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Crispy and golden on the outside, creamy on the inside, these roasted chickpeas make an easy, wholesome snack with just a handful of ingredients.
Crispy chickpeas are one of the simplest snacks you can make—just toss them with olive oil, salt, and pepper and pop them in the oven. They’re as addictive as French fries, and I’ve been known to eat the entire batch straight from the baking sheet! I love them just as they are, but they’re also great for adding crunch to salads and soups, or as part of my hummus board.
How To Make Crispy Roasted Chickpeas
Drain the chickpeas: Drain the chickpeas well, then pat them dry with paper towels to remove excess surface moisture.
Season the chickpeas: Toss the chickpeas with the olive oil, salt, and pepper until evenly coated, then spread them out in an even layer on the baking sheet.
Roast until crisp: Roast until the chickpeas are golden, slightly shrunken, and crisp, stirring once along the way so they brown evenly. They’ll crisp up a bit more as they cool.
Seasoning Variations
These chickpeas are delicious simply seasoned with salt and pepper, but you can easily change up the flavor. While they’re still warm from the oven, try tossing them with smoked paprika and cumin, curry powder, or za’atar; adding the spices after roasting helps keep them from scorching.
Crispy Roasted Chickpeas
Ingredients
- 1 (15-oz) can chickpeas, rinsed, drained, and patted dry with paper towels
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425° F (220°C). Line a baking sheet with heavy-duty aluminum foil.
- Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt, and pepper until evenly coated. Spread into an even layer and roast for 20 to 25 minutes, stirring once, until the chickpeas are slightly shrunken, golden, and crisp. Let cool.
Notes
Nutrition Information
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, Edamam.com. 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.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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What temperature do I cook the crispy chickpeas at?
Hi Trudy, It’s 425F. You’ll find the recipe underneath the step by step photos.
Absolutely wonderful! So so so easy and so so so good!
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.
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!
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.
Yes, that’s true — they don’t stay crispy for too long.
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.
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.
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 🙂
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?
Hmmm…not sure. What brand of canned chickpeas did you use?
Giant Eagle Garbanzo beans
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!
Oh my word, these were delicious! Who knew chick peas could be so good?!! Thank you!
These are so easy to make and absolutely addicting!!
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!