Herb Roasted Chickpeas

If you are looking for a crunchy, easy, quick (fuss-free) and a delicious munching snack, try this Herb Roasted Chickpeas. These Baked Chickpeas are tasty and healthy snacks and stay good for a couple of days or weeks when stored properly.

Crunchy Herb Roasted Chickpeas


A little about Chickpeas

Chickpeas also are known as Garbanzo Beans or Kabuli chana(Indian name) is an excellent source of protein for vegetarians and have been used in the Middle East and Asian countries for years. As they are also a rich source of protein and fiber they help you to keep fuller for longer and may aid in weight loss. 

Chickpeas are green when they are fresh and tender. They are even available fresh in the farmer’s markets and come along with the skin. One need to deseed and enjoy this by boiling them or different curries. 

Then we also have our Kala chana that is brown chickpea which is small compared to the white ones and are cultivated in India and subcontinents and also in Ethiopia, Iran and Mexico. They have a nutty flavor and are yellow inside. More about this healthy variety can be read in this article. I do make a salad using this variety too and some curries.

Herb Roasted Chickpeas


Recipes with Chickpeas

I love to add this healthy legume in my family diet in various ways. For me the best is the one with the Chickpea salad and for my family the most common is our Chole the Indian Chickpea curry or this Baked Falafel, which again can be used as a starter or pair it along with some Pita bread to make a filling meal.

For the last 1 year I am hooked to making this Beetroot hummus and my recent addition the Golden Turmeric Hummus which can be enjoyed as is or as a dip with salads or a spread.


Today’s Recipe of Herb Roasted Chickpeas

Today’s recipe is quite simple. One has to use the herb of choice. I have baked it with Dill and Thyme. One can use fresh or dried one. If using dried add a bit less as they are intense. I have already made this multiple times. I have also added some paprika and sometimes I like to add Indian chaat masala. 

So I added some fresh and chopped herbs, along with 1 tbsp Olive oil and salt, to already boiled chickpeas. Then roasted in the oven for 30-45 minutes until crunchy. The time will vary depending on the quantity you are making and also your oven. Be sure to make a big batch of this as I am sure this would be finished in a day or two.


Here is the recipe for Herb Roasted Chickpeas:

Ingredients

  • 1 Cup Washed Chickpeas
  • 1 tablespoon Olive oil (One can use any oil or butter too)
  • 2 tablespoon chopped fresh herb (1 tablespoon if dry)
  • Salt to taste
  • 1 teaspoon paprika powder (optional)

Preparation

  • Clean and wash the chickpeas and let it soak for 8-10 hours or overnight.
Soaked and Uncooked Chickpeas
  • Once they are soaked, drain the water and rinse it again.
Soaked Chickpeas ready to be cooked in pressure cooker
  • Cook the chickpeas, along with water and bit of salt in a pressure cooker until done but not mushy. We want it a bit firm.
Cooked chickpeas , they have a bite not completely soggy. Should be able to squeeze or press between your fingers
  • Let the pressure settle and remove the chickpeas in a strainer. The water used for pressure cooking can be used as a stock in curries.
  • Preheat the oven to 180 Deg C. Line a baking tray with parchment paper.
  • In the meantime in a small bowl add oil, herbs and salt. Mix everything.
Herb mix, with oil and salt
  • After 10 minutes, the water in the chickpeas should have been all gone and chickpeas would appear dry. If not just pat it dry with a clean kitchen towel. 
Cooked Chickpeas on a strainer to drain any excess water and let it dry a bit
  • Spread the chickpeas in the prepared tray and mix the herb oil mixture.
Chickpeas Coated with Herbs, Oil and Salt and layered on a baking tray
  • Bake in the preheated oven for 30-40 minutes shaking the tray every 10 minutes or using a spatula just give everything a mix.
  • The chickpeas should be done when they are golden brown and the skin changes color.
  • Remove it. If you are using paprika powder or any other spice add it now.
Roasted Chickpeas let to cool
  • Let it cool completely. Store it in an airtight container.

Notes

  • 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
  • One can use tinned chickpeas too. If using tinned chickpeas, give it a nice rinse and then proceed to strain and baking step directly.


Herb Roasted Chickpeas

Herb Roasted Chickpeas

Herb Roasted Chickpeas are crunchy, easy, healthy and an addictive protein-rich munching snack and stays good for a couple of days.
5 from 2 votes
Print Pin Rate
Course: Appetizer, Snacks
Keyword: Baked, Chickpeas, Gluten Free, Herbs, Vegan
Prep Time: 30 minutes
Cook Time: 30 minutes
Soaking Time: 8 hours
Servings: 2 Cups
Author: Renu Agrawal-Dongre

Equipment

  • Pressure Cooker
  • Oven

Ingredients

  • 1 Cup Washed Chickpeas
  • 1 tablespoon Olive oil (One can use any oil or butter too)
  • 2 tablespoon chopped fresh herb (1 tablespoon if dry)
  • Salt to taste
  • 1 teaspoon paprika powder (optional)

Instructions

  • Clean and wash the chickpeas and let it soak for 8-10 hours or overnight.
  • Once they are soaked, drain the water and rinse it again.
  • Cook the chickpeas, along with water and bit of salt in a pressure cooker until done but not mushy. We want it a bit firm.
  • Let the pressure settle and remove the chickpeas in a strainer. The water used for pressure cooking can be used as a stock in curries.
  • Preheat the oven to 180 Deg C. Line a baking tray with parchment paper.
  • In the meantime in a small bowl add oil, herbs and salt. Mix everything.
  • After 10 minutes, the water in the chickpeas should have been all gone and chickpeas would appear dry. If not just pat it dry with a clean kitchen towel.
  • Spread the chickpeas in the prepared tray and mix the herb oil mixture.
  • Bake in the preheated oven for 30-40 minutes shaking the tray every 10 minutes or using a spatula just give everything a mix.
  • The chickpeas should be done when they are golden brown and the skin changes color.
  • Remove it. If you are using paprika powder or any other spice add it now.
  • Let it cool completely. Store it in an airtight container.

Notes

  • 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
  • One can use tinned chickpeas too. If using tinned chickpeas, give it a nice rinse and then proceed to strain and baking step directly.
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu


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Herb Roasted Chickpeas are crunchy, easy, healthy and an addictive protein-rich munching snack and stays good for a couple of days. They are completely Vegan and gluten free.


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Baking Bloggers

April 2020: Herbs


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