Pan Roasted Chickpeas, 3 Ways

Pan roasted chickpeas are a more efficient way to enjoy this popular snack than oven-roasting, which tends to dry them out.

Chickpeas are arguably the tastiest members of the legume family. Roasting them in a skillet on the stovetop is ultimately quicker and more efficient than using the oven. And seriously, why heat up the oven to roast a can’s worth (or two) of chickpeas?

A lower calorie, lower fat alternative to snacking on nuts: If you can’t control yourself around nuts, roasted chickpeas are a fantastic option if you want to munch on more than a quarter cup full without guilt.

Double the recipes for company or hungry eaters. Each of the recipes below makes from 2 to 4 servings, so double the amounts given below for a bigger batch.

A tasty topping: In addition to simply enjoying them as an appetizer or snack, pan-roasted chickpeas are a tasty topping for salads, pasta dishes, and even avocado toast. See the last idea in this post.

Curry-Lime Chickpeas

Chickpeas are always compatible with curry flavors. In addition to enjoying this variation of skillet-roasted chickpeas as a snack, use it as a topping for grain or vegetable dishes.

1 teaspoon olive or other vegetable oil
1 tablespoon lime juice, or to taste
1 tablespoon vegan mayonnaise
15-ounce can chickpeas, drained and rinsed
1 teaspoon curry powder, or more to taste
Cayenne pepper or other hot spice to taste
Other curry seasonings as desired, optional

Combine the oil, lime juice, vegan mayonnaise, and chickpeas in a medium skillet.

Cook for 8 or so minutes over medium-high heat, or until nicely glazed. Stir often.

Add the curry powder and hot sauce and cook for 2 to 4 minutes longer, or until lightly browned. Remove from the heat and transfer to a serving bowl.

Smoky BBQ-Flavored Chickpeas

Barbecue seasonings have become one of my favorite spice blends. They deliver big flavor even used in small amounts. Look for them in the spice section of well-stocked supermarkets.

1 teaspoon olive or other vegetable oil
1 tablespoon maple syrup or agave nectar
1 tablespoon soy sauce or liquid aminos
15-ounce can chickpeas, drained and rinsed
2 teaspoons barbecue seasoning such as mesquite or smoky maple), or to taste

Combine all the ingredients except the barbecue seasoning in a medium skillet with the chickpeas.

Cook for 8 or so minutes over medium-high heat, or until nicely glazed. Stir often.

Add the barbecue seasoning and cook for 2 to 4 minutes longer, or until lightly browned. Remove from the heat and transfer to a serving bowl.

Maple-Cinnamon Chickpeas

Sweet chickpeas? Somehow, this really works. Along with the syrup, a coating of cinnamon and a tiny bit of sugar make these go down like candy.

1 teaspoon neutral vegetable oil
2 tablespoons maple syrup
15-ounce can chickpeas, drained and rinsed
1/2 teaspoon cinnamon, or more, to taste
1 teaspoon natural granulated sugar, or more, to taste

Combine the oil and syrup in a medium skillet with the chickpeas.

Cook for 8 or so minutes over medium-high heat, or until nicely glazed. Stir often.

Sprinkle in the cinnamon and sugar, then cook for 2 to 4 minutes longer, or until lightly browned. Remove from the heat and transfer to a serving bowl.

Avocado Toast with Roasted Chickpeas

Try topping avocado toast with the Smoky BBQ or Curry Lime preparations above. Simply mash a whole peeled, pitted avocado (or half, depending on how many slices of toast you’re preparing) with a splash of lemon juice. Spread on toasted bread and scatter some fresh herb or microgreens over the top, if you’d like. Enjoy at once!

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