Crispy, crunchy, and healthy these vegan Cheezy Herb Roasted Chickpeas make a great snack for the whole family. Just seven ingredients needed and ready in 45 minutes.
My kids and I love crispy, crunchy snacks and roasted chickpeas are one of our absolute favorites. Crunchy roasted chickpeas are full of nutrition, simple to make and totally satisfies cravings. This newest variety, Cheezy Herb Roasted Chickpeas is quickly becoming our new favorite way to get our snack on.
ingredients
- chickpeas
- olive oil
- nutritional yeast
- garlic powder
- dried rosemary
- dried thyme
- salt
See recipe card for quantities.
what is nutritional yeast?
Where does the cheesy flavor come from you ask? Nutritional yeast, of course, which also gives these chickpeas an extra nutritional boost. But what is nutritional yeast? Nooch as it's often called, is a deactivated yeast that is used in vegan cooking for its natural cheesy flavor. It's a good source of protein with 8 grams in 2 tablespoons. Plus it's fortified with B 12, which can be harder for vegans to get. Tasty and nutritious, that’s why we love nutritional yeast.
But, if you're not a fan of nooch, you can always make my equally delicious Smoky Garlic Roasted Chickpeas instead.
instructions
Making these chickpeas is really easy. Cook dry beans until tender or use canned to make things even simpler. The most important step is to drain, rinse and pat the beans dry. Remove any loose skins as well. The beans are baked partially before coating in oil and seasonings to ensure the crispiest result.
storage
These chickpeas are best the same day they are made, but you can store any leftovers in an air tight container for 1-2 days. The chickpeas will loose a little crispness, but will still be tasty.
If you try this recipe, let me know how it turns out! Leave a comment and rating below. You can also snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
Recipe
Cheezy Herb Roasted Chickpeas
Ingredients
- 2 cups chickpeas I used dry beans I prepared ahead of time, but canned beans would work as well.
- 1 tablespoon olive oil
- 1 tbsp nutritional yeast
- ¼ teaspoon garlic powder
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
Instructions
- Preheat oven to 400 degrees.
- Drain, rinse, and dry chickpeas with paper towels. Remove and discard any loose skins. Spread chickpeas on baking sheet. Bake for 20 minutes until chickpeas begin to crisp. They will be soft and a bit chewy.
- Remove from oven and drizzle with oil and sprinkle with seasonings. Toss to coat evenly. Lower heat to 375 degrees and return pan to the oven. Bake for an additional 15- 20 minutes or until chickpeas are crispy and crunchy.
Edna Siu says
I love chickpeas as snacks, you mentioned you cook dry peas. Can you share you method of cooking the dry chickpeas?
What do you do with all the peers getting loose and separate from peas? I have tried to cook chickpeas, but removing the transparent peels from each of the peas is a panic. Do you have any suggestion or tips?
Melissa says
To remove the peels you can try placing the cooked chickpeas between paper towels and rubbing with your hands. It's quicker and the easiest method I've found so far. Hope this helps.