Garlic BBQ Roasted Chickpeas (Print View)

Chickpeas tossed with BBQ seasoning and roasted until golden and crunchy. Ideal for snack or salad topping.

# Components:

→ Chickpeas

01 - 2 cans (15 oz each) chickpeas, drained and rinsed

→ Seasoning

02 - 1 ½ tablespoons olive oil
03 - 2 teaspoons smoked paprika
04 - 1 teaspoon garlic powder
05 - ½ teaspoon onion powder
06 - ½ teaspoon ground cumin
07 - 1 tablespoon brown sugar
08 - ½ teaspoon chili powder
09 - 1 teaspoon sea salt
10 - ½ teaspoon freshly ground black pepper

# Directions:

01 - Set oven temperature to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas thoroughly dry using paper towels to remove excess moisture.
03 - Place chickpeas in a large mixing bowl and toss with olive oil until completely coated.
04 - Combine smoked paprika, garlic powder, onion powder, ground cumin, brown sugar, chili powder, sea salt, and black pepper in a small bowl.
05 - Sprinkle the prepared seasoning blend over the chickpeas and toss until evenly coated.
06 - Spread seasoned chickpeas in a single layer on the parchment-lined baking sheet.
07 - Roast in the oven for 35 minutes, shaking the pan or stirring halfway through, until golden and crispy.
08 - Remove chickpeas from oven and let cool completely for maximum crunchiness.

# Expert Advice:

01 -
  • Uses only pantry staples for easy prep every time
  • Naturally vegan and gluten free so everyone can enjoy
  • Ready in under an hour for effortless snacking or meal prep
  • Great for salads wraps or on the go munching
02 -
  • High in plant protein and fiber for satisfying snacking
  • Naturally gluten free and allergy friendly for most eaters
  • Make ahead and stays crisp for several days when stored properly
03 -
  • Never skip the drying step Patience pays off for crunch
  • If you double the recipe use two baking sheets for better airflow and even roasting
  • Try experimenting with your spice blend Once I tossed in smoked salt and a pinch of dried oregano for a barbecue pizza twist
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