This recipe for chipotle roasted chickpeas is an easy snack to make for game day, road trips, or anytime. Easily modify by using the same roasting method for different seasonings for tasty alternatives.
I’ve been traveling quite a bit for work lately, and I am one of those lucky people to tends to not feel great if I don’t eat pretty much the entire time while flying. Before I took off this week for work, I decided to pack a few more flight snacks from home rather than picking up most of them at the airport. One of them was a new recipe that I’ll be making again for sure – Crunchy Chipotle Chickpeas. This originated from a recipe I saw from Everyday with Rachael Ray for roasted chickpeas where she made them with BBQ seasoning.
- 15 oz. can chickpeas
- 1 tbsp olive oil
- 1 tbsp chipotle rub (or substitute bbq rub)
- Cooking spray
- Heat oven to 400 degrees.
- Rinse and drain chickpeas.
- In a medium bowl, coat chickpeas with olive oil and chipotle rub.
- Spray baking pan with cooking spray or coat with additional olive oil.
- Spread chickpeas on to baking sheet.
- Roast at 400 degrees for 32-35 minutes depending on how crunchy you want them. Turn over or stir halfway through baking time.
- Let cool and store in an airtight container.
In terms of consistency, they are in between a corn nut and a soy nut. They aren’t nearly as hard as a corn nut and have a little more texture than a soy nut. I like a little kick, so I thought the flavor was great. These would actually be really good with a variety of seasonings though. I think next time I’ll try a little garlic salt/sea salt.
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