Best Crispy Roasted Chickpeas Recipes

ROASTED CABBAGE STEAKS WITH CRISPY CHICKPEAS AND HERBY CROUTONS

Steps:

• Preheat oven to 425°F. Slice 1 cabbage into 1"-thick steaks. Cut the second cabbage in half (if using). Arrange on a large rimmed baking sheet and drizzle with oil. Turn steaks and halves and drizzle second sides with oil; season with 1 tsp. salt and 1/2 tsp. pepper. Arrange cabbage halves cut side down and roast until golden brown on the bottom and tender, 35-40 minutes. (Reserve cabbage halves for another use. Let cool, then cover and chill.)
• Meanwhile, place chickpeas on another rimmed baking sheet and pat dry with a clean towel. Add cumin, 1/4 cup oil, 1 tsp. coriander, 1/2 tsp. salt, and 1/2 tsp. pepper and toss to combine. Roast, stirring once halfway through, until golden and crisp, 20-25 minutes. Transfer to a medium bowl and set aside; reserve baking sheet (no need to wash).
• Tear bread into bite-size chunks. Whisk 1/4 cup oil, 1 grated garlic clove, 1 tsp. mustard, 2 Tbsp. chopped parsley, 1/2 tsp. salt, 1/4 tsp. pepper, and remaining 1/4 tsp. coriander in a large bowl to combine. Add torn bread and toss well to coat. As soon as chickpeas are done roasting, transfer bread to reserved baking sheet and roast until golden and crispy, 10���12 minutes.
• Whisk mayonnaise, lemon juice, and remaining grated garlic, 1 Tbsp. oil, 1 tsp. mustard, and 1/2 tsp. pepper in a small bowl. Taste and season with salt if needed.
• Smear mayonnaise sauce on plates and top with cabbage steaks. Top cabbage with chickpeas and croutons. Drizzle with more mayonnaise sauce, thinning with lemon juice or water if needed to make it pourable. Top with parsley leaves.

CRISPY CURRY-ROASTED CHICKPEAS

Steps:

• Preheat oven to 425°F. Toss chickpeas with oil, curry powder, and salt on a rimmed baking sheet until coated. Spread in an even layer and bake until crisp and golden brown, 35-40 minutes.

CRISPY ROASTED CHICKPEAS WITH MOROCCAN SPICES

Steps:

• Preheat oven to 350.
• Drain garbanzo beans into a colander and rinse well with cold water until no more foam appears. Let beans drain for 5 to 10 minutes, then pat dry with a cloth or paper towel if they still look wet.
• While beans drain, make spice mix.
• When beans are well drained and dried, toss with olive oil, spice mix, and salt.
• Arrange in a single layer on a baking sheet.
• Roast 40 to 50 minutes or until they are slightly browned and make a rattling sound when you shake the baking sheet.
• Serve warm or let cool.

CRISPY ROASTED CHICKPEAS RECIPE - (4.7/5)

Steps:

• Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray. Thoroughly pat dry the rinsed beans. Discard any skins that were removed while drying. Place beans on the baking sheet. Bake for 15 minutes. Rearrange beans on the sheet, either with a spatula or by gently shaking the sheet (use an oven mitt!). Bake until browned, 15 - 25 minutes. Transfer beans to a medium bowl. Drizzle with oil, and sprinkle with salt and any optional spices. Toss to coat. Let cool for a crispier snack, or enjoy warm! MAKES 4 SERVINGS

CRISPY PARMESAN ROASTED CHICKPEAS

Steps:

• Pour 1 1/2 tablespoons of the olive oil into a large baking dish. Place it in the hot oven.
• In a small mixing bowl combine the chickpeas, 2 teaspoons of extra virgin olive oil, the Parmesan cheese, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper. Mix well until the chickpeas are thoroughly coated.
• Carefully remove the hot baking dish from the oven and pour the chickpea mixture in. Use a wooden spoon to spread the chickpeas into a single layer. Roast for 10 minutes; stir them once with the wooden spoon. Continue to cook until crispy and golden brown, an additional 7 to 10 minutes. Season with additional salt and pepper as desired, and serve hot or at room temperature. (Do not drain on paper towel or they will loose their crispiness.)

CRISPY ROASTED CHICKPEAS WITH MOROCCAN SPICES

Steps:

• Preheat oven to 350 F. (I was making this in my favorite Oster Toaster Oven, If you're using a regular oven, I'd double the recipe and use a large cookie sheet.)
• Drain garbanzo beans into a colander and rinse well with cold water until no more foam appears. Let beans drain for 5-10 minutes, then pat dry with a cloth of paper towel if they still look wet.
• While beans drain, make spice mix. (This is great on many veggies, so make the full amount and store in a glass jar.)
• When beans are well drained and dried, toss with olive oil, spice mix, and salt. Arrange in single layer on baking sheet. Roast 40-50 minutes, or until they are slightly browned and make a rattling sound when you shake the baking sheet. (I roasted these for 50 minutes, but next time I would take them out a tiny bit sooner.) Serve warm or let cool.

CRISPY ROASTED CHICKPEAS

Steps:

• Preheat the oven to 425° F. Line a baking sheet tray with parchment paper.
• Drain and rinse the chickpeas. Spread them onto a kitchen towel or layer of paper towels and pat them dry. (Remove any loose skins.)
• Transfer the {dried} chickpeas to a small bowl. Toss them in a ½ tbsp of the olive oil and the spices. *Add more oil, as needed, to ensure spices stick to the chickpeas. Do not exceed 1 tbsp of olive oil.
• Bake for 25 - 30 minutes, or until the chickpeas are golden brown and crisp. If you'd like them crispier, bake for 5-10 minutes more.
• Store the crispy chickpeas in an airtight container at room temperature for up to 3 days.