How To Roast Chickpeas

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4.98 from 92 votes
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Learn how to roast chickpeas and have them turn out golden brown, crispy, and crunchy every single time. Made with no oil and 7 equally delicious flavor combinations!

roasted chickpeas in a bowl.

I’ve always been a savory snacker, but finding savory snacks that are also healthy is a different animal altogether.

Lately, we’ve been loving veggie chips, peanut butter crackers, and this oven-roasted chickpea recipe. Rather than being loaded with oil and salt, the chickpeas are dried and then roasted in the oven, giving them an addictive crunchy texture. 

Table of Contents
  1. Recipe highlights
  2. Ingredients needed
  3. How to roast chickpeas
  4. Recipe tips 
  5. Flavor variations
  6. Storage instructions
  7. Frequently asked questions
  8. More savory snack recipes to try
  9. How To Roast Chickpeas (Recipe Card)

Recipe highlights

  • 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, this recipe will be 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, from Mediterranean bowls and Jennifer Aniston’s salad to pesto orzo salad
  • 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. 
how to roast chickpeas.

Ingredients needed

There are only 2 key ingredients needed to make these roasted chickpeas, plus whatever combination of seasonings you want. Here’s what you’ll need for the base recipe:

  • 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. 

chickpeas with lemon and pepper.

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.

Flavor variations

As mentioned earlier, these roasted chickpeas come with 7 epic flavor combinations. Here is what I’ve tested:

  • 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.

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: I don’t recommend freezing roasted garbanzo beans.

chickpeas with salt and vinegar flavor.

Frequently asked questions

What can I serve with these?

These roasted chickpeas can be enjoyed as is, in a green goddess salad, in a Greek wrap, garnished on creamy pumpkin soup, or if making the sweet flavor, served with yogurt and healthy granola

Do canned chickpeas need to be cooked?

No, canned chickpeas have already been cooked and can be enjoyed fresh without additional cooking.

Can I make these in the air fryer?

Absolutely! To make this roasted chickpeas recipe in the air fryer, toss them in your desired seasonings, add them to the air fryer basket, and cook at 400F for 10 minutes, stopping halfway through to shake the basket. 

More savory snack recipes to try

roasted chickpeas recipe.

How To Roast Chickpeas

4.98 from 92 votes
Learn how to roast chickpeas and have them turn out golden brown, crispy, and crunchy every single time. Made with no oil and 7 equally delicious flavor combinations!
Servings: 4 servings
Prep: 2 minutes
Cook: 15 minutes
Total: 17 minutes

Video

Ingredients  

  • 1 15 oz can 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

Flavors to try
  • 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.
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: I don’t recommend freezing roasted garbanzo beans.

Nutrition

Serving: 1servingCalories: 174kcalCarbohydrates: 25gProtein: 9gFat: 3gSodium: 298mgPotassium: 309mgFiber: 8gVitamin A: 29IUVitamin C: 1mgCalcium: 52mgIron: 3mgNET CARBS: 17g
Course: Snack
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    Big Man!!!! Sir, I salute you. 🫡 These were epic and easy! Took my salad to the next level.

  2. Wow!! I made the nacho ones and I can’t stop eating them. I needed a no oil recipe and these exceeded my expectations!

  3. 5 stars
    These are so good. I had to immediately make another batch
    (ranch). Made mine in the air fryer…super crispy healthy snack.

  4. Vinegar nd Ranch flavours are great but the lemon and pepper, the lemon juice burns and they are flavourless.
    I wouldn’t say they are “crispy” but they definitley aren’t soggy, maybe because I don’t use canned chickpeas 🙂

  5. I didn’t see an answer to the question, so asking again. I don’t have canned chick peas, only raw. Can I cook those (soak/boil/drain) in place of canned? Does it work ok?

  6. 5 stars
    Hi!! I meal prep, and I wanted to make a big batch of these for some grab and go snacks… so I need to store these in the fridge in an air tight container or should I just keep them on the counter ?

  7. 5 stars
    I’ve been air frying chickpeas with oil but am thrilled to have found your instructions; no oil means completely WW-friendly. Thank you also for your tip on leaving them for an hour: they’re crazy-crunchy and stay that way in a sealed container until we’ve eaten them all.

  8. I just tried the nacho cheese but the seasoning does not adhere to the chickpeas. Are you using liquid aminos or water….Thank you.

  9. So, its at step 3 when adding chickpeas to bowl with salt you add the nachos cheese spices or is it better at end of cooking? Do the spices stick to the chickpeas ok without oil?

    1. Hi Sharon! It sure does, I usually douse it twice to ensure it is evenly coated- Sometimes a sprig of cooking spray can be added, if you like!

  10. Hey! I dont buy canned chickpeas, I have raw ones, can I soak and then pressure cook them and then bake or just soak and bake ?

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