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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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Incredible! Left them in the oven a little longer. I want to the outside of them more crispy. My husband can’t stop eating them.
I haven’t touched another cooking blog since finding yours. You have brought joy back in the cooking for my mother as well who has been cooking for over 40 years. You’ve changed our lives! That is not an exaggeration at all. Just a heartfelt thanks from one busy mom to another. Ps- the book is great!
Have a wonderful week!
Aww, thank you, Aubrianne – that makes me so happy! ❤️
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.
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.
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!!
I added cayenne pepper to half when they came out of the oven, delicious with it and without it.
Forgot to rate it…
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.
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).
Please tell me the nutritional info for this snack. It looks good. I’m trying to count carbs for my diabetic husband. Thank you
Hi Michelle, I’ve just added them to the site. You can find them directly below the recipe. Hope your husband enjoys them!
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!
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
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.
Hi Michelle, I’ve never tried it but I don’t see why not — sounds delicious 🙂