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Home » Snack

Published: Mar 14, 2019 · Modified: Feb 25, 2023 by Kathy

Roasted Chickpeas

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Crispy chickpeas on a wooden board.

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!

A wooden board covered with roasted chickpeas.

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

A colander filled with chickpeas.

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

In this section, I share step-by-step photos, cooking methods, 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
Chickpeas on a baking sheet.
Adding olive oil and seasoning to roasted chickpeas.

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.
Crisp garbanzo beans on a wooden board.

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. 

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A wooden board covered with roasted chickpeas.

Roasted Chickpeas

Kathy Berget
A low fat snack made with chickpeas 
5 from 37 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 5 minutes mins
Cook Time 35 minutes mins
Total Time 40 minutes mins
Course Snack
Cuisine American
Servings 1 batch
Calories 100 kcal

Equipment

  • Cookie Sheet
  • Parchment paper
Prevent your screen from going dark

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.
 
Seasoning Options:
  • 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

Serving: 0.25cupCalories: 100kcal
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

This post was originally published in March of 2016. The post has been updated.

 

 

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Reader Interactions

Comments

  1. Audrey says

    November 06, 2022 at 11:37 am

    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.

    Reply
    • Kathy says

      November 06, 2022 at 4:24 pm

      All of the nutritional values are estimates. Thank you for your comment.

      Reply
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5 from 37 votes (30 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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