Try this BBQ roasted chickpeas recipe for a quick and easy snack full of sweet BBQ flavor. Perfect for tossing on a salad, snacking late at night, or serving at a party.
Chickpeas For A Crunchy Snack
Move over popcorn and nuts; a new snack is in town. This roasted chickpeas recipe is an easy-to-make crunchy snack.
For more delicious roasted nut recipes be sure and visit my Sweet & Spicy Roasted Cashews.
BBQ Roasted Chickpeas Recipe
BBQ Roasted Chickpeas recipe is a simple to make a snack, full of sweet bbq flavor. They are great tossed in salads, or enjoying like you would nuts.
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
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Ingredients
- 1 15 oz can chickpeas
- 1 tablespoon extra virgin olive oil
BBQ Seasoning Mix
- 1/4 cup finely ground coffee
- 1/4 cup brown sugar
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 tablespoon black pepper
- 2 tablespoons salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon cocoa powder
- 1/2 tablespoon cayenne ~ or more
Instructions
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper and set aside
- Rinse and thoroughly dry the chickpeas. It is best to place the chickpeas on paper towels and pat until they are almost dry.
- In a small bowl, mix together all the ingredients to the bbq seasoning mix. You will have extra seasoning so I suggest placing in a jar with a tight lid to use next time.
- Place the chickpeas in a large dry bowl and drizzle the olive oil over them. Toss until they are completely covered.
- Add 2 tablespoons of the bbq seasoning mix, lightly toss to coat.
- Place coated chickpeas on parchment lined baking sheet
- Roast in 400-degree oven for 35 minutes. Set your timer every 15 minutes to gently stir the chickpeas while roasting. Ovens vary so when the desired roasting is done, remove and allow to cool.
- Store in an airtight container for up to 1 week
Serving: 1oz, Calories: 57kcal, Carbohydrates: 9g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1034mg, Potassium: 88mg, Fiber: 2g, Sugar: 4g, Vitamin A: 342IU, Vitamin C: 1mg, Calcium: 22mg, Iron: 1mg
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Can I use Canola oil instead of EVOO?
Carol, Yes you can use canola oil. It has a lighter taste than olive oil. The oil is for helping the seasonings to stick. Hope you enjoy!