Crispy Roasted Chickpeas
Crispy roasted chickpeas made with olive oil and spices—perfect for a healthy, high-protein vegan snack or salad topper. Ready in 30 minutes!
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
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.