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Home » Recipes » Snacks

by Traci · Published: 10/04/2017 · Updated: 04/07/2022 · This post may contain affiliate links. Please read our disclosure policy.

Crispy Oven Roasted Chickpeas

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5 from 25 votes
50 minutes

These roasted chickpeas are fully cooked chickpeas tossed in olive oil and dried spices, baked to crispy perfection. They make the best salad toppers and snacks for all ages!

herb roasted chickpeas on baking sheet

Roasted chickpeas are one of my favorite snacks and toppers for kale salad and Buddha bowls. They remind me of corn nuts, only they're lightly crispy and nutritious.

You can make the classic style baked chickpeas with a little olive oil and salt, or make herb roasted chickpeas recipe by adding a few dried seasonings for a zesty flavor. However you flavor them, roasting chickpeas is a great way to take healthy snacking into your own hands just like my crispy kale chips.

Table of Contents hide
1) Why we love this recipe
2) What you'll need
3) How to roast chickpeas
4) How to use baked chickpeas
5) Recipe tips
6) Storage
7) Roasted chickpea variations
8) More chickpea recipes
9) Crispy Oven Roasted Chickpeas

Why we love this recipe

  • nutrition - ½ cup of canned, reduced-sodium, chickpeas or garbanzos gets you 5 grams of dietary fiber and 5 grams of protein. I've seen some cans have as much as 6 grams of fiber and protein per ½ cup. That's awesome!
  • easy to make - Roasting chickpeas requires minimal effort. Even kids can help make them, especially the decorating part!
  • healthy snack option - Naturally vegan, vegetarian, and gluten free with very little oil.
  • budget-friendly - especially if you cook beans from scratch.
  • convenient - roasting chickpeas is approachable for any cooking level.
  • Uses pantry items - A stocked pantry probably has all 5 ingredients needed to make this recipe.

You'll be so happy to serve these to your family knowing they're not made in a factory with too much salt, sugar, or other processed ingredients. You make them and you control the ingredients = you win!

What you'll need

Ingredient amounts are included in the recipe card below.

  • cooked chickpeas - use canned chickpeas or pressure cooked chickpeas.
  • olive oil - or preferred cooking oil.
  • dried dill weed and dried garlic granules - my personal favorite combination, but I listed more ideas in the recipe card.
  • sea salt - you may not need this depending on the sodium content of your cooked chickpeas.

How to roast chickpeas

Recipe instructions are included in the recipe below.

Preheat oven or toasted oven to 375 degrees Fahrenheit and drain a can of chickpeas (garbanzo beans) using a colander or strainer.

Transfer chickpeas to a baking sheet pan and dry to remove all surface moisture using a paper towel or flour sack towel. Or, if you have time, you can air dry them instead.p

Toss chickpeas in oil and dried seasonings.

Spread the chickpeas in a single layer on a baking sheet pan.

Bake 30-45 minutes until crispy, shaking the pan every 15 minutes.

Allow to cool and enjoy!

prep steps of herb roasted chickpeas includes draining, towel drying, spreading on baking sheet, and baked

How to use baked chickpeas

  • pack into lunches (kids love them too!)
  • toss into green salads
  • add to a Buddha bowl
  • enjoy as a healthy snack on the go

Recipe tips

  • I don't recommend parchment paper for this recipe because it doesn't allow moisture to escape.
  • Longer oven time equals crunchy chickpeas, but they need to be rotated to prevent overcooking.

Storage

When baked to maximum crispiness with all moisture removed, I store roasted chickpeas in a mason jar at room temperature up to 1 week.

I do not recommend refrigerating or freezing roasted chickpeas because they won't stay crispy.

Roasted chickpea variations

  • plain olive oil and a touch of salt
  • smoked paprika and garlic granules
  • cinnamon sugar
  • Italian seasoning
  • curry powder and coconut oil
  • chili powder and/or cayenne pepper
  • chili lime seasoning or Tajin seasoning
roasted chickpeas on baking sheet before and after roasting

More chickpea recipes

  • Kale Chickpea Soup
  • Vegan Thai Coconut Vegetable Curry
  • Turmeric Chickpeas
  • Chickpea Salad Sandwich
  • Authentic Hummus Recipe
herb roasted chickpeas on baking sheet

Crispy Oven Roasted Chickpeas

These roasted chickpeas are fully cooked chickpeas tossed in olive oil and dried spices, baked to crispy perfection. They make the best salad toppers and snacks for all ages!
5 from 25 votes
Print Pin
Prep: 5 minutes
Cook: 45 minutes
Total Time: 50 minutes
Yield: 6 ¼ cup servings
Author: Traci The Kitchen Girl

INGREDIENTS
 

  • 1 ½ cups Cooked Chickpeas, or 1 (15 ounce can) drained
  • 2 teaspoons Olive Oil, or coconut oil
  • 1 teaspoon Dried Toppings, see variations in recipe footnotes
  • pinch Sea Salt

Instructions
 

  • Preheat oven to 375°F.
  • Drain, rinse, and towel-dry the CHICKPEAS to remove all surface moisture.
  • In a bowl, gently toss together CHICKPEAS, OIL, any TOPPINGS (your choice), and SALT.
    Note: See topping variations in recipe footnotes
  • Spread the chickpeas in single layer on a baking sheet.
  • Bake 30-45 minutes until crispy and fully dried, shaking the pan to turn them every 15 minutes.
  • Carefully remove from oven and allow to cool.
  • Store in an airtight container at room temperature up to 1 week. Do not refrigerate or freeze baked chickpeas (they won't stay crispy).
Tried this recipe? I'd love your review!Visit the comments below and tell me how it went.

Traci's Recipe Notes

Roasted chickpea variations
  • plain olive oil and a touch of salt
  • smoked paprika and garlic powder
  • cinnamon sugar
  • Italian seasoning
  • curry powder and coconut oil
  • chili powder and/or cayenne pepper
  • chili lime seasoning or Tajin seasoning

Equipment

  • 9-inch fine mesh strainer to drain the chickpeas
  • paper towels or flour sack towel to dry the chickpeas
  • baking sheet
  • oven mitts
  • oven or toaster oven

NUTRITION

Serving: 0.25cup | Calories: 84kcal | Carbohydrates: 12g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 50mg | Potassium: 169mg | Fiber: 4g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1.1mg

Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.

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Comments

  1. Karen McKibbin says

    February 28, 2021 at 10:44 am

    I just saw your instant pot chickpea recipe. Can you use those rather than canned?

    Reply
    • The Kitchen Girl says

      February 28, 2021 at 10:50 am

      Theoretically, yes, but if the Instant Pot-cooked chickpeas are cooked suuuper soft, you might have a hard time getting them to crisp in the oven. I need to do some testing though too. Please let me know if you try it! 🙂

  2. Adam Broad says

    June 24, 2019 at 11:46 am

    5 stars
    Nice variation for chick peas! The dill is a nice touch! My usual method that is a combination steamed/stir fried prep.

    Reply
    • Traci Antonovich says

      June 24, 2019 at 1:46 pm

      Hey thanks, Adam! I stir fry mine too sometimes, and I LOVE them 🙂 But, for the roasted chickpeas, that dill is everything lol. Thanks again!

  3. Ellie says

    June 24, 2019 at 11:30 am

    I think your calorie count is a bit off. I looked it up and found that 1/2 cup of chickpeas is 143 calories. Then add in the olive oil. I would love to try your recipe but am unsure that the calories are worth it.

    Reply
    • Traci Antonovich says

      June 24, 2019 at 9:39 pm

      Hiya Ellie, yes my nutrition calculator was acting wonky when I initially added it to the recipe, but it's all sorted out now. Please note, I'm using 1/4 cup servings for the roasted chickpeas recipe. Let me know if you have any questions 🙂

  4. Donna says

    October 22, 2018 at 8:32 pm

    5 stars
    Oh I am with you - the first time I roasted chickpeas I was completely underwhelmed. Now though - I am totally hooked. Loving this herby version, so yummy!

    Reply
    • Traci Antonovich says

      October 22, 2018 at 9:29 pm

      Thanks Donna! So glad you had the same experience! 🙂

  5. Marisa Franca says

    October 22, 2018 at 12:54 pm

    5 stars
    I'd love to have a handful of those chickpeas right now!! They look so good and I never imagined that canned chickpeas would get crunchy! I have a can of them in the pantry -- I think I should roast them!!

    Reply
    • Traci Antonovich says

      October 22, 2018 at 1:28 pm

      Thanks so much Marisa! Hope you love them!!

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