Roasted Chickpeas

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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.

Prep Time5

Cook Time45

Total Time50

Course: Snack

Cuisine: American

Keyword: chickpea recipes, crunchy roasted chickpeas, roasted chickpeas recipe

Servings: (1/4 cup per serving or 1 1/2 cups total)

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!

Notes

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 the crisping process.

Cool on the baking sheet. Allowing the chickpeas to cool on the baking sheet helps them to crisp up even more.

Try a different seasoning. Ranch seasoning or Taco seasoning are also delicious. Refer to the article for more ideas.

Don't fasten the lid tightly when storing. They're best enjoyed the first day, but 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.

Nutrition