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Crispy Roasted Chickpeas

Roasted Chickpeas – Packed with protein and fiber, oven-roasted chickpeas make a great snack or crispy addition to salads, soups, and meal bowls. Learn my tips for making the BEST crunchy chickpeas!

side angle view of bowl full of crispy roasted chickpeas with wooden spoon for scooping.

I’m here with you today to share my ‘tried and true’ tips for making chickpeas that roast up crispy, crunchy, and delicious!

I’ve tested temperatures, times, with oil and without, spices and no spices, and the following is my favorite method for roasting chickpeas.

It’s super easy, healthy and you’ll be snacking in no time!

side by side photos of the process of drying and prepping chickpeas to be roasted in the oven.

How To Make The Best Roasted Chickpeas

  • Preheat the oven to 400 degrees F.
  • Prep chickpeas. I typically always use canned chickpeas, it’s easy and convenient, but fresh cooked is great too. If using canned chickpeas, place them in a colander and rinse them under cool running water.
  • Dry the chickpeas. The trick here is to dry them as much as you can. Fold a large dish towel or flour sack in half, placing the chickpeas between (pictured above left). With your hands laid flat, roll the chickpeas using the palm of your hand and extended fingers to move the garbanzo beans around.
  • Remove loose skins. Once dried, pick away any skins that have noticeably become detached or loosened by gently pinching the chickpeas between your thumb and forefinger (pictured above right). Repeat rolling the chickpeas one more time.

If you’re feeling really adventurous you can remove all the skins, but typically I just get the ones that are noticeable. I love to eat the skins as I go too, they are full of fiber!

side by side photos of the process of seasoning chickpeas before roasting in the oven.
  • Add seasoning. Spread the chickpeas onto a rimmed baking sheet lined with parchment paper or silpat (affiliate links), lightly greased is ok too. Drizzle with a teaspoon or two of olive oil (above left), add seasoning and mix well to coat. Arrange the chickpeas across the baking sheet in a single layer (above right).
  • Roast and stir. Bake for 40 – 45 minutes, stirring every 10 minutes or so (stirring is important for achieving crispy chickpeas). Once done (shown below) let cool a bit before using or storing. You can also sprinkle with a little more seasoning if you like.

Tips For Success!

  • Be sure to dry chickpeas well before seasoning. One of the biggest downfalls when making crispy chickpeas is they turn out to be soggy. Once rinsed, gently rub the chickpeas in between an absorbent kitchen towel. Once they seem dry enough, leave them uncovered for a few minutes to air dry.
  • Toss every 10 minutes or so. This will ensure the chickpeas cook evenly.
top down view of a rimmed baking sheet with perfectly crispy roasted chickpeas.

How To Store

To keep your oven-roasted chickpeas crispy and crunchy, they should be kept stored in a loosely covered or uncovered bowl or container. When stored in an airtight container they will soften up and lose their crunchy texture. They’ll be fine on the counter for 5 days or so.

Seasoning Variations

I love the simplicity of plain or lightly salted roasted chickpeas. Other times flavor blends like garlic salt (used in this recipe) or lemon pepper from a grinder, like those from Trader Joe’s are what I crave. And when I’m feeling spicy, it’s fun to add a nice kick by using warm flavors like these curry & sriracha or chipotle roasted chickpeas.

There’s really no one way to season roasted chickpeas and that’s what I love about this versatile snack! Here are a few more seasoning ideas:

  • everything but the bagel seasoning
  • chili powder & lime
  • cumin
  • garlic salt
  • lemon pepper
  • thyme & garlic powder
  • smoked paprika
  • vinegar & salt
  • cinnamon & sugar
  • garam masala
  • salt & cracked pepper
  • nutritional yeast

Ways To Use Roasted Chickpeas

Roasted chickpeas are super versatile and can be used in a variety of ways. Here are a few of my favorite serving suggestions:

top down view of bowl full of crispy roasted chickpeas with wooden spoon for scooping.

If you try this easy chickpea recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

CRISPY ROASTED CHICKPEAS RECIPE

Packed with protein and fiber, oven roasted chickpeas make a great snack or crispy addition to salads, soups and meal bowls.

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 40 min
  • Total Time: 50 minutes
  • Yield: Serves 3
  • Category: Snack
  • Cuisine: Vegan

Ingredients

Scale
  • 1 can (15oz) chickpeas (garbanzo beans) or 1 1/2 cups fresh cooked
  • 12 teaspoons olive oil
  • 1 teaspoon flavor seasoning – garlic salt or lemon-pepper
  • generous pinch of salt

Instructions

Preheat the oven to 400 degrees F.

Prep: If you’re using canned chickpeas, place them in a colander and rinse them under cool running water.

Dry: Fold a large dish towel or flour sack in half, placing the chickpeas between. With your hands laid flat, roll the chickpeas using the palm of your hand and extended fingers to move the garbanzo beans around. Try to remove as much of the moisture as you can.

Remove loose skins: Once dried, pick away any skins that have noticeably become detached or loosened by gently pinching the chickpeas between your thumb and forefinger. Repeat rolling the chickpeas one more time for good measure.

Oil & Season: Spread the chickpeas onto a rimmed baking sheet lined with parchment paper or silpat (affiliate links), lightly greased is ok too. Drizzle with a teaspoon or two of olive oil, add seasoning and mix well to coat. Arrange the chickpeas across the baking sheet in a single layer.

Roast: Bake for 40 – 45 minutes, stirring every 10 minutes or so. Once done let cool a bit before using or storing.

Store: Chickpeas will stay crispy and crunchy stored in an uncovered or loosely covered bowl or container. When stored in an airtight container they will soften up and lose their crunchy texture. Will last on the counter for 5 days or so.

Serves 3, 1/2 cup per serving.

Notes

Flavor variations: Try mixing up the spices using some of these other alternative options. 

  • chili powder & lime
  • cumin
  • thyme & garlic powder
  • smoked paprika
  • vinegar & salt
  • cinnamon & sugar
  • garam masala
  • salt & cracked pepper
  • lemon pepper
  • nutritional yeast
  • everything but the bagel

Can I make roasted chickpeas oil-free? Yes, just sprinkle with a little salt and roast as directed. Roasted chickpeas are great without any added oil!

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One Comment

  1. Made these with olive oil, cumin, garlic powder, salt, and cayenne. Delicious!

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