Roasted Chickpeas

Roasted Chickpeas are such an easy delicious snack. This recipe is the perfect healthy afternoon snack that will keep you full until dinner.

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I have a pretty major obsession with chickpeas. I ate them all the time in salads while I was nursing my babies. They have the perfect balance of flavor and I love the protein they bring to the party.

Chickpeas are the backbone of hummus . They are a large part of what gives it its smooth and creamy texture.

As much as I love chickpeas raw, today we are tossing them in the oven. Ladies and gentlemen, let me introduce you to your new favorite snack: roasted chickpeas.

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Health Benefits of Chickpeas

All of this is to say they are perfect for a healthy snack. They are also delicious on a salad, with pasta, in a wrap, or in a grain bowl.

How to Roast Chickpeas

This is just a brief overview of how to make this delicious recipe. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.

Drain, Rinse, and Dry Chickpeas

After you drain and rinse the chickpeas, pat them dry. The drier you get them at this stage, the crispier they will be. Discard any loose skins that might come off during the drying process.

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Toss with Oil and Salt

You can cut the oil in this recipe down, but it will result in them being less crispy. If you are replacing the kosher salt with table salt, cut the amount in half.

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Bake the Chickpeas

Pour them onto a parchment paper-lined baking sheet. Bake for 35 minutes, giving the pan a shake about halfway through.

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Toss with Seasonings

Remove the chickpeas from the oven and toss them with the cumin, paprika, and cayenne pepper. You get a much better flavor by tossing them with the spices after baking them.

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Tips and Tricks

Using dry chickpeas: You can use dry chickpeas that have been soaked and cooked instead of canned. You will need 1/2 cup (when dry) to make the two cups of cooked chickpeas needed for this recipe. Soak the chickpeas overnight, and then simmer for 45 minutes.
Change the baking time: There is a range of baking time for this recipe. Bake them for 35 minutes if you want them to be crunchy. If you would still like there to be a little bit of a creamy inside, cut the baking time down to 25 minutes.
Change up the seasoning: I love this recipe, but there are lots of ways you could make these. They would be great with so many different combinations of spices or even some of my seasoning mixes .

How to Store Roasted Chickpeas

The best part about this fun easy snack is how crunchy they are. To enjoy the crunchiness the most, eat them as soon as they are cool enough to handle. The chickpeas will lose their crunchiness as time goes on.

Once cooled, these can be stored in an airtight container for up to four days at room temperature. Do not refrigerate as they will become chewy.

Please note that they have the best taste and texture within the first 48 hours of roasting.

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If you make this oven-roasted chickpeas recipe or any of my other recipes, please leave me a comment and let me know what you think!

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Ingredients

15 ounces canned chickpeas drained and rinsed
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper

Instructions

Preheat your oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside.
Rinse and drain the garbanzo beans. Pat dry with a paper towel – the drier the better. Remove any loose skins.
In a bowl, toss the beans with olive oil, and salt until they are fully coated. Spread them on the baking sheet in an even layer.
Bake for 25 to 35 minutes or until they are golden brown and crunchy; keep a close eye on them after 25 minutes of baking. Give the pan a good shake halfway through baking, being careful as they have the tendency to pop. For chickpeas with a creamy center and crunch outside bake for 25 minutes. For chickpeas that are crunchy like corn nuts bake for 35 minutes.
Remove from the oven and toss with cumin, paprika, and cayenne powder. Enjoy right away for best taste and texture. Store in an airtight container once cooled at room temperature for up to four days.

Recipe Video

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