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Crispy Roasted Chickpea Popcorn in 3 Flavours

Crispy roasted chickpeas: pesto, chocolate & honey mustard

Crispy roasted chickpeas, also called chickpea popcorn, are chickpeas roasted in coconut oil until crunchy, then tossed in sweet or savoury seasonings. This version makes three flavours from one tin (pesto, chocolate and honey mustard) in about 45 minutes, and the pesto and chocolate versions are vegan.

Lifestyle Food Odourless Coconut Oil works well here because it doesn’t add a coconut flavour, so the pesto and honey mustard taste the way they should. Eat them as a snack, pack them in lunchboxes or scatter them over salads and soups for crunch.

Ingredients

For the chickpeas:

• 1 x 400g tin chickpeas, drained and rinsed (or 1½ cups cooked Lifestyle Food Raw Chickpeas)
• 1 tbsp melted Lifestyle Food Odourless Coconut Oil

For the pesto flavour:

• 1 tsp dried basil
• 1 tsp nutritional yeast
• ½ tsp garlic powder
• ¼ tsp onion powder
• Pinch of salt
• 1 tsp melted coconut oil
• Or swap all of the above for 1–2 tsp of your favourite pesto

For the chocolate flavour:

• 1 tsp cacao powder
• ½ tsp ground cinnamon
• 1 tsp coconut sugar
• Pinch of salt
• 1 tsp melted coconut oil

For the honey mustard flavour:

• 1 tsp mustard powder
• ½ tsp honey
• ¼ tsp garlic powder
• Pinch of salt
• 1 tsp melted coconut oil

How to make crispy roasted chickpeas

1. Preheat the oven to 200°C and line a baking tray with baking paper.
2. Pat the chickpeas very dry with a clean tea towel and remove any loose skins. The drier they are, the crunchier they’ll be.
3. Toss the chickpeas with 1 tbsp melted coconut oil, spread them out in a single layer and roast for 20 minutes, shaking the tray every 10 minutes.
4. Meanwhile, mix each set of flavourings with its 1 tsp coconut oil in three separate bowls.
5. Divide the hot chickpeas between the three bowls and toss until coated.
6. Spread each flavour in its own section of the tray and roast for another 10–15 minutes, until crisp. Keep an eye on the chocolate and honey mustard chickpeas, as the sugar can catch quickly.
7. Leave to cool completely on the tray. They become much crunchier as they cool.

Preparation time: 10 minutes
Cooking time: 35 minutes
Cooling time: 15 minutes
Total time: 1 hour
Makes: 3 small bowls, one of each flavour

Crispy roasted chickpeas FAQs

1. Why aren’t my roasted chickpeas crunchy?
   Usually it’s moisture. Dry the chickpeas thoroughly, roast them in a single layer so they don’t steam, and let them cool completely before eating or storing.

2. Can I make crispy chickpeas in an air fryer?
   Yes. Air fry the oiled chickpeas at 200°C for 10 minutes, shaking halfway. Toss them with the flavourings, then air fry for another 3–5 minutes until crisp.

3. Can I use dried chickpeas instead of tinned?
   Yes. Soak and cook Lifestyle Food Raw Chickpeas until just tender but not mushy, then drain and dry them well. 1½ cups of cooked chickpeas is about the same as one tin.

4. Which coconut oil is best for roasting chickpeas?
   Odourless coconut oil is best for savoury flavours like pesto and honey mustard, because it doesn’t taste of coconut. Lifestyle Food Organic Virgin Coconut Oil adds a light coconut flavour that works well with the chocolate version.

5. How do I store roasted chickpeas?
   Once completely cool, keep them in an airtight container at room temperature for up to 3 days. If they soften, crisp them up in a 180°C oven for 5 minutes.

Keep a jar of Lifestyle Food Odourless Coconut Oil in the cupboard for roasting, baking and everyday cooking.