Roasted chickpeas make a great protein-packed vegan snack! Enjoy them on their own, or add them to your favorite healthy dishes for crispy texture.
It’s no secret I’m a fan of roasted chickpeas – they’re a great addition to soups, stews, salads, sandwiches, you name it. Not only are they a good vegetarian protein source, but they can also bump up the texture in a dish. If you’ve been reading the blog for a while, though, you know that I’m not a fan of mushy food. Sometimes I’m craving something crispy in a salad, and chickpeas’ soft texture won’t satisfy me.
Enter: roasted chickpeas. They still have all the protein and heartiness of regular chickpeas, but they’ve become an irresistible salty, crunchy ingredient. Even better, they’re a great healthy vegan snack on their own!
How do I make roasted chickpeas?
Roasting chickpeas is simple! Start with three basic ingredients: cooked or canned chickpeas, extra-virgin olive oil, and salt. Then…
- Preheat the oven to 425 and drain and rinse your chickpeas.
- Spread the chickpeas on a kitchen towel and gently pat them dry. It’s essential to make sure they’re totally dry before you toss them with the olive oil – damp chickpeas won’t crisp up in the oven. Discard any loose skins from the outside of the chickpeas.
- Transfer the chickpeas to a parchment-lined baking sheet and toss them with a drizzle of olive oil and generous pinches of sea salt. Spread evenly on the baking sheet.
- Transfer the baking sheet to your preheated oven and roast for 20 minutes, or until crispy.
- Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices.
So simple! Your roasted chickpeas are ready to eat.
Tips & tricks for making the best roasted chickpeas!
Here are some of my favorite tips for making great roasted chickpeas.
- Eat them fast! Roasted chickpeas are best day-of, and they lose their crispiness as time goes on. I aim to finish up a batch by the second day for best texture and flavor.
- Store them at room temperature. Don’t refrigerate these guys. They become chewy quickly! I recommend leaving them in a bowl or jar on the counter, loosely covered with a piece of foil.
- Spice them up! I like to toss my chickpeas with spices right as they come out of the oven. Try using a dash of paprika or your favorite spice mix. Chili, curry, or shawarma spices would all be great here. They’re also delicious with Everything Bagel Seasoning!
I made roasted chickpeas! What should I do with them?
Enjoy them as a snack, toss them in a simple salad, or use them in any of these recipes:
- Roasted Cherry Tomato & Thyme Couscous Salad
- Chickpea Shawarma Wraps
- Rainbow Kale Salad with Carrot Ginger Dressing
- Spring Broccolini & Kale Quinoa Bowls
- Tahini Noodles with Carrots & Chickpeas
- Big Green Kale Quinoa Salad
- Summer Panzanella Salad
More Plant-Based Proteins:
Crispy Roasted Chickpeas
- 1 1/2 cups cooked chickpeas, drained and rinsed
- Extra-virgin olive oil, for drizzling
- Sea salt
- Paprika, curry powder, or other spices (optional)
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins.
- Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt.
- Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, if your chickpeas are not crispy enough, keep going until they are!
- Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices, if using.
- Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days.