Chickpeas are lightly tossed with truffle salt and roasted to create a crispy, addictive and guilt-free salty snack.
As you’ve probably gathered by now, I have a major salty tooth. I will take a cheese platter over a tray of cupcakes any day of the week! When it comes to healthy snacking, these Crispy Baked Chickpeas with Truffle Salt are the ideal balance of satisfying crunch and protein-packed nutrition.
The key to making these baked chickpeas as crispy as possible is to pat them dry with paper towel once you’ve rinsed off the canning liquid. Not only does this process remove unnecessary sodium but it ensures optimal crunch faction at the end. If you’re feeling ambitious, you are welcome to pop the skin off the chickpeas but I am a huge fan of leaving it on for added fiber.
Truffle salt can be found at most specialty food stores, spice shops or online. While it is a bit pricey, a little goes a long way thanks to the deep, nutty flavor of the truffle mushrooms. These are great for stashing in the car, bringing to work for a mid-day snack or keeping in your gym bag for post-workout fuel. They will stay fresh in an airtight container for several days but they are most crunchy right out of the oven.
What is your favorite healthy, crunchy snack? Here are a few other tasty ideas for guilt-free snacking:
Baked Sriracha Potato Chips from Oh My Veggies
Cinnamon Sugar Baked Apple Chips from Fifteen Spatulas
Honey Mustard Roasted Cashews from The Law Student’s Wife
Smoky Baked Corn Tortilla Chips from The Lemon Bowl
50 Healthy Snacks for 100 Calories or Less from Cookin’ Canuck
Healthy Baba Ganoush from Slender Kitchen
Sweet Potato and Parmesan Chips from What’s Gaby Cooking
- Serves: 8
- Serving size: ¼ cup
- Calories: 110
- Fat: 3.8 g
- Saturated fat: .3 g
- Unsaturated fat: 3.5 g
- Trans fat: 0
- Carbohydrates: 14.9 g
- Sugar: ⅛ g
- Sodium: 390 mg
- Fiber: 3.5 g
- Protein: 4.4 g
- Cholesterol: 0 mg
- 2 cans chickpeas – drained and rinsed
- 1½ tablespoons olive oil
- ½ teaspoon truffle salt (or sea salt)
- Preheat oven to 400 degrees.
- Once you’ve drained and rinsed the chickpeas, lay them out on a baking sheet and pat dry with paper towel. (The drier the chickpeas, the crispier the end result.)
- Drizzle the chickpeas with olive oil and sprinkle with truffle salt. Toss well to coat.
- Bake until crispy, 40-45 minutes.
I have got to try these! The seasoning possibilities are endless.
Completely!! I’m thinking cinnamon sugar next
I want to try crunchy chickpeas but I won’t lie I’m a little nervous! I can’t get the bean texture out of my head … are the super crunchy and hard or do they still have some bean texture?
They turn totally crunchy and hard like a corn nut almost!! Not bean-like at all, promise!
I have the munchies just LOOKING at theses chickpeas! Also, truffle salt as a V-day present to myself? I think yes. Thanks so much for linking to my cashews!!
YES!! You must get some truffle salt. It lasts a really long time because it’s pretty strong so I really don’t think of it as a pricey ingredient. Also try it on eggs and popcorn and thank me later.
WOW!! With the temps you have and the pile of snow to boot I hate to say what we have. Right now about 2 inches of snow and it is up to 37 degrees. First time in 2 days though it has been this warm. We are not getting sunshine too. We have had more snow in years past but this is the most we have had in a couple years.
The snow is crazy!!!
Love truffle salt – great way to add something special to these chickpea snacks Liz!
Thanks so much Jeanette!!
I’m a total snack-a-holic. It’s bad. And, these chickpeas are so, so good!
Dude. Me too!!! Snacks are my favorite
I absolutely adore these chick peas!
Thank you so much Claire!
LOVE chickpeas! I have some fresh cooked ones in the freezer that I need to use!
These would be PERFECT for that!
I am a huge fan of baked chickpeas. The truffle salt sounds amazing on this version!
I can’t believe I waited so long to try them!
These look delicious! I am with you 100% on the salt train, I would take salty any day over sweet. Also – thanks for including my baba ganoush
haha Totally!! #TeamSalt
Yes please! I have never even thought to take skins off chickpeas, but I see people mention it all the time, so glad my laziness equals extra fiber!
These make for awesome snacking.
LOL I would never do it either!!! xoxo
These would satisfy my salt cravings anytime. Thanks, Liz!
Heck yes!!
I LOVE baked chickpeas – so addictive!
Seriously addictive!!
well…now I have a reason to buy truffle salt! In the meantime, I’ve got truffle oil and some truffle butter – think it will make a good substitute?
Yes!!!! A perfect substitute!!
Love this wholesome, easy party snack, Liz! And I like your idea of cinnamon-sugar-ing ‘em up, too!
Yes!!! I need to make the cinnamon sugar version soon..craving them!
I am like you – I always choose savory over sweet, especially salty and crunchy! Plus, I think anything is better with truffle salt! Have you tried adding a bit of truffle salt to ground meat and making burgers? it’s unbelievable!
Omg truffle salt on a burger is genius!!!! Thank you for the idea!!
I am pretty much passionate about sweet and salty equally..but I could see myself getting super addicted to these chickpeas!
They were devoured in about 5 minutes – haha.
These sounds as delicious as they are nutritious!
Thanks for the sweet potato chips mention! I love roasted chickpeas and I think the truffle salt was a brilliant addition!!
I want to trade some for your sweet potato chips!
Perfect snack!
Thanks Meredith!!
The first time I roasted chickpeas, I totally burned them and haven’t tried them again since! I need to try it again because I am crazy about chickpeas!
You must try them again!!!!
I have truffle oil and thought I could sub some out from the olive oil. How much would you recommend?
Maybe half and half??