A couple of weeks ago I shared this Superfood Salad with Easy Roasted Chickpeas. Since then, I’ve been obsessed with developing flavor variations for the chickpeas. Here are three tasty options I’ve come up with in partnership with USA Pulses & Pulse Canada.
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Roasted chickpeas are a healthy and delicious snack that is simple to prepare. They also pair well with a lot of different flavors, so you can easily customize based on what’s in your pantry and fridge. I’ve got three recipes to share with you today, but just use these as a guide and have fun getting creative with flavors!
The first roasted chickpea recipe pairs woodsy rosemary with olive oil, crushed red pepper flakes and crunchy sea salt. You cook the chickpeas with rosemary and then add more chopped rosemary once they come out of the oven. They’re wonderfully herbaceous with just a hint of heat. The second variation, cacio e pepe, is rich with flavors of a classic Italian pasta dish. Chickpeas are roasted simply with olive oil, salt and pepper. As soon as they come out of the oven, they are blanketed with freshly grated Parmesan cheese and more black pepper. The final recipe for roasted chickpeas is savory with umami-packed ingredients like soy sauce, fish sauce, maple syrup, garlic and red chile flavors. These burnished morsels are deep with flavor and 100% irresistible.
All of the recipes below are best enjoyed warm, so snack on them shortly after they come out of the oven. The recipes can easily be scaled up if you want to serve at a party. They would be a perfect healthy treat for a Game Day party! Continue reading for the recipes.
Rosemary, Red Chile and Sea Salt Roasted Chickpeas
Ingredients
- 1 ½ cups cooked chickpeas (prepared from dry)
- 1 tablespoon olive oil
- 2 teaspoon chopped fresh rosemary, plus more for sprinkling
- Crushed red chile flakes, to taste
- Flaky sea salt
Instructions
- Preheat an oven to 400°F. Place chickpeas on a rimmed baking sheet, and toss with olive oil, rosemary and couple pinches of red chile flakes and salt. Roast, tossing occasionally, until crispy and golden on the outside and creamy within (about 20 - 25 minutes). Season to taste with additional salt and finish with a sprinkling of chopped rosemary.
Cacio e Pepe Roasted Chickpeas
Ingredients
- 1 ½ cups cooked chickpeas (prepared from dry)
- 1 tablespoon olive oil
- Freshly ground black pepper
- Kosher salt
- ⅓ cup freshly grated Parmesan cheese
Instructions
- Preheat an oven to 400°F. Place chickpeas on a rimmed baking sheet, and toss with olive oil, a few grinds of black pepper and a couple pinches of salt. Roast, tossing occasionally, until crispy and golden on the outside and creamy within (about 20 - 25 minutes). Transfer to a bowl and toss with Parmesan cheese and a few more grinds of black pepper. Season to taste with additional salt.
Umami Roasted Chickpeas
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons maple syrup
- 1 garlic clove, finely grated or minced
- 1 ½ cups cooked chickpeas (prepared from dry)
- Crushed red chile flakes, to taste
- Kosher salt
Toasted sesame seeds, for topping
Instructions
- Preheat an oven to 400°F. Add olive oil, soy sauce, fish sauce, maple syrup and garlic to a medium bowl, whisking to combine. Add the chickpeas and toss to evenly coat. Turn out chickpeas (and any liquid) on to a rimmed baking sheet. Roast, tossing occasionally, until crispy and golden on the outside and creamy within (about 30 - 35 minutes). Season to taste with salt, and finished with a sprinkling of toasted sesame seeds.
This post was written in partnership with USA Pulses & Pulse Canada. Thoughts, opinions and recipes are my own. Be sure to check out the Half-Cup Habit and enjoy 1 ½ cups of pulses (dry chickpeas, peas, beans and lentils) each week. You can sign up for their email list to get plenty of recipes, tips and digital resources.
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I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!
averie @ averie cooks says
You have no idea how much I love this post! When I make roasted chickpeas for a recipe, I always just make 2 cans worth because I snack on them so much I need 2 cans to make sure I have enough to get me through the whole photo shoot 🙂 This is MY kinda food right here!
Brandon Matzek says
Thanks Averie!! Jorge and I were definitely snacking on these a lot while I was recipe testing and photographing.
Kim says
I'm not a big fan of chickpeas. But after trying the first way in this post ('cos I love rosemary), I found it very interesting. Will try the second way this weekend.
Thanks for sharing.
Cheers,
Kim
Brandon Matzek says
Yay, so glad you liked the recipe! Let me know if you like the other versions.
Haley says
HI! Was wondering what the "cooking" instructions were before roasting when you're starting with dried chickpeas
Also, how would you suggest storing these? do they need to be refrigerated? How long can they last in a Tupperware
courtney s says
I love roasted chickpeas - the umami roasted chickpeas are addictive and they're a recipe I come back to again and again!
Brandon Matzek says
Yay!! So glad you like them Courtney and thanks for sharing 🙂