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Crispy Roasted Chickpeas

4.5 stars based on 13 votes

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!


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

Powered by Edamam

  • 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

Reviews & Comments

  • 4 stars

    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
  • 5 stars

    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
    • 5 stars

      Forgot to rate it…

      - Julie on September 14, 2016 Reply
  • 5 stars

    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
  • 5 stars

    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
  • 5 stars

    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
  • 5 stars

    Absolutely wonderful! So so so easy and so so so good!

    - Karie Gallegos on August 27, 2015 Reply
  • 1 stars

    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
  • 4 stars

    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
  • 5 stars

    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
  • 5 stars

    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
  • 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

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