Call them (chick) peas, call them beans, but whatever you call these Spice Roasted Chickpeas just know they are delicioso.
Good as a snack, salad topper, or part of your favorite grain bowl, this is a healthy and high-protein addition to just about anything.
I’ve loved garbanzo beans (aka chickpeas) forever. But once I discovered years ago that you can spice ‘em up and roast them, I went from fan to super fan. Now just having them plain seems rather boring.
Roasted chickpeas could not be any easier to make. Just drain, rinse and pat dry a can of chickpeas, then drizzle with a little olive or avocado oil and seasonings of choice.
Flake salt, spices & fresh dill
And I always roast on parchment paper for best results. It prevents food from sticking to your pan and makes for easy cleanup. I like If You Care unbleached parchment paper.
TIP: always drain, rinse and pat dry your chickpeas when using canned ~ especially for this type of recipe.
Beans seasoned & ready to roast
For the beans I buy canned organic beans that are already salted, but be sure to add some salt if yours are salt-free. And I always add a little black pepper, regardless of the flavor profile I go with.
Chickpeas are versatile enough to use many different dried spices and fresh herbs, and I tend to season them according to the recipe I a making or whatever flavor mood I am in.
Roasted chickpeas add a nice crunch to salads
You can mix up the seasonings according to taste, but any of these combos are great:
- for Mediterranean flavors I love dried oregano, dried or fresh dill, garlic granules and lemon zest
- for Middle Eastern flare I go with a za’atar blend of sumac, thyme and sesame seed
- for Mexican I use dried oregano, cumin, coriander, crushed red pepper and fresh cilantro; or you can use chili powder or a “taco” seasoning blend such as this one.
- for Spanish I like smoked paprika, dried oregano, garlic granules, a pinch of saffron and fresh parsley
- for Italian I spice em up with dried oregano, rosemary (dried or fresh), garlic granules and fresh basil
- for Indian I use garam masala or curry powder and fresh cilantro
- for Ethiopian or Moroccan I go with a spicy berbere, tagine or harissa
TIP: you can also use fresh herbs such as thyme, rosemary and basil etc. Add hearty herbs like rosemary and thyme before roasting, add more delicate ones like basil, dill or chives after roasting.
I always add ground turmeric when I spice my chicks, as it adds both a nice color and the anti-inflammatory health benefits. And you can’t go wrong with adding a little citrus zest almost all the time ~ lemon, lime or orange, depending on the flavor profile.
Adding citrus zest to these beans kicks up the flavor
Here are some awesome ways to use your roasted chicks:
- enjoy as a high-protein, high-fiber snack
- use as “croutons” in green salads
- include in your favorite grain bowls
- garnish a soup or stew
- add to an Indian curry
- serve on a snack board with various nuts, cheeses, dips & crudités
- include as part of a tapas or meze platter
- top your hummus for garnish and some crunch
- use in recipes such as falafel and bean-based burgers
- add some zing to otherwise ordinary rice n’ beans
Flaked Salmon & Sumac Roasted Chickpea Salad
Like this recipe? Check these other bean recipes out…
Za’atar Roasted Cauliflower & Chickpeas
Green Burrito Bowl
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servings
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- 1 15-oz can garbanzo beans/chickpeas
- 1/4 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/4 tsp ground turmeric
- 1/4 tsp garlic powder
- 1 tsp lemon zest
- 1 tsp avocado or olive oil
- 1 tsp chopped fresh dill optional
Ingredients
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- heat oven to 450° and line a large sheet pan with parchment paper
- drain beans, rinse and dry well with a paper towel
- in a large bowl combine avocado oil, spices, salt if needed, and lemon zest (save dill for the end)
- toss chickpeas with oil & spice mixture, spread on prepared sheet pan, and roast for about 20 minutes
- sprinkle chopped fresh dill over chickpeas and serve
- recipe serves two if adding to a salad, grain bowl etc.
- see blog post for variations on spices
Original recipe created by Jerran Boyer
www.healthnutchefs.com