Italian Roasted Chickpeas, a fast and easy crunchy snack. The perfect way to use up those canned chickpeas or if you prefer, soak some dried peas for a healthy and delicious snack.
Italian Roasted Chickpeas
Italian Roasted ChickpeasAs per a lot of foods that I never liked or never tried in Canada, I learned to love or like in Italy. For example Chickpeas. From a Hearty Chickpea Soup to these tasty Roasted Chickpeas.
I sometimes have a hard time with an afternoon snack. You read all the time about how good nuts are for you, almonds, pistachios, walnuts.
But unfortunately for me I prefer the high fat content nuts, yeah you got it, peanuts and cashews, the other nuts not so much unless they are covered in chocolate and I mean covered.
So last summer when I was in Toronto my sister was always eating her roasted Edamame. I thought they were ok, but I didn’t think they could become a favourite snack for me.
She told me to try roasting chickpeas, so I did and I have to tell you these are amazing. At first I wasn’t convinced and then after a few I began to really appreciate the crunchiness and that delicious roasted almost nutty taste.
And believe me it didn’t hurt to add some freshly grated Parmesan cheese either.
How to make Roasted Chickpeas
- Place towel dried chickpeas on a cookie sheet and bake 35-40 minutes or until crispy but not burnt. Toss a few times while baking.
- Remove chickpeas from the oven and toss with 1-2 tablespoons of olive oil then toss with the parmesan mix. Let cool before eating.
- or
- Remove chickpeas from the oven and toss with 1-2 tablespoons of olive oil then toss with the Italian seasoning mix. Let cool before eating.
Are Chickpeas good for you?
Chickpeas are very good for you. They are a rich source of vitamins, minerals and fiber.
They also help to improve digestion, help in weight management and also reduce the risk of several diseases. They are also high in protein which makes them an excellent substitute for meat in vegetarian and vegan diets.
Roasted Chickpeas
How to cook dry chickpeas
Soak the dried chickpeas In a large bowl covered with water for 8 hours or overnight. Then drain and towel dry. Cook the drained chickpeas in a large pot of boiling water until tender.
For this recipe you can also use canned chickpeas, which are already cooked.
More Delicious Chickpea Recipes
Traditional Italian Baccala with Chickpeas
So when you are looking for a yummy, good-for-you-snack, these Italian Roasted Chickpeas might just become a favourite for you too. Enjoy!
Italian Roasted Chickpeas
Ingredients
- 1 cup dried chickpeas* soak in a large bowl covered with water overnight, drain and cook until tender, let cool then towel dry = 2 cups fresh divided
RECIPE #1
- 1 tablespoon olive oil
- 1 tablespoon freshly grated Parmesan cheese
- 1/8 - 1/4 teaspoon garlic powder
- 1-2 pinches salt
- 1-2 dashes black pepper
RECIPE #2
- 1 tablespoon olive oil
- 1/2 teaspoon Italian seasoning
- dash or two hot pepper flakes
*you can substitute with 2 cups canned (drained, rinsed and towel dried)
Instructions
- Pre-heat oven to 375F (190C)
- Place towel dried chickpeas on a cookie sheet and bake 35-40 minutes or until crispy but not burnt. Toss a few times while baking.
- Remove chickpeas from the oven and toss with 1-2 tablespoons of olive oil then toss with the parmesan mix. Let cool before eating.
- Remove chickpeas from the oven and toss with 1-2 tablespoons of olive oil then toss with the Italian seasoning mix. Let cool before eating.
- RECIPE 1
- In a medium bowl toss together, the parmesan cheese, garlic, salt and pepper. Set aside.
- RECIPE 2
- In a medium bowl toss together the Italian seasoning, and hot pepper flakes. Set aside.
Nutrition
Updated from October 5, 2015.
Susan says
I see this is an old thread but wonder if anyone can help – I love this recipe BUT why do my chickpeas EXPLODE!!!!! in the oven. I use fan-forced or usual with the same results. PLEASE HELP!!
Rosemary says
Hi Susan, if the chickpeas aren’t well dried with a paper towel then they will explode in the oven. Hope that helps. But maybe someone knows more.
Nancy k says
I am a bit confused. If I use dried chickpeas, I just soak over night, dry and then roast? I don’t have to cook them first? I guess the fact I can use cooked can chickpeas is what is confusing me.
I have not had luck roasting canned peas. No matter how much I dry them off, They just don’t crisp up in the oven. So, I am hoping the soaked , uncooked ones will indeed work better.
Thanks for an insight you can provide.
Rosemary says
Hi Nancy, sorry about the confusion, the dried chicks after they have been soaked for 8 hours, have to be cooked and then roasted. Maybe they should be roasted a little longer in order to crisp up? Hope that helps.
Susan says
oops just saw that Rosemary responded – just to add if you soak the raw chickpeas make sure you discard the soaking water and use new water to cook. If you’re using tinned/canned chickpeas you can save the liquid (unbrined) only) and use if for egg substitute (freeze what you don’t need.
Katherines Corner says
This is bringing back some yummy memories, I used to love going to the street vendor and getting a newspaper cone filled with roasted chickpeas. xo P>S pinned
Elena Rosemond-Hoerr says
I love roasted chickpeas! I wonder if you could sprout them first…
Rosemary says
Hi Elena, that is really interesting, I have never heard of sprouting beans before you cook them, we just soak and eat them here :), but give it a try and let me know. To tell the truth I am going to try it too! Thanks.
Through Her Looking Glass says
Dear Rosemary, I’ve had dry chick peas in my pantry for months. Had no idea what to do with them. Now I do! Thanks a million. These look like the perfect healthy and delicious snack.
Rosemary says
I go through so many beans from soups to roasted, believe me give them a try, you will love beans.
Ann says
I’ve never roasted chickpeas but will definitely try your recipe. Thank you.
Rosemary says
Thanks Ann, let me know how you liked them.
Diane P. says
The only way I will eat chickpeas is roasted!! So thanks for the wonderful recipe that uses Italian seasonings. I will make that today!
I spent Sept. 9th—-26th in Tuscany, and was it HOT!! Hottest September they’ve had on record. So I sympathize with all the hot weather you suffered with in June, July, and August, too!
Rosemary says
Thanks Diane hope you enjoyed them. It was so hot and so unbearable, and thank goodness its over.
Jessy @ The Life Jolie says
What a delicious snack option! These would be a fun option to put out at a dinner party!
I stopped by from Motivation Monday.
Rosemary says
Thanks Jessy, great for a healthy snack.
MomHomeGuide says
This looks great! I always wanted to try roasted chickpeas. I will have to try your recipe!
Rosemary says
Thank you, I hope you enjoy them.
Lucy wyllie says
Can you use caned chick peas?
Rosemary says
Hi Lucy, yes you can just be sure to drain, rinse and towel dry them. I hope you enjoy them.
terristeffes says
I am so like you! I hate to move, so this challenge was definitely a challenge for me! I cannot wait to try your snack, as I have a 4:00 date with the munchies every day!
Rosemary says
Hi Terri, thanks and yes a great challenge it was.
Linda says
Another great recipe! I don’t often comment so I wanted to let you know you have a fan in Florida! Keep the super recipes coming!
Rosemary says
Hi Linda, thanks so much, glad you enjoy them. Have a great day!