to 400℉ (204℃).
- Rinse and drain the chickpeas.
- Pat the chickpeas dry with a tea towel and discard any skins that fall off.
- Spread the chickpeas out on a sheet pan and coat with half of the avocado oil.
- Bake the chickpeas for 25 minutes, shaking the pan after the first 15 minutes.
- In the meantime, measure out the spice mix then combine in a small bowl and set aside.
- After 25 minutes, take the chickpeas out of the oven and coat them in your spice mix and the remaining avocado oil.
- Bake for an additional 5 minutes.
- Remove the chickpeas from the oven and let cool completely.
- Enjoy as a sustainable snack or as an add-on to another recipe!