Crunchy Baked Chickpea Recipe

I love trying new foods, so when a friend offered me a roasted chickpea, I popped one in my mouth. Mmmmmm. Crunchy. Yummy.

The taste almost reminded me of fried chicken. I know it sounds weird, but these little roasted beans were good. Since I've tried them at her house, I've made two batches of my own. The first batch was neglected because I was multi-tasking and I over cooked them.  But, the second batch tasted just right.

Now, today, I want to share the recipe for roasted chick peas. They're all natural, pretty healthy, and they satisfy that crunchy, salty craving.

 You only need 3 ingredients:

  • 1 can of Chickpeas (Garbanzo Beans)
  • 1.5 tablespoon of Olive Oil
  • 1 teaspoon Goya Adobo Seasoning

Here are the directions:

Preheat oven (or toaster oven) to 400 degrees F.

Pour the can of Garbanzo Beans into a strainer to remove excess liquid. Rinse the beans with water.

 Each little Chickpea has a skin on it.  You can either remove them all one by one by gently pinching it between your fingers, or roll the beans between a paper towel. This is the most hands-on time consuming part of this recipe.  


 Then, put the Chickpeas on a baking tray and pour on the olive oil.  I find that using my hands to toss them around is the the best way to coat the chick peas evenly. Next, sprinkle the chickpeas with the Adobo seasoning. Roast them in the oven for for about 25 minutes or until the beans are light golden brown (as shown above). Every 5 minutes or so, grab an oven mit and give the tray a little shake. 

The best way to see if they're ready is to taste them.  They should get to the point where they are dry roasted and golden brown.  As soon as all the moisture is out of them, they're ready!

Have you ever made these before? Do you think they would satisfy your savory cravings?