These roasted chickpeas are crunchy, tasty, and healthy! Pizza Roasted Chickpeas are tossed with savory pizza seasoning, Italian seasoning, and some garlic salt to give them that pizza parlor flavor.

We’re all about the beans this week. I had many thoughts; bean soup, re-fried beans, three bean salad, baked beans. But, I wanted to make something I’ve never made before and have been struggling with; roasted chickpeas.

These babies are amazing. I love the crunch, I love that their healthy, and you can make them in pretty much any flavor you want. Sweet or savory alike, there’s so many different ways you can roast up a batch of these babies.

Now, I’ve made these before. Nope. They haven’t been on my blog before. They were epic fails. I followed repeated directions on how to bake them and every time, they’re burnt to a crisp. So, this time, I was in the kitchen and watched these buggers bake.

I took the time to remove all of the skins. You can see those in the top right of this collage. At least some of them. With two cans, there were quite a few. You can rub the beans vigorously with the paper towels and they will start to come loose. I’ve read that you can soak them in warm water and they’ll come off. I think I’ll try that method today. Either way, you can take them all off, take some of them off, or just leave them on. It’s personal preference.

When the skins are off, the beans are super shiny. Those in the lower right are dry, but since the skins are off, they’re really shiny. With the skins off, some of the beans will split in half easier. No biggie. Makes them twice as crunchy delicious.

And when you’re done you get a bowl full of pizza flavored crunch-tastic beans. Just like this bowl. They’re coated in herbs and spices and roasted to epic crunchy perfection. I keep saying crunch because they are not just crispy. They are CRUNCHY! You will think an earthquake is going off in your mouth with every bite.

These are the perfect snack for those times when you’re not really hungry, but just have the munchies, as say. We don’t want to eat, we just want to munch on something; my mouth just wants some action. Enter, these beans. A few handfuls of these and your munch monster will be subdued. I say a few handfuls because you can’t eat several at once. They’re uber-crunchy so you really should just nosh on one at a time.

So, if you’ve hesitated about roasting your own chickpeas, or fails like I have, then I’m here to tell you, it can and should be done. You should roast chickpeas in your oven today, if you can. I’m buying two more cans for maybe some jalapeno cheddar ones. We’ll see how that goes. I’m still working through the jalapeno part, but rest assured I will figure it out. You see, jalapeno cheddar is my husband’s current fave potato chip flavor. So, I’d love to make a batch for him to snack on.

Have you roasted chickpeas before?

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Pizza Roasted Chickpeas

Cook Time: 30 minutes

Total Time: 30 minutes

These roasted chickpeas are crunchy, tasty, and healthy! Pizza Roasted Chickpeas are tossed with savory pizza seasoning, Italian seasoning, and some garlic salt to give them that pizza parlor flavor.

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Ingredients

• 28 ounces canned chickpeas, rinsed, drained, and dried
• 1 tablespoon extra virgin olive oil
• 2 teaspoon pizza seasoning
• 1 teaspoons garlic salt
• 1 teaspoon Italian seasoning

Instructions

1. Preheat oven to 400.
2. Place the rinsed chickpeas on paper towels and dry them very well. At this point, you can rub them vigorously to remove the skins. This is not mandatory, but I figure it’s one less layer of possible moisture that will prevent them from getting extra crispy.
3. Once they’re dry, place them on a baking sheet covered with a silpat or aluminum foil lightly coated with cooking spray. Bake in the oven 15 minutes.
4. Remove them from the oven and let them cool slightly before putting them in a large mixing bowl. Add the oil and the seasoning and toss well to make sure the chickpeas are thoroughly coated.
5. Return them to the pan and put them back in the oven to roast 15 more minutes. Stir and continue to roast in 10 minutes intervals until the desired degree of lightly toasted. They will not be crispy at first. At this point, if you have the time, crack the oven door and allow them to cool while the oven cools. For this batch, I removed them from the oven and allowed them to completely cool in the pan.
6. Store in an airtight container up to 2 weeks, if they last that long.

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