I did not grow up eating beans, chickpeas, lentils or any type of legume very often. And I can’t recall if they just weren’t a part of our everyday cooking, or if I simply chose not to eat them.
As an adult though, I recognize the nutritional punch they pack: protein, fiber, and potassium.
So I continue to look for new ways to prepare legumes and include them in my weekly rotation.
Chickpeas happen to be a very versatile and easy to like variety. Hummus of course, but they’re great in soups, stews and salads.
Most recently, I’ve been experimenting with making crunchy chickpeas in the oven. They can be flavored in all sorts of ways and make a satisfying snack.
The dried beans I’ve cooked up and stored in my freezer, just don’t lead to the right texture. For this recipe, I use canned beans that have been drained and rinsed before starting the recipe which leads to the best version of crunchy chickpeas.
Crunchy BBQ Chickpeas
This recipe is based on Alton Brown's crunchy chickpea recipe. The flavoring is simply changed up a little bit.
You will need a medium-sized bowl, a strainer, a sheet pan, parchment paper, and measuring spoons.
- 1 can (14-15 ounces) chickpeas, drained and rinsed
- 1 tablespoon extra-virgin olive oil
- 1/2 tablespoon brown sugar
- 1/2 teaspoon ground chili powder
- 1/2 teaspoon granulated garlic or garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
Spread drained and rinsed chickpeas out onto paper towels and let dry for 30 minutes.
Heat oven to 350 degrees and line a sheet pan with parchment paper.
Toss chickpeas with extra-virgin olive oil in a medium sized bowl and spread onto the prepared baking sheet.
Roast in oven for 30 minutes, then turn off the oven leaving the chickpeas in the oven. Allow them to dry in the warm oven for about 1 hour or until crunchy.
Meanwhile, mix together all remaining barbecue seasoning ingredients in a small bowl.
Return the chickpeas to the medium sized bowl and add the barbecue seasoning. (You may not need all of the seasoning you have prepared.)
Toss to evenly coat.
Allow to cool before storing in an airtight container- if there are any left at that point!
This recipe can easily be doubled or tripled. Just make sure the chickpeas are spread out on the pan and not too crowded.
Make yourself a batch of these crunchy chickpeas to have on hand. The next time a snack craving sneaks up, you’ll have something crunchy, salty and satisfying at the ready.
Welcome to 5 Ingredient Friday! Here you'll find a recipe with 5 ingredients or less (shhh... water, oil, salt, pepper don't count). Recipes don't need a lot of ingredients to be yummy. Fewer ingredients means simpler prep. It also means you'll have them memorized in no time. 5 Ingredient recipes are the backbone of my everyday cooking. I hope you find a place for this recipe in your kitchen.
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