Whether oven roasted or fried, chickpeas make a great snack and either method of making them is simple. Each method has its pluses and minuses. The oven roasting method uses less oil if that is a concern. Fried chickpeas tend to stay crispier while the oven roasted can become soft in the center after they have cooled. I provide both methods below. I would suggest trying them both to see which you prefer.

I also suggest playing around with the seasoning. Chickpeas take on seasoning well. I list a smoky, slightly spicy seasoning mix, but you can use most any. My daughter suggests cinnamon and sugar for a sweeter treat.

Here is what I did:

Oven Roasted Chickpeas

Ingredients

2 15.5 ounce cans chickpeas
1 Tablespoon olive oil
1 Teaspoon garlic powder
1/2 Teaspoon smoked paprika
1/2 Teaspoon Hungarian paprika
1/2 Teaspoon cumin
1/2 Teaspoon fine sea salt

Directions

Heat the oven to 450°F. and place an oven rack in the middle of the oven.

Drain and rinse the chickpeas thoroughly under running water.  Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.

Dry the chickpeas with a clean dishtowel or paper towels. They should look matte and feel dry to the touch. I like to let them air dry for 20 to 30 minutes if I have time. You can remove any chickpea skins that come off while drying, but otherwise don’t worry about them.

Toss the chickpeas with olive oil making sure they are evenly coated and spread the chickpeas out in an even layer on a baking sheet.

Roast the chickpeas in the oven for 20 to 30 minutes, shaking the pan every 10 minutes so they brown more evenly. Don’t be surprised to see a few chickpeas pop. The chickpeas are done when golden and slightly darkened.

Place the chickpeas in a serving bowl and sprinkle the spices over the chickpeas. Stir to coat evenly. Serve immediately.

Fried Chickpeas

Ingredients

2 15.5 ounce cans chickpeas
Vegetable oil
1 Teaspoon garlic powder
1/2 Teaspoon smoked paprika
1/2 Teaspoon Hungarian paprika
1/2 Teaspoon cumin
1/2 Teaspoon fine sea salt

Directions

Drain and rinse the chickpeas thoroughly under running water.  Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.

Dry the chickpeas with a clean dishtowel or paper towels. They should look matte and feel dry to the touch. I like to let them air dry for 20 to 30 minutes if I have time. You can remove any chickpea skins that come off while drying, but otherwise don’t worry about them.

Pour enough vegetable oil into a 12″ sauté pan to cover the bottom and heat over medium-high heat. It is best to fry the chickpeas in two batches. Carefully add half the chickpeas to the skillet and fry them until golden brown, about 5 to 10 minutes. Remove the chickpeas with a slotted spoon and place them on paper towels to drain briefly. Add additional oil if needed and fry the other half of the chickpeas.

Place all the chickpeas in a serving bowl and sprinkle the spices over the chickpeas. Stir to coat evenly. Serve immediately.