Estimated reading time: 4 minutes

Roasted chickpeas are crunchy, high-fibre, protein-rich, keto-friendly, easy to make, and seasoned any way you like them.

Leblebi is a name for roasted chickpeas originating in Turkey and the Middle East.

There is a lot of history behind chickpeas, so I won’t get into the details because you probably want the roasted chickpeas recipe.

I did, however, share a bit about the origin, various names for chickpeas, and ways you can hydrate dried chickpeas.

Roasted Chickpeas Origin

Roasted chickpeas are a popular snack in Iran and throughout the Middle East, Central Asia, Greece, Sicily, Bulgaria and sometimes seasoned with salt, hot spices, dried cloves, or candy coated.

In the Philippines, chickpeas preserved in syrup are eaten as sweets and in desserts such as halo-halo.

Leblebi

Various Names For Chickpeas

We purchase canned chickpeas at the grocery store and dried organic chickpeas from Amazon Canada.

If you watch for sales in the grocery flyer, you can get a great deal or local Indian stores for the best prices on spices and dried beans.

Those who shop at Costco can find canned chickpeas in bulk, but I’m unsure about dried ones.

There are so many names for chickpeas; however, I picked some common ones you may have heard.

• White Chickpea
• Garbanzo Beans
• Kabuli Chana
• Desi Chana in North India
• Boot in Eastern India
• Ceci Neri in Southern Italy is an uncommon black chickpea.
• Hummus is the Arabic word for chickpeas.

How To Hydrate Dried Chickpeas

Chickpeas are usually rapidly boiled for 10 minutes and then simmered for longer.

Dried chickpeas need a long cooking time (1–2 hours) but will quickly fall apart when cooked longer.

If soaked for 12–24 hours before use, cooking time can be shortened by around 30 minutes. Chickpeas can also be pressure cooked, or sous vide cooked at 90 °C (194 °F).

Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into chickpea flour, ground and shaped in balls and fried as falafel, made into a batter and baked to make farinata or socca, or fried. 

Chickpea Wikipedia

Typically we will hydrate dried chickpeas in our crockpot for about 2 hours on high or 4 hours on low.

If you own an Instant Pot, you can also use this vessel to rehydrate dried chickpeas.

Seasoned Roasted Chickpeas Recipe

For anyone without dried chickpeas to hydrate, I made my roasted chickpeas using canned garbanzo beans.

Tools Needed

• Baking sheet
• Paper Towel or Tea Towel
• Wooden Spoon or oven-safe Spatula
• Parchment Paper

Ingredients For Roasted Chickpeas

• 1 large can of White Chickpeas (garbanzo beans) or 1 1/2 cups of cooked chickpeas.
• 1 1/2 tablespoons of extra-virgin olive oil
• sea salt (optional)
• black pepper (optional)
• 1 tablespoon of keto taco seasoning, curry spices, paprika, etc. (optional)

Instructions

Pre-heat oven to 400 degrees

• Open the can of chickpeas, drain, rinse, and put them on a baking sheet lined with a paper towel or kitchen towel and pat dry. Ensuring they are completely dry is vital so the oil and seasonings adhere.
• Add the extra-virgin olive oil, salt, and pepper, and toss around with a wooden spoon.
• Spread the chickpeas out evenly around the baking sheet.
• Bake at 400 degrees at 20-minute intervals until they are browned and crispy. Typically it takes around 30 minutes.
• Remove from the oven and add your favourite spices or seasonings.

Tips For Making Roasted Chickpeas

Roasted chickpeas can be eaten warm, but they are the best the following day.

Leaving the chickpeas in the oven overnight allows them to crisp even further.

Store in a container or sealed baggie at room temperature for optimal freshness.

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