Crunchy Garlic Roasted Chickpeas
Garlic roast chickpeas are a delicious crunchy high protein and fibre-rich snack, making them pretty awesome all around I'd say!
Why This Recipe Works
- Nut free: A fantastic alternative to nuts in school lunchboxes (for older children, as they do pose a choking risk for young children)
- Economical: using dried chickpeas means these roasted chickpeas are affordable to make.
- Easy & Yummy
Ingredients you will need
To make garlic-roasted chickpeas you will need:
- dried chickpeas
- olive oil
- garlic
- salt
Ingredient Notes and Substitutes
- Dried chickpeas: You can absolutely substitute the dried chickpeas for 2 cans of drained canned chickpeas.
Step-by-step instructions
Below are illustrated step-by-step instructions to make my *** Recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: The night before
- Place the chickpeas in a large bowl, and cover with water. The chickpeas will swell to at least double in size, so ensure they are covered with ample water. Leave the chickpeas to soak overnight.
- Take the garlic cloves, place them on a chopping board and use the side of the knife blade to crush them, you don't need to cut them, just to break the clove up a bit, place the whole cloves, skin and all into the oil, and leave them to soak overnight
Cook / Next day
Step one: Preheat your oven to 180 degrees Celsius (360 F).
Step two: Rinse and drain chickpeas
Step three: Dry chickpeas with a tea towel, dry them very well and kind of rough them up a bit so that some of their papery skins come off.
Step four: Spread the dried chickpeas out onto a lined baking tray and toss them in the garlic-flavoured olive oil. Bake at 180 degrees Celsius for 35-40 minutes, or until crunchy.
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Step five: Let cool, then season with salt as needed
Enjoy!
Top Tips
Here is how you can make these roasted chickpeas perfectly every time!
- To get the crispest chickpeas, dry your chickpeas as much as possible before oiling them.
- Make sure you cool your chickpeas completely before storing them
- Roast chickpeas store best in a glass container, they tend to sweat in plastic containers and bags and lose their crunch.
FAQs
Absolutely, drain and rinse the chickpeas, and dry them well before roasting them.
No, as long as the chickpeas have been soaked you do not need to pre-cook them before roasting them.
Chickpeas should be soaked overnight for 8-12 hours in cool water. You can reduce the soaking time if you add the chickpeas to a pot, cover in water and bring it to a boil, you then leave the chickpeas to soak for 2 hours.
Once cooled store your roasted chickpeas in a glass jar at room temperature for 5-7 days.
No, roasted chickpeas can be stored in a glass jar at room temperature.
Other chickpea recipes you might like
Crunchy Garlic Roasted Chickpeas
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Ingredients
- 200 grams dried chickpeas
- 2 tablespoon Olive oil
- 2 cloves garlic
- salt
Instructions
Prep / Night before
- Place the chickpeas in a large bowl, cover with water. The chickpeas will swell by up to 3 times so ensure they are covered with ample water. Leave the chickpeas to soak over night.
- Take the garlic cloves, place them on a chopping board and use the side of the knife blade to crush them, you don't need to cut them, just to break the clove up a bit, place the whole cloves, skin and all into the oil, and leave them to soak overnight
Cook / Next day
- Preheat your oven to 180 degrees celsius (360 F).
- Rinse and drain chickpeas
- Dry chickpeas with a tea towel, dry them very well and kind of rough them up a bit so that some of their papery skins come off.
- Spread the dried chickpeas out onto a lined baking tray and toss them in the garlic-flavoured olive oil. Bake at 180 degrees Celsius for 35-40 minutes, or until crunchy
- Let cool, then season with salt as needed
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