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.
Spread the chickpeas on a kitchen towel and gently pat them dry. It's essential to make sure they're totally dry before you toss them with the olive oil – damp chickpeas won't crisp up in the oven. Discard any loose skins from the outside of the chickpeas.
No, you don't have to soak beans before you cook them. 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.
As a rich source of vitamins, minerals, and fiber, chickpeas may offer a variety of health benefits, such as aiding weight management, improving digestion, and reducing your risk of disease. Additionally, this legume is high in protein and makes an excellent replacement for meat in many vegetarian and vegan dishes.
Store in an airtight container: You can store these oven roasted chickpeas for 2-3 days in an airtight container at room temp, but they will start to lose their crunch after that.
Chickpeas can often cause bloating and gas, which is why it's key to know your limit. Here's what you need to know about this side effect of eating chickpeas—including how much you should eat—and for even more healthy tips, be sure to check out our list of The 7 Healthiest Foods to Eat Right Now.
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.
If your roasted chickpeas aren't crispy, either they needed to cook longer or they were still damp when you added the oil and put them in the oven. It's important to dry the chickpeas as well as possible if you want them crispy.
You can tell if they are ready when they are tender to the bite. And as I said, the cooking time will also depend on how you choose to cook them: Stovetop: boiled chickpeas cooked on the stovetop will take anywhere from 30 minutes up to 2 hours.
They are a terrific low-calorie, nutrient-dense snack with lots of fiber. 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).
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.
Chickpeas are high in fiber, protein, and healthy fats and have a low GI. Potential benefits of chickpeas include helping control blood sugar, manage weight, and support heart and gut health. Chickpeas are versatile, so you can add them to many savory or sweet meals and snacks.
Chickpeas can positively impact your high blood sugar due to their low GI, high fibre and protein content. However, consuming legumes as part of a balanced meal is essential, as excessive consumption or high-GI ingredients added to chickpea recipes can raise your blood sugar levels.
Up to 1/4 cup of chickpeas daily is allowed on a low FODMAP diet for digestive issues. Gradually add chickpeas and other legumes to your diet to allow your body to adjust. Over time, you will better tolerate them. Products such as BeanoⓇ help digest the gas-forming carbohydrate in beans.
Here are some ways to incorporate chickpeas into your diet for optimal weight loss and health: 1. Roasted chickpeas: Roasting chickpeas in the oven until crispy can make for a delicious and healthy snack. Toss them with a little olive oil and your preferred seasonings, such as paprika, cumin, or garlic powder.
Yes, dogs can eat chickpeas! Provided that you stick to the ingredient in its natural form, and avoid highly-processed alternatives, then chickpeas can be a great source of protein and fibre for your pooch.
Chances are your beans are old. Old beans can seem to take forever to get soft. Cook them longer, making sure you are using plenty of water. Next time, if you have beans from the same source, soak for 48 hours.
If you are cooking chickpeas for hummus, you'll want the beans to be soft. On the other hand, if you plan to add the beans to a salad or stew, you may want them on the firmer side. If your chickpeas are still hard after the cooking time we suggest and you want them to be softer, continue to cook until soft.
Chickpeas on the shelves of your local market could be as much as 2 or 3 years old. Think of them as potentially super-dried chickpeas. The older they are, the drier they are, and the longer it takes for them to soften.
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Introduction: My name is Otha Schamberger, I am a vast, good, healthy, cheerful, energetic, gorgeous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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