Crispy baked chickpeas served in a bowl, a delicious popcorn alternative.

Better Than Popcorn – Baked Chickpeas

BySavannah Brooks
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Why Make This Recipe

Baked chickpeas are a crunchy, healthy alternative to traditional snacks like popcorn. They are easy to make, packed with protein and fiber, and can be customized with your favorite spices. This recipe for "Better Than Popcorn – Baked Chickpeas" is a quick, delicious option that is perfect for movie nights, game days, or when you just want something tasty.

How to Make Better Than Popcorn – Baked Chickpeas

Ingredients:

  • Canned chickpeas
  • Tahini
  • Paprika
  • Salt
  • Black sesame seeds
  • Carom seeds

Directions:

  1. Preheat the oven to 200°C (392°F).
  2. Drain and rinse the canned chickpeas.
  3. Pat them dry with a towel to remove excess moisture.
  4. In a bowl, mix the chickpeas with tahini, paprika, salt, black sesame seeds, and carom seeds until they are evenly coated.
  5. Spread the chickpeas in a single layer on a baking sheet.
  6. Bake for 30 minutes, stirring halfway through, until they are crispy.
  7. Let cool slightly before serving.

How to Serve Better Than Popcorn – Baked Chickpeas

You can serve baked chickpeas as a stand-alone snack or as a topping for salads and soups. They make a great addition to a party platter too! Enjoy them warm or at room temperature for the best crunch.

How to Store Better Than Popcorn – Baked Chickpeas

Store any leftover baked chickpeas in an airtight container at room temperature. They are best eaten within a few days for optimal crispiness. You can also re-crisp them in the oven for a few minutes if they lose their crunch.

Tips to Make Better Than Popcorn – Baked Chickpeas

  • Make sure to dry the chickpeas well before coating them to help them crisp up nicely.
  • Feel free to adjust the spices based on your preferences. You can add garlic powder, chili powder, or even nutritional yeast for added flavor.
  • Keep an eye on the chickpeas near the end of baking to avoid burning.

Variation

If you want to switch things up, try adding different herbs and spices. For a sweet version, mix chickpeas with cinnamon and a bit of brown sugar.

FAQs

Can I use dry chickpeas instead of canned?
Yes, you can! Just cook them first until they are tender before starting the recipe.

How long does it take to bake chickpeas?
It takes about 30 minutes to bake them at 200°C (392°F), but you should stir them halfway through for even cooking.

Can I make this recipe ahead of time?
Yes, you can prepare and bake them in advance, but for the best flavor and crunch, it’s best to enjoy them soon after baking.

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Better Than Popcorn – Baked Chickpeas

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Vegan
Print Recipe

Description

Baked chickpeas are a crunchy, healthy alternative to traditional snacks. Packed with protein and fiber, they are perfect for movie nights and customizable with your favorite spices.

Ingredients

  • 1 can of chickpeas
  • 2 tablespoons tahini
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 tablespoon black sesame seeds
  • 1 teaspoon carom seeds

Instructions

  1. Preheat the oven to 200°C (392°F).
  2. Drain and rinse the canned chickpeas.
  3. Pat them dry with a towel to remove excess moisture.
  4. In a bowl, mix the chickpeas with tahini, paprika, salt, black sesame seeds, and carom seeds until they are evenly coated.
  5. Spread the chickpeas in a single layer on a baking sheet.
  6. Bake for 30 minutes, stirring halfway through, until they are crispy.
  7. Let cool slightly before serving.

Notes

Store any leftover baked chickpeas in an airtight container at room temperature. Best eaten within a few days for optimal crispiness.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: Fusion

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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