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!
First, if you’re using home-cooked chickpeas, you can follow all the steps and tips for cooking chickpeas from dried 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.
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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).
Other spices to try:
Salt + Pepper + garlic powder (or garlic salt + pepper),
Above + nutritional yeast or grated parmesan,
Either of the above + smoked paprika (for a smoky flavor),