Crispy Roasted Chickpeas
Updated Sep 19, 2026
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These crispy roasted chickpeas are perfectly seasoned, bake up nice and crunchy and are so easy to make! In this roasted chickpeas recipe, the chickpeas are baked without oil first, then seasoned and roasted again to ensure they turn out crispy every single time.
Roasted chickpeas are one of my favorite healthy snacks because they’re loaded with protein and fiber and are so delicious. They’re a “once you eat one you can’t stop” type of snack that is actually good for you – and my kids love them! I love using them to add flavor and crunch to salads and bowls – especially my Greek salad.
I tested this roasted chickpeas recipe so many times before landing on the perfect method. My secret to getting them really crispy is roasting them “naked” first. Baking the chickpeas without oil or seasoning for the first 15 minutes removes excess moisture so they get crispy instead of soft or chewy. Then, they’re tossed with olive oil and my favorite blend of spices and roasted again until perfectly crunchy.
Why You’ll Love These Roasted Chickpeas!
- Super crispy. Roasting the chickpeas without oil first removes excess moisture and is the key to making the crispiest roasted chickpeas.
- So flavorful. They’re perfectly seasoned with cumin, smoked paprika, garlic, onion and coriander.
- Easy to make. This recipe uses canned chickpeas and simple pantry staples.
- Healthy snack. Chickpeas are a great source of plant-based protein and fiber.
- So many ways to enjoy them. Eat them by the handful or use crispy chickpeas to add crunch to salads, bowls and your favorite Mediterranean dishes.
This receipe was easy to follow and make! I tried several others, but the chickpeas never came out crunchy….I think the key is baking ‘naked’ first….Brilliant!
– Christine
Roasted Chickpeas Recipe: Ingredients & Substitutions
These roasted chickpeas are really versatile.
- Olive oil: Any oil works well in this recipe, my top suggestions are olive oil and avocado oil.
- Spices: I have included my favorite spice mixture for this recipe – but you can adjust the spices to your liking.
- Chickpeas. I use canned chickpeas for ease. If cooking your own, you will need 1.5 cups of cooked chickpeas.
How to Roast Chickpeas
I spent a lot of time perfecting this method for making crispy roasted chickpeas, and there are a few important steps. Most importantly, make sure the chickpeas are completely dry and don’t add the oil until after they’ve roasted for 15 minutes. Follow along with me as I show you how to roast chickpeas, and don’t forget to watch the video for additional help!
Begin by very lightly greasing a baking sheet – preferably with spray olive oil or avocado oil – then set it aside.
Next, drain and thoroughly rinse the chickpeas (if using canned).
Then, thoroughly dry the chickpeas. I suggest turning the drained and rinsed chickpeas onto a paper-towel lined plate and patting them dry. It’s important they are completely dry to achieve maximum crispiness.
While the chickpeas are drying, mix the spices together in a small bowl.
The Secret to Crispy Roasted Chickpeas
The secret to making the crispiest roasted chickpeas is to roast them “naked” first – without any olive oil or seasonings.
Adding oil immediately can trap moisture on the chickpeas. Instead, I roast the thoroughly dried chickpeas for 15 minutes first so any excess moisture can evaporate, then add the olive oil and seasonings and return them to the oven.
I also let the roasted chickpeas cool in the oven with the door slightly open. This helps them continue to dry out as they cool so they stay nice and crunchy.
Once the chickpeas have been thoroughly rinsed and dried, bake them “naked” for 15 minutes without any oil or seasoning on them. This way they begin to crisp up before they absorb any of the olive oil.
After 15 minutes, remove the chickpeas from the oven, drizzle ½ Tablespoon olive oil over the chickpeas, and stir until they are evenly coated.
If necessary, slowly add more olive oil until all the chickpeas are lightly coated with olive oil.
Once they are evenly coated with oil, add the spices to the chickpeas and stir until evenly coated.
Then, continue baking in the preheated oven for 10 more minutes before removing them to stir the chickpeas again.
Return the stirred chickpeas to the oven and bake them for an additional 5-10 minutes, until desired crispiness is achieved (a total of 35-40 minutes of baking).
Then, turn off the oven and crack the door so it’s slightly ajar. Let chickpeas cool in the oven to achieve maximum crispiness
Ways to Serve Roasted Chickpeas
Serve them alongside your favorite mediterranean dishes like this delicious Greek salad, baked falafel, hummus chicken and this tzatziki sauce.
How to Store Roasted Chickpeas
Make sure to let them cool completely before storing. Then, store in an airtight container at room temperature for up to 5 days. You can freeze them as well, but you will likely need to re-crisp them in the oven after they thaw.
How To Re-Crisp the Roasted Chickpeas
If you live somewhere humid or your home has moisture in the air, you may need to re-crisp the roasted chickpeas after storing them. To do this, just preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius) and bake them for 2 to 5 minutes.
Roasted Chickpeas Recipe FAQs
Here are answers to some of the frequently asked questions about making this roasted chickpeas recipe!
The most common reason roasted chickpeas aren’t crispy is excess moisture. Make sure to drain, rinse and thoroughly dry the chickpeas before roasting. I also roast the chickpeas without oil for the first 15 minutes to remove even more moisture before adding the olive oil and seasonings.
Yes! Drying the chickpeas thoroughly is one of the most important steps in making crispy roasted chickpeas. After rinsing, spread them out on a clean kitchen towel or paper towels and gently pat them dry before putting them in the oven.
No, you do not have to peel chickpeas before roasting. Some of the skins will naturally come off while you’re rinsing and drying them, and you can discard those. However, there’s no need to individually peel every chickpea.
If your roasted chickpeas soften after storing, simply warm them in the oven at 400 degrees Fahrenheit (204 degrees Celsius) for a few minutes until they’re crispy again. Let them cool before serving.
Yes, I created this recipe using canned chickpeas. Just be sure to drain and dry them before you begin making this recipe!
I also love serving these chickpeas alongside our favorite mediterranean dishes like this delicious Greek salad, baked falafel, hummus chicken and this tzatziki sauce.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Crispy Roasted Chickpeas Recipe
Video
Ingredients
- 15 ounces chickpeas (drained and rinsed)
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground corriander
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ½ to 1 Tablespoon olive oil
Instructions
- Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).
- Lightly spray a baking sheet with cooking oil (olive oil or avocado oil) or cooking spray. Set aside.
- Drain and rinse the chickpeas.
- Then, put the chickpeas on a paper-towel lined plate and pat dry. If necessary, discard wet paper towels and use fresh ones. Let the chickpeas dry on the paper towels until they are no longer wet.
- In a small bowl, mix together cumin, paprika, garlic powder, sea salt, onion powder and pepper. Set aside.
- Transfer the rinsed and thoroughly dried chickpeas to the prepared baking sheet.
- Bake in the preheated oven for 15 minutes "naked" – meaning without any oil or spices.
- After 15 minutes, remove the chickpeas from the oven and drizzle ½ Tablespoon olive oil over the chickpeas, stirring until evenly coated. If necessary, slowly add more olive oil (up to 1 tablespoon) until all the chickpeas are lightly coated.
- Once the chickpeas are coated in oil, add the spice mixture and stir until evenly distributed.
- Bake at 400 for 10 additional minutes, then remove from the oven and stir the chickpeas.
- Return the stirred chickpeas to the oven and bake them for an additional 5-10 minutes, until desired crispiness is achieved (a total of 30-35 minutes of baking).
- Turn off oven and open the oven door so it's slightly ajar. Let the chickpeas cool in the oven to achieve maximum crispiness.
- Serve with your favorite recipes like this Greek Salad.
Notes
- Olive oil: Any oil works well in this recipe, my top suggestions are olive oil and avocado oil.
- Spices: I have included my favorite spice mixture for this recipe – but you can adjust the spices to your liking.
- Chickpeas. I use canned chickpeas for ease. If cooking your own, you will need 1.5 cups of cooked chickpeas.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How long are these good at room temp?
Up to 5 days.
Is this made from 15 oz can of chickpeas or the chickpeas that are in the bag hard? I’m new to chickpeas!
15 ounce can of chickpeas!
They are crispy! I am going to try 2 cans with the same amount of spices. I think they are too spicy.
I love these! I’m trying to up my protein and fiber intake and these are a perfect, satisfying snack. I’ve been making them pretty much every weekend.
Sometimes I also stick these in kind of a homemade trail mix with raw pepitas, chopped walnuts , and a few dark chocolate chips. 😋 They go surprisingly well together
Love your idea of putting them in a trail mix! Yum!
My husband is addicted to these. We made them during Lent for a protein-packed vegetarian snack, but have continued to make them a couple times a week. Thank you for such an easy and tasty recipe! The chickpeas stay crunchy and the seasoning is perfect.
That is such a great idea Lydia! I’m so happy you both love them!
This receipe was easy to follow and make! I tried several others, but the chickpeas never came out crunchy….I think the key is baking ‘naked’ first….Brilliant!
Thanks – I’ve changed up spices to make various savoury tastes, but this variation remains our favourite.
Christine
I’m so happy you love this recipe, Christine!
Turned out nice and crispy. I put half the amount of pepper, used regular paprika, and added sugar to taste. The sugar gives it a more balanced flavour and tastes like the seasoning in ‘sweet chili’ flavoured snacks. I dipped some almonds into the spice mix and I actually prefer the almonds over the chickpeas!
So happy you love them!
Love the flavor! How long can you stire them?
Up 3-5 days.