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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 11:22 am

    Yes, you can, see my reply posted.

    Reply
  2. Christopher says

    November 10, 2020 at 9:56 am

    On 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

    Reply
    • Kathy says

      November 10, 2020 at 4:59 pm

      Great question! I do usually leave the oven off and just allow the chickpeas to further crisp, if needed.

      Reply
  3. Peggy says

    April 25, 2019 at 3:34 pm

    Can you use fresh garbanzo beans?

    Reply
    • Kathy says

      April 25, 2019 at 3:48 pm

      Hi 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

      Reply
    • Audrey says

      November 06, 2022 at 11:20 am

      The Farm Cookbook Soy Nuts Recipe

      Soak soybeans overnight
      Or Pressure Cooker.
      Put them in a pressure cooker with water and 1 Tbsp. Oil, bring to full pressure and remove from heat, natural pressure release. Soybeans must be well-soaked or partially cooked. Drain well.

      Deep Fried; Heat 3 c. Oil, 400'F, fry 1c. soaked soybeans. High heat 7 min. golden brown, drain on paper towels. Salt.

      Oven Baked; Place on the oiled cookie sheet, one bean deep, and bake in a moderate oven at 350-375'F, turning occasionally.
      Storage: Airtight container to keep crisp.

      Reply
  4. David @ Spiced says

    March 18, 2019 at 3:35 am

    5 stars
    I 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!

    Reply
    • Kathy says

      March 19, 2019 at 5:00 am

      I think you've got a great memory! 🙂

      Reply
  5. Cheryl says

    March 17, 2019 at 7:05 pm

    I 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!

    Reply
    • Kathy says

      March 19, 2019 at 5:00 am

      I still need to try making them in my instant pot!

      Reply
  6. Fred G says

    March 17, 2019 at 6:19 am

    5 stars
    Great for a snack for grandkids and or grown ups

    Reply
    • Kathy says

      March 19, 2019 at 5:10 am

      Everyone loves that crunchy bite.

      Reply
  7. Harshad says

    March 16, 2019 at 2:08 am

    5 stars
    This 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!

    Reply
  8. Kelly | Foodtasia says

    March 15, 2019 at 8:27 pm

    5 stars
    Kathy, 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!

    Reply
    • Kathy says

      March 19, 2019 at 5:16 am

      I have that same salty addiction! These roasted chickpeas are a perfect solution.

      Reply
  9. Mary Ann | The Beach House Kitchen says

    March 14, 2019 at 6:12 am

    5 stars
    Love roasted chick peas Kathy! And your ideas for seasonings too.

    Reply
    • Kathy says

      March 14, 2019 at 6:23 am

      Thanks Mary Ann! They are a fun little snack - and so delicious too!

      Reply
  10. Amanda says

    March 11, 2016 at 7:00 am

    I've never roasted chickpeas before, but I've always wanted to. These look so good. And adding a little taco seasoning does sound yummy!

    Reply
    • Kathy says

      March 12, 2016 at 7:14 am

      You need to give them a try. You're gonna love 'em!

      Reply
  11. All That I'm Eating says

    March 11, 2016 at 6:47 am

    What a good idea! Would love to try these.

    Reply
    • Kathy says

      March 12, 2016 at 7:15 am

      You need to make them. So easy and so delicious!

      Reply
  12. Anu - My Ginger Garlic Kitchen says

    March 10, 2016 at 11:44 pm

    Roasted chickpeas are my favorite snacks, Kathy. Yours look and sounds absoluelty divine.

    Reply
    • Kathy says

      March 11, 2016 at 4:52 am

      I must be the last to know about roasted chickpeas! How could I have been missing out all these years?

      Reply
  13. Ashley says

    March 10, 2016 at 1:40 pm

    Chickpeas are a HUGE favorite at our house! And like this?? So pop-able!!

    Reply
    • Kathy says

      March 11, 2016 at 4:52 am

      I have a tough time stopping eating them!

      Reply
  14. Kim | Low Carb Maven says

    March 10, 2016 at 9:53 am

    5 stars
    I love roasted chickpeas. They are so delicious that my family eats them up before I get to have any. It's hard to stop eating them once you start, right? I just want to say that your pictures are so pretty. Thanks for sharing one of my favorite snacks!

    Reply
    • Kathy says

      March 11, 2016 at 4:54 am

      Very addicting...at least they are healthy!

      Reply
  15. Cheyanne @ No Spoon Necessary says

    March 10, 2016 at 8:15 am

    Roasted chickpeas are crazy addictive! they are one of my all time favorite snacks and yours look perfect! Crispy and delicious!! Cheers, friend!

    Reply
    • Kathy says

      March 11, 2016 at 4:55 am

      I never even knew these little treasures existed until just recently. I've got snacking time to makeup!

      Reply
  16. Kate @ Framed Cooks says

    March 10, 2016 at 7:03 am

    Roasted chick peas are the BEST! A definitely healthy treat. 🙂

    Reply
    • Kathy says

      March 11, 2016 at 4:55 am

      I love the crunch, crunch, crunch...

      Reply
  17. David @ Spiced says

    March 10, 2016 at 4:48 am

    I love roasted chickpeas! They are totally one of my favorite healthy snacks. But it's been a while since we've made them...and clearly I need to fix that problem. Thanks for reminding me! Your batch looks delicious!! 🙂

    Reply
    • Kathy says

      March 11, 2016 at 4:56 am

      This was my first time making them...definitely hooked.

      Reply
  18. Mary Ann | The Beach House Kitchen says

    March 10, 2016 at 4:24 am

    A restaurant I go to always serves these in a little bowl on the table with some bread. They season them with Italian seasoning and they are delicious. I've always wanted to make them at home myself! So glad you posted this recipe Kathy! Can't wait to try!

    Reply
    • Kathy says

      March 11, 2016 at 4:56 am

      Ooohhh....Italian seasoning....I'm going to need to try that one!

      Reply
  19. Ami@NaiveCookCooks says

    March 09, 2016 at 9:20 am

    5 stars
    I love roasted chickpeas Kathy. The only sad part about these is that I don't make them often cause they never last at my place and I am the only one who eats them too! So once I make them, I nibble on them all the time until they are finished! Yours look super crunchy!

    Reply
  20. Dawn @ Girl Heart Food says

    March 09, 2016 at 5:12 am

    I love making these! Chickpeas are so good for you so I don't mind eating a bowlful all myself 🙂 Gotta love healthy and tasty snacks!

    Reply
    • Kathy says

      March 09, 2016 at 5:38 am

      They are so addictive...At least it's guilt free snacking!

      Reply
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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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