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Roasted Chickpeas are a perfect crispy healthy snack
Every once in a while, I find something that I have to try right away. These Roasted Chickpeas are one of those things!
Are chickpeas healthy for you?
Chickpeas are a legume and are high in protein, fiber and are also high in many vitamins and minerals.
I’m glad I gave these roasted chickpeas a try. They are totally addicting.
What are roasted chickpeas?
Roasted chickpeas are an oven roasted chickpea that is cooked until dry and crispy.
These crispy chickpeas remind me a bit of corn nuts.
They have that great crunchy texture, but they aren’t fried…nope….just baked to a perfect crispness.
What type of seasoning do I use?
I seasoned these with just salt. But really, the possibilities are endless.
- Salt and Pepper
- Garlic Salt
- Seasoning Salt
- Smokey Paprika
- Taco Seasoning
What type of oil do I use?
I used olive oil, but you could also use canola or vegetable oil.
What is the difference between chickpeas and garbanzo beans?
There is no difference between chickpeas and garbanzo beans except the name. Chickpeas is an English name and garbanzo bean is a Spanish name for the legume.
The most difficult part of making these roasted chickpeas is obtaining the perfect dryness without burning them. Not to worry though…you don’t have to watch these roasting peas like a hawk.
They don’t burn super fast like roasting nuts. You do have to taste the chickpeas to see if they are done. You want a nice crispy crunch, not a soft toothy texture.
Just pop them back in the oven if they aren’t crispy and check them again in about 5 minutes.
Other recipes using chickpeas include roasted garlic hummus, beet hummus and red pepper hummus.
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If you make this recipe, I’d love to hear about it! Leave a comment below or snap a picture and tag me on Instagram #beyondthechickencoop.
If you loved this recipe you’ll LOVE all the others in this category. Check out all my snack recipes.
This post was originally published in March of 2016. The post has been updated.
Roasted Chickpeas
Ingredients
- 2 whole cans chickpeas
- 1 teaspoon olive oil
- Salt
Instructions
- Rinse chickpeas in a colander.
- Soak chickpeas in cold water for 5 minutes.
- Rinse and drain again.
- Dry lightly with a clean towel or paper towel. Be careful you don't smash chickpeas.
- Spread evenly on a baking sheet lined with parchment paper.
- Bake in a preheated 450 degree oven for 30 minutes. Stir gently half-way through cooking time to avoid burning.
- Turn oven off and let sit for an additional 15 minutes.
- Taste for doneness. You want a dry chickpea.
- Place in a bowl.
- Drizzle with olive oil and stir. Add seasoning and stir again. Place back on baking sheet.
- Return for oven for 5-10 minutes.
- Let cool.
- Store in an airtight container.
Notes
Nutrition
Recipe Adapted from pancake warriors.
36 Comments
Christopher
November 10, 2020 at 9:56 amOn step 11 when you return them to the oven for 5-10 minutes does the oven need to be on at 450 still? They’re already pretty dry and crunchy. Will that overdo it? Or can I just have them sit in the oven while it’s off but still warm ? Thanks
Kathy
November 10, 2020 at 4:59 pmGreat question! I do usually leave the oven off and just allow the chickpeas to further crisp, if needed.
Peggy
April 25, 2019 at 3:34 pmCan you use fresh garbanzo beans?
Kathy
April 25, 2019 at 3:48 pmHi Peggy,
I have not tried using fresh garbanzo beans. Let me know if you give it a try. I’d like to know if they work.
Kathy
David @ Spiced
March 18, 2019 at 3:35 amI remember when you posted these before, Kathy! That either means I have a good memory…or I’m just getting old. Haha! Either way, this is a great reminder of a very tasty snack. I wonder if Robbie would like roasted chickpeas? He loves crunchy things, so I might have to make him a batch soon! Great photos!
Kathy
March 19, 2019 at 5:00 amI think you’ve got a great memory! 🙂
Cheryl
March 17, 2019 at 7:05 pmI make chickpeas in my Instant Pot and I’ve baked them a few times, trying different seasonings. I’ve never really been happy with the roasted chickpeas. I guess I just like them after they’re cooked for salads and sandwiches. I’ve never been a corn nut person either, so maybe that’s why! I did see a roasted chick pea recipe not so long ago that suggested maple syrup and cinnamon for seasonings, so maybe I should give them a shot!
Kathy
March 19, 2019 at 5:00 amI still need to try making them in my instant pot!
Fred G
March 17, 2019 at 6:19 amGreat for a snack for grandkids and or grown ups
Kathy
March 19, 2019 at 5:10 amEveryone loves that crunchy bite.
Harshad
March 16, 2019 at 2:08 amThis is an interesting recipe, Kathy!
I have tasted the roasted Chickpeas before, but I didn’t know how to make them at home. Thanks for sharing this recipe. I’ll definitely try it out soon!
Kelly | Foodtasia
March 15, 2019 at 8:27 pmKathy, I’ve seen roasted chickpeas so many times but I’ve never made them. I’m so addicted to salty snacks and this would be perfect. And they’re so easy to make!
Kathy
March 19, 2019 at 5:16 amI have that same salty addiction! These roasted chickpeas are a perfect solution.
Mary Ann | The Beach House Kitchen
March 14, 2019 at 6:12 amLove roasted chick peas Kathy! And your ideas for seasonings too.
Kathy
March 14, 2019 at 6:23 amThanks Mary Ann! They are a fun little snack – and so delicious too!
Amanda
March 11, 2016 at 7:00 amI’ve never roasted chickpeas before, but I’ve always wanted to. These look so good. And adding a little taco seasoning does sound yummy!
Kathy
March 12, 2016 at 7:14 amYou need to give them a try. You’re gonna love ’em!