Crispy Roasted Chickpeas

5 stars based on 2 votes

Crispy-Roasted-Chickpeas

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.

ingredients

Begin by draining and rinsing the chickpeas.

rinsing-chickpeas

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

olive-oil-on-chickpeas

Roast for ten minutes, until golden and crisp.

roasted-chickpeas

That’s all there is to it. Enjoy!

Crispy-Roasted-Chickpeas

Crispy Roasted Chickpeas

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

Ingredients

  • 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

Instructions

  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

  • 5 stars

    Made these yesterday and added a small amount of cumin and some whole small sage leaves from the garden. The sage leaves come out nice and crunchy and add a nice flavor. The pizza place by our house does this only they roast them in the brick pizza oven, so they are super crunchy. Great easy snack recipe. thanks.

    - Danita on August 17, 2014 Reply
  • 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
      • I think I followed the recipe exactly, but my chickpeas never got crispy roasting at 425 for 20 min. They got brown and wrinkly, and some split open, but instead of crispy, they are dry and soft. Any suggestions what I might have done wrong?

        - Egbluesuede on August 3, 2014 Reply
        • Hmmm…not sure. What brand of canned chickpeas did you use?

          - Jenn on August 5, 2014 Reply
          • Giant Eagle Garbanzo beans

            - egbluesuede on August 8, 2014
          • Hmmm…I’m not familiar with that brand but maybe try Goya next time. Also, be sure they are well drained; if there is too much water, they will steam rather than roast. They should definitely crisp up in under 12 min. If you cook them too long, they will dry out. Hope that helps!

            - Jenn on August 12, 2014
  • 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

Add a Review or Question

Hungry for More?

Subscribe to my free weekly newsletter — where I share new recipes and seasonal menus for every occasion.

Your email address will never be used for any other purpose.
Curious? See a sample newsletter.