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Oven-roasted chickpeas are crispy, crunchy, high-protein, high-fiber, gluten-free, & vegan. Perfect as a savory snack or to garnish salads, soups, and pasta. Multiple seasoning ideas are included!
Chickpeas are not only a great source of plant-based protein. They’re also packed with fiber and are a rich source of copper, manganese, and folate. Plus they contain good levels of iron and several other essential vitamins and minerals.
And it turns out that when they’re seasoned and baked (air fryer method in FAQs) with just a little oil, they become an irresistible, savory, crunchy treat!
Best of all, you can probably make this crispy roasted chickpeas recipe right now! You can use home-cooked or canned chickpeas and require simple pantry seasonings to create dozens of flavor variations. Along with kale chips, these healthy roasted garbanzo beans are a delicious healthy snack alternative for your salty, crunchy snack cravings!
Prefer sweeter snacks? You can enjoy this recipe with cinnamon sugar, too. Or perhaps you’ll enjoy homemade apple chips, dried strawberry chips, or fruit leather!
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What Spices to Use for Roasted Chickpeas
First, no matter which spices you use for these baked garbanzo beans, you’ll need two base ingredients:
- Chickpeas: (garbanzo beans) You can use cooked (from dried) or canned chickpeas.
- Extra-virgin olive oil: Or another neutral cooking oil. This will help the spices adhere while also helping the beans become super crunchy.
Spices for Roasted Chickpeas
With a simple combination of 5 pantry-friendly spices, my current favorite blend is savory with a light earthy flavor, warmth, and spicy kick. Even better, the combination of ginger and turmeric is packed with health benefits!
- Turmeric
- Ground ginger
- Cayenne (or chili powder)
- Salt
- Black pepper
However, there are dozens of different roasted chickpeas seasoning options – from simple and savory to super spiced or even something sweet! Check the recipe card for more ideas like using garlic powder or smoked paprika.
How to Make Roasted Chickpeas
Roasting chickpeas in the oven requires only a few simple steps for perfectly crunchy chickpeas.
First, if you’re using home-cooked chickpeas, you can follow all the steps and tips for cooking dried chickpeas here. If you’re using canned chickpeas, drain and rinse them thoroughly.
Then, preheat the oven to 340ºF/170ºC, and use clean kitchen towel/paper towel to thoroughly pat dry the chickpeas. Discard any loose chickpea skins.
Alternatively, place them in the oven while it preheats for 5-10 minutes to help them dry before seasoning.
Next, mix all the spices and oil in a large bowl.
Add the chickpeas and toss to combine until the chickpeas are well coated.
Spread the spiced chickpeas in a single layer over a baking sheet lined with parchment paper. Leave some space between them for airflow (if needed, use two trays).
Roast the chickpeas in the oven for 40-45 minutes, stirring them at 20 minutes.
The baking time will vary based on the size of the chickpeas and whether they’re home-cooked or canned. Be careful when shaking the pan, as they can “pop” about a bit.
Remove them from the oven and leave them to cool entirely – they will crisp up as they cool.
Chef’s Tip: I haven’t had issues with the spices burning as I bake at low temperature. If you’re worried about it, toss the spices with the chickpeas immediately after roasting.
Serving Recommendations
You can enjoy these as a roasted chickpeas snack to munch on by the handful. Or use the roasted chickpeas for salad and buddha bowls, over soup, pasta dishes, etc., for extra crunch, protein, and fiber. Add to:
- Panzanella salad (instead of bread)
- Greek pasta salad
- Garlic lemon pasta
- Grilled eggplant halloumi wrap
How to Store Roasted Chickpeas?
Leave the crispy chickpeas to cool down completely, then store them loosely covered at room temperature to maintain their crunch. The airflow helps to keep them from becoming chewy/mushy.
They will be crispest within the first 2 days (though they are best in the first 2-3 hours). But they may last longer in a cool, dry climate.
You can also re-crisp the chickpeas slightly by popping them back in the oven for 3-5 minutes, as needed. However, they’ll still be delicious when slightly chewy.
FAQs
You can make this oven-roasted chickpeas recipe with home-cooked or canned chickpeas. Just ensure they’re fully dry before seasoning them.
For truly crunchy chickpeas, they’re best within the first 1-2 hours of baking. However, if you store them correctly – in a cool, dry location with airflow – they may last up to 2 weeks.
Baking at 340ºF/170ºC, the crispy chickpeas should take around 45 minutes, but this will depend on their size.
When baking closer to 400ºF/200ºC, the time reduces to 20-25 minutes. But the chickpeas should only be seasoned AFTER cooking (and may not crisp up enough before over-browning). When ready, they should feel dry and crispy.
If you don’t ensure the chickpeas are fully dry before seasoning them or baking them for long enough, this will affect their crispiness. Peeling the skins and adding the seasonings only towards the end of baking may also help.
An air fryer can reduce the cooking time to as little as 12 minutes.
Spread the chickpeas in a single layer (cook in batches if necessary). Cook them in a preheated air fryer at 390ºF/200ºC for 12-16 minutes, shaking the basket every 5 minutes. Only season after air frying.
More Chickpea Recipes
If you try this crunchy roasted chickpeas recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
The Best Crispy Roasted Chickpeas
Ingredients
- 3 cups chickpeas home-cooked or canned
- 2 Tbsp olive oil or another neutral oil
The Spice Blend (more option in the notes below)
- 1 Tbsp ground turmeric powder
- 1 Tbsp ground ginger powder
- 1/2 tsp cayenne pepper or chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- First, if you’re using home-cooked chickpeas, you can follow all the steps and tips for cooking dried chickpeas here. If you’re using canned chickpeas, drain and rinse them thoroughly.
- Preheat the oven to 340ºF/170ºC. Use a clean kitchen towel/paper towels to thoroughly pat dry the chickpeas. Discard any loose chickpea skins.Alternatively, place them in the oven while it preheats for 5-10 minutes to help them dry before seasoning.
- Mix all the spices and oil in a large bowl. Add the chickpeas and toss to combine until the chickpeas are well coated.
- Spread the spiced chickpeas in a single layer over a baking sheet lined with parchment paper, leaving some space for airflow (if needed, use two trays).
- Roast the chickpeas in the oven for 40-45 minutes, stirring them at 20 minutes.The baking time will vary based on the size of the chickpeas and whether they're home-cooked or canned. Be careful when shaking the pan, as they can "pop" about a bit.
- Remove them from the oven and leave them to cool entirely – they will crisp up as they cool.
How to Store Roasted Chickpeas?
- Leave the chickpeas to cool down completely, then store them loosely covered at room temperature to maintain their crunch. The airflow helps to keep them from becoming chewy/mushy.They will be crispest within the first 2 days (though they are best in the first 2-3 hours) but may last longer in a cool, dry climate.You can also re-crisp the chickpeas slightly by popping them back in the oven for 3-5 minutes, as needed. However, they’ll still be delicious when slightly chewy.
Video
Notes
- Dry the chickpeas thoroughly: Excess moisture leads to “chewy” chickpeas.
- Peel them if you’d like: While it’s not compulsory, peeling the chickpeas will rid them of any moisture trapped under the skin for even crispier results.
- Cooking time will vary: Based on the size of the garbanzo beans and whether you’ve used home-cooked vs. canned ones, so monitor them in the oven – first checking at around 30 minutes and every 2-3 minutes after that.
- Don’t overcrowd the pan: Otherwise, the chickpeas won’t crisp properly.
- Don’t underbake them: Otherwise, they may remain chewy or become chewy faster.
- Experiment with spices: You can tweak the ratio of the ginger and turmeric blend I use or try other blends entirely (ideas below).
- Salt + Pepper + garlic powder (or garlic salt + pepper),
- Above + nutritional yeast or grated parmesan,
- Either of the above + smoked paprika (for a smoky flavor),
- Garlic powder + rosemary + salt,
- Italian seasoning + garlic + salt,
- Lemon pepper,
- Cumin,
- Curry powder OR Garam masala (for spicy roasted chickpeas),
- Cajun seasoning,
- Shawarma Seasoning,
- Za’atar,
- Tajin (chili lime),
- Cinnamon sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It sounds so easy and delicious. I’ll surely try it.
Thank you for your comment, Veera! I hope you gave this recipe a try!
Super easy snack and I ran out of it so quickly. Can’t wait to make more batches. Perfect match with my ginger-milk tea. Thanks Samira 🙂
So happy you are enjoying these crispy chickpeas. They are one of my favorite snacks too 🙂