Biena's chickpea snacks contain sunflower oil, an inflammatory seed oil that contributes to the 6g fat per serving. This DIY version eliminates seed oils entirely, replacing sunflower oil with avocado oil for its high smoke point and neutral flavor. The homemade version delivers the same satisfying crunch and protein content while using only three clean, organic ingredients.
Based on: CHICKPEA SNACKS SEA SALT
· Makes approximately 30 servings
· Serving: 28g (about 2 tablespoons)
Why This Recipe is Seed Oil Free
Commercial CHICKPEA SNACKS SEA SALT from BIENA often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original CHICKPEA SNACKS SEA SALT may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic dried chickpeas
454g (2 cups dried, yields ~840g roasted) · Anthony's Organic Dried Chickpeas or Bob's Red Mill Organic Chickpeas
Provides the protein base and fiber content, expanding to create the crunchy texture when roasted.
Organic avocado oil
45ml (3 tablespoons) · Chosen Foods 100% Pure Avocado Oil or Primal Kitchen Avocado Oil
Replaces inflammatory sunflower oil with a heat-stable healthy fat that crisps the chickpeas without oxidizing.
Fine sea salt
8g (1.5 teaspoons) · Redmond Real Salt Fine or Celtic Sea Salt Fine Ground
Enhances flavor and provides essential minerals without anti-caking agents found in table salt.
Instructions
Step 1. Soak 454g (2 cups) dried organic chickpeas in filtered water for 8-12 hours or overnight. The chickpeas will double in size, so use a large bowl with at least 6 cups of water. Proper soaking reduces cooking time and improves digestibility by breaking down anti-nutrients.
Step 2. Drain and rinse the soaked chickpeas thoroughly. Place in a large pot with fresh filtered water covering by 2 inches (about 6-8 cups water). Bring to a boil, then reduce heat and simmer uncovered for 45-60 minutes until tender but not mushy. Test by pressing a chickpea between your fingers - it should yield easily but hold its shape. Properly cooked chickpeas are essential for achieving maximum crispiness.
Step 3. Drain the cooked chickpeas and spread them on clean kitchen towels. Pat completely dry and let air-dry for 15-20 minutes. Remove any loose skins that come off easily - they can burn during roasting. The drier the chickpeas, the crispier your final result will be.
Step 4. Preheat your oven to 400°F (200°C). In a large bowl, toss the dried chickpeas with 45ml (3 tablespoons) organic avocado oil until every chickpea is lightly coated. The oil should coat evenly without pooling - add more if needed, but avoid excess oil which prevents crisping.
Step 5. Sprinkle 8g (1.5 teaspoons) fine sea salt over the oiled chickpeas and toss again to distribute evenly. Spread in a single layer on two large rimmed baking sheets lined with parchment paper. Overcrowding prevents proper crisping, so use multiple pans if necessary.
Step 6. Roast for 20-30 minutes, shaking the pans every 10 minutes to ensure even browning. Chickpeas are done when they're golden brown and crunchy throughout - test by biting one after it cools for 30 seconds. If still soft inside, continue roasting in 5-minute intervals.
Step 7. Let cool completely on the baking sheets for 10-15 minutes before transferring to storage containers. They'll continue crisping as they cool. Store in airtight glass containers at room temperature. Use 28g (about 2 tablespoons) per serving as a snack or salad topper.
Storage
Store in airtight glass containers at room temperature for up to 1 week. For maximum crispiness, add a small silica gel packet to absorb moisture. If chickpeas lose their crunch, re-crisp in a 350°F oven for 5-7 minutes.
Cost Comparison
Cost per serving (homemade)$0.11
Cost per serving (store-bought)$0.33
Savings67%
Higher upfront cost for quality ingredients, but significant per-serving savings. Buying organic chickpeas in bulk reduces cost per batch substantially compared to pre-made snacks.