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 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
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
Yes, you can, see my reply posted.
Christopher says
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
Kathy says
Great question! I do usually leave the oven off and just allow the chickpeas to further crisp, if needed.
Peggy says
Can you use fresh garbanzo beans?
Kathy says
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
Audrey says
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.
David @ Spiced says
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!
Kathy says
I think you've got a great memory! 🙂
Cheryl says
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!
Kathy says
I still need to try making them in my instant pot!
Fred G says
Great for a snack for grandkids and or grown ups
Kathy says
Everyone loves that crunchy bite.
Harshad says
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!
Kelly | Foodtasia says
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!
Kathy says
I have that same salty addiction! These roasted chickpeas are a perfect solution.
Mary Ann | The Beach House Kitchen says
Love roasted chick peas Kathy! And your ideas for seasonings too.
Kathy says
Thanks Mary Ann! They are a fun little snack - and so delicious too!
Amanda says
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!
Kathy says
You need to give them a try. You're gonna love 'em!