Roasted Chickpeas

Why is a Garbanzo bean called a chickpea? I looked for the answer, I found out that garbanzo beans have been around for a long, long time. I did not find out why they are known by different names.


Roasted, cooled and ready to eat.

I’ve never knowingly eaten a garbanzo bean. In fact, I mostly know the name Garbanzo from “The Big Comfy Couch

That's Granny Garbanzo in the green sweater.

I read a recipe on FoodPress for roasted chickpeas, and I figured why not try it?

I got the recipe idea from AlexaMarsden, but I wanted a more simple, less spicy recipe which I found at Steamy Kitchen.

This is the recipe directly from The Steamy Kitchen website.

Crispy Roasted Chickpeas (Garbanzo Beans)

Servings: 2 (as snack) Prep Time: 5 Cook Time: 30

I highly recommend doubling a batch of Roasted Chickpeas, the bowl will be empty in 10 minutes! This is a one of the simplest snack recipes – four ingredients and it starts with a can of chickpeas pulled from your pantry. You can use any spice blend – I’m really enjoying Creole or Cajun seasoning, but don’t limit yourself there! At the end of the post, I have a list of spice/fresh herb combinations that you can use.


One 15-ounce can garbanzo beans
1 1/2 tablespoons olive oil
Spice blend of your choice


1. Preheat oven to 400F.

2. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towel on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.

3. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.

4. Season with salt and spice blend.

I seasoned mine with garlic and sea salt.

Chickpeas are funny looking little beans. They hop around on the baking sheet in the oven. Three of them hopped right off the baking sheet!


Not all of my roasted chickpeas were crispy, I think maybe I did not move them around enough.  I baked them for about 40 min.  I moved them around on the pan every 15 min.  Half seem crunchy and half are softer. Both have a nutty flavor.  I am going to search out some other recipes for garbanzo beans.  I think I might be a new fan of this old bean.


Rinsed and ready


On the pan ready to bake.


I seasoned half of them before cooking and left the other half without seasoning.


Baked and cooling

1 Comment

  1. Love these as a snack!

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