- Chickpeas- You can substitute 1 and ½ cups of dried chickpeas that have been cooked and cooled
- Olive Oil- You could use another neutral oil such as vegetable or canola if needed
- Cajun Seasoning- I typically use homemade Cajun Seasoning but if you have another Cajun or Creole seasoning on hand, you could use that. It may be may or less spicy so play around with it to suit your tastes.
- Dry the chickpeas.
- Season and bake at 400 F for 20 minutes.
- Reduce oven temperature (the key to crispy instead of burnt!) to 300 F and continue baking until crispy.
Store leftover Cajun Roasted Chickpeas in a container for up to 1 week. If they get soft, place on a baking sheet and roast at 300 F for 10-15 minutes until nice and crisp.
In order to dry the chickpeas, I rinse and drain them in a colander and then transfer them to the baking sheet and place it in the oven while it is preheating. I then remove the pan and let them cool enough to handle before seasoning them and proceeding with the recipe. Alternatively, you can dry the chickpeas in a clean kitchen towel or paper towel.
To make clean up easier, you can roast them on parchment paper.
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Cajun Roasted Chickpeas
- 1 (19 oz) can chickpeas drained, rinsed and dried
- 1 teaspoon olive oil
- 1 and ½ teaspoon Cajun Seasoning
- Preheat oven to 400 °F. Prepare a large baking sheet.
- Add chickpeas to a large bowl and combine with oil and seasonings. Spread on prepared baking sheet.
- Roast for 20 minutes, removing to stir after 10 minutes.
- At the end of 20 minutes, reduce the oven temperature to 300 °F and continue to roast 30-40 more minutes, stirring every 10-15 minutes.
- Remove from the oven and let cool on the baking sheet for at least 10 minutes. Enjoy!
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