This perfectly seasoned Crunchy Roasted Chickpeas Recipe makes a great snack or salad topper! They’re easy, flavorful & healthy! Vegan, gluten-free, dairy-free, & sugar-free!
Someone in my house always needs a snack.
30 minutes after breakfast is over…”Mom is it snack time?”
I’m just about done washing the last dish from lunch….”Mom I’m hungry!”
We’re in the process of eating dinner….”Mom, can you make popcorn later?”
Does anyone else totally smell what I’m stepping in here? And it’s not just my kids…my pregnant self is always looking for something healthy to snack on between meals!
These perfectly seasoned Crunchy Roasted Chickpeas are great to have on hand when hunger strikes! They’re easy, flavorful and healthy! Plus they’re vegan, gluten-free, dairy-free, & sugar-free!
How do you make Crunchy Roasted Chickpeas?
There are a few specific steps to making these that are pretty key to insuring they reach their maximum crispiness!
#1: Roast the Chickpeas “naked” first!
I bake the chickpeas {after they have been thoroughly rinsed and dried} 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.
#2: Slowly add the olive oil:
You want to avoid using too much oil to coat the chickpeas after their “alone time” in the oven. Start with 1/2 TBS and then, if needed, add more just a drop at a time. You need just enough so the spices will stick to the chickpeas!
#3: Let them cool in the oven with the door ajar:
I turn off the oven at the end of baking, slightly crack the door, and leave the chickpeas in there to cool. This ensures that their crispy crunch will last for days!
FAQs about roasted Chickpeas
Here are answers to some of the frequently asked questions about making this roasted chickpeas recipe!
How long do roasted chickpeas last?
These crunchy roasted chickpeas last for up to 4 days stored at room temperature.
How do you re-crisp roasted chickpeas?
If you need to re-crisp them, simply warm them in the oven at 300 degrees F for a few minutes!
Can I roast canned chickpeas?
YES! This recipe uses canned chickpeas! Just be sure to dry them before you begin making this recipe!
Are Chickpeas a healthy snack?
Yes absolutely! Chickpeas are high in fiber, which means that they help lower blood sugar & cholesterol, and aid in digestion. They’re also rich protein which helps you feel full and energized!
Crunchy Roasted Chickpeas Recipe: Ingredients & Substitutions
These chickpeas are really versatile!
- Olive oil: I L-O-V-E using flavored olive oil to make these! Some of my favorite varieties come from this store in my hometown! You can use your favorite oil of any kind {avocado, sunflower, etc)!
- Spices: Let your imagination run wild! I have given you my favorite combination of delicious flavors here, but feel free to use whatever you prefer! You can even just use simple old salt and pepper if you like!
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Crunchy Roasted Chickpeas
Ingredients
- 1 15 oz can chickpeas
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp ground corriander
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- ½ to 1 TBS olive oil
Instructions
- Preheat oven to 400 degrees F.
- Lightly spray a baking sheet with non-stick spray. Set aside.
- Rinse and thoroughly dry the chickpeas.
- In a small bowl, mix together cumin, paprika, garlic powder, sea salt, onion powder and pepper. Set aside.
- Bake dried chickpeas in the preheated oven on prepared baking sheet for 15 minutes (do not add any of the other ingredients yet)!
- Remove the chickpeas from the oven and drizzle ½ TBS olive oil over the chickpeas, stirring until evenly coated. If necessary, slowly add more olive oil until all the chickpeas are lightly coated with olive oil.
- Add spices to chickpeas and stir until evenly coated.
- Bake at 400 for 10 more minutes, then stir.
- Return 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).
- Turn off oven and crack the door a bit. Let chickpeas cool in the oven to achieve maximum crispiness
Video
Nutrition
These Crunchy Roasted Chickpeas are my favorite way to add more protein and fiber to a meatless salad!
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Meredith
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. I think I will try using that blend on some roasted veggies as well. Thanks!
Laura
Thank you Meredith!
Shezza
So deliciously crunchy and super easy to make! I topped my yellow curry roast potatoes, pan fried tofu and green beans dinner bowl with these crunchy goodies and they really shined! My husband who isn’t usually a fan of chickpeas dug into these tonight!
Laura
Oh my goodness I wish I was at your house for dinner! 🙂 Sounds amazing!
Chris
Love your recipe for the crispy chickpeas. Made it as per your recipe, and found it a little too salty. Other than that, I will make again with that modification. Thanks
Laura
Thank you Chris for your review and for the modification! Others could definitely benefit from that info!
Alissa
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 cayenne for a little heat but otherwise followed recipe as directed. This will be my new go-to snack and recipe! Thanks for sharing.
Sarah
How would you alter the recipe if using dried chickpeas?
Laura
You need to use cooked chickpeas. So cook the chickpeas and then use 1 1/4 cups.
Joey
Made this tonight to add to our Dinner Bowl… Delicious spice and texture! Thanks!
Laura
Thank you Joey!
Denise Abboud
Delish! How should I store them to maintain crispness?
Laura
I store them at room temperature in an airtight container!
Kirk Johnson
In addition to what Laura wrote, be sure entirely cooled before storing.
Ellie
Tasted great! Definitely making again!
Susan
These are just amazing! Used my own spices, they were perfectly delicious. I’ve made roasted chickpeas before but they didn’t come out near as good. The extra step of baking them before adding the oil and spices made all the difference. Will be a regular snack in my house!!
Alison
SO good!!! I have tried roasting chick peas so many times, so many ways, but have never gotten it right to make them crispy (and stay crispy for a couple days once stored)….thanks for figuring it out! 😉
Billy
Delicious but for some reason they don’t get crispy for me unless I roast them for an additional 20 minutes.
Martina
The chickpeas came out great! I’m a fan of extra crispy and I got that result. Thanks for sharing!
Erica Seppelt
What is the serving size? I notice your recipe says 53kcal, but on the can alone it states 120 per 1/2 cup – and that’s without the olive oil. 😄
Thank you!
Sirah
Love this recipe. I was sceptic at he beginning, but since the first time I tried it I loved it. Love the crispybeds, love the taste and love it that it’s easy to turn into another flavour. Thanks for sharing!!!
Miranda
How long does it take for them to cool on the oven? Thanks!🙂
Rhea Auritt
Just curious what the serving size is for the 53.3 calories
Jonni kendrick
I am also curious what the serving size , possibly 1/4 cup?
Shoshana
These are amazing! She gives the perfect instructions for making them crispy!
Julie
Wait! Are you kidding me?! I just was searching around PInterest for recipes for Brooke. She LOVES chickpeas. Loves to eat them right out of the can, but that makes it hard to send them to school. I bought some roasted at the store recently & she loved them, too! So I clicked on your recipe, then saw the picture of who’s blog this is!! And said … wait, no way! I know her! I didn’t know you have a food blog! Brooke was just talking about Bethany recently! And congratulations on your next one on the way!! I’m going to sign up to follow you now!
Laura
LOL Julie!!! Yep it’s me! I started this blog after Naomi was born! It’s been a wild ride! 😉 Keilah was born in February and we’ve been learning our new normal as a family of 7! 😉 I hope you enjoy the recipes we share here! Ritch and I do it all together (I cook and photograph, he helps me by making videos)!
Kimberly
How much is a serving? I see the nutritional facts, but no serving size.
Dana
Such a yummy recipe!! I was wondering, what is the line of that beautiful ceramic pan you roasted it in?
Laura
It’s a vintage Ovenex pan with a starburst pattern!
Bailey
Hey Laura! Just wondering: how did you make sure your chickpeas didn’t have black spots from burning?
Laura
If they are burning then my guess is you are baking them too long!