"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!"
Crispy BBQ Roasted Chickpeas
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A Note from Feedfeed
In order to keep chickpeas crispy; completely remove the skin and use a pan large enough so the chickpeas aren't touching. Enjoy them as a healthy alternative to chips or in replace of croutons in a salad. This addictive snack is best when eaten fresh while still warm.
This is the perfect recipe to try with Marc's Magic Rub.
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- Recipe Card
Prep time: 10mins
Cook time: 35mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 1 (15.5 oz) can low-sodium chickpeas
- 3 tablespoons avocado oil
- 1 tablespoon maple sugar
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon fine sea salt
Method
Step 1
Preheat oven to 375 degrees F.
Step 2
Place chickpeas in a fine mesh strainer. Rinse well with water. While chickpeas are still in strainer rub them with a kitchen towel to dry and remove chickpea skins. Note: gently press 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 with your fingers.
Step 3
Place chickpeas and oil in a 12-inch cast-iron skillet.
Step 4
Toss chickpeas in oil to coat evenly. Spread into one even layer (chickpeas should ideally not be touching). Roast for 35 minutes tossing halfway (simply shake the pan to roll the chickpeas around). While chickpeas roast, whisk together maple sugar and spices.
Step 5
Remove skillet from oven. Immediately sprinkle spice mixture over top and toss well to combine.
Step 6
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.