Crispy Taco Spiced Chickpeas
Combat afternoon hunger by enjoying a handful of Taco Spiced Chickpeas. These crunchy chickpeas are tossed in homemade taco seasoning and roasted until crisp. Protein-packed and perfectly spiced, this crispy chickpea recipe can be enjoyed on-the-go or by the handful when snack time is imperative.
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I’m a champion snacker these days, which is a habit that started when I was pregnant and hungry all the time, then continued when I was feeding Lady A at all hours. Even now, I love a good snack.
BUT since I’m a food blogger, my kitchen is often full of desserts (hello, recent St. Patrick’s Day treats.) And left to my own devices, I’ll choose cake over anything else every single time.
Enter: Crispy Taco-Spiced Chickpeas.
Why I love this recipe:
They’ve got the perfect crunchy texture, that delightful savory flavor from the taco seasoning AND are wonderfully satisfying. Also, they scratch my itch for a solid snack without derailing my entire day.
I just love the taco seasoning paired with the chickpeas, which crisp up so nicely in the oven. I’ve been making them for years, and they’re still one of my favorite go-to snacks.
These chickpeas are full of protein, too, so you can’t go wrong with something like this as a quick afternoon pick-me-up.
Plus they’re super easy to make AND store for simple snacking throughout the week.
More afternoon snack recipes: Easy Snack Board | Summer Snack Sandwiches | Sweet and Savory Party Mix
What you need to make this recipe:
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- Fine mesh strainer or colander
- Large mixing bowl
- Measuring cups and spoons
- Rubber spatula
- Rimmed sheet pan
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here are the three simple ingredients you need to make this recipe:
- Canned chickpeas — you need two cans to make this recipe, though you can double it or use a single can for a small batch, if desired. Rinse them off really well before getting started.
- Extra virgin olive oil — or another oil, like avocado oil. Personally, I like olive oil for this, but you do you. I do not recommend using a super fragrant oil, like sesame oil or coconut oil, since this recipe is so straightforward.
- Taco seasoning — make your own OR use your favorite brand. I used my homemade blend, which calls for the usual suspects (like chili powder, paprika, cumin, pepper, etc.), but very little salt, so if you’re conscious of your salt intake, I highly suggest mixing that together before you roast your chickpeas!
Variations:
Listen. You could swap the taco seasoning blend for another seasoning blend that you prefer. Use a Mediterranean blend, a chili-onion seasoning blend, etc. You could even use individual spices you like, be they curry powder, garam masala or a variety of dried herbs, like oregano, basil, thyme, etc.
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Basically, the world is your oyster. Use what sounds good to you if the taco seasoning isn’t your jam.
How to make Crispy Chickpeas with Taco Seasoning
Prepare. Preheat the oven. Spray a jelly roll pan (or a rimmed sheet pan) with nonstick cooking spray, and set aside.
Prepare the chickpeas. Open the cans of chickpeas. Drain, then rinse thoroughly. Pat dry with a kitchen towel or paper towels, and set aside. This is important to dry them off so that the moisture does not affect the roast.
Make the sauce. Combine the olive oil and spices in a large bowl. Add the chickpeas, and toss with a rubber spatula or your hands until coated.
Transfer to the prepared pan, and spread out in a single layer.
Bake for 45 minutes, then turn up the temperature in the oven. Bake for an additional 15 minutes.
Turn off the oven. Leave the chickpeas inside for an additional 15-30, or until they’re crispy and beautifully golden brown. When you shake the baking sheet, the chickpeas should sound incredibly crunchy.
When baked, cool completely and enjoy.
how to store:
Store in an airtight storage container or a mason jar in the refrigerator for up to two weeks.
These will keep for less than a week when stored at room temperature, and I have had them go moldy in my pantry before.
How to use crispy chickpeas:
Snack. As explained above, this is one of my favorites because once they are made, you can grab them and enjoy them on the go easily.
Salads. These add an awesome crunchy topping for a variety of salads, including this Turkey Taco Salad.
Soups and stews. Like the topping for the salads, you can do the same for soups or stews to add in some texture.
Here’s how you can make this snack for yourself…
Crispy Taco Spiced Chickpeas
EQUIPMENT
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Ingredients
- 30 oz. chickpeas canned
- 3 tablespoons extra virgin olive oil
- 4 tablespoons taco seasoning store-bought or homemade
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Instructions
- Preheat the oven to 350°F. Spray a jelly roll pan (or a sheet pan with sides) with nonstick cooking spray, and set aside.
- Open the cans of chickpeas. Drain, then rinse thoroughly. Pat dry with a kitchen towel or paper towels, and set aside.
- In a large bowl, combine the olive oil and taco seasoning.
- Transfer the chickpeas into the bowl. Using your hands or a rubber spatula, stir them until all the chickpeas are coated with the topping.
- Pour the chickpea mixture onto the prepared jelly roll pan, and place in the oven.
- Bake for 45 minutes, then turn up the oven to 400°F, and bake for an additional 15 minutes.
- Turn off the oven. Leave the chickpeas inside for an additional 15-30, or until they’re crispy. When you shake the baking sheet, the chickpeas should sound crispy.
- When baked, cool completely and store in an airtight container in the refrigerator for up to two weeks.
Notes
Nutrition
What kinds of snacks do you gravitate toward?
Have you tried chickpeas for snacking?
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
I’m the true definition of a snacker and these looks perfect to me! Definitely a better option than looking through my pantry for my next cookie or chip.
Such a great snack! I would love to have these any time, any day!
I loooove roasted chickpeas and taco-flavored sounds awesome!
These look sooooo crunchy! I love me some snacky crunch and I’m digging these as a healthful option. And now I’m fantasizing about putting them on all the salads ever!
Oh wow! This looks so addictive! I might not be able to stop eating this!
I became a snacker during both of my pregnancies too so this is the kind I need to not reach for that cookie!!
I tried crispy chickpeas and I loved them. I need to try your recipe, too. Seems soo delicious!
Not all roasted chickpea recipes produce crispy chickpeas, but it looks as though you nailed it. These look fabulous!