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Crispy Roasted Chickpeas

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roasted chickpeas

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


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!


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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.

Nutrition Information

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  • Per serving (6 servings)
  • Serving size: 1/4 cup
  • Calories: 119
  • Fat: 4g
  • Saturated fat: 0g
  • Carbohydrates: 16g
  • Sugar: 3g
  • Fiber: 5g
  • Protein: 5g
  • Sodium: 368mg
  • Cholesterol: 0mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • This was quick and simple to prepare, and such a tasty, healthy snack! I came across crispy chickpeas for sale in the snack aisle at the grocery store, but this is so easy to make and a lot more budget-friendly.

    • — Erin on June 28, 2018
    • Reply
  • So the flavor was excellent, but the garbanzos were still soft, not crisp. I rinsed and drained them before tossing with olive oil, but I didn’t dry them. I think they need to be completely dry. I’ll try again.

    • — Lynette on February 14, 2017
    • Reply
  • I first stumbled upon these in Jenn’s Baby Kale Salad recipe. I was previously not a fan of garbanzos, but made the recipe as written. These roasted garbanzos are excellent as a salad topping or as an individual snack. They turn out best when they have been rinsed and drying for an hour (the beans are crispier when they’re nice and dry before adding the olive oil). I always double the recipe so it’s important to use a large baking sheet and spread the garbanzos out. I have reheated them in the past in a non-stick pan on top of the stove as well. Delicious!!

    • — Mary on January 2, 2017
    • Reply
  • I added cayenne pepper to half when they came out of the oven, delicious with it and without it.

    • — Julie on September 14, 2016
    • Reply
    • Forgot to rate it…

      • — Julie on September 14, 2016
      • Reply
  • These are really delicious. I was wondering if you had any particular way of storing the chickpeas after you roasted them. As much as I like to eat the entire batch fresh from the oven, I was thinking of making a huge batch ahead of time to save some time in the kitchen and wanted to know if you had some tips in that regard.

    • — Chris on February 22, 2016
    • Reply
    • Hi Chris, Glad you enjoyed! You can store them in an airtight container in the fridge. They’ll need to be reheated to crisp back up (350°F til hot).

      • — Jenn on February 22, 2016
      • Reply
  • Please tell me the nutritional info for this snack. It looks good. I’m trying to count carbs for my diabetic husband. Thank you

    • — Michelle on December 8, 2015
    • Reply
    • Hi Michelle, I’ve just added them to the site. You can find them directly below the recipe. Hope your husband enjoys them!

      • — Jenn on December 9, 2015
      • Reply
  • I’ve never been a fan of chickpeas, but this recipe rocks! I had a can in the pantry, ant thought “What the heck, why not?” OK; I’m now a chickpea nut! Thanks Jen!

    • — Heather Lampman on November 10, 2015
    • Reply
  • The Crisy Roasted Chickpeas are yummie. I will now try them with some chickpeas that I have just cooked up, instead of canned. The family loved them to snack on. So simple to make

    • — Margaret Higgins on November 10, 2015
    • Reply
  • I’m wondering if it’s possible to make these crispy roasted chickpeas with wasabi? I like wasabi peas, but think chickpeas may be a better nutrition choice.

    • — Michelle on November 10, 2015
    • Reply
    • Hi Michelle, I’ve never tried it but I don’t see why not — sounds delicious 🙂

      • — Jenn on November 12, 2015
      • Reply
  • What temperature do I cook the crispy chickpeas at?

    • — Trudy on September 5, 2015
    • Reply
    • Hi Trudy, It’s 425F. You’ll find the recipe underneath the step by step photos.

      • — Jenn on September 8, 2015
      • Reply
  • Absolutely wonderful! So so so easy and so so so good!

    • — Karie Gallegos on August 27, 2015
    • Reply
  • Made this using dried chickpeas tenderized as you suggested. Didn’t work at all well. Instead of crispy exterior and buttery interior, it was mealy throughout. I’ll have to try it again using canned peas.

    • — Jess on June 29, 2015
    • Reply
  • Can these be done using dried chickpeas? If so, how long do I boil the dried peas before draining and roasting?

    • — Jess on May 6, 2015
    • Reply
    • Hi Jess, Sure. Here’s how: Cover beans with a few inches cold water. Place over high heat and bring to a boil; lower heat and simmer, covered, until softened. Should take about 1-1/2 hours.

      • — Jenn on May 9, 2015
      • Reply
  • I love roasted chickpeas but I like to add a little spice to mine. Usually just some red pepper flakes but sometimes I add a little lemon juice for a tart taste.

    • — Elizabeth M on March 29, 2015
    • Reply
  • I tried these out last month. It was fun to prep and I really enjoyed them. I tried it again recently and added cumin and paprika to give it a different flavor and it worked nicely. A great and easy snack to make!

    • — Rebekah on March 19, 2015
    • Reply
  • These are soooo easy and so delicious. I found they really needed to be eaten within the first couple hours of baking…otherwise they got kind of soggy.

    • — Carolina on December 4, 2014
    • Reply
    • Yes, that’s true — they don’t stay crispy for too long.

      • — Jenn on December 4, 2014
      • Reply
  • 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
  • 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!

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