In this recipe, we’ve explored a version of roasted chickpeas with Mexican flare that are simply too scrumptious to pass up. Have you discovered the power of roasted chickpeas? They are these delicious little chickpeas that are roasted until crispy and crunchy, seasoned just right, and featuring a nice snap when you bite down. You can make them every which way, and we’re just loving them around here.
Samantha started making these, with Lemon Dill Roasted Chickpeas, and I couldn’t stop myself from piggybacking on the idea. There’s just so many flavor options out there, and the uses are endless! Sweet, salty, sweet and salty – and here we’ve got a savory installation that is not only a good snack, but also a great replacement for protein.
How do I roast chickpeas?
The age old question. Well, it’s actually quite simple. You start off with canned or homemade chickpeas. Then you take as many of the skins off as you can. We like to do this with a dish towel trick where you gently rub them – gently – just to help get the loose skins off. This does make for a crispy chickpea.
We go more in depth into this process over in our Lemon Dill Roasted Chickpeas recipe if you’re looking for a fuller description. Suffice to say, the process is simple as can be and you’ll be making roasted chickpeas in no time flat!
Not all chickpeas are the same
Roasting chickpeas can vary in their moisture content from brand to brand, and also from homemade to canned. The last part makes sense, but when people are using canned they tend to assume that canned items are the same, even though there is a different label on the front. That’s why we’ve provided such a wide time range here.
Our baking times should encompass most canned and homemade times, though never say never, as they say. Some chickpeas can be stubborn (or super fast) so keep an eye on them.
Storing roasted chickpeas can be tough. Keeping them crispy and crunchy can sometimes lead to disappointment, especially in warmer, more humid weather, with chewy results.
However, with proper roasting and a loose cover they should retain their crisp for a few days – though I have no idea how on earth you would accomplish such a feat. I’ve eaten them up in a day without fail.
A little secret
Here’s something you might want to know–you don’t even have to roast these chickpeas to enjoy them. Mexican Roasted Chickpeas can become Mexican Chickpeas and enjoyed without taking the time to let them become crunchy in the oven.
So if you’re inclined to just mix them up and eat them on top of anything you’ve been thinking about, go forth and enjoy – they’re delicious!
What can I use these for?
These are Mexican Roasted Chickpeas, and they are flavored with a homemade taco seasoning (yes, the lazy chef in all of us can just use a 1 1/2 teaspoons taco seasoning). You could use them to make any number of taco inspired dishes.
- A delicious snack to replace chips, or a bar mix (peanuts, nuts, and other sweet and salty things can be mixed in)
- Mexican Chickpea Salad
- Mexican Chickpea Bowl
- Taco filling (in their un-roasted form I would suggest)
But most importantly, you just eat them!
Well, it’s as simple as that, my friends, so off you go to the kitchen. Leave us a comment and let us know how you made out!
Mexican Roasted Chickpeas
- 1 1/2 cups chickpeas 15.5 ounce can, drained and rinsed
- 2 teaspoons olive oil extra-virgin
- 1/2 teaspoon chili powder
- 1/4 teaspoon sea salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground cumin
- 1/8 teaspoon onion powder
- 1/8 teaspoon smoked paprika
- 3 grinds fresh cracked pepper
- Preheat your oven to 425 degrees F and prepare a baking sheet with your silpat (aluminum foil with a light spray works too).
- Remove the skins of the chickpeas by rubbing them gently in a dishtowel. Stubborn ones can be left on.
- In a medium bowl, combine all of the ingredients and stir until the chickpeas are well coated.
- Spoon onto the baking sheet, and place it in the oven for 30-45 minutes, stir every 10 minutes. Bake until chickpeas are nice and crunchy.
- Remove and enjoy!
- Storage: Keeping them around for a while? We’re not sure how you managed to do that. But if you are, be sure to let them cool completely and then store in a loosely covered container in a cool area. We noticed the longer they are stored, the chewier they can become, so we advocate for eating them all up on day one.
- Chickpeas: Different brands and homemade vs. canned can be very different, as noted in the headnotes. Moisture content will make the chickpeas dry out at different rates so that will affect cooking times. Please keep an eye on your chickpeas. Our range should work for most instances.
- Un-Roasted: You don’t even have to roast these if you don’t want to; they are perfectly suitable eaten immediately after stirring in the seasoning.
- Shortcut: Use 1 1/2 teaspoons taco seasoning to replace the spices and herbs mixture if you are in a time crunch!