This is one of our base recipes. If you love salty, crunchy snacks, then you’ll love learning how to make crispy roasted chickpeas in the oven! Made with garbanzo beans, olive oil, and a pinch of salt, this roasted chickpeas base recipe is simple to make and easy to enjoy. Use this base recipe as a guide, then have fun adding seasonings and spices to your taste!
Must-Know Cooking Skills
For recipe success, learn how to:
Culinary Tips for Crispy Roasted Chickpeas
If wanting to make roasted chickpeas from dry beans, prepare the beans according to package directions or our dried beans culinary technique video. Use 1 ½ cups cooked beans in place of one 15-ounce can.
Use a kitchen towel or paper towel to dry the chickpeas thoroughly before coating with oil. Air drying the chickpeas for a few minutes will help too. Moisture is the enemy of crispy food!
Some chickpea skins will peel off as you pat them dry with the towel. Remove as many as you can, but don’t worry if you cannot get them all; the recipe will still turn out great. Loose skins will burn in the oven, but can easily be picked out after cooking.
If using optional spices, we added an extra step of combining the spices with the oil in a bowl before coating the chickpeas. While we know it’s one more dish to clean, it seasons the chickpeas evenly. When we tried sprinkling the spices over the chickpeas on the pan, we found that the spices that hit the pan directly burned.
You do not have to use a mixing bowl if making roasted chickpeas with just oil and salt. Combining the 3 ingredients on the pan will be sufficient. However, you are still welcome to use a mixing bowl; this will help distribute the salt a little more evenly!
You can also add seasonings/spices after the chickpeas are cooked and while they are still hot; the flavor will just be slightly different.
Because some ovens run hotter than others, it’s important to keep an eye on them near the end of their cook time so that they don’t burn! Look for a deep golden color.
Ingredient Substitutions
- Chickpeas: can substitute fully cooked dried chickpeas. Prepare according to package directions or our “How to Cook Dried Beans” instructional video.
- Oil: use olive, avocado, or canola oil. Avocado and canola oil will work better with sweeter variations.
- Salt: use sea salt or kosher salt.
- Seasonings: use sweet, spicy, or savory spices and herbs. Add 1-2 teaspoons per 15 ounce can. Spice blends are an easy option.
We love buying our spices from The Spice House. Click on the picture below to view & try out hundreds of flavorful spices and herbs!
Base Recipe Variations
Remember that this is a base recipe, so the goal is for you to customize it to your taste!
Roasted chickpea seasonings can range from sweet to savory.
For sweet roasted chickpeas, season with spices such as cinnamon, nutmeg, cloves, ginger, or cardamom.
For savory or spicy roasted chickpeas, season with spices such as garlic powder, paprika, cumin, chili powder, onion powder, curry powder, or turmeric.
Equipment Recommendations for the Crispiest, Crunchiest Roasted Chickpeas
You don’t need any fancy equipment for this recipe, just a few kitchen staples:
Health Benefits of Roasted Chickpeas
Are roasted chickpeas good for you? For sure! Roasted chickpeas are a great snack because they contain fiber, fat, and protein – all important elements of a balanced snack! Chickpeas, healthy oils, and optional seasonings are the featured ingredients in this simple recipe.
Chickpeas / Garbanzo Beans
Beans of all varieties are a great source of plant-based protein. They are also high in complex carbohydrates and fiber. These nutrients are all important for steady energy, satiety, blood flow, disease prevention, and digestion. And in case you were wondering, chickpeas and garbanzo beans are the same thing.
Healthy Oils
This recipe can be made with olive, avocado, or canola oil. All of these oils contain healthy monounsaturated fats which promote heart health and healthy blood flow.
Spics & Seasonings
Spices and seasonings provide flavor without providing excess calories or sodium – nutrients of which many other snacks provide far too much. Additionally, many spices contain antioxidant properties which can help reduce inflammation in the body.
Serving Suggestions
Eat a handful of these crunchy roasted chickpeas on their own for a light snack, or enjoy alongside fresh fruit or vegetables. Roasted chickpeas are also a great “nut free” snack for kids to take to school! You can also use roasted chickpeas in place of croutons on top of soup or salad.
Storage Recommendations
Cool completely before placing in an airtight container. Roasted chickpeas last for 1 week stored in the pantry. They will lose their crispness with more storage time. Storing roasted chickpeas in the fridge will cause them to lose their crispness more quickly, so we don’t recommend doing this.
Want more healthy snack recipes?
Try out these snack base recipes, and as always, adjust to YOUR taste!
Dark Chocolate Covered Fruit Bites Base Recipe
Dairy Free Smoothies Base Recipe
Roasted Chickpeas Base Recipe
Ingredients
- 15 ounce can low-sodium chickpeas, drained and rinsed
- 1 Tablespoon oil (extra virgin olive, avocado, or canola)
- Dash salt
- 1-2 teaspoons spices (optional)
Instructions
- Preheat oven to 375ºF.
- Place drained and rinsed chickpeas on a cloth or paper towel and thoroughly pat dry. If time allows, let the chickpeas air dry for a few minutes. Remove loose peels. Don’t get too picky – just remove the ones that are obviously disconnected.
- If adding optional spices, whisk together oil, salt, and seasonings in a medium bowl. Add chickpeas. Using a spatula, toss to evenly coat with oil mixture. Place on a rimmed baking sheet in a single layer.
- If not adding optional spices, place chickpeas directly on a rimmed baking sheet in a single layer. Drizzle with oil and sprinkle with salt. Toss to evenly coat, then spread across the pan.
- Roast for 40-45 minutes or until chickpeas are crisp and golden brown. Cool completely before storing. Enjoy!
This Post Has 2 Comments
These are surprisingly addictive! I just used paprika and garlic and a little salt and pepper. So simple! I ate an entire can in 24 hours. Its one of my new favorite snacks!
Glad you found a tasty way to get some good plant-based fiber and protein in!