Crispy Baked Chickpeas make the perfect hearty topping for salads and creamy soups, but you also just snack on them as is. I’ve been making them often right now and topping them on a simple kale salad for lunch. Chickpeas are a great source of plant-based protein, fiber, energy, and iron. Since it is a plant iron, include Vitamin C foods along with it for improved absorption. Both Dino (Tuscan) kale and lemon, something I’m enjoying with them often, help improve the iron absorption.
If you like chickpeas, checkout this Asian Citrus Summer Salad.
If you make a big sheet pan of crispy baked chickpeas and have leftovers, add them to this 4 minute salad lunch for more fiber + protein.
Crispy Baked Chickpeas
Ingredients
Method
- Preheat oven to 425 and line a baking sheet with baking parchment paper.
- If the chickpeas were just rinsed, pour them onto a towel and pat dry.
- Add the chickpeas to a bowl, drizzle on a bit of oil, some sea salt, and a heavy hand of spices. Mix well.
- Pour onto the lined baking sheet and bake for 35 minutes until well crispy.
- Alternatively, if you have an air fryer, set your air fryer to 400 and air fry your chickpeas for 10 minutes. Leave in the air fryer for about 5 minutes after they bake for the10 minutes. This helps them get them crispier yet and you don't need oil.
- Store any leftovers (after they have been cooled completely) in a bowl or jar and keep at room temperature. Just loosely cover the bowl or jar to let air circulate.
Notes
This post contains affiliate links, which means I may make a small commission at no extra cost to you. I am only featuring items I love. As an amazon associate, I earn from qualifying purchases. Thank you so much for your support! See my full disclosure.