Vegan Roasted Chickpeas {four ways}

For those of you who are new to the Roasted Chickpea craze, here’s a helpful guide to try all kinds of different flavored warm and crispy chickpeas! Just experiment with whatever seasoning sounds good at the moment. I promise you will love this healthy snack!

First you need to preheat your oven to 400F. Using a cookie sheet line it with parchment paper and set it aside.

Drain chickpeas into a strainer and rinse them over and over to remove some loose skins. Try to remove as many skins as possible but you don’t HAVE to remove all.

Dry them with paper towels. Pay them dry as thoroughly as possible. The drier they are the more they will crisp up.

For all flavor combinations EXCEPT pumpkin pie you need to spread dried chickpeas on your prepared cookie sheet. Bake 35-40 minutes. It all depends on your oven. If they are too moist then cook a little longer but keep an eye on them, because they can burn quickly.

Once roasted, transfer to a small bowl and add coconut oil & choice of flavored seasonings for all flavor combinations EXCEPT the pumpkin pie spice.

If using pumpkin pie spices you need to combine the maple syrup, olive oil, apple cider vinegar and all spices in a small bowl. Toss the dried chickpeas in the mixture than lay out in an even later on a prepared baking sheet. Then Bake for 30-35 minutes {depends on your oven-watch close the last 10-15 minutes}, gently tossing them around every 10 minutes to be sure they don’t stick.

Remove from oven. Let the chickpeas cool. While they cook they will crisp up even more.

Add to desired dish or enjoy as a healthy snack alternative.

Print Recipe

Vegan Roasted Chickpeas {four ways}

These beans have a powerhouse of nutrients and they’re the most nutritious sweet or savory snack alternative to those processed foods in the retail stores. They’re just that much better when they’re crispy and you can flavor them however you desire.

Prep Time

5 minutes

Cook Time

40 minutes

Servings

Ingredients

• 2 cans Chickpeas drained and rinsed
• 1 tablespoon Coconut Oil

Garlic & Herb

• ½ teaspoon Garlic Powder
• ½ teaspoon Dried Oregano
• ¼ teaspoon Sea Salt
• ¼ teaspoon Ground Black Pepper

Fire Hot

• 1 teaspoon Chili Powder
• 1 teaspoon Ground Cumin
• ½ teaspoon Cayenne Pepper
• ½ teaspoon Sea Salt

Mesquite BBQ

• 3 teaspoons Date Sugar
• 2 teaspoons Paprika
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Chili Powder
• 1 teaspoon Sea Salt

Pumpkin Pie

• 2 tablespoons Maple Syrup
• 1 teaspoon Extra Virgin Olive Oil
• 1 teaspoon Apple Cider Vinegar
• ½ teaspoon Ground Cinnamon
• ¼ teaspoon Ground Ginger
• ¼ teaspoon Ground Nutmeg
• ⅛ teaspoon Sea Salt

Prep Time 5 minutes Cook Time 40 minutes Servings Ingredients 2 cans Chickpeas drained and rinsed 1 tablespoon Coconut Oil Garlic & Herb ½ teaspoon Garlic Powder ½ teaspoon Dried Oregano ¼ teaspoon Sea Salt ¼ teaspoon Ground Black Pepper Fire Hot 1 teaspoon Chili Powder 1 teaspoon Ground Cumin ½ teaspoon Cayenne Pepper ½ teaspoon Sea Salt Mesquite BBQ 3 teaspoons Date Sugar 2 teaspoons Paprika 1 teaspoon Garlic Powder 1 teaspoon Onion Powder 1 teaspoon Ground Cumin 1 teaspoon Chili Powder 1 teaspoon Sea Salt Pumpkin Pie 2 tablespoons Maple Syrup 1 teaspoon Extra Virgin Olive Oil 1 teaspoon Apple Cider Vinegar ½ teaspoon Ground Cinnamon ¼ teaspoon Ground Ginger ¼ teaspoon Ground Nutmeg ⅛ teaspoon Sea Salt

Instructions

1. First you need to preheat your oven to 400F. Using a cookie sheet line it with parchment paper and set it aside.
2. Drain chickpeas into a strainer and rinse them over and over to remove some loose skins. Try to remove as many skins as possible but you don’t HAVE to remove all.
3. Dry them with paper towels. Pay them dry as thoroughly as possible. The drier they are the more they will crisp up.
4. For all flavor combinations EXCEPT pumpkin pie you need to spread dried chickpeas on your prepared cookie sheet. Bake 35-40 minutes. It all depends on your oven. If they are too moist then cook a little longer but keep an eye on them, because they can burn quickly.
5. Once roasted, transfer to a small bowl and add coconut oil & choice of flavored seasonings for all flavor combinations except the pumpkin pie spice.
6. If using pumpkin pie spices you need to combine the maple syrup, olive oil, apple cider vinegar and all spices in a small bowl. Toss the dried chickpeas in the mixture than lay out in an even later on a prepared baking sheet. Then Bake for 30-35 minutes {depends on your oven-watch close the last 10-15 minutes}, gently tossing them around every 10 minutes to be sure they don’t stick.
7. Remove from oven. Let the chickpeas cool. While they cook they will crisp up even more.
8. Add to desired dish or enjoy as a healthy snack alternative.

Recipe Notes

- You could always add these to another dish & use as a topping.

- They’re perfect for salad toppings. They give that perfect crunch in every bite!

 

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

 

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