Oven Roasted Chickpeas Recipe
Prep time: 15 Mins
Cook time: 38 Mins + 10 Mins Cooling
Yields: 5 Servings
Wondering how to make oil free roasted chickpeas? No other recipe can be as simple as this oven roasted chickpeas recipe. Give a crispy makeover to the boring and mushy chickpeas by roasting it in the oven. Even kids would love this crunchy garbanzo bean snack recipe.
Ingredients
Instructions
Here are the step by step instructions for making roasted chickpeas:

  1. Preheat oven at 425F for 15 minutes.
  2. If using canned chickpeas, open the can, drain it in a colander, rinse it with water. Dab the chickpeas with a clean kitchen towel or paper towel. Don't wipe it dry, little moisture is recommended so that the seasonings stick to the chickpeas.
  3. Transfer the chickpeas to a large baking sheet and add the chili powder and garlic powder. I did not use salt because I was using canned chickpeas which has salt in it already. I also read in another place that adding salt initially will not quicken the process of roasting because it will release moisture. So add it after roasting or better cook the chickpeas with little salt if you are not using the canned ones.
  4. Leave it in the oven for 35-38 minutes, stirring every 10 minutes. If you want crunchy chickpeas roast it for 38 minutes. My husband likes the crunchy-chewy texture, so 35 minutes was perfect. SO I took out some after 35 minutes and roasted the balance for another 3-4 minutes. Again keep in mind that oven temperatures vary, so check yours around 35 minutes first and then decide either to roast it further or not.
  5. After 35 or 38 minutes, switch off the oven and leave the baking tray in the oven itself for another 10 minutes.
  6. Fat free, guilt free roasted chickpeas are ready to be snacked on. It was so crunchy and addictive. We couldn't stop nibbling on. Anyhow I managed to save some for the next day to see if it remained crunchy even then. I stored these 'no oil roasted chickpeas' in a closed container and left it on the counter. The crunchy ones were perfect the next day too, but the chewy-crunchy ones were bit difficult to chew.
My Notes:
  1. The only thing which I wish I done differently in this roasted chickpeas without oil was lining the baking sheet with aluminum foil. It was very difficult to get rid of the burnt chickpea marks from the sheet. (Update: See the step-by-step pictures above using the aluminum foil on the baking sheet)
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/oven-roasted-chickpeas/