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Peanut Roasted Chickpeas vegetarian snack peanut butterless gluten free

These have been on my list for a while but since I’m not the biggest chickpea fan I pushed it aside. But when I resolved to create a healthy trail mix this recipe sounded perfect. Roasted chickpeas are a perfect snack on their own and have an equivalent crunch to corn nuts. As a first attempt I used a mixture of seasonings but some spices (paprika) tend to burn and the overall taste was unimpressive, which led me to devise a much simpler version. If you have yet to be persuaded to try PB2 then this recipe alone should tip the scale, although any peanut flour will work. The peanut presence in this recipe is fairly mild but really enhances the overall flavor and tastes like an African-inspired snack.

Ingredients:Peanut Roasted Chickpeas vegetarian snack peanut butterless gluten free Print
According to several sources, any bean can be used in this recipe but the cooking time will need to be adjusted (most likely increased). To control the sodium content of this recipe, use no-salt added beans.

1 (15oz) can chickpeas (garbanzo beans)
3T PB2 (12%-fat peanut flour)
1/4t kosher salt, to taste

Directions:

1. Drain and rinse chickpeas in a colander until water runs clear. Let drain for 10-15 minutes until mostly dry.

2. Preheat oven to 375 and line a baking sheet with tinfoil and spray with cooking spray. Use a paper towel to further dry the chickpeas if they are still wet (a little moisture is fine). Place the chickpeas into a medium sized bowl and spray with cooking spray. Add PB2 powder and salt and toss to coat.

3. Spread chickpeas into one layer on the baking sheet and bake for 45-55 minutes, shaking the pan every 15 minutes. Watch them closely near the end so they don’t burn. Take one chickpea out at the 45 minute mark to test. They should be dry and crunchy with no moisture left inside.

Nutrition Facts
Serving Size 1/4 cup
Servings per Batch 4
Amount Per Serving
Calories 145
Total Fat 2g
Sodium 155mg
Total Carbohydrate 25g
Dietary Fiber 5g
Sugars 0.5g
Protein 7.5g

Filed in Gluten Free, Peanut Butterless, Snack, Vegetarian

47 Responses / Leave a comment »

  1. Uh, those look AMAZING! Thanks!

  2. Shelby says:

    Darn…I only have chocolate PB2. But I’m saving this recipe anyway =) FABULOUS idea!

    Actually, that might be good! A little chocolatey sweetness never hurt. ~ Nick

  3. Rose says:

    This seems like a good idea all around. Thanks for the recipe.

  4. Dawn Smith says:

    sounds delicious…i want to taste it…gonna get the ingredients right away.

  5. Marta says:

    Nick, these look amazing! Funny enough, I was coming to your website to tell you about a peanut butter idea I had for you: peanut butter hummus! Mind you, I just read you’re not a chickpea fan, but I’ve made it before and it’s absolutely delicious! I though you might appreciate it, since it certainly kicks up the ol’dip a couple of notches!
    M

    Actually, I like hummus and even falafels, just not the chickpea by itself! I’ve seen a few PB hummus recipes but haven’t made it yet, thanks for the reminder, it’s on the list =) ~ Nick

  6. Marianne says:

    Oooh, those look excellent. Too bad PB2 isn’t exactly easy to get without ordering it online. Can’t say I’ve seen peanut flour either, so alas, I’ll have to pass on trying it.

  7. What a great snack! Thanks.

  8. Mom says:

    Nick, you’re right. They look delicious. Will you make me some next week? Can’t wait.

  9. Meg says:

    What a fun way to use PB2!

  10. Lauren says:

    These would not last long in my kitchen ;) Maybe I’ll have to order some PB2 after all…

  11. Sharon says:

    Oh wow, super yummy idea!

  12. Elyse says:

    These sound delicious. I love roasted chickpeas! I can’t wait to try them with your peanut flour spin. How delicious!

  13. Wow, I have to try these! I would have never thought to put these two things together. You are a genius!

  14. VeggieGirl says:

    HOLY YUM!!

  15. Hangry Pants says:

    Yummy! Point for PB2.

  16. Natalie says:

    Awesome recipe… I’m a huge fan of PB2. This will be a great use for the 6 jars I have at home!

  17. Maria says:

    Great way to enjoy chickpeas!

  18. RecipeGirl says:

    LOVE these!! I SO want to try them. Never have seen low fat peanut flour, but I’m sure I can locate somewhere around here.

  19. Hayley says:

    I love roasted chickpeas. They add such a nice crunch to salads, but your trail mix idea is great too. Thanks Nick!

  20. Sarah W. says:

    GREAT idea!!!

  21. Kirby! says:

    I love roasted chickpeas! I’ve never tried this peanut butter stuff… sounds interesting!

  22. celine says:

    you’ve outdone yourself with that one, Nick. so making this asap, since I have all the ingredients at hand.

  23. Pearl says:

    Those look so incredible!

  24. Katrina says:

    I have seen roasted chickpea recipes all over it seems and darn it all, I’m going to try them. I’ve also wanted to try PB2, so this looks like a great way to do so!

  25. Laci says:

    I am dying to try PB2 but I still love my regular PB! :)

  26. Sagan says:

    I’m sold! Great idea. Can’t go wrong with chickpeas and PB2 :)

  27. Wow! This sounds great! I haven’t heard of PB2 (please don’t throw anything at me!) but I have heard of roasted chickpeas and have wanted to try them.

  28. Stephanie says:

    these sound great. I like regular roasted chickpeas, so I know I’ll love these too. I’m so glad the commissary has started to stock pb2 – now I have an excuse to buy it! Thanks!

  29. Fabulous idea! I’m so going to make these, and then claim them as one of my ‘five a day’.

  30. ttfn300 says:

    awesome. i’ve been meaning to try roasted chickpeas! this recipe might get me to do it this weekend :)

  31. Jude says:

    This is sounding pretty good to me. I always bake chickpeas in this way with spices as a snack but using peanut flour is a great idea.

  32. Beth says:

    Do you add the PB2 straight in its powdered form, or do you mix it with water first?

    Straight up powder, couldn’t be easier! Thanks for the question, I updated the recipe to be more clear. ~ Nick

  33. This is a great idea. I love roasted chickpeas, though they can be a little bland—and what a great use for PB2!

  34. THANK YOU! I have so many freaking cans of chickpeas just sitting in my cabinet for that homemade hummus I never got around to making. This sounds delicious!

  35. Melissa says:

    I’ve been following your blog for quite a while and enjoying your wealth of good recipes. When Foodista announced that they are going to publish the best food blogs in a full color book that will be published by Andrews McMeel Publishing Fall 2010, I naturally thought of you. This recipe would be a good submission! You can enter here: http://www.foodista.com/blogbook/submit

    Cheers,
    Melissa

    melissa@foodista.com
    Editor and Community Developer
    Foodista.com — The Cooking Encyclopedia Everyone Can Edit

  36. Oh sweet Lord, this is pure genius! I love chickpeas — I dump ‘em outta the can, rinse ‘em and eat ‘em likeso — and I love peanuts. A-wait for it-mazing.

    • Nick says:

      Really? You eat them raw like that? I find them a bit too dry, despite being soaked in liquid. But roasted they rock, try it out!

  37. I WISHED I KNOW HOW TO COOK!

  38. Leigh says:

    um, a little embarrassed here: just made and ate a batch of these…Now I have to make another batch to add to the trail mix recipe that led me to this site.

    • Nick says:

      Haha, I guess you liked them? =)

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