Over the weekend, I discovered an irresistible protein-packed snack – Crispy Roasted Chickpeas😍 These little morsels are super easy to make and have endless flavour variations! They are so moreish that I hardy had any left to snap pictures of, as I kept eating handfuls straight out of the pan!
Aren’t beans bad for IBS?
The answer is YES sometimes, but also NO not always. Serving size comes into play, which you should always pay attention to if you have IBS, but also the kind of chickpeas is where the difference comes in.
Canned chickpeas are easier to digest and a fair amount of the FODMAPs ‘leach’ out into the water, which you will be draining away anyway.
So, using canned instead of dried is definitely preferable and also easier as you don’t have to soak the peas.
Tips for these Crispy Roasted Chickpeas
- This Crispy Roasted Chickpeas recipe is customisable, so you can experiment with different flavor combos. Puveshree from Life’s a Treat suggested that I try coconut oil, turmeric and paprika, or rosemary and pink salt. I’d also like to try cinnamon and sugar next
- I added my thyme in this recipe towards the end rather than in the beginning as I was concerned the herb would burn. The flavour of thyme was there, but I don’t think I added enough, so I’d like to play around with more next time
- Make sure that your chickpeas are dry before roasting by draining and leaving to dry further on a paper towel
- Spread your chickpeas out evenly in the roasting tray
- Oven-roasted chickpeas don’t stay crispy once they cool, so I recommend eating them while they’re still warm from the oven
I would love to hear your flavour combinations and tips for optimal crunchiness! Have you tried deep frying these or making them in an air-fryer?
Please let me note in the comments section below and happy crunching,
Crispy Roasted Chickpeas
Crispy Roasted Chickpeas
- 1 can of chickpeas
- 1 tablespoon olive oil
- 1 teaspoons kosher salt
- 2 teaspoons of dried thyme
- Heat the oven to 200°C.
- Rinse and drain the chickpeas and then pat dry with paper towels. Leave them to dry for another 5 or so minutes.
- Toss the chickpeas with olive oil and salt. Spread out in an even layer on a baking tray lined with baking paper.
- Roast for 30 -35 minutes, but shake the pan every 10 minutes or so. 5 minutes before removing the chickpeas, add your desired seasoning.
- The chickpeas are done when golden and crispy on the outside, and soft in the middle. You can leave them in the oven once it's turned off to ensure that they are completely dried out.
- Serve while the chickpeas are still warm and crispy. They will gradually lose their crispiness as they cool.