Roasted Chickpeas

Roasted Chickpeas are one of my favorite snacks—crispy, savory, and incredibly satisfying. They’re easy to make with just a few pantry ingredients and can be flavored a dozen different ways. Whether I’m looking for a healthy snack, a crunchy salad topper, or something to nibble on during the day, these roasted chickpeas always deliver.

Why I Love This Recipe

I love this recipe because it transforms simple canned chickpeas into something totally addictive. They’re high in protein and fiber, naturally gluten-free, and easy to flavor with whatever I’m in the mood for—spicy, smoky, herby, or even sweet. It’s also a budget-friendly snack that keeps me away from chips and crackers when I want something crunchy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Canned chickpeas (garbanzo beans), drained and rinsed

• Olive oil

• Salt

• Black pepper

• Optional seasonings: paprika, cumin, garlic powder, chili powder, curry powder, smoked paprika, cinnamon + sugar (for a sweet version)

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I drain and rinse the chickpeas, then dry them thoroughly using a clean kitchen towel or paper towels. Removing as much moisture as possible is key to getting them crispy.

3. I spread the chickpeas on the baking sheet and roast them plain for 10 minutes to dry them out a bit.

4. I remove the pan, toss the chickpeas with olive oil and seasonings, then return them to the oven.

5. I roast for another 20–25 minutes, shaking the pan halfway through, until they’re golden and crunchy.

6. I let them cool completely on the pan—they continue to crisp up as they cool.

Servings and Timing

This recipe makes about 1½ cups of roasted chickpeas (3–4 servings).
Prep Time: 5 minutes
Cook Time: 30–35 minutes
Total Time: 35–40 minutes

Variations

I switch up the flavor all the time. For a smoky vibe, I use smoked paprika and cumin. For heat, I add cayenne or chili powder. I’ve also made a sweet version with cinnamon and maple syrup (added halfway through cooking). Sometimes I toss them with lemon zest and rosemary for a Mediterranean touch. The possibilities are endless.

Storage/Reheating

I store roasted chickpeas in an open container or loosely covered bowl at room temperature for up to 3 days. They stay crunchiest this way. If they soften, I toss them back in a 350°F (175°C) oven for 5–8 minutes to crisp them up again. I don’t store them in the fridge or in an airtight container—they lose their crunch.

FAQs

Why aren’t my roasted chickpeas crispy?

I make sure to dry them really well before roasting. I also roast them first without oil for 10 minutes, which helps them crisp up better once seasoned.

Can I use dried chickpeas instead of canned?

Yes, I soak and cook them first, then dry them completely before roasting. The texture is great, and they tend to be even crispier.

Do I need to peel the chickpeas?

I don’t peel them, but removing the skins can help make them extra crispy. If I have time, I rub them gently in a towel to loosen some of the skins.

Are roasted chickpeas healthy?

Yes, they’re high in plant-based protein and fiber, and I control the fat and sodium since I season them myself.

Can I air fry them instead of roasting?

Absolutely. I air fry them at 375°F (190°C) for about 15–18 minutes, shaking the basket a few times. They come out super crisp that way.

Conclusion

Roasted Chickpeas are one of those simple, satisfying snacks I always keep in rotation. They’re crunchy, healthy, and easy to customize to match whatever flavor I’m craving. Whether I’m tossing them into a salad or grabbing a handful in the afternoon, they’re a go-to that never disappoints.