Crispy chickpeas are one of the best snacks ever! They’re crunchy and salty, but unlike potato chips, they have some solid nutritional value. They contain six grams of protein per half cup, are fiber powerhouses, and are made with heart-healthy olive oil. They’re super easy to bake and delightfully crispy.
If this protein-rich, crunchy, salty deliciousness doesn’t make you feel good about snacking, I don’t know what will. You can bake them right up in the oven, and they get so crispy! And, you can really make them taste like anything. A few months ago, I made BBQ Roasted Chickpeas that were super tasty, and my friend Annie has these Ranch Roasted Chickpeas on her blog that sound amazing!
Crispy Roasted Taco Chickpeas Recipe Ingredients
- Chickpeas – I use two 15-ounce cans, rinsed, drained, and dried.
- Olive oil
- Salt
- Taco Seasoning – I make the seasoning with ground cumin, nutritional yeast, salt, paprika, smoked paprika, onion powder, and garlic powder.
Why Your Body Will Love This Recipe
Blood Sugar Regulation – Chickpeas are high in fiber and protein, giving them a low glycemic index. This means they are digested slowly and don’t cause blood sugar levels to spike. This makes beans a healthy choice for people with diabetes who need to control their blood sugar levels more.
Digestive Health – Beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic, feeding beneficial bacteria in the large intestine and helping eliminate toxins from the system.
Fiber – Chickpeas offer an abundance of fiber, which benefits the digestive system, helps fill us up, and keeps our bodies feeling full for longer. The fiber in beans also helps flush toxins and adrenaline from the system, preventing their recirculation.
How To Make Baked Chickpeas
- Preheat oven to 400 degrees F. Toss the chickpeas, olive oil, and salt together on a large sheet pan and bake for about 30 minutes, flipping a few times, until crispy.
- While the chickpeas are baking, add all the taco seasoning ingredients to a small bowl and mix until combined.
- Once chickpeas are crispy, remove from the oven and toss with the taco seasoning. There should be enough oil to allow the taco seasoning to stick to the chickpeas, but if most of it cooks off, you can add a little more oil to the chickpeas to ensure the seasoning sticks.
- Chickpeas are best enjoyed warm, straight out of the oven.
Recipe Frequently Asked Questions and Tips
- This recipe is vegan and gluten-free.
- Two tablespoons of oil will make the chickpeas crispier, but you can also use 1 tablespoon if you prefer, and they will still taste great!
- Basically, the world is your chickpea when it comes to all the creative flavorings you can add to your roasted chickpeas! But, I gotta say, that these Taco Roasted Chickpeas are pretty dang good. If you know me at all, you know how much I love my tacos, so it was only a matter of time before I poured some homemade taco seasoning all over my roasted chickpeas.
- I recommend storing them in a ziplock or an airtight container for up to a week.
Have a question about this recipe? Ask me in the comments and I’ll get back to you ASAP.
Looking For More Delicious Snack Ideas?
Healthy Chocolate Chip Muffins
High-Protein Pumpkin Orange Cranberry Breakfast Cookies
Greek Salad Naan Bites with Hummus
Healthy Pumpkin Pie Baked Oatmeal Cups
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Crispy Roasted Taco Chickpeas
- Total Time: 35 minutes
Ingredients
- 2 (15 ounce) cans chickpeas, rinsed, drained and dryed
- 1-2 tablespoons olive oil*
- 1/2 teaspoon salt
Taco Seasoning:
- 1 teaspoon ground cumin
- 1 teaspoon nutritional yeast
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
Instructions
- Pre-heat oven to 400 degrees fierenheit. Toss the chickpeas, olive oil and salt together on a large sheet-pan and bake until crispy, about 30 minutes, flipping a few times.
- While the chickpeas are baking add all the taco seasoning ingredients to a small bowl and mix until combined.
- Once chickpeas are crispy, remove from the oven and toss with the taco seasoning. There should be enough oil to allow the taco seasoning to stick to the chickpeas, but if most of it cooked off you can add a little more oil to the chickpeas to ensure the seasoning sticks.
- Chickpeas are best enjoyed warm, straight out of the oven.
Notes
2 tablespoons of oil will make the chickpeas crispier, but you can also use only 1 tablespoon if you would like and they will still taste great!
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Snack,Gluten Free, Vegan
Oh man…something tells me that once I took one handful of these chickpeas, I would NOT be able to stop! I mean, taco-flavored chickpeas?? How could you ever go wrong? These would be SO good piled on top of a salad!
These chickpeas look amazing! They would be SO good as a snack, on salad, or even IN tacos 🙂 (taco-ception?)
I so agree! Crispy chickpeas are the best snack! These sound awesome with all those spices!! I wish I had some right now before dinner! Hope you had a great weekend!!
I LOVE roasted chickpeas, and my oldest son will seriously eat the whole pan when I make them. They’re so addicting, and I need to try these taco ones!