Roasted chickpeas are a quick and easy way to add healthy protein and tasty crunch to salads and soups. They are also perfect as a crunchy and healthy snack.
Learn how to roast them in the oven with three simple ingredients and how to season them with your favorite spices and seasonings.
Table of Contents
Check out our best sauce recipes.
Roasted chickpeas are a simple and delicious way to add a healthy crunch to soups, salads, and many other dishes.
You can even have them as a mid-morning or post-workout snack.
They are packed with flavor and with nutrition, with a good amount of plant protein.
You can make our roasted chickpea recipe with three simple ingredients: olive oil, salt, and canned chickpeas.
Once baked, add one of your favorite spices, from curry powder to smoked paprika, from ground cumin to chipotle powder, to create your favorite roasted chickpea flavor.
Roasted chickpeas are easy, tasty, crunchy, nutritious, vegan, and gluten-free, and we are sure you will love them. Let us know your favorite spice in the comments below.
Ps. If you have an air-fryer, check out our air-fried chickpeas recipe. They are even crunchier and easier to make.
You can use canned chickpeas or dry chickpeas, sometimes known as garbanzo beans. If you use canned chickpeas, you must rinse them well and pat them dry with a kitchen cloth.
If you use dry chickpeas, you need first to soak them in water overnight, then boil them for one to two hours till fully cooked. You can cook them in a regular pot, slow cooker, or instant pot.
Use extra virgin olive oil for extra flavor and nutrition. The oil coats the chickpeas and helps them get crisp and tasty in the oven.
You can replace olive oil with canola oil and avocado oil, although we think olive oil tastes better for this recipe.
Salt and Pepper
Salt makes the roasted chickpeas extra tasty. We like to add a pinch or two of sea salt or kosher salt. If you are on a low sodium diet, you can omit the salt and increase the spices.
You can use most spices as the seasoning for roasted chickpeas. They are optional; however, we do recommend using one spice or a spice blend to add extra flavor to your crunchy chickpeas.
Good options are smoked paprika, garlic powder, onion powder, curry powder, ground cumin, chili powder, chipotle powder (Nico’s favorite because hot and smokey), cayenne pepper, lemon zest, lime zest, rosemary, and more.
Our tip is to add the spices after you roast your chickpeas because the spices might burn in the oven, rendering the recipe bitter and burnt.
Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.
Drain and rinse a can of chickpeas, then dry them with a kitchen cloth or paper towel.
If some of the chickpea skin comes off, you can discard it. It’s not necessary to remove all chickpea skins unless you want to.
Transfer chickpeas onto the baking sheet and season them with olive oil, salt, and pepper.
Toss them around to coat them evenly in the oil, then arrange them on a single layer.
Roast in the oven for 25-30 minutes until dry, golden, and crunchy.
Take them out of the oven and season them with your favorite spice (we use curry powder in this case) while still hot and in the baking tray. Toss, then taste and add more spice if you like.
Transfer to a serving bowl, or add on top of your favorite soups and salads.
Roasted chickpeas are a healthy snack to eat mid-morning or mid-afternoon. I also love them after a workout or while working at the computer.
Keep them in a bowl on your kitchen counter, ready to be eaten. They are like popcorns but tastier and more nutritious, packed with fiber and healthy plant protein.
You can use oven-baked chickpeas instead of croutons on top of soups of any kind. Our tip is to change the spices based on the soup you are serving.
You can even serve them on top of toasted bread or bruschetta with a delicious spread. We can recommend:
Rinse and dry the chickpeas with a kitchen cloth before roasting them. The little oil we use will stick better to their surface if they are dry, making them crispier.
Apply the spices after baking while the chickpeas are still hot. Some spices burn if added before baking, developing a bitter and burnt flavor.
Store roasted chickpeas in a loosely closed jar in a dry corner of your kitchen. The next day, bake or air fry, for a couple of minutes, to give them an extra crunch.
Air fryer chickpeas
Air fryer chickpeas are even crispier and quicker to make than oven-roasted chickpeas. The air fryer, with its constant hot air flow, cooks the chickpeas in just 10 to 15 minutes, making every single one extra crunchy.
If you have an air-fryer at home, waste no more time and check out our air-fried chickpeas recipe.
More oven-roasted recipes
- roasted eggplant
- oven-roasted zucchini
- roasted bell peppers
- oven-roasted brussels sprouts
- roasted vegetables
- oven-roasted asparagus
More chickpea recipes
If you love cooking with chickpeas, take a peek at these wholesome garbanzo bean recipes:
- Chickpea salad
- Vegan tuna with chickpeas
- Easy Chickpea stew
- Quinoa salad with chickpeas
- Chickpea pasta salad
- Italian Rice salad
- Couscous salad
- Eggplant salad
Or see our best vegan chickpea recipes list with tips for how to cook with chickpea flour as well.
Yes, absolutely. Roasted chickpeas are a perfectly healthy and nutritious snack. Roasting does not change the nutritional profile of the chickpeas.
The added spices and the extra virgin olive oil load the chickpeas not only with flavor but with plenty of antioxidants that are good for you.
Canned chickpeas do not need to be boiled before roasting.
Dry chickpeas, on the other hand, require overnight soaking and one to two hours of boiling until they are cooked throughout before you can roast them.
No, protein loss is thought not to be an issue when roasting chickpeas, although further research is needed in this field.
Store roasted chickpeas on the kitchen counter in a jar with the lid loosely closed. They keep for a couple of days. The next day, they won’t be as crunchy unless you bake them again or reheat them in an air fryer.
If you want to keep them for longer, you can store them in the fridge. However, they’ll absorb moisture and get chewy in the refrigerator. Air fry or bake them for 4 to 5 minutes to bring back the crunch.
- 1½ cups (one 15 oz can) cooked chickpeas or garbanzo beans
- 2 teaspoons extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 -3 teaspoons your favorite spice paprika, curry, garlic powder, chipotle powder, and many more.
- Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.Drain and rinse a can of chickpeas, then dry them with a kitchen cloth or paper towel.
- If some of the chickpea skin comes off, you can discard it. It's not necessary to remove all chickpea skins unless you want to.
- Transfer chickpeas onto the baking sheet and season them with olive oil, salt, and pepper.Toss them around to coat them evenly in the oil, then arrange them on a single layer.
- Roast in the oven for 25-30 minutes until dry, golden, and crunchy.Take them out of the oven and season them with your favorite spice (we use curry powder in this case) while still hot and in the baking tray. Toss, then taste and add more spice if you like.
- Transfer to a serving bowl, or add on top of your favorite soups and salads.
You might also like: