Crispy Roasted Chickpeas

5 stars based on 1 votes


When you roast chickpeas at a high temperature, they become deliciously golden and crisp on the exterior and buttery on the interior. They’re as addictive as french fries; I’ve been known to eat the entire batch standing at the stove straight from the baking sheet. They are also wonderful tossed over a salad.


Begin by draining and rinsing the chickpeas.


Transfer the chickpeas to a foil-lined baking sheet and toss with olive oil, salt and pepper.


Roast for ten minutes, until golden and crisp.


That’s all there is to it. Enjoy!


Crispy Roasted Chickpeas

Servings: 1-1/2 cups
Total Time: 15 Minutes


  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Preheat the oven to 425° F. Line a baking sheet with aluminum foil.
  2. Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper. Roast for 10-12 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool.

Reviews & Comments

  • Could this roasting technique work on other legumes? I’m going get some CP this week to try it, but was looking at some canned beans in the pantry and wondered.

    - Egbluesuede on July 13, 2014 Reply
    • Yes! You can definitely use other beans, and they will taste delicious, but they don’t hold their shape as nicely as chickpeas. I love roasted black beans but they have a tendency to burst and shrivel; not very pretty at all but very delicious :)

      - Jenn on July 14, 2014 Reply
  • 5 stars

    Oh my word, these were delicious! Who knew chick peas could be so good?!! Thank you!

    - jenni on June 30, 2014 Reply
  • These are so easy to make and absolutely addicting!!

    - Lori on March 25, 2014 Reply
  • I found a recipe similar to this, but was “spicy”, using red pepper and cumin. I didn’t want spicy, so I substituted Mrs. Dash and some steak seasoning. I like them a lot. Wish I would have come across this recipe first, would have been less work!

    - Patsy on March 2, 2014 Reply

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