Are chickpeas still healthy when roasted?

Yes! The nutritional value of roasted chickpeas is nearly identical to uncooked chickpeas. They do have a bit more sodium, but you can easily omit the extra salt and use sodium-free seasonings if needed.

Does roasting chickpeas reduce their protein content?

No, roasted chickpeas are an excellent source of gluten free, plant-based protein with a little over 14 grams of protein per 1 cup serving. ( Source )

Do dried chickpeas have to be cooked before they’re roasted?

No. However, if you want to use dried chickpeas, we highly recommend soaking them in water 24 hours in advance in order to rehydrate them and allow them to expand.

Savory Roasted Chickpeas Recipe

Name: Savory Roasted Chickpeas
Prep time: 5 min
Cook time: PT-476113H45M46S
Total time: PT-476113H45M46S
Cuisine: Mediterranean
Ingredients: 2 (15-ounce) cans chickpeas, drained and rinsed; 1-2 Tablespoons Extra-virgin olive oil; 1 teaspoon Kosher salt; Seasonings of choice

Description

Roasted chickpeas are super easy to make for a healthy, gluten free, vegan recipe bursting with flavor. Season them with all your favorite herbs and spices, and enjoy them on their own, as a topping for salads and soups, and more for a little extra crunch and a boost of plant-based protein.

Ingredients

Scale

2 (15-ounce) cans chickpeas, drained and rinsed
1–2 Tablespoons Extra-virgin olive oil
1 teaspoon Kosher salt
Seasonings of choice

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Instructions

Use paper towels to pat the chickpeas completely dry. Line a large sheet pan with more paper towels and spread the chickpeas on top. Let thoroughly dry, 10 to 20 minutes more.
Meanwhile, position a rack in the center of the oven and preheat the oven to 400°F. Transfer the dry chickpeas to a bowl, remove and discard the paper towels from the sheet pan, then return the chickpeas to the pan.
Drizzle the chickpeas with a generous amount of olive oil (about 2 tablespoons or enough to coat the chickpeas well) and sprinkle with about 1 teaspoon salt.
Toss the chickpeas, making sure they are well-coated with the olive oil. Then, spread the chickpeas evenly on the sheet pan in a single layer.
Roast the chickpeas, shaking the pan every 10 minutes or so for even cooking until they turn a deep golden brown and their exterior is nice and crispy, anywhere from 25 to 35 minutes.
Immediately season the chickpeas with a seasoning choice. Though crispiest while still hot, they are still tasty (if somewhat chewier) when cooled.
Storage – Cooled roasted chickpeas can be stored in a mason jar for up to 5 days. Leave the lid a bit loose so the chickpeas can breathe-this helps keep them crispy for longer.

Notes

*Recipe adapted from the Mediterranean Dish cookbook and posted with permission from Suzy Karadsheh

Texture Tips – If the seasoned chickpeas lose crispness, simply reheat in oven or air fryer at 400°F (200°C) for 2 to 3 minutes to crisp them up again.

Suzy’s Notes – For even crispier chickpeas, soak I cup of dried chickpeas in plenty of water for 24 hours, then drain and dry them well (do not cook them), and follow the recipe as written. And if you want to go the extra mile, peel them before you roast them

Prep Time: 5 minutes
Cook Time: 25-35 minutes
Category: Snack
Method: Oven
Cuisine: Mediterranean

Nutrition

Serving Size: around 1/3 to 1/2 cup
Calories: 151
Sugar:
Sodium: 415.1 mg
Fat: 5.2 g
Saturated Fat: 0.6 g
Carbohydrates: 20.1 g
Fiber: 6.6 g
Protein: 7.3 g
Cholesterol: 0 mg