Home » Main Dishes » Taco Seasoned Roasted Chickpeas
Published: March 22, 2012Updated: May 19, 2021Author:Jenn Laughlin
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These Taco Seasoned Roasted Chickpeasare quick, easy, and oh-so tasty! We absolutely adore them as a salad topper or as a vegetarian taco filling!
After realizing just how often I make these crispy chickpeas, I decided it was time to update the photos for this post.
Because I love a good laugh (and laughing at myself is inevitable) here is the original photo from the recipe I published back in Spring of 2012:
Yowza! It’s honestly not my worst work either, but pretty darn atrocious all the same. What was I thinking with that doll-sized salad? I would have to eat fifty of those to call it a meal. And that placemat… WOOF! Let’s get back to basics and let these crispity crunchity chickpeas shine in the spotlight.
They’re FANTASTIC and ready for their close up!
Scrumptious ServingSuggestions for Taco Chickpeas
Serve them up taco-salad-style on a bed of greens with allyour favorite toppings
Pile ’em into crispy taco shell with creamyre-friedbeans, shredded lettuce, fresh salsa, and a mountain of guacamole
They’re also amazing in my Buffalo Chickpea Taco recipe.
Snack on them by the handful (what I’m doing right now while I type this – YUM!)
Try them on a Tex-Mex rice bowl and put Chipotle’s bowls to shame
Top them on these amazing low-carb baked bell pepper tacos
Crazy for kale? These crispy chickpeas make a mean Kale Taco Salad topper!
The opportunities to introduce these bad boys to your face are endless! Really!
CrispyTaco Seasoned Roasted Chickpeas
As written, these are on the slightly spicy side. I wasn’t reaching for a glass of water to chug, but my tastebuds were definitely tingling from these zesty chickpeas. For a mild version, swap out the cayenne for sweet paprika.
Want them nice and spicy? Give them a taste after the initial seasoning then add as much cayenne as your spice-loving heart desires, yo!
Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!
If you get a chance to try these tasty taco seasoned roasted chickpeas, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
See? Totally quick and easy!
Today is one of my crazier days this week, which is a huge deal since I spend most of Paul’s deployment sleeping between Skype dates. On today’s agenda is spin class, grocery shopping, and flailing around zumba followed by dinner and a movie.
*ahem* dinner and HUNGER GAMES!!!
I can’t wait!
Is anyone else nerding-out and seeing the movie tonight at midnight with me for thepremiere?
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About The Author:
Jenn Laughlin
Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.
The drier the chickpeas, the crispier they are once roasted. Coat with olive oil and a good pinch of kosher salt. Olive oil helps the chickpeas crisp up in the oven. After tossing them with oil and salt, transfer the chickpeas to a large baking sheet.
Tips & tricks for making the best roasted chickpeas!
I aim to finish up a batch by the second day for best texture and flavor. Store them at room temperature. Don't refrigerate these guys. They become chewy quickly!
Chickpeas are high in dietary fiber, especially a soluble fiber called raffinose. The good bacteria in your gut breaks this down so your colon can digest it slowly. Studies have found that eating more chickpeas can help make bowel movements easier and more regular. They can help lower cholesterol.
No, you don't have to soak your chickpeas before cooking . . . but the soaking method makes the beans cook much faster. It can take up to twice the time if you don't soak them first. Also, soaking may help remove some of the phytic acid found in dry beans, making them easier to digest.
By adding baking soda, you are increasing the pH of the water and making it more alkaline. This helps break down the pectin in the chickpeas which softens their skins better and faster. This is especially important when you are making hummus and want the creamiest consistency possible.
My beans are not softening: If the beans are not softening, you may be using old beans, or your water is high in minerals (hard water). Add 1/4 teaspoon baking soda to the cooking water. If the beans are still hard after 2 hours of simmering on the stove, your beans may be too old.
So in order to make the crispiest chickpeas, we need to remove as much moisture as possible before baking. After thoroughly rinsing and draining the chickpeas in a colander, I find it's easiest to spread them out on a clean kitchen towel and rub them gently to dry as much as possible.
Although their names are very different, garbanzo beans and chickpeas refer to the same bean. And to confuse things a little more, chickpeas are beans, not peas. "They are the same, one is obviously more Anglophile," says Steve Sando, the founder of heirloom bean company Rancho Gordo.
Dried chickpeas will absorb marinade flavors better than canned, though both will work. To cook chickpeas from dry, soak dry chickpeas in lightly salted water overnight at room temperature (leave enough room to allow them to double in volume).
Additionally, chickpeas' fiber and protein may help regulate blood sugar levels. That's because fiber slows carb absorption to promote a steady rise in blood sugar levels rather than a spike. Eating protein-rich foods may also help maintain healthy blood sugar levels ( 2 , 17 ).
You can eat at least one serving (28 grams) of chickpeas per day. However, don't eat more than 70 grams a day since that can cause adverse side effects. If you consume too many chickpeas, some side effects you may get include bloating, nausea, and gas. It's important to remember that chickpeas should not be eaten raw.
Roasted chickpeas are packed with protein, fiber, and other nutrients. I tried making them with both sweet and savory toppings and they're all delicious. Try flavors like honey, maple syrup, salt and pepper, or ranch seasoning.
Instead, store roasted chickpeas at room temperature in an unsealed container (but covered by a paper towel or dish towel). This will allow air to circulate and any remaining moisture to evaporate from the garbanzos, preventing sogginess. You can also use a glass jar, so long as you leave the lid cracked open.
There are a couple of reasons your chickpeas aren't getting crunchy. Here are a few things you can do to make sure they do! Dry them well. If there's too much moisture on the chickpeas when they go into the oven, they'll steam rather than roast.
If you forget, you can simply start the cooking process, but expect them to take longer to cook than if you had soaked them first. It can take up to twice the time if you don't soak them first. The reason most people prefer to soak beans is: Soaking makes the beans cook faster.
A few factors determine whether they'll turn mushy when roasted: the type of chickpeas (dried and soaked overnight or dried), how well they are dried before roasting and how much oil is used (you need only a little). You can soak your own chickpeas or use the ones in a can.
First, soak the chickpeas in water overnight (or for at least 6-8 hours). This helps them soften and cook more fully. We also like adding a teaspoon of baking soda to soften them even more. We tested unsoaked versions and found that soaked were much better.
The secret to these incredibly tender chickpeas is two part – first, soak your beans overnight with a tablespoon of kosher salt. The salt tenderizes the beans and makes for easier digestions. Second, add in a bit of baking soda while cooking! Another tenderizing tip for the dreamiest bean you've ever seen.
If, however, you should happen to put chickpeas or other pulses under pressure for significantly longer than the recommended time, well, they'll get quite mushy indeed (and not in the emotional sense!).
Introduction: My name is Carlyn Walter, I am a lively, glamorous, healthy, clean, powerful, calm, combative person who loves writing and wants to share my knowledge and understanding with you.
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