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!

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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!
This recipe uses pantry ingredients, and it requires minimal effort, making it ideal for snacking. (You do have to remove the skins from the chickpeas, but turn on your favorite podcast and zone out! In a time crunch? Check out Air Fryer Chickpeas!)
If you’ve been disappointed by not-so-crispy chickpeas in the past, these roasted chickpeas won’t let you down! I have a few tricks to making them crispy-crunchy for real.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- 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.
- Seasonings. Smoked paprika, ground chili powder for warmth and a little more smokiness, ground cumin, kosher salt, and cayenne pepper. (Feel free to adjust the cayenne according to your heat preferences.)
How to Make Roasted Chickpeas in the Oven



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 in an even layer, then roast chickpeas 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!
Recipe Variations
- 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 with your roasted chickpeas.

Ideas for Using Roasted Chickpeas
- Soups. Use your oven-roasted chickpeas instead of croutons in 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.
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!

Roasted Chickpeas
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Ingredients
- 2 (15-ounce) cans reduced sodium chickpeas, rinsed and drained
- 2 tablespoons extra-virgin olive oil
- 2 ½ teaspoons smoked paprika
- 1 ½ teaspoons ground chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon kosher salt
- ¼ teaspoon cayenne pepper
Instructions
- 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.
Notes
Nutrition
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Thanks for delicious recipe! My boyfriend has been snacking on blue diamond and othe processed nuts so I wanted to surprise him with something that has fun seasoning and crispy. It came out awesome! I made it for him but I snuck a few bites. Only tedious thing was removing skin off chickpeas but was very straightforward recipe. I also made your baked oatmeal bars recently! I modified the oatmeal bar recipe slightly to reduce sugar content in it by replacing maple syrup with mixed berries greek yogurt and was great too.
Hi Marsha! So glad you enjoyed the recipe! Thank you for this kind review!
NOM! The best munchies. We’ve been eating them nonstop!
So glad!
WOW! These are amazing. I was worried I wouldn’t eat them within 4 days. Now I am wondering how to make them last more than 4 minutes. They came out perfect. Super crunchy, spicy and satisfying. Will be making these all the time. Thank you!
So glad to hear you enjoyed the recipe, Bettina! Thank you!
OMG. These are AMAZING! Like, I CANNOT STOP EATING THEM! Super tasty! I made a batch for our salads last night and made another batch today. Very easy and perfectly crunchy. The spice blend is really nice.
So glad to hear you enjoyed the recipe, Lucy! Thank you!
I was really impressed by these! I have always liked the idea of roasted chickpeas, but whenever I made them they were underwhelming—soggy and not the right seasoning combo. But this recipe hits the nail on the head! Crunchy and perfect seasoning. I did add some extra cayenne for extra heat.
So happy to hear! Thank you Scarlette!