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.
If you like chickpeas, you’re going to LOVE this roasted chickpeas recipe!
It’s no secret I’m a fan of 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 textural contrast 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 until crispy. I start checking at 20 minutes, but it can take up t0 30 minutes for them to become really crisp.
- 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:
- Cherry Tomato Couscous Salad
- Chickpea Shawarma Wraps
- Rainbow Kale Salad with Carrot Ginger Dressing
- Mediterranean Chickpea Salad
- Tahini Noodles with Carrots & Chickpeas
- Caesar Salad
- Panzanella Salad
- Bright Spring Salad
For more snacks and appetizer ideas, check out this post!
More Plant-Based Proteins
If you love this recipe, try making Crispy Baked Tofu, Marinated Baked Tempeh, or protein-rich lentils next!
Crispy Roasted Chickpeas
Equipment
- Baking Sheets (I use these nonstick ones from USA Pan Bakeware)
Ingredients
- 1 1/2 cups cooked chickpeas, drained and rinsed
- Extra-virgin olive oil, for drizzling
- Sea salt
- Paprika, curry powder, or other spices (optional)
Instructions
- 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.
Great recipe!
I tried out a couple flavors
1- Parmesan and red pepper flakes
2- garlic powder and onion powder
3- MY FAVORITE: chili powder, cayenne, and a little honey. YUM!
ooh yum, such great ideas!
I let them dry overnight between paper towels. Drizzled them olive oil, salt & pepper. Once toasted , I sprinkled with Goya seasoning. Fabulous! Will definitely try other seasonings!
Thank you for sharing this – it’s the best as are all your recipes 💟
I let the chick peas dry overnight on paper towel with paper towel over them . I coated with olive oil sprinkled salt and cinnamon sugar. Baked in 425 oven for 30 minutes. They turned out dry and flavorless. Through them out for the birds, even t birds wouldn’t eat them. What did I do wrong?
Hi Patricia, I’m not sure, I haven’t tried them with sugar though, maybe that changes things?
Probably should have left them in the oven longer to crisp up more but I couldn’t wait lol. I sprinkled them with garlic powder when they came out of the oven. So so so delicious
The recipe I’ve been looking for and the salads look delish! Thank you for posting!
I dried the chickpeas and roasted for an hour. There were a still a few that were soft in the middle. What is the best way to dry them?
Hi, hmm, an hour is pretty long. I would make sure they’re patted dry before they go in the oven. And make sure they’re not too close together on the baking sheet.
So good! I love spicy so I put New Orleans Cajun seasoning on them! Amazing!
Oooh. Very nice. Took me 20 min and it was not too crispy which is perfect for me. Thank you. I have always wanted to try it and never did until today!!
I love these!! I bake for 30-35 minutes because I love the extra crunch. I put them on top of cottage cheese and I have a meal.
Fantastic. Baked for 22 minutes and they were perfect. A little sprinkle of parm. Delicious.
I’m so glad you loved them!
Excellent recipe! I made them from dries peas and they taste great. First time I’ve made tge chickpeas from scratch! Thank you.
I loved the recipe. A great snack to eat when I am driving back from work. For how long can I store them in a glass container in the refrigerator or freezer?
Hi Patrica, I store them at room temp in a glass container for a few days. They get less crispy the longer you store them. They can go in the freezer, but they might not be crisp when they come out.
For bagged chickpeas, do they need to be soaked and cooked first?
Yep, dry chickpeas need to be cooked first.
I made these, tossed a handful in my breakfast bowl and sprinkled the rest with Cajun seasoning for a snack later!
I make these and toss them in Everything Bagel Seasoning!
Mine came out kind of chewy in the center. Did I just need to keep them in longer?
yep, keep them in longer and they’ll get more crispy.
I just made them and put ranch seasoning on them. They are delicious!
Just tried the roasted chick peas. At the end I sprinkled Parmesan cheese over them. Tastes great!!
Opened the oven to check on them and they’re everywhere. Popping like popcorn?????
Hmmm, I think you just invented some kind of new fangled snack,. You can call them Chica Pops!
Mine are popping in my toaster oven as I type this! Haha!! I hope they turn out. They smell good.
Popped all out in my oven at 18 minutes, what a mess!
Mine also! I have a huge mess to clean up now. Wish I knew what we did wrong
Did you remove the skins?
Yum–haven’t made these in awhile but they are delicious alone; also love them on finely shredded cabbage with roquefort dressing. That’ll be next.