Garlicky Roasted Crispy Chickpeas

Garlicky Roasted Crispy Chickpeas

Oven-roasted chickpeas turn crackly and golden with a punch of garlic in every bite.

Total 55 min Makes 4 servings Calories 165/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Dried thoroughly and roasted until the skins crackle, these chickpeas make a crunchy, savory snack or salad topper. Garlic powder and olive oil coat them before baking, with fresh garlic added near the end so it toasts rather than burns. Serve warm as a snack, or sprinkle over soups and salads for added crunch.

Ingredients

  • 2 cans chickpeas (15 ounces each), drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped

Method

  1. Preheat the oven to 425°F. Line a rimmed baking sheet with paper towels.

  2. Spread the drained, rinsed chickpeas on the paper towels and pat thoroughly dry with additional paper towels, rolling off any loose skins.

  3. Remove the paper towels and spread the chickpeas directly on the baking sheet. Drizzle with olive oil and toss with garlic powder, salt, and pepper until evenly coated.

  4. Spread the chickpeas in a single layer and roast, shaking the pan every 10 minutes, until deeply golden and crisp, 30 to 35 minutes.

  5. Remove the baking sheet from the oven, scatter the minced garlic over the chickpeas, and toss to combine. Return to the oven and roast until the garlic is fragrant and lightly toasted, about 5 minutes.

  6. Let the chickpeas cool on the baking sheet for 5 minutes to crisp further, then toss with chopped parsley and serve.

Rate this recipe

★ 4.5 (1)

Garlicky Roasted Crispy Chickpeas

Dried thoroughly and roasted until the skins crackle, these chickpeas make a crunchy, savory snack or salad topper. Garlic powder and olive oil coat them before baking, with fresh garlic added near the end so it toasts rather than burns. Serve warm as a snack, or sprinkle over soups and salads for added crunch.

55 min 4 servings 165 cal

Ingredients

  • 2 cans chickpeas (15 ounces each), drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped

Method

  1. 1

    Preheat the oven to 425°F. Line a rimmed baking sheet with paper towels.

  2. 2

    Spread the drained, rinsed chickpeas on the paper towels and pat thoroughly dry with additional paper towels, rolling off any loose skins.

  3. 3

    Remove the paper towels and spread the chickpeas directly on the baking sheet. Drizzle with olive oil and toss with garlic powder, salt, and pepper until evenly coated.

  4. 4

    Spread the chickpeas in a single layer and roast, shaking the pan every 10 minutes, until deeply golden and crisp, 30 to 35 minutes.

  5. 5

    Remove the baking sheet from the oven, scatter the minced garlic over the chickpeas, and toss to combine. Return to the oven and roast until the garlic is fragrant and lightly toasted, about 5 minutes.

  6. 6

    Let the chickpeas cool on the baking sheet for 5 minutes to crisp further, then toss with chopped parsley and serve.