Tossed with olive oil and salt, then flavored with your choice of seasonings, these Roasted Chickpeas are not only a healthy and portable snack but a great way to add plant-based protein to salads.
More healthy snacks include our baked beet chips and stovetop popcorn.
Easy Crunchy Roasted Chickpeas
Canned chickpeas are a staple in my pantry and one of my go-to secrets for adding more protein to a meal when I don’t feel like adding meat. They’re really quite versatile.
This oven roasted chickpea recipe turns those canned chickpeas into a fantastic snack in just a few steps. All that’s needed for this recipe is a can of chickpeas, olive oil, sea salt, and your preference of seasoning(s). You can opt for sweet, savory, spicy, or anything in between. Then enjoy a handful as a snack or add them to your favorite salad for extra flavor and protein.
Are Chickpeas A Healthy Snack?
Yes, these roasted chickpeas are a healthy snack, as they’re packed with fiber and protein.
Chickpeas (also known as garbanzo beans) are considered legumes and part of the pea family. They’re known as being a great source of plant-based protein while having a mild flavor that almost everyone loves.
These seasoned garbanzo beans make a great snack because they’re not only high in protein and fiber, they’re also rich in vitamins and minerals. Plus, depending on the seasonings you add, these roasted chickpeas are gluten-free, dairy-free, and vegan.
Ingredients Needed
This roasted chickpeas recipe requires just 3 ingredients, plus the seasonings of your choice.
(Scroll below to the printable recipe card for details and measurements.)
- Canned chickpeas – Rinse, drain, and dry them very well prior to using.
- Extra virgin olive oil
- Sea salt
- Seasoning of choice – See below for ideas.
Seasoning Ideas
The final step of making roasted chickpeas is to toss them with your choice of seasoning(s). Our personal favorite combination is equal parts paprika and cumin with a pinch of cayenne pepper but you can literally add whatever you’d like. Here are a few ideas:
- Ranch seasoning
- Cinnamon and sugar
- Turmeric and ginger
- Lemon pepper
- Taco seasoning
- Garlic powder
- Chili powder
- Allspice
- Thyme, oregano and/or parsley
How to Roast Chickpeas
Roasting chickpeas is incredibly easy and using canned chickpeas significantly cuts down on the prep time.
(Scroll below to the printable recipe card for details and measurements.)
- Prepare the chickpeas. Drain the chickpeas then rinse with water and drain again. Gently roll them dry and peel the skins off at least some of them.
- Toss with oil and salt. Transfer the chickpeas to the baking sheet and toss with olive oil and salt.
- Bake. Bake for 40-50 minutes, stirring every 10 minutes, until they’re golden brown and dry/crispy to the touch.
- Add the seasonings. Add the remaining seasonings while still warm. Let cool for 5-10 minutes then enjoy.
Tips for Success
For the best crispy and crunchy roasted chickpeas, there are a few things that will help.
- Rinse, drain, and dry really really well. The less moisture the chickpeas have, the crispier they will become once baked.
- Once the chickpeas are dry, peel the skins. It’s tedious, but it really does help them crisp up more in the oven. It also helps them bake faster.
- Add seasonings after baking. Toss in oil and salt and bake, BUT then wait until they’re done baking to add additional seasonings – too much seasoning seems to trap in moisture and interfere with the crisping process.
- Be sure to bake at 350 degrees F. If you use too high a temperature, they burn; too low and they don’t crisp up enough.
- Cool on the baking sheet. Allowing the chickpeas to cool on the baking sheet helps them to crisp up even more.
- Don’t fasten the lid tightly when storing. Having the container lid cracked a bit allows the chickpeas to breathe and stay crispy longer than a day.
Serving Suggestions
First and foremost, these crunchy roasted chickpeas make a super snack. They’re a great go-to and healthier alternative to chips when you need something to munch on.
Beyond that, you can add these roasted chickpeas to any variety of salads. We love them in a panzanella salad, caesar salad, side salad, or any other salad. They make a great addition to veggie wraps as well, being a great source of both protein and flavor.
How to Store
How long do roasted chickpeas last? Oven roasted chickpeas are best enjoyed the first day you make them, but they will keep for up to 4 days at room temperature. Store in a container or jar, with a lid that’s cracked open. Do NOT place in a tightly sealed, airtight container, as you want the chickpeas to breathe. This will allow them to stay crispy for a bit longer than just the first day.
More Recipes with Chickpeas:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Roasted Chickpeas
Ingredients
- 15 ounces canned chickpeas (very well drained and thoroughly dried)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon sea salt
- 1 teaspoon seasoning of choice (we love the combination of 1/2 tsp paprika + 1/2 tsp cumin + a tiny pinch of cayenne pepper)
Instructions
- Preheat oven to 350 degrees F and get out a large rimmed baking sheet.
- Drain the chickpeas. Then rinse them really well with water and thoroughly drain again.
- Spread the chickpeas out on a clean, absorbent kitchen towel and gently roll and pat them dry using your hands. Some of the skins will start coming off. You can peel all of the chickpeas or simply remove the skins that come off naturally. (Removing all the skins does help with extra crispiness.)
- Transfer the dried chickpeas to the baking sheet and toss them with the olive oil and salt until coated. (DO NOT add other seasoning at this point – it can interfere with the crisping process, so wait to add until after baking.)
- Bake for a total of 40-50 minutes, stirring the chickpeas or shaking the pan every 10 minutes. A few chickpeas may pop – that’s normal. They should be golden brown and dry/crispy to the touch. Note: peeled chickpeas cook faster than unpeeled.
- Remove from oven and toss with seasonings while still warm. Then let cool 5-10 minutes – they will continue crisping as they cool.
- Serve as a snack or as a topping for salads!
I used my homemade taco seasoning and the favor was delish! I also used parchment paper on the baking sheet. I don’t recommend this if you want a uniform texture. The chickpeas roasted unevenly. Some were crispy and some were soft in the center. I will be using this recipe again.
Soooo good! Loved everything about this recipe! I used cumin and ancho chili powder!
I gave 5 stars because it’s an easy yummy recipe. But unfortunately mine did not turn out fully crispy for some reason. (I believe it’s a fault of my own) so I will have to try again!
Love this recipe! My local market started selling these a year ago (or so?) and couldn’t wait to see how making them at home compares. I used the suggested seasonings of paprika/cumin/cayenne – they were crispy and delish! Easy, too. I did take the time to peel the skins.
Can’t wait to try this recipe.
I can’t wait to make this tonight. I love chick peas! I’m going to try a little Sazon seasoning on them. To me, almost everything tastes better with Sazon! Thank you so much for the great recipe. ….Linda
Thank you for this recipe!