We are eating more plant-based meals around here and because everyone in our house eats garbanzo beans, a round of easy spicy roasted chickpeas were just the snack for our busy morning. Pop on in and prepare this healthy snack in just minutes!
Are you a fan of chickpeas, A.K.A. garbanzo beans? We absolutely love them and are using them at least once a week to make all kinds of healthy dishes. Going beyond adding them to salads, making ‘burgers,’ and roasting them, I decided to heat things up a bit. A couple weeks back, on a whim I added a little Louisiana Hot Sauce to a one of our favorite snacks to see if everyone took to those. You see, I’m a gal that loves spicy stuff but I have to take it easy on my husband and 3 year old.
I’ve made many different flavors of roasted chickpeas, but these are our new favorite. And color me surprised to find out the 3 year old was popping and chomping these easy spicy roasted chickpeas as if they were candy! Throughout the day, she had 3 servings! Y’all – that’s almost an entire can!
Note: If you’re only a “kinda, sorta, but-not-all-the-time” fan of hot sauce, start with 2 tablespoons of the heat. We don’t want to be scorching your taste buds with the heat that extra tablespoon can inflict upon those sensitive receptors.
Easy Spicy Roasted Chickpeas Recipe
1 can organic chickpeas (garbanzo beans), drained and rinsed thoroughly
3 tbsp Louisiana Hot Sauce
1 tsp (approximately) garlic powder
1 tsp (approximately) onion powder
1/2 tsp ground black pepper
Sea salt, optional – I sprinkle this on after the spicy roasted chickpeas are done.
I preheated the oven to 400 degrees and rinsed and drained the garbanzo beans. Instead of drying them (like I do for most of the dishes I use them in), I just dumped them onto a clean dish towel to sit for about a minute. You know those shells that come off when you dry them? Yep, leave ’em on for this – I promise, they will be part of the awesome crunch that makes this snack irresistible.
Just follow your normal routine for roasting chickpeas. If you are new to this little snacking delight, prepare a small, rimmed cookie sheet by covering it with foil and greasing it with non-stick cooking spray.
Once the oven is at temperature, I roast mine for 15 minutes and take them out of the oven (close the oven). I flip ’em, swirl ’em, and turn the pan before I pop them back in for another 10 minutes. Now, here’s where personal tastes can really vary.
Check the consistency at this point to test for your preferred crunchiness, but I pop those cute, round beans back in for another 5-8 minutes to get them really crispy. We love the extra crunchy ones but make sure to watch them during this additional roasting time because they could burn.
Pro tip: if you like roasted garlic, throw a few cloves in the mix and get a nice little addition to your chickpeas. It’s that whole two birds, one stone thing.
Mmm, crunchy and spicy – it’s like eating chips without all of the ‘extras’ in chips!
If you liked our easy spicy roasted chickpeas, we would sincerely appreciate a share to a snack or recipes board on Pinterest! I’d love to hear if you’re a fan of roasted garbanzo beans as well – let us all know in the comments if you have any flavorings you can’t live without. I’m thinking of trying something with nutritional yeast next…