High protein healthy vegan snack
Healthy, high protein vegan snack idea, crispy roasted chickpeas. Easy to make, crunchy and satisfying. Great healthy road trip snack idea or salad topper.
This recipe is
- healthy
- vegan
- gluten free
- nut free
- high in protein
- quick and easy
- great vegan road trip snack
Ingredients you will need
This is a ridiculously easy recipe to make. The only ingredients you will need are:
- Oil
- One can of chickpeas
- Seasonings (garlic powder, onion powder, salt, nutritional yeast (optional), soy sauce and smoked paprika (optional)
Tips for making this recipe
The key to getting extra crunchy chickpeas is to dry roast them.
- After rinsing and draining your chickpeas, lay them out flat on a baking sheet. Bake without any seasonings at 400 degrees for thirty minutes.
- After dry roasting them, then we add all of our seasonings and oil.
- Use an oil with a high smoking point. I love to use avocado oil, or vegetable oil. Olive oil isn't great for high heat.
- Roast at a high temperature. We're going to cook the chickpeas at 400 degrees. This makes sure they come out nice and crispy
- I love using a teaspoon of soy sauce. This adds depth of flavor to the chickpeas and a little more saltiness.
- You can eat these as a snack, or you can also use them as a crunchy and salty salad topper. They make a great replacement for croutons.
Can I use different seasonings?
Absolutely! The fun part about this recipe is that you can use many different seasoning blends.
One of my favorites is crispy curry chickpeas. Just use 1-2 teaspoon curry powder, ½ teaspoon salt, 1 teaspoon soy sauce.
How to store roasted chickpeas
Roasted chickpeas store really well just in a bowl, uncovered on the counter. This helps them to stay crispy. They lose a little bit of crunch when you store them in a covered container.
They will last about a week.
You can put them in a ziplock bag and take them to work with you, or as a healthy vegan road trip snack.
More recipes you'll like
- No bake peanut butter energy bars
- Vegan granola
- Vegan snacks for kids
- Vegan chana masala (chickpea curry)
- Crunchy vegan granola
- Spinach and chickpea curry
📖 Recipe
Crispy roasted chickpeas
Equipment
Ingredients
- 16 oz can of chickpeas (Drained, rinsed and patted dry.)
- 2 tablespoons avocado oil (can also use vegetable oil)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon nutritional yeast (optional)
- 1 teaspoon soy sauce
- 1 teaspoon smoked paprika (optional)
Instructions
- Pre-heat your oven to 400 degrees.
- Drain and rinse your chickpeas.
- Grab a lined baking sheet and spread the chickpeas out on it. Make sure they're not too close together. Bake for thirty minutes.
- After 30 minutes, take the chickpeas out of the oven and put them in a large bowl. Add the oil, spices and soy sauce and stir well so the chickpeas are well coated.
- Bake for 10-15 more minutes. Check on them to make sure they don't burn.
- Let them cool a bit before eating them. They get crispier once they cool.
- Store in an open bowl, right on the counter. If you put a lid on them, they become less crunchy. They will last about a week.
Notes
- Use an oil with a high smoking point. I love to use avocado oil, or vegetable oil. Olive oil isn't great for high heat.
- I love using a teaspoon of soy sauce because it adds depth of flavor to the chickpeas and a little more saltiness.
- You can eat these as a snack, or you can also use them as a crunchy and salty salad topper. They make a great replacement for croutons.
- Feel free to mix and match your seasonings.
- If the chickpeas are a little dry, add an extra teaspoon of oil.
- Other seasoning idea: Use 1 teaspoon each of curry powder and cumin. Add salt to taste.
- If you want these to be a bit healthier, only use 1 tablespoon of oil. They may turn out a bit dry though, so be aware of that.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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