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!
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.
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°F 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!
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
More chickpea recipes
- Kale Chickpea Soup
- Vegan Thai Coconut Vegetable Curry
- Turmeric Chickpeas
- Mashed Chickpea Salad
- The Best Homemade Hummus
Crispy Oven Roasted Chickpeas
Equipment
- 9-inch fine mesh strainer to drain the chickpeas
- paper towels or flour sack towel to dry the chickpeas
- oven or toaster oven
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).
Traci's Recipe Notes
- 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
NUTRITION
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Karen McKibbin says
I just saw your instant pot chickpea recipe. Can you use those rather than canned?
The Kitchen Girl says
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! 🙂
Adam Broad says
Nice variation for chick peas! The dill is a nice touch! My usual method that is a combination steamed/stir fried prep.
Traci Antonovich says
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!
Ellie says
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.
Traci Antonovich says
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 🙂
Donna says
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!
Traci Antonovich says
Thanks Donna! So glad you had the same experience! 🙂
Marisa Franca says
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!!
Traci Antonovich says
Thanks so much Marisa! Hope you love them!!
Tracy Koslicki says
These are one of my favorite snacks!! I usually make them with curry though so I love that these have dill!! What a great idea.
Traci Antonovich says
Thanks Tracy! I must try your curried version...yummm!! 🙂
Stef says
I love roasted chickpeas. They are such a healthy snack. I always forget about them though. Thanks for the reminder. And, I'm looking forward to trying them with your spice blend.
Traci Antonovich says
Thanks Stef! Funny enough, I forget about them too LOL, until I remember how much I love this spice blend. Hope you get to try them sometime 🙂
Eileen Kelly says
I am so glad you decided to try chickpeas again! This is a delicious snack that is full of flavor and so much better for everyone! I love the flavors. I am always looking for snacks that are healthy. These look delicious!
Traci Antonovich says
Thanks so much Eileen! Love hearing your perspective. Now I wish I had a scoop of them 🙂
Lisa | Garlic & Zest says
It's been a long while since I've made roasted chick peas and I love the seasonings you've added to yours. It's such a great, easy, healthy snack, I think I should be making this in batches to have on hand whenever the urge strikes. Definitely going to try this with the garlic powder and dill! Those are great additions.
Traci Antonovich says
Thanks so much Lisa! I've been loving the garlic dill combo since my college days. Hope you get to try it out sometime 🙂
Kirsten/ComfortablyDomestic says
I felt the same way the first time I tried roasted chickpeas. Now I know that I didn't roast them long enough. Now I'm totally OBSESSED! I really like the flavors you've got going on here.
Traci Antonovich says
Thanks Kirsten! It's all about the flavor...and the crunch 🙂