Name: Roasted Chickpeas: Seasoned, Salt and Vinegar, and BBQ
Prep time: 15 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 14-16 ounce cans chickpeas; ¼ cup avocado oil; 1 Tsp garlic powder ((or granulated garlic)); 1 Tsp kosher salt; ¼ to ½ Tsp freshly ground black pepper; ¼ to ½ Tsp cayenne pepper, (optional); 1 recipe Seasoned chickpeas ((above)); 2 Tsp citric acid, (depending on desired tartness); 1 recipe Seasoned chickpeas ((above)); 1 heaping Tbsp BBQ spice mix ((Trader Joe's preferred)); Your favorite BBQ sauce

Welcome to EATS, where we bring you plant-rich recipes and tips for flavorful, sustainable home cooking. Together, we will explore the world of plants, sharpen our kitchen skills, and help create a more just food system. EATS is not about what you can or can’t eat, or what you should or shouldn’t eat. It’s about eating (and cooking) more plants and enjoying every single bite.

So you’re incorporating more plants into your diet and you need something simple to get you started? Got it. Introducing seasoned roasted chickpeas—the foundation of your plant-forward. Use them to top your salad or grain bowls or to make our Dill Chickpea Spread. With just garlic, pepper, and salt they’re ready to eat any time of the day and easy enough to make when you’ve got less than an hour to do some cooking. Here’s the thing to remember about roasting chickpeas: timing changes their texture pretty dramatically. They’re still creamy after 15 minutes in the oven, but they grow crispier and crunchier the longer you cook them. For meal prepping and using them in other dishes, 15 to 20 minutes is the sweet spot. If you’re craving roasted chickpeas that eat like a delicious crispy, crunchy snack, have a look at our chickpea roasting guide for all the details.

Roasted Chickpeas: Seasoned, Salt and Vinegar, and BBQ

This will be the foundation of your plant-forward cooking.

Print Recipe

Prep Time 15

Cook Time 35

Total Time 45

Servings 3

Ingredients

WHAT YOU'LL NEED

Seasoned Chickpeas

2 14-16 ounce cans chickpeas
¼ cup avocado oil
1 Tsp garlic powder (or granulated garlic)
1 Tsp kosher salt
¼ to ½ Tsp freshly ground black pepper
¼ to ½ Tsp cayenne pepper, optional

Salt and Vinegar Chickpeas

1 recipe Seasoned chickpeas (above)
2 Tsp citric acid, depending on desired tartness

BBQ Chickpeas

1 recipe Seasoned chickpeas (above)
1 heaping Tbsp BBQ spice mix (Trader Joe's preferred)
Your favorite BBQ sauce

Instructions

HOW TO MAKE IT

Seasoned Chickpeas

Preheat the oven to 425°F. Prepare a sheet pan with sides lined with parchment paper to prevent sticking or use a well-seasoned cast iron pan.
Strain chickpeas and rinse until foaminess subsides. In a large mixing bowl add the oil, garlic, salt, pepper, and cayenne, if using. Stir to combine. Add the strained chickpeas and toss until coated.
Spread mixture onto the sheet pan or cast iron pan in one layer. Roast for 15 to 20 minutes. The chickpeas will have a lightly crisp exterior and firm, yet creamy interior.
Roasted chickpeas stay fresh for up to 7 days stored in an airtight container in the fridge.

Variations

Salt and Vinegar Chickpeas

Follow the directions above by adding the citric acid and vinegar to the mixing bowl. Roast for 25 to 30 minutes, tossing frequently the last 5 minutes of cooking to prevent any burning.

BBQ Chickpeas

Follow the directions above by adding the BBQ seasoning and omitting the salt from the mixing bowl. Roast for 25 to 30 minutes, tossing frequently the last 5 minutes of cooking to prevent any burning. Drizzle with your favorite BBQ sauce before serving.