Oven Roasted Chickpeas have an irresistible crunch. Easy to make and your add you favorite seasoning.
These crispy chickpeas make a perfect snack and are easy to pack to take with you!
Crispy chickpeas
A deliciously addicting little snack that you don't have to feel guilty about indulging!
I've been making these easy roasted chickpeas for several years. And I never get tired of them. I often used canned chickpeas for convenience but I also make these with dried chickpeas. Either way is just as delicious.
Chickpeas are a legume and are high in protein, fiber and are also high in many vitamins and minerals. So go ahead, grab an extra handful and crunch away!
Chickpeas or garbanzo beans?
There is no difference between chickpeas and garbanzo beans except the name. Chickpeas is an English name and garbanzo bean is the Spanish name for the legume.
Key ingredients
Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Chickpeas - Use either canned chickpeas or start with dried chickpeas. Either way works fine. If using canned, rinse and drain the chickpeas.
- Oil - I use a good quality extra virgin olive oil. I like the flavor of the oil with the chickpeas. Use your favorite type of oil.
- Seasoning - My favorite is just plain salt. I use a coarse salt like kosher or flaked sea salt. Play around with the seasonings and make a variety. Find your favorite.
- Salt and Pepper
- Garlic Salt
- Seasoning Salt
- Smokey Paprika
- Chili Lime Seasoning
- Blackening Seasoning
- Taco Seasoning
Step by step directions
How to make it
In this section I share step by step photos, cooking method, techniques and a general overview. For detailed instructions, temperatures and timing, check the printable recipe card below.
Starting with dried chickpeas
- Soak your chickpeas for 6-8 hours
- Drain and place in a stock pot filled with water
- Boil until fully cooked through, about 1 ½ - 2 hours
- Drain and place chickpeas on a baking sheet lined with parchment paper
- Place in a preheated 400°F oven for 25-30 minutes, shaking the pan to rotate the chickpeas halfway through
- Test the chickpeas. If they aren't fully dry, leave in for an additional 5-10 minutes
- Remove from oven and place in a bowl
- Drizzle oil over chickpeas and add seasoning
- Return to oven for 5 minutes
- When chickpeas are cool, place in an airtight container and store at room temperature
Starting with canned chickpeas
- Drain and rinse chickpeas
- Dry with a paper towel and place chickpeas on a baking sheet lined with parchment paper
- Place in a preheated 400°F oven for 25-30 minutes, shaking the pan to rotate the chickpeas halfway through
- Test the chickpeas. If they aren't fully dry, leave in for an additional 5-10 minutes
- Remove from oven and place in a bowl
- Drizzle oil over chickpeas and add seasoning
- Return to oven for 5 minutes
- When chickpeas are cool, place in an airtight container and store at room temperature
Recipe tips
- Make certain your chickpeas are dry. Any extra moisture will delay the drying process and may prevent your chickpeas from becoming crisp.
- Using parchment paper is optional, but it does make for an easy clean up
- Taste the chickpeas to see if they are done. You want a nice crispy crunch, not a soft toothy texture. If they aren't crispy and check them again in about 5 minutes.
- Don't add the seasoning until after you've achieved a crispy chickpea. Some seasoning may become bitter if in the oven for too long.
- You don't need much oil, just a drizzle to lightly coat the chickpeas
- Baking time will vary depending on your oven, the size of your chickpeas and how dry they are when adding to the oven.
If you make this recipe, I’d love to hear about it! Leave a comment below and 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.
Roasted Chickpeas
Equipment
Ingredients
- 1 pound dried chickpeas (or two 15 ounce cans)
- 1 -2 teaspoons olive oil
- ¼ teaspoon salt (use a coarse salt)
Instructions
Starting with Dried Chickpeas
- Soak your chickpeas for 6-8 hours
- Drain and place in a stock pot filled with water
- Boil until fully cooked through, about 1 ½ - 2 hours
- Drain and place chickpeas on a baking sheet lined with parchment paper
- Place in a preheated 400°F oven for 25-30 minutes, shaking the pan to rotate the chickpeas halfway through
- Test the chickpeas. If they aren't fully dry, leave in for an additional 5-10 minutes
- Remove from oven and place in a bowl
- Drizzle oil over chickpeas and add seasoning. Return to oven for 5 minutes
- When chickpeas are cool, place in an airtight container and store at room temperature
Starting with Canned Chickpeas
- Preheat oven to 400°F
- Drain and rinse chickpeas
- Dry with a paper towel and place chickpeas on a baking sheet lined with parchment paper
- Place in a preheated 400°F oven for 25-30 minutes, shaking the pan to rotate the chickpeas halfway through
- Test the chickpeas. If they aren't fully dry, leave in for an additional 5-10 minutes
- Remove from oven and place in a bowl. Drizzle oil over chickpeas and add seasoning. Return to oven for 5 minutes
- When chickpeas are cool, place in an airtight container and store at room temperature
Notes
- Make certain your chickpeas are dry. Any extra moisture will delay the drying process and may prevent your chickpeas from becoming crisp.
- Using parchment paper is optional, but it does make for an easy clean up
- Taste the chickpeas to see if they are done. You want a nice crispy crunch, not a soft toothy texture. If they aren't crispy and check them again in about 5 minutes.
- Don't add the seasoning until after you've achieved a crispy chickpea. Some seasoning may become bitter if in the oven for too long.
- You don't need much oil, just a drizzle to lightly coat the chickpeas
- Baking time will vary depending on your oven, the size of your chickpeas and how dry they are when adding to the oven.
- Salt and Pepper
- Garlic Salt
- Seasoning Salt
- Smokey Paprika
- Chili Lime Seasoning
- Blackening Seasoning
- Taco Seasoning
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
This post was originally published in March of 2016. The post has been updated.
Audrey says
Kathy, carbs count vs. serving size
Your recipe states six servings, for 2- 16. 0z. cans= 14g per serving
Although my cans (two types) say 15g & 15.5g (19g carbs serving per can = 7 servings total for the 2 cans = 19g carbs each serving. My husband is diabetic.
Kathy says
All of the nutritional values are estimates. Thank you for your comment.