Toaster Oven Roasted Chickpeas are going to be your new favorite snack. They’re crispy, crunchy, secretly good for you and so addictive!
My husband is obsessed with these roasted chickpeas.
He loves to eat them warm right off the pan, tossed into salads (think high-protein croutons) or as a topping for avocado toast. Taking pictures today, I could barely keep him from eating the whole bowl.
I can’t blame him though. They are kind of the perfect snack: All kinds of delicious and good for you too!
The funny thing is, roasting crispy chickpeas in our toaster oven was a little harder than I expected. It actually took me 5 attempts to get the time and temperature just right. But it was totally worth the effort.
After all those test batches, I learned a few tricks that I’m hoping will help you get the same crispy, crunchy, addictive results with your little oven!
Tip #1 – Line your pan with a silicone baking mat or Silpat. It makes cleanup easy and keeps the beans from getting burnt spots.
Tip #2 – If the pan that came with your toaster oven is a roasting pan (with a raised center and wells around the sides) use a different pan.
Our Breville Smart Oven Pro came with a pan like that. As soon as you add the beans they immediately fall to the sides and pile on top of each other.
Just like when making toaster oven roasted broccoli, you want your beans in a single even layer. If the beans are piled up they will steam and turn out squishy and chewy (yuck!).
Tip #3 – Use the middle rack position. On the “Bake” setting the heat in your toaster oven is concentrated at the bottom. Cooking on the middle rack the heat will not be as intense and won’t burn or overcook your chickpeas.
Tip #4 – Dry roast your chickpeas. This might feel wrong initially (at least it did for me) but the beans crisp up so much better if you roast them without any oil or seasonings at first.
Tip #5 – You can make half a recipe and the cook time won’t change. If you’re cooking for one, using a smaller toaster oven or just want to experiment with different seasonings feel free to split the recipe! This Spicy Chickpea Edamame Salad Pitas recipe is my absolute favorite way to use up leftover canned chickpeas.
Looking for more “healthyish” toaster oven snacks? Check out these Crispy Polenta Dippers (in 3 fun flavors), spicy Buffalo Broccoli and Cauliflower Bites with a creamy lightened-up blue cheese dip or everyone’s favorite easy recipe for Roasted Sweet Potato Rounds, they’re all irresistible!
Planning a dinner party and need some inspiration?
How about looking for a new slow cooker dinner idea?
We’ve got you covered in our ever-growing Facebook group! If you’re not a member yet, why not?!
We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!
Toaster Oven Roasted Chickpeas Recipe
Ingredients
- 1 15-ounce can Reduced Sodium Chickpeas drained and rinsed
- 1 1/2 teaspoons Grapeseed Oil
- 1 1/2-2 teaspoons Seasoning of Choice like Trader Joe’s Chile Lime Seasoning or Season Salt
Instructions
- Adjust the toaster oven cooking rack to the middle position and preheat to 375°F on the “Bake” setting. Line a rimmed baking sheet with a silicone baking mat.
- Spread the chickpeas onto a clean kitchen towel, pat dry, and discard any loose skins. Arrange beans in an even layer on the prepared pan.
- Roast chickpeas in the toaster oven, stirring or shaking the pan every 10 minutes, until they are crisp and dry, about 30 minutes total. (After 30 minutes, if you’re worried the centers are still chewy, let the chickpeas cool a little and then taste one. If it feels chewy in the middle, pop the pan back in for another 5 minutes.)
- Use oven mitts to remove the hot pan but leave the toaster oven on. Carefully transfer the chickpeas to a bowl. Add the oil and seasoning blend and toss to coat the beans.
- Pour the seasoned chickpeas back onto the pan and roast 5 minutes more.
- Allow the chickpeas to cool slightly on the pan before devouring by the handful.
- Store any leftover roasted chickpeas, once completely cooled, in a sealed container for 3 to 4 days.