I’m beginning to think it’s possible to throw together a tasty roasted chickpeas snack with practically anything in your pantry! Today I’m offering up a high-fiber, protein-packed treat for the mustard lovers out there. These mustard chickpeas are a crunchy, zesty way to satisfy the mid-day munchies. If your family is anything like mine, expect these to disappear shortly after exiting the oven!
Have I offered enough chickpea snack recipes on this website yet? Let’s see, so far we have:
Nope, not enough for this household! Ok, ok, maybe I am overdoing it on the chickpeas according to some standards. However, when Terrified Amateur suggested including a mustard chickpea recipe at some point in the future, I could not resist.
There are multiple ways you could flavor chickpeas to make them taste like mustard. You could use Colman’s mustard powder if you wanted a fiery (think horseradish) flavor. Since my son is the main consumer of roasted chickpeas snacks here, I wanted to go a milder route.
I used plain, grainy mustard for this recipe, but don’t be afraid to get a little adventurous! With only five ingredients in this dish, there is a lot of room to make modifications.
Shortly after I created this recipe, I won a contest on Twitter for a Lusty Monk Mustard variety pack. Huzzah!
I think the chipotle mustard would be awesome here. I’m sure my family would love some honey mustard roasted chickpeas as well. Using a mustard with sugars may impact the cooking time, so I’d keep an extra close eye on things if you go this route.
Speaking of cooking…
How to get a roasted chickpeas snack that is your desired level of crispy
I’ve posted roasted chickpeas recipes on this site that are super crispy, like the cheesy, crispy chickpeas. I’ve also posted chickpea snacks that were a little softer, like the zaatar chickpeas.
You can make your chickpeas softer or firmer by adjusting the cooking time. It is that easy. Be careful though- cooking too long can result in rock-hard chickpeas that are rough on the teeth!
If cooking for extended periods is not getting your chickpeas roasted as you would like, I have one more suggestion. Try drying the unseasoned chickpeas out in the oven first, then seasoning them and putting them in the oven again.
I’ve heard that this method will get you closer to the crispness of the store-bought chickpeas. Chickpeas roasted using this method may be drier and hold up better during longer storage.
In my house, roasted chickpea snacks never last long enough to worry about storing them. Often my people here are grabbing them off of the baking sheet shortly after they leave the oven.
I’ve really enjoyed experimenting with some of my family’s favorite recipes during this quarantine. Cooking is definitely one of my favorite ways to relax, as I mentioned in this OutwitTrade article. If you’re feeling stressed and have a little time, why not make something in the kitchen?
I bet you’ll be glad that you did!
And now for the disclaimer…
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The calorie information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be wildly inaccurate, so please don’t sweat the numbers too much.
For more information on how the three recipe levels may help with a weight management goal, refer to my overnight oats with yogurt post. Let’s get cooking!
Roasted Chickpeas Snack with Mustard
- 2 cans chickpeas, drained and rinsed (15½ ounces/439 grams per can)
- ½ cup grainy mustard
- 2 tablespoons avocado oil (or oil of choice)
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- Preheat the oven to 400°F (200°C). Line a dark baking sheet with parchment paper.
- Stir all of the ingredients together. It will be a bit liquidy!
- Spread the chickpea mixture out on your lined baking sheet in a single layer (touching is fine). Bake for a total of 50-55 minutes, giving them a stir about every 20 minutes. Try to move the ones on the edges of the baking sheet to the middle when you stir. This will help them cook more evenly.
- Ideally, you should let them cool to room temperature before eating. Unless apparently you are certain members of my family, in which case you will eat them as soon as you can tolerate the heat 😉
What are some of your favorite ways to flavor roasted chickpeas? Have you ever tried roasting other legumes for snacks? If so, how’d it turn out? Leave me a comment below!