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My roasted chickpeas turn out golden brown, crispy, and crunchy every single time. Made with no oil, I’m sharing seven delicious flavors.
If you’re looking for a healthy salad topper, something fun to swap your usual potato chips for, or a crunchy addition to your meals, nothing beats my crispy roasted chickpeas. They feature seasoned chickpeas oven-baked until crispy on the outside and seriously moreish.
Why I love this recipe
- Endlessly customizable. I give you a base recipe plus 7 recipe variations so you can make them different every time.
- A healthy snack. Like my chickpea cookie dough, these are naturally high in protein, fiber, and healthy fats, with zero added oil. Oh, and they’re vegan, too!
- Versatile. Personally, I love snacking on these chickpeas by the handful, but you can add them to all sorts of dishes, salads, and dinner bowls.
- Quick and easy. Just a handful of easy-to-find ingredients, a few simple steps, and under 20 minutes stand between you and these crispy chickpeas.
If you love savory snacks like we do, try my air fryer chickpeas, veggie chips, peanut butter crackers, and parmesan crisps next.
Key Ingredients
- Canned chickpeas. AKA garbanzo beans. Look for ones with no added salt since we are already adding salt.
- Salt. To taste, though, I find about ½ teaspoon to do the trick.
Find the printable recipe with measurements below.
How to roast chickpeas
Step 1- Prep work. Preheat the oven to 400F/200C and line a large baking dish with parchment paper.
Step 2- Prepare the chickpeas. Drain and rinse the chickpeas. Spread onto one half of a clean kitchen towel, fold over the other half, and thoroughly pat dry them. Discard any shells that may loosen in the process.
Step 3- Season. Transfer the beans to a bowl. Toss with salt. Add your flavor of choice and mix well.
Step 4- Bake. Spread the chickpeas out evenly on the baking sheet. Bake for 45 minutes, checking and stirring every 15 to prevent burning.
Step 5- Cool. Remove them from the oven and let them cool for 10-15 minutes before serving.
Arman’s recipe tips
- Ensure maximum crispiness. Leave the roasted garbanzos in the oven, turn it off, leave the oven door open a crack, and let them cool in there for 1 hour.
- Don’t skip drying the chickpeas. I know it’s an extra step, but I assure you, it will make all the difference in guaranteeing chickpeas with the perfect crunch. If any moisture remains, they can become soggy and not cook evenly.
- Keep an eye on them. When I tested this recipe, sometimes the chickpeas didn’t need that final 5-10 minutes in the oven, so keep an eye on them to prevent burning.
- Adjust the seasonings. Give the beans a taste before you roast them, and adjust any spices or salt as needed.
Storage instructions
To store: I highly recommend enjoying these chickpeas fresh, as they can become soggy over time. Leftover oven-roasted chickpeas should be stored in an airtight container at room temperature for up to 5 days.
To freeze: Place leftover chickpeas in a ziplock bag and store it in the freezer for up to 6 months.
Frequently asked questions
No, canned chickpeas have already been cooked and can be enjoyed fresh without additional cooking.
Ways to use roasted chickpeas
- Mediterranean bowls
- Jennifer Aniston Salad
- Stuffed in salad wraps
- As a topping for roasted cauliflower soup or cream of celery soup
Roasted Chickpeas
Video
Ingredients
- 15 ounces canned chickpeas no added salt
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 200C/400F. Line a large tray with parchment paper and set aside.
- Drain and rinse the chickpeas. Spread onto one half of a dish towel, fold over the other half, and thoroughly dry them. Remove any shells that may loosen in the process.
- Transfer to a bowl. Toss with the salt. Add your flavor of choice and mix well. If making the salt and vinegar flavor, soak the chickpeas in vinegar for 30 minutes prior.
- Spread the chickpeas out evenly on the pan. Bake for 45 minutes, checking and stirring every 15 for even baking/browning. Watch them closely for the last 10 minutes as they can burn easily.
- Remove from the oven and let them cool for 10-15 minutes before eating. Or to ensure maximum crispiness, you can turn off the oven, crack the door, and let them cool in there for about 1 hour.
Notes
- Lemon black pepper- Add 2 tablespoons lemon juice, 1 teaspoon lemon zest, ¼-½ teaspoon black pepper, and ½ teaspoon salt.
- Nacho cheese- Add ¼ cup nutritional yeast, 1 teaspoon each paprika, onion powder, chili powder or cayenne pepper, and ½ teaspoon salt.
- Ranch- Add 1 tablespoon apple cider vinegar, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon dried dill, 1 teaspoon dried parsley, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Salt and vinegar- Soak the garbanzos in ¼ cup white vinegar or apple cider vinegar for 30 minutes prior. Then, drain (don’t rinse) and add 1 teaspoon salt.
- Cinnamon sugar- Add ½ tablespoon maple syrup, 1 tablespoon sugar, 2 teaspoons cinnamon, and ¼ teaspoon salt.
- Italian- Add 1 tablespoon of Italian herbs or a mixture of rosemary, thyme, and oregano, plus ½ teaspoon of salt.
- Curry- Add 1 tablespoon curry powder, ¼ teaspoon cumin, and ½ teaspoon salt.
The nacho cheese variation is excellent. I soaked and cooked 1/2 cup of dry chickpeas which is equivalent to 1 1/2 cups cooked and equivalent to a 15 oz can of chickpeas. I roasted in the oven, but they were still a bit moist, so they probably needed more time in my oven. They were so good warm, I could have eaten all of them in one sitting. Not as tasty the next day.
On a different batch, I used an airfryer at 350°F(180°C) for 15-20 minutes, shaking every 5 minutes. These were crunchy and crispy. Exactly what I was wanting. I honestly prefered the airfryer method of cooking.