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
- 1½ 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 paprika, curry powder, or other spices, if using.
- Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days.
The whole family loved this recipe! Kids (3, 6 yo) had everything separate and adults made wraps like in the picture. Super easy and flavorful!
Yum! These will be great in a salad, but I’m wondering how long they are good for? I like to meal prep, so can I make a big batch that will last for four days?
Not the author but mine keep for well over a week.
If they get soft, pop them back in the oven for a little bit
i was depressed after finding out the roasted chickpeas i bought from supermarket have canola oil and apparently thats really bad for you, and im not good at cooking, but i want to get someone to help me make this recipe! thank you for sharing it <3
There’s actually no peer reviews studies that show seed oils are actually bad. There a really great book called Ultra Processed People if you’re interested in cutting out unhealthy foods. Good lucky in the health journey!
Soak dry chickpeas til they don’t soak up anymore water. Then drain. Add fresh water and cook til soft. Now you have the equivalent of canned chickpeas.
Cheaper and healthier.
You get the protein, salt, and crunch — perfection!
So glad you loved them, Lyndsay!
My toddler and I both love this!
So glad it was a hit!
Well, my oven is a disaster after making this. Walked away for a couple minutes and sounded like someone was making popcorn! If I do this again I might try putting them in the bottom of a broiler pan with the slotted cover over it.
Me to, i thought it was Celcius like 90% of the world uses when it didnt say. Oopsie.
These are absolutely delicious & high in protein! My husband had to go on a heart healthy diet and was used to having potato chips to eat. I made these for him using avocado oil and they’ve replaced the chips for a salty snack. I seasoned them with garlic powder, onion powder & paprika. He loves them & Ive gotten addicted to them too. I made them with the bag of garbanzo beans ordered online. Thank you for the great recipe! 🙂
I roast the chickpeas for about 10 minutes before I drizzle them with olive oil to dry them out more. They seem to come out a bit crispier.
Great tip, Elizabeth! I’ll have to try that.