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Here’s how to make roasted chickpeas that are actually crispy! They’re also perfectly spiced and a healthy snack that packs in protein and fiber.
Chickpeas seem to be everywhere lately, but can I tell you a secret? I’m not really a fan of the texture. That all changes with roasted chickpeas, though. Once you roast them, they’re crispy, crunchy, and nutty—they’re pretty much impossible to resist! What’s more, they make a healthy snack and they’re incredibly easy to make.
Why You’ll Love This Roasted Chickpeas Recipe
- They’re REALLY crispy. If you’ve tried making roasted chickpeas before and they never got crispy in the oven, I share some tricks to help make sure they turn out perfect!
- A good-for-you snack. Loaded with fiber, zinc, folate and protein, roasted chickpeas are a win-win because they taste good and they’re good for you.
- Customizable. You can use any spices you like or adjust the seasonings to your taste. The possibilities are endless. If you don’t like curry, try using salt and garlic powder.
- Pantry ingredients. This recipe relies on ingredients you probably already have on hand!
What You’ll Need
Here’s what you need to make roasted chickpeas. Scroll down to the recipe card below for exact measurements.
- Chickpeas – I use canned chickpeas for convenience.
- Olive oil spray – Or another nonstick cooking spray you have on hand.
- Seasonings – Kosher salt, chili powder, ground cumin, paprika, ground coriander, curry powder, and garlic powder.
How to Make Roasted Chickpeas
Here’s a quick overview of the steps involved in making roasted chickpeas. See the recipe card below for more detailed instructions.
- Prepare. Dry the chickpeas and preheat your oven to 375ºF.
- Bake. Place the chickpeas on a sheet pan and roast for 35 to 45 minutes.
- Make the seasoning. Whisk the spices in a small bowl.
- Season the chickpeas. Spray the chickpeas with olive oil and toss with the spice blend.
- Serve. Cool to room temperature before serving.
Tips for Success
- Dry the chickpeas well. This is my #1 tip for perfect crispy roasted chickpeas! Drain them in a colander and let the water drain off for a bit, then pat them dry with paper towels. After this, I usually leave them on the counter for an hour to air dry.
- Shake the pan during baking. This helps the chickpeas cook evenly and ensures that they become crispy on all sides. I shake the pan every 10 minutes or so.
- Spray with oil lightly. Too much oil will make the chickpeas soggy instead of crispy. A light mist is all you need to get the seasonings to stick.
- Let them cool before serving. The chickpeas will continue to crisp up as they cool, so resist the urge to eat them hot out of the oven.
- Try making them in the air fryer. Here’s my recipe for air fryer chickpeas.
More Seasoning Ideas
- Spicy. Add cayenne pepper for an extra kick.
- Herb-y. Swap out the spices for your favorite herb blend like Italian seasoning or Herbes de Provence.
- Za’atar. Za’atar is a Middle Eastern herb and spice mixture that’s fantastic on chickpeas.
- Tajín. For chili-lime chickpeas, swap the seasonings in the recipe card for Tajín.
Ways to Use Roasted Chickpeas
In addition to snacking on them, you can use these roasted chickpeas for:
- Salads. Add crispy roasted chickpeas to a salad for a protein-packed alternative to croutons. They’d be great in arugula salad!
- Grain bowls. Use roasted chickpeas as a topping for grain bowls, like this Greek tofu bowls.
- Soup. Sprinkle on top of creamy slow cooker tomato soup instead of crackers.
- Hummus. Use them as a garnish for hummus to add some crunch.
Proper Storage
Make sure the roasted chickpeas are completely cool, then store them in an airtight container at room temperature for up to a week. If they get soft, you can re-crisp them in a 375ºF oven.
More Reader Favorite Snack Recipes
- Donut-Shaped Apple Snacks
- Baked Parmesan Kale Chips
- Pumpkin Pistachio Energy Balls
- Strawberry Yogurt Bark
- Veggie Hummus Cucumber Boats
Roasted Chickpeas
This crispy roasted chickpeas recipe is perfectly spiced, with lots of crunch! It's an easy snack that's packed with protein and fiber.
Yield: 3
Serving Size: 1 /3 cup
Ingredients
- 15 oz can chickpeas, drained
- olive oil spray
- ⅛ tsp kosher salt
- ¼ tsp chili pepper powder
- ¼ tsp ground cumin
- ¼ tsp paprika
- ¼ tsp ground coriander
- ¼ tsp curry powder
- ¼ tsp garlic powder
Instructions
- Preheat oven to 375°F. Drain chickpeas in a colander and let them dry completely. Pat dry with a paper towel if needed, I usually leave them on the counter an hour to make sure they are very dry.
- Arrange on a baking sheet in a single layer and roast for about 35 to 45 minutes, shaking the pan every ten minutes. All ovens are different so make sure they don’t burn. They will be golden brown and crunchy on the inside when done, not moist.
- In a medium bowl, combine all the spices. Remove chickpeas from oven when done and spray with olive oil. Immediately toss with spices while hot. Eat at room temperature.
Last Step:
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Serving: 1 /3 cup, Calories: 144 kcal, Carbohydrates: 26 g, Protein: 8 g, Fat: 1 g, Sodium: 84 mg, Fiber: 6 g, Sugar: 1 g
