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Roasted Chickpea Snacking: 3 ways

I like to make these for movie nights as a healthy snacking alternative to chips. I also like to keep them in the fridge for a quick plant-based protein snack.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people

Ingredients
  

Salt & Vinegar

  • 1 15 ounce can of chickpeas drained and rinsed or ¾ dried chickpeas cooked
  • 2 tbsp. avocado oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp distilled white vinegar
  • 1 tbsp coarse sea salt

Spicy Buffalo

  • 15 ounce can of chickpeas drained and rinsed or ¾ dried chickpeas cooked
  • 2 tbsp avocado oil
  • 1 tbsp your favourite Buffalo sauce
  • 1/2 tsp smoked paprika
  • 1 tsp chilli powder
  • 1/8 tsp Turmeric powder

Ketchup (this ketchup seasoning recipe was inspired by the food networks, ketchup chip popcorn seasoning)

  • 2 tbsp melted coconut oil
  • 2 tbsp coconut sugar
  • 2 tbsp tomato paste (I use my Raw Fresh Garden Tomato Sauce here)
  • 2 tsp distilled white vinegar
  • 2 tsp apple cider vinegar
  • 1/2 tsp smoked paprika
  • 1/2 tsp fine sea salt
  • 1/4 tsp garlic powder

Instructions
 

  • Preheat oven to 425 degrees. Cover a baking sheet with parchment paper
  • Toss the washed and dried chickpeas in the flavor mix above of your choice. For the Ketchup seasoning, place all ingredients except coconut oil in a bowl. Melt the coconut oil in a sauce pan and pour the warm coconut oil overtop of the sugar and tomato mixture and stir to help dissolve the sugars. Whisk well before tossing the chickpeas.
  • Spread chickpeas out on the baking sheet and bake for 15 minutes. Move the chickpeas around with a wooden spoon and bake for an additional 5-10 minutes. For the Salt & Vinegar I often add an extra tbsp. of distilled vinegar at this time to enhance the flavor. Remember, you want them nicely roasted by not too dry so keep an eye on them for the last 5 minutes.
  • Pull them out of the oven, spoon your roasted chickpeas into a bowl and go turn that movie on and enjoy!

Notes

You can store these chickpeas in the fridge in an air-tight container for 2-3 days.