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Ingredients. US | METRIC. SERVINGS: 1 ounce garbanzo beans (14 oz. per can) 1 tablespoon extra virgin olive oil.

1/2 teaspoon salt (scant) 1/8 teaspoon black pepper. 1 teaspoon garlic powder. 1 teaspoon Italian seasoning.

Mix the oil and mustard, then pour over the chickpeas and toss to coat. If you are using melted coconut oil, make sure it’s cooled. Add the spices, herbs, and salt (if using), and toss the chickpeas so everything is coated in the spice mixture. Instructions Start by draining your chickpeas (garbanzo beans) then rinse the drained beans.

In a small mixing bowl, mix together the drained and rinsed chickpeas, olive oil, and spices. Drain the water from the chickpeas and place them between several layers of kitchen paper. Leave for 15 minutes, allowing as much moisture as possible to transfer onto the paper. Step 3 Mix the oil, garlic, and oregano. Drain and rinse the chickpeas.

Pat dry. Place chickpeas in a zip lock bag. Spray with cooking spray. Seal bag and shake to coat the chickpeas. Pour chickpeas out on baking pan.

Bake at 400 degrees for 40 to 45 minutes. Place chickpeas in a bowl and toss with garlic herb. Preheat oven to 425°F. In a large bowl combine first four ingredients (through garlic salt). Add garbanzo beans; toss to coat.

Spread in a 15x10-inch baking pan. Handful of chopped fresh mint, oregano, basil, parsley, or a mix thereof Spread chickpeas out in a single layer on a paper towel or two and roll around to pat dry; leave them there you fry them. Stir together garlic.

It is important to immediately toss the hot chickpeas with the seasoning blend so it adheres well. Roasted Garlic Herb Chickpeas Makes 4 servings (total yield 1 cup) 1 (16-ounce) can chickpeas. These garlic roasted chickpeas are the perfect crispy, low-calorie, high-protein snack that is ready in under half an hour.

I need to have a crunchy snack always at hand, but I have to admit I was at first a bit sceptical of trying out munching on roasted chickpeas. Ingredients 15 oz chickpeas, 1 can, drained and rinsed 1 tablespoon olive oil 2 cloves garlic, minced 1 teaspoon italian herb 2 tablespoons grated parmesan cheese.

List of related literature:

Once the chickpeas were softened, we ground them with fresh herbs and warm spices: scallions, parsley, cilantro, garlic, cumin, and cinnamon.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

In a food processor, puree the chickpeas with a few tablespoons of olive oil, a couple of tablespoons of tahini (optional), a large clove of garlic (more or less), a few tablespoons of freshly squeezed lemon juice, and about a teaspoon of cumin, along with salt and pepper.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
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Add the rosemary, sage, peppercorns, and cinnamon; cover and cook for 2 hours over very low heat until the chickpeas have become very tender.

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from The Art of Cooking: The First Modern Cookery Book
by Maestro Martino of Como, Luigi Ballerini
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Preheat oven to 350°F. Toss 1/2 cup chickpeas (boiled or canned; rinsed and drained) with 2 teaspoons extra-virgin olive oil and 1/4 teaspoon minced garlic.

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality
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Stir with a spoon to coat the chickpeas in the spices, then allow them to cook for 8–10 minutes until crisp and fragrant.

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Place all of the ingredients (garbanzo beans, kale, parsley or cilantro, rolled oats, onion, lemon juice, garlic, coriander, cumin, and paprika) into a food processor, and process until the mixture is well blended and starts to stick together.

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from Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar
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Stir in another ½ cup (120g) water, garlic powder (if using in place of fresh), oregano, cumin, salt, black pepper, and the beans.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
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You can use plain-cooked chickpeas, but for the best flavor start with Chickpeas and Garlic for Hummus, which has underlying notes of cooked garlic and cumin.

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from Vegan Under Pressure
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Ingredients: 600 g canned chickpeas; cloves from 2 whole garlic heads, peeled but left whole; olive oil; ½ tsp black pepper; ½ tsp ground cloves; pinch of saffron; pinch of salt.

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from The Tudor Kitchen: What the Tudors Ate & Drank
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Gently stir in panko, processed chickpeas, remaining 2 tablespoons yogurt, remaining scallions, remaining 2 tablespoons cilantro, and shallot until just combined.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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49 comments

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  • Just one point top quality cold pressed olive oil is not really for cooking! And for these ANY oil can be used. Also if you are going to cover them with all different herbs and flavours, oil with no taste should be used. Otherwise you just end up with food that doesn’t know what it is! The less is definitely more in this case…

  • Get the printable recipe on our blog post at http://bit.ly/KrockChickpeas and come check us out at https://www.instagram.com/krocksinthekitchen & https://www.facebook.com/KrocksInTheKitchen

  • Just made this recipe, very good! I put in air fryer and only took 10 minutes. Love the flavor and crispiness, thank you so much!!!

  • If you don’t have a deep dish, use your cake pans. They are very versatile beyond making cakes. I have all sizes up to 14” and they store easily nested. 10” works great for 1 can of chick peas. No loose beans.

  • Love it! Your attitude is awesome! Keep up the videos. Been watching the videos for a few days now. Subbed.:) And thanks for a great new idea for a totally different side dish! Gonna make this for sure!

  • Why not toss all of the ingredients in a bowl and THEN, spread coated chick peas on a pan, covered in parchemin paper for less of a mess to clean up and why not do the same to coat them with the seasonings? ��‍♀️

  • good recipy,will try.do you eat avocado,coconuts,seeds like chia,falaxseeds,do you eat any other fruits than bananas,like dates berries and other fruits?

  • You guys are looking so great after losing the weight……Good simple recipes to eat vegan. I’ve been doing vegan for almost 8 years..I’m getting to be a pretty great cook yet my recipes are rather easy..I’m learning what to keep in my kitchen to make everything with veggies…Although I eat some oil in my salads and I use a bit of oil before I do my stir fry veggies with tofu.

  • Another great video guys! I’ve been wanting to make dried Lima beans, and I think I will try your recipe and just swap out the beans. Thanks. Also I have a new channel, and I need support. Anyone that reads this message please come check it out and subscribe if your interested.

  • I made these after watching your video but I didn’t have all of the seasonings so I used jerk seasoning that I make instead. I ate the whole can by myself. Now I need to go shopping and buy the right spices.so I can try the real recipe.:)

  • Dammit! I threw the chickpeas into the oven like birdshot before I saw the disclaimer. Watch the recipe all the way to the end. Lessons learned.

  • I know, I know, I know you guys! Now before you go ahead and comment about how you think I should’ve used a bowl to mix the ingredients before placing it on the sheet, please know that it was really just my personal preference! If you want to mix in a bowl first, go ahead!:) I don’t dispute that at all, in fact it’s a great idea! I mix it in the sheet because (1) I have one less dish to clean, and (2) the spices stay in touch with the chickpeas, otherwise they can settle to the bottom of the bowl when mixing with the olive oil. Hope that settles thing a bit!:) Cheers!

  • Yum. I fell in love with crunchy chickpeas when I lived and worked in Crete, Greece. Luckily I could easily snag fresh ones at our tiny village’s tiny market. Now i make them but have forgotten to so for too long! Will start making them tomorrow (from dry because we’ve run out of canned during the Corona quarantine). I think that I’ll certainly check out more of her website — Mediterranean food is so wonderful.

  • Ok, I just have to say something! There have been a few people in my life that I just like to listen to just because they have a calming effect on me. I mean I think I can feel my blood pressure actually go down while they have my attention!
    Dillon Holmes from “Well Your World” is like that for me, listening to my favorite preacher on YouTube & oddly enough Judge Judy is like that for me!��
    But now I get to add the Krocks!! Please keep on doing what you do! I’ve watched all your videos & I’ve started back at the beginning & have started rewatching them! (WOW what a difference in y’all!!) I NEED MORE “Krocks in the Kitchen!!”
    Would you consider quitting your jobs & just make videos all day?!? No?!? Oh well I will try & get by!!��
    Love you guys!!♥️

  • Love it when Peef gets involved. He is a great contributor who pays attention. He should appear more often and perhaps comment as to how much he enjoys your various recipes. He wants to become and stay healthy along with you guys. Wise little dude.
    And yes, pls come out with your very own cookbook.

  • Ty for this as I’ve been trying to think.of new ways to replace the Not So good things that I’ve been snacking on!! And until I find more healthier ‘snack’ recipies, ‘this one’ looks like it will fit the bill and work for me! So please post any additiomal healthy snacks whenever u please! Love! ���� ��

  • I love your simple cooking. I already spend a ton of time prepping vegetables, so I can really appreciate a simple and quick meal.

  • Peef is a good helper. I think he’s been read to before. I’m so glad you mentioned the aqua faba. It’s taken me a long time to discover what it is. Got any uses for aqua faba?

  • Are they best freshly made? I was thinking of cooking a couple of flavors to use during the week. I can’t wait to see the bowl recipe video!

  • Not enough taste test singing Jessica! I have only ever made these super crunchy snack style. Definitely gonna try this way. Thank You

  • Just made this,. After the 20 min mark when I was debating on leaving them in for another 10 minutes, one of them popped loudly and scared the bejeezus out of me. So I considered them done. They were very tasty on my salad!

  • Hi Jen and Brian. I make my ketchup and use extra vinegar for longer life in fridge. So I use 1/2 tbs. vinegar for each 1/2 cup of catsup. taste until you get a nice Tangy flavor. I also use a little of vinegar in my bean soups chili and whatever you like. it makes it more creamier, and gets rid of anything that may be too bitter. you just made me so hungry. love the Inspiration you give us. thanks to both of you.

  • This is one of my favorite combos with roasted chickpeas. Yours would be perfect with it. The parsley, tomatoes, and lemon juice are a wonderfully simple condiment that just give that OMG touch to this dish. Give it a try.
    https://minimalistbaker.com/mediterranean-baked-sweet-potatoes/

  • Love chickpeas!! Thanks! I’ve seen you use the coconut aminos a few time. What staples should be in the pantry for a plant based diet?

  • I found an amazing gadget for pressing tofu. It’s called something like “that tofu thing”. Found it online. It’s made in the UK and is high quality and works very very well. A bit pricey, but I would buy it again tomorrow. Thank you for sharing your fabulous recipes.

  • I’ve tried several different recipes and I can never get mine to be crunchy �� I’m going to give this one a try, and if it doesn’t work I quit ��

  • I make mine in the air fryer and then just sprinkle some nutritional yeast and onion powder or something similar. Then I eat them all.

  • They sound so good! I have to try them I can think of so many spices I must try on them. Thank you for sharing and inspiring me to try something new. Great video!

  • Love it! Your attitude is awesome! Keep up the videos. Been watching the videos for a few days now. Subbed.:) And thanks for a great new idea for a totally different side dish! Gonna make this for sure!

  • You two are super adorable! I love this chickpea recipe. I don’t have any coconut aminos, but it is on my grocery list. I think I will toss in a little Harissa (which is spicy). Can’t wait to try this and add it to my salads! For now though, I am off to make a huge pot of soup! Have a great day!

  • guys, huge thanks for your videos! I am on wf plant based lifestyle for other reasons but you are great inspiration and are very motivating no matter the cause one is going healthy vegan:) keep it up!

  • I think I have tried about every season mix that I can think of. Lol. Taco, old bay, Asian with soy and wasabi, curry, Greek seasoning. One of my favorites is the onion garlic Mrs dash! I haven’t found one yet that I didn’t like. Although the herby ones tend to burn a lot faster.

  • Olive oil, like all free oils, destroy arteries and promote heart disease. See Videos from Dr. Esselstyn, Dr. Greger, and Doctor McDougal. Do not listen to the propaganda from the oil industry and the phony ” Mediterranean” miracles

  • I’ll have to try this!

    I normally roast mine in a cast iron in the oven with some liquid smoke, chipotle powder, onion and garlic powder, maple syrup, and pepper.

  • Keep an aloe plant to use on your burns….helps the sting stop sooner. And btw….I love Brians spicy ketchup!! Now if I can find an oil free butter recipe I’d be good. LOL!

  • Thanks for sharing this recipe, I love roasted veggies, and chickpeas, but haven’t made too many recipes with them.
    This looks SO yummy. You guys are extremely cute and you both look fabulous…Brian’s haircut makes him look very handsome. You’ve both done such a good job changing over to a healthy lifestyle and you truly look much healthier than the first video I watched.
    You’re very lucky to have such a strong relationship, your love and support of one another is very sweet and I admire you for having a loving partner who has you back. Kinda gives me hope that there’s someone out there for me. You guys rock! ��

  • I wonder if adding a tsp of maple syrup would make a sweet version or if it would taste burnt? do they keep well or do you need to heat them each time before using? it seems like they would be good to make batches of for salads for the week….

  • Thanks for these recipes. Only very recently discovered you and loving your videos. Watching from Australia. Congratulations to you both on your amazing weight loss.����

  • i want to make it but i avoid buying canned foods, perhaps you could have commented on how to prepare the chick peas from the dried pea

  • Thanks for the recipe. I already have chickpes cooked from dry. Also i learned (you’re recipe inspired me to look it up) that coconut aminos have about 1/3 the sodium of soy sauce, just 113 per teaspoon so thats not too bad.

  • What a great recipe to bring along as a snack to keep blood sugar at an even level near the end of the day when continuing to pace work well!

  • Joined your channel enjoying your channel easy to do going to try these glad u shared it with us your herbs were do u get them in USA?????

  • Thank you for the tip about using sumac I bought some especially to try in this recipe and it gave a great flavour to the chickpeas!

  • Yum! I drain and rinse, then use chili powder, cayenne pepper and garlic powder. In the air fryer at 400° for 10 minutes. Perfect every time.

  • Doesn’t matter how flavorful they are, take a handful and put them in your mouth and start chewing. It will taste good and be a good experience at first, but after a minute or so the texture and dryness kills the experience.

  • As I remember, Liquid Aminos are quite salty (let me go check the Braggs Nutrition Facts label…yes, a 1 tsp serving contains 320mg Sodium, YIKES!). So no wonder Simple Roasted Chickpeas are so tasty. I wonder if apple cider vinegar would be a sufficient substitute for the Braggs?

  • I bought a bunch of garbanzo beans a couple weeks ago for this very purpose and then never got around to it. Doing some meal prep and happen to have all the spices and took the frozen tofu out to thaw earlier, so it sounds like I’ve got some cooking to finish up today.

  • Great recipe! But each 15oz can of chickpeas has approximately 420 calories. So just to keep in mind for all those watching their calories. That’s obviously not counting the oil.

  • Thank you for this video. I’m a brand new subscriber. I made some of these last week from another recipe and they turned out okay. However, I needed to get them drier before baking and add more Olive oil, and turn them in the oven next time. ��❤️.