These Taco Roasted Chickpeas are a healthy snack full of taco flavors! They are also a great party or entertaining appetizer, especially for game day! And you can make them as spicy or mild as you want.
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Roasted chickpeas have become a recent obsession of mine. I love using so many different flavors and keep one of my roasted chickpea flavors on my desk at all times as they make the perfect healthy snack. Taco Roasted Chickpeas highlight Mexican flavors of chili powder and cumin with a little bit of spice. They are missing the cheese, tomato, lettuce, etc of a taco, but the seasoning is right there that you would have on the beef or filling.
Can I use dried chickpeas/garbanzo beans?
I have not personally tried these with dried beans, but yes, you can. However! You need to cook them first. Do NOT make these with still-dried beans, they will be incredibly hard. You will need to soak the dried beans overnight and cook them before proceeding with the instructions below.
Making Taco Roasted Chickpeas is easy! First, rinse the garbanzo beans, pat dry, and toss with the olive oil and salt. Roast in an oven at 350F for approximately 35-40 minutes, shaking occasionally. Leave them in the hot oven, with the heat off, for them to crisp up a little more. Then toss them with the chili powder, ground cumin, and cayenne. Add more cayenne if you want them spicy! That is it! Let them cool off before you store them in a container or bag, otherwise the trapped heat will soften them again a little.
Once you try roasted chickpeas, the flavors are endless! I like to keep it interesting by rotating through different flavors. Need inspiration? Find more of our roasted chickpea recipes here!
Taco Roasted Chickpeas
Ingredients
- 30 ounces garbanzo beans (chickpeas) (two 15 ounce cans)
- 2 Tablespoons olive oil
- 1/2 teaspoon salt
- 1 1/2 Tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (more or less based on preference for spicy heat)
Instructions
- Preheat oven to 350F.
- Drain and rinse the chickpeas. Place them between two clean towels or paper towels and gently pat dry, removing as much moisture as you can. (If you want to remove the skins, press more firmly to peel many of them off. Leaving the skin on will provide a little extra crunch and fiber - this is a preference decision).
- Toss the dried chickpeas with the olive oil and salt.
- Spread the chickpeas out on a silicon baking mat lined baking sheet (or spray tin foil with cooking spray).
- Bake for 35-40 minutes until the beans are starting to take on a little color and get dry. Turn off the oven and leave the beans in the oven to continue drying out to your desired crunchiness, checking every 10-15 minutes. (I like mine crunchy and leave them in for 30-40 minutes post-baking).
- Put the cooked chickpeas in a small bowl. If dry, add just a touch of oil. Add the chili powder, cumin, oregano, and cayenne, and toss to coat. Adjust seasoning as desired with any of the spices. Let cool outside of a container or bag as any trapped heat will soften the chickpeas again.
