Crispy, crunchy Roasted Chickpeas are here to shake up your snacking routine! They’re smoky and just a little bit spicy, and they’re also packed with fiber and protein. Eat them like nuts or add them to salads, meal bowls, and more!
Why You’ll Love This Roasted Chickpea Recipe
- Magical Chickpeas. An ingredient to love! What other humble bean can seamlessly transition from savory recipes like Chickpea Salad and Chickpea Curry to sweets like Chickpea Blondies and Chocolate Hummus? This roasted chickpea recipe gives us another way to use chickpeas: as a snack-y swap for nuts.
- A Savory Version of a Tried-and-True Favorite. My Chickpea Snack Mix is a hit with readers, and these roasted chickpeas are similar, but they’re flavored with savory spices instead of sweet. I originally developed this recipe for my first cookbook, but there wasn’t enough room to include it!
- Oh-So-Easy. This recipe uses pantry ingredients, and it requires minimal effort. (You do have to remove the skins from the chickpeas, but turn on your favorite podcast and zone out!)
- Roasted Chickpeas That Are Actually Crispy. These roasted chickpeas won’t let you down! I have a few tricks to making them crispy-crunchy for real.
- Not Just for Snacking. I also love using roasted chickpeas like croutons on soups and salads. Bonus: unlike croutons, roasted chickpeas are healthy and gluten-free. Win!
How to Make Roasted Chickpeas
- Reduced-Sodium Chickpeas. AKA garbanzo beans! This recipe used canned chickpeas to keep it easy; you can cook your own from dried if you prefer.
- Extra-Virgin Olive Oil. No need for anything fancy—an everyday kind you use for cooking is fine.
- Smoked Paprika. A heavy-hitter in these roasted chickpeas, bringing lots of smoky flavor to the table.
- Ground Chili Powder. For warmth and a little more smokiness.
- Ground Cumin. Cumin has an earthy flavor that pairs well with the other spices in this recipe.
- Kosher Salt. Always my choice for cooking.
- Cayenne Pepper. Feel free to adjust the amount according to your heat preferences. For spicy roasted chickpeas, add a little more.
- Prepare. Position a rack in the middle of the oven and preheat it to 375 degrees F.
- Dry and Peel the Chickpeas. Rub half the chickpeas between towels to dry them and remove the skins. Transfer to a sheet pan and repeat with the other half.
- Dry Some More. Let the chickpeas sit on the baking sheet for 5 minutes to air dry.
- Season. Drizzle the chickpeas with oil, then toss them with the spice blend.
- Bake. Spread the chickpeas in an even layer, then roast for 30 to 40 minutes, shaking once or twice through the cooking time.
- Cool. Turn off the oven and let the chickpeas cool in the oven for 5 to 10 minutes.
- Serve. Eat the roasted chickpeas right away or store them for later. ENJOY!
- Switch Up the Spices. Try curry powder, garlic powder, onion powder, cinnamon, or a simple combination of sea salt and black pepper.
- Try Some Herbs. You can also use fresh or dried herbs like dill, thyme, or rosemary to add flavor.
- Make It a Mix. Add pumpkin seeds, nuts, cheese crackers, and other crunchy, savory ingredients to make your own custom snack mix.
- To Store. Store leftovers in an airtight container at room temperature for up to a week.
- To Freeze. This is not a recipe that freezes well.
What to Serve with Roasted Chickpeas
- Soups. Use your oven-roasted chickpeas instead of croutons in Potato Leek Soup or Tomato Bisque.
- Salads. Roasted chickpeas add crunch to salads like Cobb Salad or Taco Salad.
- Meal Bowls. Take your next Buddha Bowl to the next level with crispy chickpeas.
- Snacks. Serving your roasted chickpeas as part of an appetizer spread? Pair them with other party favorites like Mexican Corn Dip and Fig Goat Cheese Appetizer Bites.
Recommended Tools to Make this Recipe
- Kitchen Towels. Flour-sack kitchen towels are a total multitasker—use them to cover dough while it rises, squeeze the liquid out of zucchini for Zucchini Fritters, and to dry chickpeas in this recipe.
- Heavy Duty Sheet Pan. The edges keep the chickpeas from sliding off the pan!
- Colander. I like this one because it fits over the sink.
Recipe Tips and Tricks
- Drain the Chickpeas Well. I like to rinse and drain the chickpeas well before I start the recipe; I let them sit in the colander to air dry a bit. Then, when it’s time to roll them between the towels, the process is much faster.
- Peel as Many Chickpeas as Possible. You don’t have to painstakingly peel the skins off of every single chickpea, but the more you do, the better! Removing the chickpea skins helps them crisp up better.
- Don’t Add the Oil Until They’re Dry. If you oil up the chickpeas while they’re still wet, you’re essentially locking in the excess moisture, guaranteeing that your roasted chickpeas won’t be crispy.
- Coat Them Evenly With Oil. It’s messy, but using (clean) hands to do this can help you make sure every chickpea is well-coated. The oil is necessary for that crispy texture, and any portions that aren’t coated in oil won’t get crispy in the oven.
- Check Often. As the end of the baking time approaches, you’ll want to start keeping a closer eye on your chickpeas to make sure they don’t burn. Taste some to determine if they’re ready; it’s okay of the centers are still a little soft because you’ll be leaving the pan in the oven for a few more minutes and they’ll continue to cook during this time.
- Fresh Is Best. For the crispiest roasted chickpeas, eat them hot out of the oven!
- Position a rack in the center of your oven and preheat the oven to 375°F. Spread 1 can of the chickpeas on a double layer of paper towels or a clean kitchen towel. Place a second layer of towels on top and rub lightly, drying them as much as you can and removing as many skins as you have patience for (the more skins you remove, the longer your chickpeas will stay crisp).
- Transfer the dried chickpeas to a large rimmed baking sheet. Replace the paper towels and repeat with the second can. Let the chickpeas air dry on the baking sheet for 5 additional minutes.
- Drizzle the chickpeas with the olive oil. Sprinkle with smoked paprika, chili powder, cumin, salt, and cayenne. Toss to combine, then spread into an even layer. Bake for 30-40 minutes until dark and crispy on the outside, shaking the pan once or twice throughout. Taste a few chickpeas to see if they are nearing your desired crispness. The centers of a few may be a bit soft.
- Turn off the oven. Let the chickpeas sit in the oven as it cools for an additional 5-10 minutes, checking every so often to make sure the chickpeas do not overcook. Enjoy immediately or save for healthy snacking throughout the week.
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Frequently Asked Questions
If your roasted chickpeas aren’t crispy, either they needed to cook longer or they were still damp when you added the oil and put them in the oven. It’s important to dry the chickpeas as well as possible if you want them crispy.
Chickpeas are high in fiber and plant-based protein, and they’re also a good source of a number of minerals (manganese, folate, copper, iron, and zinc) and vitamin B6.
If you choose to use dried chickpeas in this recipe instead of canned chickpeas, you will need to cook them first. Uncooked dried chickpeas would remain hard and inedible after roasting in the oven.