If you haven't tasted roasted chickpeas yet, this recipe might be a revelation for you (it was for my family just a few months ago)! It's actually one of my kids favourite snack. When we do a "special movie night", my son will often choose to munch on this healthy treat over homemade popcorn... It's also the perfect grab-and-go snack for an outdoor trek. These crunchy little guys are TERRIBLY addictive!

Once the chickpeas are roasted, they lose their "bean-y" taste and get this kind of wasabi peas crispiness..... Apart from satisfying your inner call for a crunchy and seasoned snack, the roasted chickpeas are loaded with protein and fiber.

The other great thing about this recipe is that it's easily adaptable! Today, I'm sharing five different ways to seasoned your roasted chickpeas, but I can think of twenty other flavours that could be great : curry, garam malasa, cacao, Provence herbs, BBQ and the list could go on and on...

We not only enjoy these roasted chickpeas as a snack, but also in recipes, especially to replace "bread croutons" or when I want to add crunchiness to my dishes. I particularly love to top my salads with spicy roasted chickpeas. This time, I made a butter lettuce salad with fresh tomatoes, avocados, herbs, radish slices, spicy chickpeas and a vegan ranch dressing. Very easy to assemble and honestly... it was a killer lunch!

I like to garnish my pasta salads or warm soups (like this roasted carrot and fennel soup).

Here are my few tips when roasting chickpeas :

Drain and rinse very well under cold water.
The more you dry up your chickpeas, the crunchier they will be!
You'll notice that the skins of the chickpeas will fall off. You can take the time to remove those skins if you like, but it's really not a crucial step. I often rub the chickpeas with a paper towel and find that most of the skins will fall off by themselves.
The chickpeas don't stay super crunchy for more than one day. You can freeze them roasted and roast them again in the oven for about 5-7 minutes. That way, they will regain their crunchiness! But I find they are good even when they are bit softer...

Oven roasted chickpeas : 5 ways

This recipe is for one can of chickpeas. Most of the time, I will cook more than one can (I double or triple the recipe below) at a time and freeze them. This way, I always have something nutritious on hand when my kids are starving or when we go out!

1 x 15 ounces can chickpeas, drained and rinsed
Plus your choice of seasoning :

Maple cinnamon :
- 1 tablespoon olive oil
- 2 teaspoons cinnamon
- 1/4 teaspoon sea salt
- 2 tablespoons maple syrup
Ginger tamari sesame :
- 1 tablespoon toasted sesame oil
- 1 tablespoon white sesame (add 5 minutes before end of cooking)
- 1/2 teaspoon garlic powder
- 1 teaspoon fresh grated ginger
- 1 tablespoon tamari or soy sauce
Garlic "parmesan" :
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder or 1 garlic clove (minced)
- 1/2 teaspoon sea salt
Salt, pepper & vinegar :
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1 tablespoon apple cider vinegar
- Freshly ground black pepper (to taste)
Smokey & spicy :
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4-1/2 teaspoon cayenne powder

Preheat your oven at 400F. Line a baking sheet with parchment paper.
Rinse and drained well your chickpeas. I use a paper towel and carefully rub them until they are completely dry. Pour in bowl.
Add your favorite seasonings and toss well to coat evenly. Place the chickpeas on the baking sheet.
Roast your chickpeas for about 15-20 minutes. Stir/shake the chickpeas and roast for another 15-20 minutes or until golden and lightly crackled (the salt and vinegar might take a little bit longer...). Cool for 5-10 minutes and enjoy!
Follow my previous tips to preserve the crunchiness of your chickpeas :)

Butter lettuce & roasted chickpeas salad w/vegan ranch dressing

Ingredients for the salad :

Butter lettuce
Radishes, sliced
Avocado, sliced
Cherry tomatoes
Fresh herbs (in this case basil and parsley)
Spicy and smokey chickpeas
Vegan ranch dressing

Ingredients for the vegan ranch dressing :

1/2 cup soaked cashews (at least 4 hours or 30 minutes in boiling water)
1/2 cup water (or more if needed)
2 tablespoons lemon juice
2 tablespoons olive oil
1 garlic clove
2 teaspoons dijon mustard
Fresh herbs (dill, basil, parsley) - to taste
Salt and black pepper to taste

Place all the ingredients for the dressing in a high speed blender and blend until smooth and creamy. Correct the seasonings to taste.
Assemble your salad and drizzle the dressing on top. Enjoy your fresh and hearty salad !