Forget chips…these Crispy BBQ Roasted Chickpeas are even more addictive and satisfying, and they’re way more nutritious! This is one of my favorite snacks, and it’s totally vegan, nut-free, soy-free, gluten-free, grain-free and refined sugar-free. Enjoy!
What do you reach for when you’re craving a really great snack? I love something salty, crispy, flavorful and satisfying…and these Crispy BBQ Roasted Chickpeas check every box! They’re filled with the perfect balance of spice with a hint of sweetness, and as a wonderful bonus, they’re friendly for pretty much any allergy out there. I eat them by the handful, although they’re also delicious on salads, soups, and bowls. A true go-to!
Homemade BBQ Seasonings
I created this homemade blend of spices to bring a smoky, sweet, perfectly seasoned flavor to these Crispy BBQ Roasted Chickpeas! These are all ingredients that I’d bet are already in your spice cabinet, so it’s a really easy one to throw together…and aside from salt and pepper, it’s just four spices for mega flavor!
- Smoked paprika
- Garlic powder
- Onion powder
- Chili powder
- Salt and pepper
All About Chickpeas
Did you know chickpeas and garbanzo beans are the exact same thing? It’s true! I can never say enough about how great the mighty chickpea is. I always, always have them on hand and use them in so many recipes! Chickpeas are a plant-based source of protein (so important for vegans and vegetarians!). They are an excellent source of folic acid, do not contain any cholesterol, and offer complex carbs. They have fiber to keep you full longer and aid in digestion!
Do I Have to Remove the Skin on Chickpeas?
In many chickpea recipes it doesn’t make a difference, but in this one it does! I always remove the skins when I’m making crispy chickpeas. The skin can lock in moisture and create a steamed, soggier chickpea, which is definitely not what we’re going for in this recipe. While the chickpeas are still in the fine mesh strainer, rub them with a kitchen towel. This dries the chickpeas but also helps loosen skins. Remove and discard any remaining skins by pinching the chickpea with your fingers.
How to Make Crispy Roasted Chickpeas
It all happens in one dish! Once your chickpeas are rinsed and patted dry with the skins removed, toss them with a bit of oil and pop them in an oven preheated to 375F. Try to make sure they’re touching as little as possible in the pan. Crowding in the pan creates pockets of heat that steam the chickpeas rather than roasting them, and we want that delicious roasted crunch! Once they’re crispy and perfect, pull them from the oven and toss them in the blend of spices. It’s easy as that!
How to Serve Crispy BBQ Chickpeas
On salads, bowls, soups, in a wrap, or of course…eaten by the handful! I’ve even put these in wraps and tacos and I love how they add nutrition and SO MUCH flavor. The crunch never gets old, either! It’s so satisfying as a finishing touch on my favorite meals.
This vegan, gluten-free snack is made without refined sugar, grains, soy, or nuts. It’s crunchy, delicious, and nutritious! I hope you’ll tag me on Instagram if you make these so I can cheer on your kitchen adventures. Please also drop a review below!
More Snack Recipes
Easy Vegan Zucchini Pizza Bites
Crispy Socca with Avocado Mash
Vegan Nacho Cheese Sauce
Easy Almond Flour Crackers
Copycat Chipotle Guacamole
Healthy Maple Candied Pecans
Mini Peppers Stuffed with Roasted Sweet Pepper Hummus
Quick and Easy Creamy Hummus
Vegan Sweet Potato Quinoa Tots
Sweet & Spiced Roasted Chickpeas
Crispy Oven-Baked Sweet Potato Fries
Sheet Pan Nachos
Sweet Potato Rounds with Vegan Ricotta and Maple Walnuts
Mini Hasselback Potato with Vegan Garlic + Herb Aioli
Vegan French Onion Dip
Crispy Harissa Cauliflower
Sweet & Salty Roasted Pumpkin Seeds
- 1, 15.5 oz. can low-sodium chickpeas (garbanzo beans)
- 3 tablespoons avocado oil (or other neutral tasting oil – not olive oil or coconut oil)
- 1 tablespoon maple sugar (or sub coconut sugar)
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- Preheat oven to 375 degrees Fahrenheit.
- Place chickpeas in a fine mesh strainer. Rinse well with water. While the chickpeas are still in the strainer rub them with a kitchen towel to dry the chickpeas and also to help remove the chickpea skins. When you gently press the chickpeas with the towel against the fine mesh strainer it will help to loosen and remove most of the skins quickly. Remove and discard any remaining skins by pinching the chickpea with your fingers. Removing the chickpea skin is important for crispy results. If you leave the skin on it locks in the moisture and the chickpeas will get soggy when roasted.
- Place dried and peeled chickpeas and oil in a 12-inch cast iron skillet. Do not use a smaller skillet or the chickpeas will overcrowd the pan and steam instead of crisp up. If doubling the recipe use a second skillet.
- Toss well with two spoons so chickpeas are evenly coated in the oil. Spread the chickpeas out into one even layer (chickpeas should ideally not be touching).
- Roast for 35 minutes tossing halfway (I simply shake the pan to roll the chickpeas around). While the chickpeas roast, whisk together the maple sugar and spices.
- Remove the skillet from the oven. Immediately sprinkle sugar/spice mix overtop and toss well to combine.
- Enjoy immediately. Best when fresh and served warm. You can store once fully cooled to room temperature in a container. After stored they will start to slightly lose their crispiness after a couple of hours. I love to eat them plain or enjoy as croutons on top of a salad or grain bowl. They are also really good in hummus lettuce wraps.
Method for tossing chickpeas in spices AFTER roasting came from here.
- Category: Snack
- Method: Oven