Crunchy Roasted Chickpeas are a great snack for the whole family and can be made sweet or spicy or even plain with a drizzle of olive oil. They are vegan, gluten free and are a great addition to salads, hummus bowls or wraps.
Not only are chickpeas great for recipes and of course everyone’s favorite, hummus, they also make a nice little snack all on their own.
Those cut little chickpeas can become a crunchy, healthy snack for both the adults and kids! I know a lot of Moms struggle with picky eaters and often think about healthy options when creating meals for their kids.
If you have an air fryer you can also try these Air Fryer Chickpeas.
Crunchy Roasted Chickpeas are a family favorite in my house and are not only kid-friendly and popular with my sons, but adults like them too.
You can make these spicy, sweet or even plain with a little salt and olive oil depending on your tastes. These come together so easily and only require you to mix the chickpeas with olive oil, salt and your favorite spice. I like to mix things up and sometimes do Smoked Paprika and other times I go as plain and just some sea salt and olive oil. You can get as creative as you want with this recipe.
These crispy chickpeas also work great as an addition to a Fattoush Salad, Easy Lebanese Salad or this Lemon Arugula Salad.
Table of Contents
Recipe Ingredients You’ll Need
- Chickpeas: This recipe uses canned chickpeas. If you prefer you can use dried chickpeas that have been soaked. Here is how to soak dried chickpeas.
- Extra Virgin Olive Oil: I use extra virgin olive oil when I make these crispy chickpeas. You could use avocado oil or regular olive oil.
- Spices: You can use whatever spice you like. By adding a spice mixture in this recipe will create a deep, rich flavor in the garbanzo beans that I love. Some spices I like to use are paprika, chili powder, cumin and garlic powder. You can of course use more or less of each spice depending on your tastes.
Please see the recipe card below for exact ingredient amounts and instructions.
How to Make Crunchy Roasted Chickpeas
Step 1 : Prepare Chickpeas: Rinse and drain the chickpeas. On a rimmed baking sheet put a paper towel down and lay the chickpeas out in a single layer. Lay another paper towel over the chickpeas and let them sit for 20 minutes.
Step 2: Coat Chickpeas with Spices: Preheat oven to 400 degrees. After 20 minutes roll your hands over the paper towel to loosen any casings. Pick through the chickpeas and discard any loose casings. In a medium mixing bowl mix together chickpeas, olive oil and salt.
Step 3: Bake Chickpeas: Spread back on a rimmed baking sheet (without the paper towel) and roast for 35-40 minutes tossing occasionally, until crispy and golden.
Step 4: Remove and Toss in Spices: Remove from the oven and sprinkle the spice of your choice over the chickpeas (for example 1/2 teaspoon smoked paprika or 1/2 teaspoon cinnamon). If using honey put the chickpeas back in a mixing bowl and stir the honey in. Serve warm or put in a tupperware dish. These are best the first day.
Storage Tips
Storing roasted chickpeas properly is key to keeping them crispy and fresh. Make sure to cool them completely. Place them in a container without completely sealing it, like a jar with a slightly loose lid or a container with a tiny gap. This prevents moisture buildup, which can soften them.
Store them at room temperature, away from sunlight or heat sources. They will stay crispiest for about 3 days. After that, they might lose a little crunch but will still taste good for up to a week. If they soften, you can pop them back in the oven at 375°F for 5–8 minutes to re-crisp them or heat them in the air fryer.
Recipe FAQ
Make sure the chickpeas are dry before you roast them. Also make sure that you don’t overcrowd the pan. If you check the chickpeas and they aren’t crispy you can roast longer to ensure crispiness. Give the pan a shake every 10–15 minutes for even roasting.
Yes if you can! Peeling is optional but helps. Removing the skins can make them crisper and lighter. You can roll a kitchen towel to remove a lot of skins quickly.
Crunchy Roasted Chickpeas
Ingredients
- 1 15 ounce can of chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1/2 teaspoon salt {more or less to taste}
- 1/2 teaspoon of smoked paprika {or your favorite spice: other ideas cinnamon, paprika, sumac, za’atar}
Instructions
- Rinse and drain the chickpeas. On a rimmed baking sheet put a paper towel down and lay the chickpeas out in a single layer. Lay another paper towel over the chickpeas and let them sit for 20 minutes.
- Preheat oven to 400 degrees.
- After 20 minutes roll your hands over the paper towel to loosen any casings. Pick through the chickpeas and discard any loose casings.
- In a medium mixing bowl mix together chickpeas, olive oil and salt.
- Spread back on a rimmed baking sheet (without the paper towel) and roast for 35-40 minutes tossing occasionally, until crispy and golden.
- Remove from the oven and sprinkle the spice of your choice over the chickpeas (for example 1/2 teaspoon smoked paprika or 1/2 teaspoon cinnamon). If using honey put the chickpeas back in a mixing bowl and stir the honey in.
- Serve warm or put in a tupperware dish. These are best the first day.
I have always wanted to try roasted chickpeas but haven’t yet – you know all about them so I can’t wait to try this recipe! Need some healthy snacking options around this busy mom’s house! thanks girl! xoxoxo
What is the oven temp for these?
Sorry 400 degrees!
What a delicious snack!
Thanks! It is one of my favorite snacks!
My fave snack! You get the crunch of a chip without the guilt.
Stefanie recently posted..Light and Easy Skillet Stroganoff
You are so right!