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Chickpea Snack Ideas Needed

Does anyone have any good recipes for snacks using chickpeas? I figure they are healthier than eating potato chips, I thought I could doctor them up and make a healthier snack and you could make them without using all the chemical additives in store bought snacks.


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  1. One very easy thing to do with chickpeas is to roast them with a little olive oil and salt until they are crisp. When they cool they are crunchy and a good snack item.

    11 Replies
    1. re: scubadoo97

      and add a little bit of red pepper flakes too if you like a kick.

      I actually had really interesting ones recently, but it was off a salad bar. They were called "toasted" and prepared like a cold salad, with a light dressing- if anyone has a good recipe I'd love to try it. It was different than the roasted taste (they were not crunchy), so I'm curious.

      1. re: scubadoo97

        We make this all the time. They are so good, plain or in a salad, or on soup. Cook them for about 45 min at 350-400 degrees. Add any seasoning you like, we add a little cumin and cayenne.

        1. re: SweetPea914

          sage and black pepper also works on the olive oil oven bake version

          1. re: SweetPea914

            Do you start with dried ones you've soaked or canned?

            1. re: karykat

              Canned will work fine. Just rinse well and dry to remove some water then coat in olive oil seasonings and roast.

              1. re: scubadoo97

                yes, canned
                I've never been un-lazy enough to soak and cook dry ceci for this purpose.
                They'd probably have a better texture, as non-canned beans do, but not enough to make a spectacular difference.

                1. re: pitu

                  OMG I just made these and they are fantastic. I am now going to be afraid to keep a can of chickpeas in the house, they are that addictive....

            2. re: SweetPea914

              Sweet I just made these and I either under or over cooked them. i did 45 min. at 375. They're a little crunchy, a little mushy. Are they supposed to be hard like those wasabi peas or are they supposed to be a little soft?

              1. re: Rick

                To the above poster, yes use canned!
                Mine don't some out as hard as wasabi peas, they should still be a little soft inside, with a slight cunch on the outside. It sounds like yours came out right, but if you prefer them crunchier, you could leave them in longer maybe and see if they dry out more.

              1. re: scubadoo97

                That sounds good... how long and at what temperature do you roast them?

              2. Hummus? If you're in a rush you could do whole-bean hummus, it's SO easy.

                1. Halie, could you elaborate on the whole bean hummus? I was at a greek restaurant where they gave you a little mortar and pestle with hummus, olive oil, spices and probably garlic and you ground it up yourself. is that something like what you're referring to? i'd love a tahini-less "hummus" recipe.

                  8 Replies
                  1. re: ediecooks

                    Easy if you have a food processor. Chickpeas and garlic. Run motor, start drizzle of olive oil. Stop when you reach desired consistency. Add lemon juice or spices and pluse to combine. Couldn't be easier and the taste is fresher than anything you buy premade.

                    1. re: kate used to be 50

                      Bittman had a good dip for pita bread a few weeks ago on the Minimalist. It was just cooked chickpeas pureed in the food processor with sun dried tomatoes, garlic and olive oil. It's a really good dip.

                      1. re: oakjoan

                        I substitute anchovy for the sun dried tomatoes, and add a bit of worcestershire and tabasco. Great dip, or you can make it thicker as a substitute for mashed potatoes.

                    2. re: ediecooks

                      I don't like tahini that much, and use 1/2 tahini 1/2 peanut butter. I would use all peanut butter if my husband didn't like tahini so much. Peanut butter gives the hummus a very thick, velvety texture. Yum.

                      1. re: jazzy77

                        Do you think Sesame Oil would substitute satisfactorily for tahini? I have never bought it, and don't really see myself using it for anything other than hummus.


                        1. re: beany

                          Sesame oil is made with heated sesame, and tahini is made from unroasted, unheated sesame, so the flavor of the oil is much stronger. That said, I have made hummus many times by frying a spoon of sesame seeds in a bit of Korean sesame oil, and tossing that in the blender with the other ingredients. It comes out just fine, and I love toasted sesame flavor, so I actually prefer that to real deal tahini.

                      2. re: ediecooks

                        whole bean hummus is just like regular hummus, but you don't mash up the chickpeas at all. this is best for a sandwich or something.

                        what I like to do for a dip (for pita chips, natch) is make some regular hummus as kate describes, then mix in some whole chickpeas (I used canned, just rinse them first).

                        for smaller things like crudite, regular hummus works best.

                        oh, and for chickpea (and bean recipes in general), try the book madhur jaffrey's world vegetarian. it's great.

                      3. Hummus is the obvious use. I use an recipe from an old Turkish cookbook with the usual ingredients in an unusual proportion.

                        Soak 1 pound of chickpeas, saving the liquid, or use canned. Peel a whole head of garlic and puree it in a food processor or blender with as much of the liquid as you need.

                        Add the chickpeas, a pint of tahini and as much freshly squeezed lemon juice as you can stand, and then a lot more. I use nearly a cup. Puree again, adding more of the chickpea liquid as necessary to make a smooth, thick mixture.

                        Add salt, pepper, 2 teaspoons ground cumin, at least a tablespoon of sweet paprika, a heaping teaspoon of hot paprika and a teaspoon of cayenne or other hot pepper.

                        Blend, adding a tablespoon or two of olive oil.

                        Make it a day before and serve with triangles of pita or naan, pouring making a shallow well in the center and adding a tablespoon or two of olive oil, plus chopped parsley and cilantro.

                        Your guests will be surprised by the kick from the garlic and lemon juice, but they won't leave a speck. It's addictive.

                        1. Our kids came up with mashing them in a bowl w/ mustard and eating w/ crackers or on bread. Was one's fave. sandwich for a while.

                          2 Replies
                          1. re: Passadumkeg

                            If you don't mind cooking a bit, these chickpea fries called panisse are absolutely addictive. http://www.dailycamera.com/news/2008/...

                            I do mine in the oven on a silpat, drizzled with olive oil, for about 20 minutes at 450 degrees F.

                            1. re: vanillagrrl

                              you just reminded me of an Italian chickpea flatbread called farinata
                              it was all over these boards a few years ago - utterly delicious and very easy

                              a quick google:

                          2. I guess it depends on how loosely you define "snack"... I like to mix a can of chick peas with a can of tuna and balsamic vinaigrette (3:1 oil to vinegar with a clove of garlic, pinch of sugar and salt and pepper) for a quick snack/meal.

                            1. I'm lazy so I usually used canned chickpeas. I drain them really well, then toss with olive oil, some curry powder and roast in the oven until crispy.

                              1. You can make an Indian chaat type snack. One cup chickpeas, 1/2 raw onion chopped finely, 1/4 cup fresh cilantro chopped finely, 1-2 fresh green chilies chopped finely chopped---you can deseed or just use half a bell pepper if this is too hot for you, you could add fresh pomegranite seeds if you like, now season with salt, cumin powder, lots of lemon juice (or you could use tamarind water if you know how and you have dried tamarind around), a pinch of red chili powder or paprika for less hot, and if you like, a pinch of sugar. Oila, home made chaat.

                                You could also do a chick peas seasoned with Indian tempering. Just have your chickpeas ready, sat one cup. Heat 1-2 tbs oil, add in 1/2 tsp whole cumin seeds, 1/2 tsp cumin powder and red chili powder/paprika for less hot, you could add other Indian seasonings if you like like curry leaves, nigella seeds, mustard seeds, whatever you enjoy. Just add the seasonings to the hot oil, let them cook for a moment, then before they burn, toss in the chickpeas. Now add lots of lemon juice, season with salt, and mix well. You can eat spoonfulls at room temperature.

                                2 Replies
                                1. re: luckyfatima


                                  Do you cook the chaat ingredients together, or just mix them at room temp? Sounds tasty.

                                  1. re: bear

                                    bear: no all the ingredients are added raw, it is uncooked. and the amounts of each is "to taste."

                                2. http://www.foodnetwork.com/food/recip...

                                  Bearzie - I've made this chikpea salad many times... I don't see why you couldn't make it into a snack with like tortilla chips. Enjoy!

                                  1. I used to bake cooked chickpeas for a crispy snack. I think it was 400 degrees, 15 minutes, shake them around a bit and bake for another 15 minutes or longer. First I coated them with some honey or maple syrup and coated them with unsweetened coconut flakes. Another good baked cruncy chickpea idea is to use indian spices like red pepper, cumin, turmeric & garam masala.

                                    1. I pan fry canned chickpeas with smoked paprika and then turn heat off, and pour some delicious olive oil on top. Yum!

                                      My fave though is frying a bit of bacon, adding lots of sliced garlic to it, dumping in chickpeas, letting them hang out for a while and then adding blanched broccoli, red pepper flakes and a bit of broth. Let simmer for a few minutes. Serve with grated Romano cheese and some crusty bread. Very good.

                                      1. I use a recipe from Rozanne Gold's cookbook: 1-2-3 - recipes using only 3 ingredients. Panfry canned chickpeas in walnut oil until crisp on outside and creamy on the inside, dust with dried sage. I use olive oil and mixture of whatever spices are handy.