Roasted chickpeas. Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. A few chickpeas may pop - that's normal.

But there are a few tips that make all the difference in achieving the best, crunchy roasted chickpea snack. Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski. Roasted Chickpeas - Variations Spicy Roasted Chickpeas. You can cook Roasted chickpeas using 5 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Roasted chickpeas

You need 2 cans of Chickpeas(garbanzo beans).
It's of Greek Italian dressing.
You need of Olive oil.
It's of Adobo seasoning salt.
It's of Parsley.

If you want your baked chickpeas to be spicier, you could add some more smoked paprika powder and chili powder. You could also coat them with sriracha and lime juice. All you really need is a can of chickpeas, some oil, and salt, but roasted chickpeas are even better with a little bit of seasoning. Your roasted chickpeas are ready to eat.

Roasted chickpeas instructions

Strain and rinse the Garbanzo beans for a few minutes Pre-heat oven for 400°F.
Dry with a paper towel or clean cloth(it won't roast properly with water).
Coat them olive oil(lightly).
Season with Adobo seasoning salt, Greek Italian dressing,(optional hot pepper).
Place in a pan with or without foil, if with foil lightly coat with olive oil.
Cook for 30 to 40, half way take out the Garbanzo beans and move them around. Place them back in..
Optional: When done lightly sprinkle over some seasoning salt.

Tips & tricks for making the best roasted chickpeas! Here are some of my favorite tips for making great roasted chickpeas. Roasted chickpeas are best day-of, and they lose their crispiness as time goes on. I aim to finish up a batch by the second day for best texture and flavor. Three secrets to perfectly roasted chickpeas: Don't use too much oil.