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!
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
How to Store Roasted ChickpeasStore these roasted chickpeas in an airtight container at room temperature.How to Re-crispIf 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 Substitution 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.