Crispy roasted chickpeas made with olive oil and spices—perfect for a healthy, high-protein vegan snack or salad topper. Ready in 30 minutes!
I absolutely love chickpeas—they’re one of my go-to whole food ingredients. They’re incredibly versatile, packed with plant-based protein, and so easy to add to just about any meal. Whether I’m tossing them into a salad, adding them to a bowl, or enjoying them as a crunchy snack, roasted chickpeas are one of my favorite ways to enjoy this simple, nourishing legume.
Why You’ll Love These Crispy Roasted Chickpeas
- Crispy and flavorful: Perfectly seasoned with a satisfying crunch in every bite.
- High in plant-based protein: A wholesome, energizing snack or topping.
- Easy to make: Just a few pantry staples and 30 minutes in the oven.
- Versatile: Great on their own, in salads, grain bowls, or wraps.
Ingredients
- 1 can (400g) chickpeas (or 240g cooked)
- 1 tbsp olive oil (or use avocado oil or spray for less fat)
- ½ tsp sea salt
- ½ tsp smoked paprika (or regular)
- ½ tsp garlic powder
- ¼ tsp ground cumin
- Optional: a pinch of cayenne pepper or chili powder for heat
Instructions
- Preheat oven to 400°F (200°C).
- Drain and rinse chickpeas thoroughly. Pat them very dry using a clean kitchen towel or paper towels — the drier they are, the crispier they’ll get.
- Remove skins if you want extra crispiness (optional but helpful).
- Toss chickpeas with olive oil, salt, and spices in a bowl until evenly coated.
- Spread on a baking sheet in a single layer — don’t overcrowd.
- Roast for 25–35 minutes, shaking the pan halfway through, until golden and crunchy. Keep an eye on them at the end to avoid burning.
- Cool completely before storing. They crisp up more as they cool.
Storage Tip:
Keep in an open container at room temp for up to 3 days. Avoid airtight containers if you want them to stay crispy.
Recipe Tips
Dry thoroughly: Pat chickpeas very dry before roasting—moisture is the enemy of crunch.
Don’t skip preheating: A hot oven (400°F / 200°C) helps chickpeas crisp up evenly from the start.
Use a bare baking sheet: Avoid parchment paper or foil for maximum crisping—roast directly on the sheet.
Shake halfway through: Toss or shake the pan around the 15-minute mark to ensure even roasting.
Cool before storing: Let them cool completely on the tray; they crisp up more as they cool.
Add spices after roasting for bold flavor: For a punchier seasoning, toss chickpeas in dry spices after they’re roasted and still warm.
Crispy Roasted Chickpeas
Equipment
- oven or toaster oven
Ingredients
- 1 can chickpeas 400g
- 1 tbsp olive oil or use avocado oil or spray for less fat
- 1/2 tsp sea salt
- 1/2 tsp smoked paprika or regular
- 1/2 tsp garlic powder
- 1/2 tsp onion powder optional
- 1/4 tsp cumin optional
- Optional: a pinch of cayenne pepper or chili powder for heat
Instructions
- Preheat oven to 400°F (200°C).
- Drain and rinse chickpeas thoroughly. Pat them very dry using a clean kitchen towel or paper towels — the drier they are, the crispier they’ll get.
- Remove skins if you want extra crispiness (optional but helpful).
- Toss chickpeas with olive oil, salt, and spices in a bowl until evenly coated.
- Spread on a baking sheet in a single layer — don’t overcrowd.
- Roast for 25–35 minutes, shaking the pan halfway through, until golden and crunchy. Keep an eye on them at the end to avoid burning.
- Cool completely before storing. They crisp up more as they cool.
Notes
I hope you love these roasted chickpeas as much as I do! They’re simple, satisfying, and such a fun way to add flavor and crunch to your meals. Let me know how you enjoy them—whether as a snack or sprinkled over your favorite bowl!