Crispy Roasted Chickpeas are made with canned chickpeas tossed in olive oil with seasonings and baked to crispy perfection. Meal prep this roasted chickpeas recipe for vegan snacks and crispy salad toppings. Kids adore them too!
Crispy Roasted Chickpeas
Roasted chickpeas are one of my favorite snacks and salad toppings.
They're crispy, light, nutritious, and so easy to make!
You can make the classic style with a little olive oil and salt, or make my herb roasted chickpeas recipe by adding a few dried seasonings for a zesty flavor.
Whichever way you prefer, roasting chickpeas is the epitome of taking healthy snacks into your own hands.
Chickpeas are so nutritious!
1/2 cup of canned, reduced-sodium, chickpeas (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 1/2 cup. That's awesome!
I love numbers like that with super versatile ingredients like chickpeas.
You really can't go wrong to always have multiple cans at the ready...and I do!
How to make crispy roasted chickpeas:
Step 1: Preheat oven to 375° and drain a can of chickpeas (garbanzo beans) into a colander or strainer.
Step 2: Towel dry the chickpeas to remove all surface moisture (use a paper towel or flour sack towel).
Step 3: Toss chickpeas in extra virgin olive oil and dried seasonings; place in a single layer on a baking sheet.
Step 4: Bake chickpeas 30-45 minutes until crispy, tossing by shaking the pan at the halfway point.
* See the full recipe below
You'll be so happy to serve these to your family knowing they're not made in a factory with too much salt, or refined sugar, or MSG, etc.
You make them and you control the ingredients = you win!
How to use crispy chickpeas
This low-fat, nutritious snack can be used in so many ways!
- pack into lunches (kids love them too!)
- toss into green salads
- add to a Buddha bowl
- enjoy as a healthy snack on the go
How to store baked chickpeas and how long do they last?
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.
Crispy Roasted Chickpeas Recipe Ingredients
- reduced sodium chickpeas
- extra virgin olive oil
- dried dill
- dried garlic
- Kosher salt
Tools needed to bake chickpeas
- mesh strainer (to drain the chickpeas)
- paper towels or flour sack towel (to dry the chickpeas)
- baking sheet (to roast chickpeas)
- oven mitts
More chickpeas recipes
My In-A-Hurry Kale Chickpea Soup is practically as easy as these roasted chickpeas, only it’s a meal.
Also, my Lemony Kale Chickpea Avocado Salad is, by far, one of my crazy-popular recipes to date!
And lastly, my Vegan Thai Coconut Vegetable Curry is another popular recipe that uses one pot and a boatload of veggies.
Crispy Roasted Chickpeas
Ingredients
- 1 ½ cups Cooked Chickpeas, or 15oz can (drained)
- 2 tsp Extra Virgin Olive Oil
- ½ tsp Dried Dill
- ½ tsp Garlic Powder
- Pinch Kosher Salt
Instructions
- Preheat oven to 375°.
To prep chickpeas
- Drain, rinse, and towel-dry the CHICKPEAS until there is no moisture on their surface.
- In a bowl, gently toss together CHICKPEAS, OLIVE OIL, DILL WEED, GARLIC POWDER, and KOSHER SALT; spread the chickpeas in single layer on a baking sheet.
To roast chickpeas
- Bake for 30-45 minutes until crispy and fully dried, shaking the pan to turn them at the halfway point (or more if desired).
- Carefully remove from oven and allow to cool.
- Serve on salads, buddha bowls, or enjoy as a healthy snack.
- Store in an airtight container at room temperature; enjoy up to 1 week. Do not refrigerate or freeze (they won't stay crispy).
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 🙂