Crispy Roasted Chickpeas are delicious, flavorful, and easy to make. This vegan snack is super versatile and also makes an amazing crunchy topping for salads, grain bowls, and more. They genuinely could not be easier to make: rinse the canned beans, toss with spices, and roast until golden brown and crispy. We keep a jar in the pantry at all times!

With so many allergens and dietary restrictions, it can be hard to find snacks that work for everyone. This roasted chickpeas recipe is simple but surprisingly compatible with a variety of dietary needs. Chickpeas are naturally vegetarian and vegan, and they're also high in protein and fiber. This recipe also contains no gluten, dairy, sugar, or preservatives (other than salt). They're even plastic-free! Healthy doesn't mean boring, though. The crispy, crunchy texture, smoky and savory spices, and slightly nutty flavor make these toasted chickpeas delicious enough to munch on by the handful!
Why You'll Love These Roasted Chickpeas
- Perfect healthy snack. Sometimes, I get a serious craving for potato chips with their salty flavor and crispy texture. These crispy chickpeas scratch that same itch, but with extra fiber and protein and without the frying! It feels like you're being decadent and indulgent, but you really aren't. They're perfect!
- Way cheaper than store-bought snacks. Have you noticed the cost of healthy snacks at the store lately? Even a box of crackers has shot up to $5-6! No, thanks. Canned chickpeas are still just $1-2, and most of us already have oil and spices on hand.
- Easy to customize. The flavors included in the recipe card are my favorite way to season these crunchy chickpeas, but they're just a recommendation. You can follow the same steps with your favorite seasoning blend or spice mixes to make them your own. They can be sweet, savory, spicy, or anything you'd like!
Ingredient Notes
To make these delicious Roasted Chickpeas, you will need the following ingredients (full measurements in recipe card below):
- chickpeas - drain off the liquid from one can of chickpeas and rinse them well. Let them dry on a clean kitchen towel for a bit to remove as much of the excess moisture as possible.
- oil - use a neutral cooking oil that can tolerate high temperatures. Avocado oil or extra virgin olive oil both work well.
- spices - for a smoky, savory flavor, use smoked paprika, garlic powder, ground cumin, sea salt, and black pepper to taste.
You will also need measuring spoons, a colander, a large baking tray, parchment paper, a paper towel, a large mixing bowl, and a storage jar.
How to Make the Best Roasted Chickpeas
- Drain and rinse. Drain the canned chickpeas in a colander and rinse under running water. Use a paper towel to pat completely dry.
Recipe Variations
- Spicy roasted chickpeas. Add some chili powder, a dash of cayenne, or a squirt of sriracha.
- Use Indian spices. Toss the chickpeas in your favorite curry powder or garam masala.
- Classic salt and pepper. Prefer simple snacks? Skip the spices and use salt and black pepper.
- Add some sweetness. Toss the chickpeas with cinnamon and a drizzle of maple syrup for sweetness.
- Go Mediterranean. Add dried herbs like Oregano and dill, a squeeze of lemon juice or red wine vinegar, and grate some fresh Parmesan cheese for an extra layer of crunch.
How to Serve
These Roasted Chickpeas are delicious as a snack served on its own and eaten by the handfuls, or added as a topping to salads, grain bowls, and more. Some popular options are:
They are also great served as part of a larger snack platter with:
For more recipe ideas, see our 50 Best Healthy Snacks.
Recipe Tips and Tricks
- Dry chickpeas thoroughly. If you want your chickpeas to have lots of flavor, they need to be as dry as possible. Otherwise, the water will resist the oil and spices. This is the one part of the recipe that's a little fussy, but it's worth it to really pat those chickpeas dry!
- Don't crowd the pan. Like roasting vegetables, the chickpeas need space to toast and pop on the baking dish. If you want to double this batch, I recommend using no more than two cans of chickpeas per half-sheet tray, but ideally, one can per tray.
- Preheat the oven. The crispy crunch comes from shocking the room-temperature chickpeas with the heat of the oven. If you add the beans to a cold oven, you won't get the same crunchy texture.
- Substitute in salads. Use roasted chickpeas in any recipe that calls for regular chickpeas such as: Kale Chickpea Salad, Mediterranean Chickpea Salad, or Chopped Asparagus Salad.
Storing and Freezing Instructions
How to Store
Once roasted, your crispy garbanzo beans can be stored in an airtight container at room temperature for 5-7 days. After that, they'll start to lose their crunch a bit.
How to Reheat
You do not need to reheat your roasted chickpeas, but warming them up brings out their flavor and can make your salads and sandwiches even more enjoyable. The easiest method is to sautee them in a hot skillet for just a few minutes until they are warm to the touch.
FAQ
Some recipes call for this step, but after trying it both ways, I don't see the fuss. Those chickpea skins soak up the flavor and become so crispy that they shatter in your mouth. That's not a bad thing, if you ask me. The only con is that the skin can make the chickpeas a little less crunchy, so keep that in mind. When you dry the chickpeas with a clean kitchen towel, give them a little rub to gently coax a few extra skins off, and you'll get the best of both worlds - easy, crispy, crunchy, and delicious.
Yep! The air fryer is a great way to roast chickpeas and get maximum crispiness. Preheat the air fryer for at least 5 minutes first, and check on them several times during the cooking process to make sure they don't burn. I find it easiest to make air fryer chickpeas in a basket-style air fryer because you can toss the chickpeas to get that perfect crispy exterior. Start checking them around 10-15 minutes; they won't need quite as long as oven-roasted chickpeas.
No. The roasting process dries out the chickpeas, similar to making bread crumbs. If properly baked until dry and crispy, they can be stored in a mason jar in the pantry for 5-7 days.
More Chickpea Recipes
- Classic Hummus
- Falafel
- Vegetable Curry
- Chickpea Tacos
- Kale Chickpea Salad
- Curried Chickpea Stuffed Acorn Squash
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Recipe
Roasted Chickpeas
- Total Time: 35 minutes
- Yield: 1.5 cups
- Diet: Vegan
Description
Crispy Roasted Chickpeas are delicious, easy to make, and packed with protein. This vegan snack is super versatile and also makes for an amazingly crunchy topping for salads, grain bowls, and more. They genuinely could not be easier to make: rinse the canned beans, toss with spices, and roast until golden brown and crispy. We keep a jar in the pantry at all times!
Ingredients
- 1 (15 ounce) can chickpeas
- 1 tablespoon avocado oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
Instructions
- Preheat oven to 375F. Line a large baking sheet with parchment paper and set aside.
- Drain the canned chickpeas in a colander and rinse under running water. Use a paper towel to pat completely dry.
- In a large mixing bowl, add chickpeas, oil, paprika, garlic powder, cumin, salt, and pepper. Stir well until evenly coated.
- Spread the seasoned chickpeas evenly on the prepared baking sheet and roast until golden brown and crispy, about 30 minutes. Serve immediately.
Notes
How to store: Once roasted, your crispy garbanzo beans can be stored in an airtight container at room temperature for 5-7 days. After that, they'll start to lose their crunch a bit.
How to reheat: You do not need to reheat your roasted chickpeas, but warming them up brings out their flavor and can make your salads and sandwiches even more enjoyable. The easiest method is to sautee them in a hot skillet for just a few minutes until they are warm to the touch.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Bake
- Cuisine: Mediterranean
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