I must confess to a bit of pride – you see, the first time I made these, my fiancé went out of his way to text me over lunch (we were both at work) and suggest that I immediately start selling them, they were that good. Now, I think perhaps his love of all things chickpea-related makes him a bit biased, but still. The complement made my day! Since then I’ve made these crispy roasted chickpeas a ridiculous amount of times – in various flavours – but this chimichurri combination has remained a firm favourite.
The original inspiration for making my own crunchy, crispy roasted chickpeas came from having to spend a galling near 90p at a well known health shop chain for a bag of the same thing, but with too much artificial taste: my frugal heart skipped a proverbial beat at the till. And so, I told myself I had to make my own sometimes too. Despite the price, I still end up buying the pre-packaged, not as nice stuff because sometimes I get caught short, sans snacks – but it’s like with soups. They’re never as nice as they ones that are home made.
That saying about a cookie jar
Now, fair warning: while these are around, it’s whose hand has been caught in the chickpea jar, rather than the cookie jar. These chimichurri crispy roasted chickpeas are addictively nutty, with a satisfying bite and good chew. The chimichurri coating gives them just a little heat, enough to tantalise your tastebuds, without tingling your tongue.
I like to keep mine in an airtight jar in the fridge, and then either use them on top of salads (if they last long enough) or as an afternoon snack, to tide me over until dinner, but my OH prefers to keep some on his desk for a day and graze on them: there’s no set rules here!
Cruncy Chimchurri Roasted Chickpeas
Luci Rebecca, Made by Luci
- Prep: 2 minutes
- Cook: 45 minutes
- Total: 47 minutes
- Serves 1/4 of recipe
- Calories 87
- 1 can chickpeas (240g)
- 1 tbsp aquafaba (the liquid from the chickpeas
- 2 tbsp chimichurri spice mix (or other tex-mex style mix)
- Preheat your oven to 200°C (fan) and line a baking tray with kitchen foil (optional, but saves mess)
- Drain your chickpeas and reserve 1 tablespoon of their liquid (aquafaba).
- Rinse the chickpeas thoroughly with water and dry with a towel (if any of their skins come off, just chuck the skins away).
- Put the chickpeas in a bowl and toss with the aquafaba, and then the spice mixture. Mix until well coated.
- Pour onto the baking tray and roast until crunchy - about 35-45 minutes. Check on them every five minutes after 35 minutes.
For a less crunchy, more chewy chickpea snack, roast for reduced time of about 30-35 minutes instead.