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Close up shot of BBQ roasted chickpeas.

Crispy BBQ Roasted Chickpeas

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5 from 1 review

  • Author: Elaine Gordon
  • Total Time: 45 minutes
  • Yield: 1.5 cups 1x
  • Diet: Vegan

Description

Forget chips...these crispy BBQ roasted chickpeas are even more addictive and satisfying, and they're way more nutritious! Made with just chickpeas and a simple DIY BBQ seasoning, this easy recipe makes for an excellent snack the whole family can enjoy. Vegan, gluten-free, nut-free and soy-free. 

Ingredients

Scale
  • 1, 15.5 oz. can low-sodium chickpeas (garbanzo beans) or 1.5 cups cooked chickpeas
  • 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 teaspoon fine salt

Instructions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Remove the skins from the chickpeas. To do so, place chickpeas in a fine mesh strainer and rinse well with water. While 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 chickpeas with your fingers. 
  3. Place chickpeas on 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 or baking sheet.
  4. Toss the chickpeas with oil. Toss well with two spoons so the chickpeas are evenly coated in the oil. Spread the chickpeas out into one even layer (chickpeas ideally should not be touching).
  5. Roast the chickpeas. Roast for 35 minutes, tossing halfway (I simply shake the pan to roll the chickpeas around). 
  6. While the chickpeas roast, prepare the BBQ spice blend. Whisk together the maple sugar and dry spices in a small bowl.
  7. Toss chickpeas with spice blend. Remove the skillet from the oven and immediately sprinkle the sugar/spice mix overtop and toss well to combine.
  8. Allow the cooked and seasoned chickpeas to cool for 5-10 minutes in the pan. Make sure they are spread out while cooling so they can crisp up even more.
  9. Serve! Once they are cool enough to handle, enjoy. Best when fresh and served warm. Store at room temperature in an open container (not airtight) to best preserve crispiness.  

Equipment

Notes

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.

Inspiration for tossing chickpeas in spices AFTER roasting came from The Nutritionist Reviews.

  • Prep Time: 10
  • Cook Time: 35
  • Category: Snack
  • Method: Oven

Find it online: https://www.eatingbyelaine.com/actually-crispy-bbq-roasted-chickpeas/