Crispy Roasted Chickpeas
Posted Aug 09, 2023
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This is the absolute best roasted chickpeas recipe. The foolproof method results in flavorful, crispy chickpeas that turn out perfectly every time! Delicious on top of Greek Salad!
These perfectly seasoned roasted chickpeas are an easy, flavorful and healthy snack.
I also love serving them alongside our favorite mediterranean dishes like this delicious baked falafel, hummus chicken, Greek meatballs, hummus and pita bread, and this tzatziki sauce.
Crispy chickpeas are my favorite way to add more protein and fiber to a meatless salad – especially this greek salad!
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 perfected the method to make perfectly crispy chickpeas every single time! Follow the steps and don’t skip any!
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.
Key to crispy chickpeas
Roasting the chickpeas “naked” first – without any olive oil or water – is an absolute must and ensures perfectly crisp roasted chickpeas every time.
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
Store/Freeze
I suggest storing these 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.
To re-crisp the 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 F and bake them for 2 to 5 minutes.
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.
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Crispy Roasted Chickpeas Recipe
Ingredients
- 15 oz 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 F.
- 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.
Video
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.
Favorite Mediterranean Recipes
This site is amazing! So many recipes that I would love to try,and healthy food choices. Thankyou so much!
Thank you! Your recipe technique is the best I have tried! Also, I have an antique baking sheet that looks like yours, except it is very dark. I am impressed with the look too!
Great nutritious snack! Very crunchy, unlike some other recipes, and the seasoning combo was really tasty too.
This technique REALLY works! Super crunchy and delish! I took the skins off half the chickpeas and left the others intact…I did not notice any difference! Good to know, right?
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.
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!
Great recipe! Finally found out how to get them crispy every time!
Yay! So glad you love this recipe, Astrid!
Great flavour but I couldn’t get the chickpeas crispy….what might I have done wrong?
I’d suggest checking your oven temperature. Also, make sure they are completely dry before roasting.
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.
I used Tajin spice mix that I bought the other day and am obsessed with and they came out amazing. It’s the perfect pairing with crunchy chickpeas. I’ll take these over chips any day of the week.
Very simple and delicious.
Going to balance it out with some fresh parsley when serving.
Thanks so much