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Roasted BBQ Chickpeas
Enjoy these BBQ Chickpeas as a snack or sprinkled on top of your salads to add some crunch!
One of the BEST homemade snack ideas to combat the munchies if you’re a savory snacker like me!
Garbanzo beans, or chickpeas are full of protein, fiber and are loaded with vitamins and minerals.
Canned or pouches of chickpeas or garbanzo beans are readily available at local grocers and online retailers such as Amazon. I always keep them in my pantry because I don’t always plan ahead to soak my own beans, so the canned ready-to-eat option shaves a lot of time off prep!
That being said, cooking your own dried chickpeas or beans at home is more cost-effective, and you’ll get to choose and control what is added such as salt or herbs.
Using dried chickpeas or beans (not canned):
The package of dried beans/chickpeas will have directions for you to soak and cook them at home, you’ll just need to plan ahead the day before you’re going to follow my BBQ roasting recipe below.
When I’m using dried chickpeas (or beans!) I usually soak them overnight with PLENTY of water because they will expand. After an overnight soak, I’ll rinse them off, then add fresh water to the pot. Simply cook them over a low simmer for around 2 hours.
Your chickpeas can be cooked all by themselves or with garlic cloves, onion pieces, carrots, celery, or bay leaves, sea salt, or even broth added to the pot for flavor.
Don’t overcook them, as we still want a firm texture much like canned chickpeas.
Allow to cool and dry completely, then follow the directions for the recipe below.
Makes about 6 servings
Ingredients:
- 2 cans or pouches (15 ounces each) chickpeas/garbanzo beans, rinsed, drained and patted or air-dried, OR dry chickpeas soaked and prepared as described above.
BBQ seasoning blend:
- 1/2 Tbsp smoked paprika
- 1 tsp dry mustard powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1 tsp sea salt
- 2 Tbsps olive oil, or avocado oil
- 1 Tbsp maple syrup, or raw honey
Instructions:
Preheat your oven to 400 degrees f. and line a large flat rimmed baking sheet with parchment paper.
In a small bowl, whisk together all of your BBQ seasoning blend ingredients until well combined.
Place your chickpeas in a colander to drain and rinse well under cold running water.
Drain chickpeas well, and pat dry or allow to air dry for 10-20 minutes in a single layer on paper towels.
Place your rinsed and dried chickpeas in a large bowl, then add in your BBQ seasoning blend using a spatula to get all of it added, then toss to coat well.
Spread out your seasoned chickpeas in a single layer on your prepared baking sheet.
Roast until crunchy, 40-50 minutes, stirring or shaking the pan every 15 minutes or so.
Cool completely. They actually crisp up a bit more as they cool.
Store your roasted chickpeas in a jar, loosely sealed for up to 4 days in your pantry. Do not store in a plastic bag or any container with a tight seal because this will cause them soften up or get mushy. You can alternatively store them loosely sealed in your fridge for up to 10 days, or sealed well in the freezer for up to a month.
Enjoy!
❤Rachel
Ingredients
- 2 cans or pouches (15 ounces each) chickpeas/garbanzo beans, rinsed, drained and patted or air dried, OR dry chickpeas soaked and prepared as described above
BBQ seasoning blend:
- 1/2 Tbsp smoked paprika
- 1 tsp dry mustard powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1 tsp sea salt
- 2 Tbsps olive oil, or avocado oil
- 1 Tbsp maple syrup, or raw honey
Instructions
- Preheat your oven to 400 degrees f. and line a large flat rimmed baking sheet with parchment paper.
- In a small bowl, whisk together all of your BBQ seasoning blend ingredients until well combined.
- Place your chickpeas in a colander to drain and rinse well under cold running water.
- Drain chickpeas well, and pat dry or allow to air dry for 10-20 minutes in a single layer on paper towels.
- Place your rinsed and dried chickpeas in a large bowl, then add in your BBQ seasoning blend using a spatula to get all of it added, then toss to coat well.
- Spread out your seasoned chickpeas in a single layer on your prepared baking sheet.
- Roast until crunchy, 40-50 minutes, stirring or shaking the pan every 15 minutes or so.
- Cool completely. They actually crisp up a bit more as they cool.
- Store your roasted chickpeas in a jar, loosely sealed for up to 4 days in your pantry. Do not store in a plastic bag or any container with a tight seal because this will cause them soften up or get mushy. You can alternatively store them loosely sealed in your fridge for up to 10 days, or sealed well in the freezer for up to a month.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 2 cans or pouches (15 ounces each) chickpeas/garbanzo beans, rinsed, drained and patted or air dried, OR dry chickpeas soaked and prepared as described above
BBQ seasoning blend:
- 1/2 Tbsp smoked paprika
- 1 tsp dry mustard powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1 tsp sea salt
- 2 Tbsps olive oil, or avocado oil
- 1 Tbsp maple syrup, or raw honey
Instructions
- Preheat your oven to 400 degrees f. and line a large flat rimmed baking sheet with parchment paper.
- In a small bowl, whisk together all of your BBQ seasoning blend ingredients until well combined.
- Place your chickpeas in a colander to drain and rinse well under cold running water.
- Drain chickpeas well, and pat dry or allow to air dry for 10-20 minutes in a single layer on paper towels.
- Place your rinsed and dried chickpeas in a large bowl, then add in your BBQ seasoning blend using a spatula to get all of it added, then toss to coat well.
- Spread out your seasoned chickpeas in a single layer on your prepared baking sheet.
- Roast until crunchy, 40-50 minutes, stirring or shaking the pan every 15 minutes or so.
- Cool completely. They actually crisp up a bit more as they cool.
- Store your roasted chickpeas in a jar, loosely sealed for up to 4 days in your pantry. Do not store in a plastic bag or any container with a tight seal because this will cause them soften up or get mushy. You can alternatively store them loosely sealed in your fridge for up to 10 days, or sealed well in the freezer for up to a month.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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