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.
And it's not just my kids, I am 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!
I also love serving them alongside our favorite mediterranean dishes like this delicious Greek salad, baked falafel, hummus chicken and this tzatziki sauce.
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 ½ 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!
These crunchy roasted chickpeas last for up to 4 days stored at room temperature.
If you need to re-crisp them, simply warm them in the oven at 300 degrees F for a few minutes!
YES! This recipe uses canned chickpeas! Just be sure to dry them before you begin making this recipe!
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!
I also love serving these chickpeas alongside our favorite mediterranean dishes like this delicious Greek salad, baked falafel, hummus chicken and this tzatziki sauce.
Crunchy Roasted Chickpeas Recipe: Ingredients & Substitutions
These chickpeas are really versatile!
- Olive oil: I enjoy 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
Notes
Store
Store these roasted chickpeas in an airtight container at room temperature.Re-crisp
If you don't bake them long enough the chickpeas could get a little soft, simply re-crisp them in the oven for 2-5 minutes.Ingredient notes:
- Olive oil: I enjoy 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!
Nutrition
These Crunchy Roasted Chickpeas are my favorite way to add more protein and fiber to a meatless salad!
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justine
cant wait to try them. i'm a huge fruit and veggy girl, my boyfriend says i'm the only person he knows who can live on a farm with no oven, love my raw veggies.
JM
These are really good! Super crunchy, nice snack. I didn't have coriander, so I used a bit of garam masala and curry powder. Delish!
Astrid
Great recipe! Finally found out how to get them crispy every time!
Laura
Yay! So glad you love this recipe, Astrid!
Rozz
Great flavour but I couldn't get the chickpeas crispy....what might I have done wrong?
Laura
I'd suggest checking your oven temperature. Also, make sure they are completely dry before roasting.
Karolis
Super delicious crispy chickpeas as a snack! Thanks for sharing the recipe. I have never made it to achieve that crispyness in the chickpeas before. Drying them completely beforehand makes a huge improvement into crispyness of the chickpeas.