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When we first started eating a whole food, plant-based diet, I’ll admit – the idea of roasting anything without at least spraying it with oil first was foreign to me. We started experimenting and found that with a few small modifications, it is actually super easy!
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The number one thing you’ll need to roast without oil is a silicone baking mat or parchment paper. We bought a set of Silpat baking mats, but since then I have discovered the AmazonBasics version, which is basically the same thing for a much lower price. Once we discovered these silicone baking mats, oil-free roasting became a LOT easier! Parchment paper works the same way, but I like the fact that the baking mats are reusable.
We like to add some coconut aminos to help coat the chickpeas and then, of course, Brian came up with a really good spice blend! This time he used Garam Masala, turmeric, cumin, and garlic powder.
Roasted Chickpeas (Oil-Free, Vegan)
Ingredients
- – 1 x 15oz can of chickpeas (no salt added if possible)
- – 1 tsp coconut aminos
- – 1 tsp Garam Masala
- – 1/2 tsp turmeric
- – 1/4 tsp cumin
- – 1/4 tsp garlic powder
- – 1/4 tsp salt (OPTIONAL)
Directions
- Preheat your oven to 375 F. Line a baking sheet with a silicone baking mat or parchment paper.
- Drain and rinse the can of chickpeas.
- Add the coconut aminos and stir to coat the chickpeas.
- Add remaining ingredients and stir.
- Spread your chickpeas out in a single layer on the silicone baking mat or parchment paper.
- Bake for 20 to 30 minutes, stirring halfway through. 20 minutes will give you a softer texture, while 30 minutes will be a bit chewier.
Sometimes we need a reminder that following a whole food, plant-based diet can be super simple! In this case, it’s just as simple as opening a can of chickpeas, adding some seasoning, and roasting in the oven.
The best part is, you can use the same method and adjust the seasonings to complement any dish. You can also experiment with the cooking times – Brian likes to cook his for 30 minutes to get a chewier texture, but I enjoy the soft, tender texture after just 20 minutes in the oven.
We normally make these as part of our homemade version of Trader Joe’s Riced Cauliflower Tofu bowls, but when we filmed the video we decided to make some of Brian’s Smoky Herb-Crusted Tofu on the Griddler. Don’t worry, we are working on a recipe video for the tofu bowls 😉
We usually refrigerate leftovers and use them on top of salads. They taste great as a side dish as well!
Be sure to check out the video and leave us a comment below if you try this one out!
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AmazonBasics Silicone Baking Mat Sheet, Set of 2*We have the Silpat baking mats, but the Amazon Basics brand above is basically the same thing for a lot cheaper. Just make sure you find the correct size mats for the baking sheets you have.
Silpat Non-Stick Silicone Jelly Roll Pan Baking Mat
StarPack Basics Silicone Spatula Set
IPOW Set of 3 Stainless Steel Fine Mesh Strainers
365 Everyday Value, Garbanzo Beans, No Salt Added, 15.5 oz
Stackable Magnetic Measuring Spoon Set
Bragg Coconut Aminos, All Purpose Seasoning, 10 Ounce
Frontier Garam Masala Certified Organic, Salt Free Blend, 2-Ounce Bottle
I ordered the Amazon version of the silicone baking matt and will try this recipe for bowls and salads. Why do you use Coconut Amino’s? Couldn’t you use a low sodium soy sauce or Tamarin (wheat free) sauce for a fraction of the price? The combination of spices you have look great. I like that these are crewy and not tooth-chipping crunchy. IMHO calling them chick peas is cool but calling them garbanzo just sounds more exotic!
Brian likes the sweetness from the coconut aminos. Also it usually has even lower sodium than low sodium soy sauce – but you can definitely swap that in and probably won’t notice much of a difference. We usually have both on hand.
I just made the herb-crusted tofu and the simple roasted chickpeas tonight, and both turned out great. I did air fry the chickpeas for about 15 minutes at 380F, which made them a bit more crisp with a very slight chewiness. Definitely a winner for tomorrow night’s dinner.
Glad you enjoyed them! Thanks for sharing!
Just made these using the air fryer. 200C 25 mins and they are over done. About 50% are just turning black. BUT they still taste great! I prefer them crunchy rather then chewy. Hope that might help anyone wanting to use an Air fryer. I would try say 175C for 20 mins. Then add a bit more as needed.
Thanks for sharing!
Tried again using the air fryer and this time I used 160C for 25 mins. This gave me them just going crispy (How I prefer them). I now have a batch in coated with Sriracha. The possibilities are endless! I have just cooked a bag of dried chickpeas so plenty to play with (the cost is minimal). One problem, My wife loves them and pinches them! lol. Hope this helps anyone wanting to use an air fryer.
Saw your video on roasted chickpeas. Decided to make them with beer can spice and liquid smoke. Tasted great.
I made the chickpeas into a vegan like chicken salad sandwich.
I added vegan mayo, red grapes, dried cranberries, celery, onion, dill, walnuts, and cashew cheese trader Joes.
Placed it on tasted bread with cabbage and tomatoes. Tasted just like a chicken salad sandwich. Have fun.
Great tips 🙂 Sriracha sounds awesome!
I just tried theses in a toaster oven and I used plain liquid aminos because I didn’t have coconut. Still turned out great. I tried half a can of beans that I had in the fridge and didn’t drain them well enough. After the liquid aminos went in and the spices were mixed in there was too much liquid and the spices weren’t sticking to the beans. Just drained again and added more spices. Cooked in the toaster oven on parchment paper for 20 min. at 425 (too lazy to turn the knob from the usual setting( and they are great! No added salt needed. Some were more crunchy than others but I am enjoying trying the different textures (from solid crunch to chewy). I love these things!
Awesome! Glad you liked it!
I like the chewier texture that the 30 minute roast brings to the table. I miss this texture in the plant based diet. These were great as part of a quick bean burger.
Speaking of bean burgers I’d love to see what you two could come up with in that department if you’re looking for recipe/video suggestions.
Personally I’m a fan of Dr. Fuhrman’s basic Eat To Live bean burger as a starting point.
We definitely need to try making our own veggie burgers! We haven’t experimented with that one just yet.
Holy Moly! My new fav! Only one problem….I keep eating them and they are for our salads tonight! Ugh!
Seriously, thanks for this easy peasy recipe!
LOL! It is easy to eat all of them before they make it to salads, etc. 🙂
For future burns in the kitchen try putting mustard on the burn immediately. I know it sounds crazy but this was passed on to me when my iron fell and I, so smartly 🙄, caught it with my hand! Coat the burn, let it dry and reapply as it drys and is uncomfortable. The only blister I had after that incident was a tiny spot I missed with the mustard. Sounds crazy but it’s effective!
Thanks for the recipes. We are trying to change to a plant based diet and they are so helpful and delicious!
Thanks for the tip! 🙂
I prepared these in the morning to have some savoury salad topping at hand for dinner. The spice blend is absolutely gorgeous! I think next time I’ll experiment with some curry, too (Brian’s enthusiasm with trying new flavours and spice combinations is starting to rub off on me lol) The only problem with these: I have to muster all my willpower to stay away from them until dinner, because I could just snack ’em all up like that 😀 Great recipe!! Thanks for sharing it!
Glad you liked it! Yes, it can be tricky to not eat them all LOL!
Wow! I tried this recipe today and topped my kale & spaghetti squash with them. So good!!! I’m so glad I found your YouTube channel. I started WFPB SOS free after Christmas and until now, I have been having trouble making my food taste great. It’s been good, but never great- until today! I love you guys! I’ve binge watched every one of your videos over this past week and I can’t wait to try more of your recipes! Brian, you really need to start a WFPB restaurant chain! Such gastronomic talent!
Making my third batch of these today! I still haven’t splurged on a high speed blender (for hummus) and I don’t really like chickpeas in soup, but these are my new favorite thing to add to salad. Thank you!