Looking for more ways to use your Everything but the Bagel Seasoning? I've got a simple recipe that'll be your new favorite snacking sidekick! This recipe has three easy steps and adds extra protein and pops of flavor to any salad or avocado toast.
In case you were wondering .. what's in the Everything but the Bagel Seasoning? Getting its name from the 'everything bagel' this seasoning mix is full of toasty flavors like sesame seeds, sea salt, dried garlic, dried onion, black sesame seeds, and poppy seeds. When baked, these ingredients come to life with the most savory of smells!
Here is an Amazon affiliate link to my favorite Everything But the Bagel Seasoning brand!
DIETITIAN'S TIP: We all know we should be eating more beans because they are full of fiber and protein but the issue I run into is that .. beans can get boring! Avoid the bean burnout by adding new flavors and crunchy textures to your beans, like with this easy recipe.
⏱ Make this recipe in 3 easy steps
STEP 1: Drain and rinse your canned chickpeas, then pat dry with a paper towel. In a bowl, coat the chickpeas in canola oil, then transfer chickpeas to a ziplock bag.
STEP 2: Mix chickpeas, Everything but the Bagel Seasoning, and panko crumbs in a sealed ziplock bag until well combined.
STEP 3: Spread seasoned chickpeas onto a baking sheet and bake at 350ºF for 20-25 minutes.
- Check out the recipe card at the bottom of this post for the ingredients and recipe notes -
CHEF'S TIP: Chickpeas don't have a ton of flavor, which makes them the perfect ingredient to doll up with something bold. You can easily swap the seasoning for something like Montreal Steak Seasoning or Powdered Ranch Dressing Seasoning.
🍴3 Ways to use this recipe
These little seasoned chickpeas are like flavor bombs that add a bit of protein and fiber to any dish! My three favorite ways to enjoy this recipe are:
1) Enjoyed on their own as a snack, 2) on top of avocado toast, and 3) tossed onto a salad.
YOU MIGHT ALSO LIKE: 9 Healthy 'Everything but the Bagel' Seasoning Recipes // Sun Dried Tomato & Parmesan Polenta with Crispy Chickpeas // Lettuce Pesto
DID YOU MAKE THIS RECIPE? Rate & comment in the section below or tag me on Instagram @mymillennialkitchen. I’d love to know if you made any ingredient swaps or if you have any questions!
PrintEverything But the Bagel Chickpeas
These crispy, baked chickpeas make for the ultimate Everything but the Bagel recipe, giving pops of flavor to any dish. Toss these seasoned chickpeas onto a salad, avocado toast, or any snack you want to add a boost of nutrition and a flavorful crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1 ⅓ cup 1x
- Category: Snack
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegan
Ingredients
1 can (15 oz) of low-sodium garbanzo beans, drained and rinsed
⅛ cup canola oil
3 tablespoons Everything but the Bagel Seasoning
2 tablespoons panko crumbs
Instructions
- Preheat oven to 350ºF
- Using a paper towel, pat dry the rinsed chickpeas (See Note 1 & 2).
- In a small bowl, coat the chickpeas in canola oil. Using a fork or slotted spoon transfer the chickpeas to a ziplock bag, letting the excess oil drain back into the bowl when transferring.
- Mix the chickpeas, Everything But the Bagel Seasoning, and panko crumbs in the sealed ziplock bag until well combined.
- Spread seasoned chickpeas onto a foil-lined baking sheet and bake for 20-25 minutes. Enjoy warm or cooled!
Equipment
Everything but the Bagel Seasoning
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Garbanzo Beans (No Salt Added)
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Notes
The equipment and ingredients listed above are Amazon affiliate links. These are the exact brands I used for this recipe and always use in my own kitchen.
NOTE 1: Having a dry chickpea is essential for the oil and seasoning to stick. Use several paper towels and make sure the chickpeas are fully dry before moving on to the next step.
NOTE 2: When rubbing the chickpeas, this action might loosen or remove some of the chickpea skins. Do not discard them! When coated in the seasoning and baked, these chickpea skins are so flavorful and crunchy - one of my favorite parts!
Seasoning swaps: While I love using the Everything but the Bagel Seasoning for this recipe, you can absolutely swap that seasoning for something else. Montreal Steak Seasoning or a Powdered Ranch Dressing Seasoning would be really tasty but the swap options are endless!
Storing instructions: Store your seasoned chickpeas in a sealed container in the refrigerator and enjoy within 3-5 days.
Re-crisping leftovers: Overtime, the panko and seasoning will be come soft in the refrigerator. If you want to crisp up your leftovers, reheat the seasoned chickpeas in a pan on medium/medium-high heat with 1-2 tablespoons of oil and cook for about 3-5 minutes. Try not to overcook the chickpeas as they can become mealy in texture. After you take the chickpeas off the heat, they will develop more of that crispy texture as they cool.
Nutrition
- Serving Size: ⅓ cup
- Calories: 220
- Sugar: 4 g
- Sodium: 737 mg
- Fat: 9.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: everything but the bagel chickpeas
A special thanks to my Maricopa County Dietetic Interns Brianne Valenzuela, MS and Kayla Yates BS, DTR for assisting with recipe writing, nutrition analysis, and food styling!
Kelly M. says
Gave this a try...and the chickpea skins were also my favorite part!! Yum.
★★★★★
jenni says
omg this is such a cool idea, i never would have thought of that. thanks for sharing
Reply
★★★★★
Michele says
Right?! Such a fun idea. Thanks for stopping by, Jenni!
julie rancourt says
I love this recipe and will make it again. My Panko crumbs were out of date so I just used the seasoning.
Are they supposed to be crunchy....I wonder if I should have left them in longer.
★★★★★
Michele Sidorenkov, RDN says
Hi Julie! So glad you liked my recipe! And yes, the panko crumbs really add more crunch and texture, too bad they were expired. The seasoning on its own has some crunch but panko really takes it to the next level.
If you left the chickpeas in the oven a little longer they might be a little more crunchy on the outside but dry, mealy, and crumbly on the inside.
Let me know if you leave the chickpeas in a little longer! I'd love to hear how they turned out.
Tabatha says
Simple but delicious!
★★★★★
Kris says
Any suggestions to replace the panko to make them gluten free?
Michele Sidorenkov, RDN says
Hey Kris! I recipe tested with different coating options and I found Panko was really the best for a nice crunch but it's definitely not required for the recipe and you can skip that ingredient. They also make gluten-free panko, which could be a great swap!
Diane says
How do I keep these crisp?
Michele Sidorenkov, RDN says
Hi Diane!
If you are wanting to keep leftovers crisp, I would throw the coated chickpeas in a pan with some canola oil on medium/high heat and toast a little bit. The panko can become a little soft after a few hours and it would regain its crispy texture with a little additional oil and heat. Let me know if that answers your question, I want to make sure you get the answer you are looking for!
Dan says
Chic peas contain approximately 14 g of protein per cup. Why do yours only only contain 1g per 1/3 of a cup?
Love the recipe
★★★★★
Michele Sidorenkov, RDN says
What a great catch - thank you! I switched to a better nutrition calculating program a few years ago and unfortunately this recipe was calculated with my old system. I just ran this recipe through my new program and it totally increases the protein and fiber, which as a dietitian I am really happy about! I really appreciate your comment and am changing the nutritionals right now!
Hannah says
Can I use olive oil for this? Or is olive oils smoke point too low?
Michele Sidorenkov, RDN says
Hi Hannah! Yes, you can absolutely use olive oil for this recipe. My reasoning for using canola instead of olive oil was because canola has a more neutral flavor than olive oil but you can easily swap them for this recipe. Thanks for stopping by!