This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you).
Learn How to Roast Chickpeas, one of the easiest, healthiest snacks you can make. Toss canned chickpeas with olive oil and salt, roast in the oven, then season with your favorite herbs and spices. Theyโre great for snacking by the handful or adding to salads and grain bowls.
These Roasted Chickpeas Make The Perfect Snack
If you are seeking an upgrade to store-bought roasted chickpeas and their artificial flavors, saltiness, or stale texture, look no further. As a classically-trained chef, I can roast anything under the sun, your new favorite snack included.
The secret is to rub the skins off the canned chickpeas. You can easily do this with a clean kitchen towel, and it makes such a difference in the final texture. Roasted chickpeas start off hot and crispy, and they evolve into an addictive, chewy snack as they cool.
Best of all, you can customize your chickpeas with your favorite herbs and spices. Taco Seasoning and Cajun Seasoning are two of my favorites. Add roasted chickpeas to salads and grain bowls or just eat by the handful.
Table of Contents
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient Notes for Roasted Chickpeas
- Herbs and spices: I love to use a combination of garlic powder, onion powder, paprika, chili powder, and cayenne pepper on my chickpeas. If seasoning with dry spices, add them before roasting the chickpeas. If using fresh herbs, add them after roasting (so they donโt scorch).
How to Roast Chickpeas
- Adjust an oven rack to the middle position and preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup. Pour the chickpeas on a clean, dry kitchen towel. Rub vigorously until dried and the paper skins start to fall off (It is not required to remove all skins, but roasted chickpeas taste better if you do).
- Transfer chickpeas to a medium bowl. Add olive oil, salt, and spices and toss to coat. Pour on to prepared baking sheet.
- Bake until the chickpeas are golden brown and crispy, dry on the outside but soft on the inside, about 20 to 30 minutes. Stir or shake the baking sheet every 10 minutes. Serve warm or cool completely before storing in an air-tight container.
How to Store Roasted Chickpeas
- Yield: This recipe makes about 4 cups of roasted chickpeas, enough for 8 servings, ยฝ cup each.
- Storage: Store covered in an airtight container (with a piece of paper towel to absorb any moisture) for up to 2 weeks.
Recipe FAQs
Full of fiber, zinc, folate, and protein, and low in calories, chickpeas can be a part of your healthy, balanced meal plan.
Yes, canned chickpeas are already cooked and, after a little drain and rinse, can be eaten straight from the can.
Put your roasted chickpeas to work
Meal Planning
Vegan Mediterranean Bowl
Salad Recipes
Mediterranean Chopped Salad
Chicken and Turkey Recipes
Harissa Chicken
Salad Recipes
Greek Salad Recipe
Join Us
Roast Chickpeas
Ingredientsย
Instructionsย
- Adjust an oven rack to the middle position and preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- Pour the chickpeas on a clean, dry kitchen towel. Rub vigorously until dried and the paper skins start to fall off (It is not required to remove all skins, but roasted chickpeas taste better if you do).
- Transfer chickpeas to a medium bowl. Add olive oil, salt, and spices and toss to coat. Pour on to prepared baking sheet.
- Bake until the chickpeas are golden brown and crispy, dry on the outside but soft on the inside, about 20 to 30 minutes. Stir or shake the baking sheet every 10 minutes.
- Serve warm or cool completely before storing in an air-tight container. Once cooled, the chickpeas will go from crispy to chewy, but they will still be deliciously addictive!
Recipe Video
Notes
- Herbs and spices: I love to use a combination of garlic powder, onion powder, paprika, chili powder, and cayenne pepper on my chickpeas. If seasoning with dry spices, add them before roasting the chickpeas. If using fresh herbs, add them after roasting (so they donโt scorch).
- Yield: This recipe makes about 4 cups of roasted chickpeas, enough for 8 servings, ยฝ cup each.
- Storage: Store covered in an airtight container (with a piece of paper towel to absorb any moisture) for up to 2 weeks.
I have a quick question What are the amounts for each of the spices? Thank you.
I agree with Sarah, and Iโll add to the cayenne and chili powder and use some of that โreal limeโ stuff. Holy Snackballs amazing.ย
I love roasted chickpeas, I put them on everything! My favorite spices to use are chili powder and cayenne ๐