Crispy Chickpeas From Dried Chickpeas: A Cheap, Healthy Snack

canned chickpeas

🥗Healthier: dried chickpeas

💰Cheaper: canned beans

Dried chickpeas are less expensive when bought in bulk.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often more affordable.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: chili powder

Chili powder can provide a similar flavor profile.

cayenne pepper

🥗Healthier: red pepper flakes

💰Cheaper: black pepper

Black pepper is more commonly available.

Cover 1 cup of dried chickpeas in lots of water, ensuring they are fully submerged, and soak overnight.

Drain the soaked chickpeas and place them in a large pot, covering them with more water than you think you'll need. Optionally, add a little salt.

Bring the pot to a boil, then lower the heat to a simmer and cover. If you don't have a matching lid, use an old pie tin.

After about an hour, test a chickpea by smushing it; if it smushes easily, it's done.

Spread the cooked chickpeas onto a cookie sheet lined with paper towels to dry them thoroughly, saving the liquid (aquafaba) for future use.

Remove any loose skins from the chickpeas to prevent burning during roasting.

Drizzle about 2 tablespoons of olive oil over the chickpeas and sprinkle generously with salt, then toss with your hands to coat evenly.

Preheat the oven to 425°F (220°C).

Spread the chickpeas on a baking sheet and roast on the top rack of the oven for about 10 minutes.

After 10 minutes, check the chickpeas, toss them gently, and continue roasting until they become crispy, which may take an additional 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary