This post may contain affiliate links. Please read our disclosure policy.
Want a simple, tasty, and healthy snack? Try these Roasted Chickpeas! They’re super easy to make and come out crispy and full of flavor. I toss them with cumin and paprika for a nice kick, but there are many different seasoning mixes you can try – and I’ll show you a few different flavor variations you can make with roasted chickpeas! Ready in less than 40 minutes, they’re perfect for when you need a quick nibble.
Table of Contents
- Recipe at a glance
- Ingredients you’ll need to make roasted chickpeas
- Popular substitutions & additions
- RECIPE VIDEO TUTORIAL
- How to make roasted chickpeas
- Other seasoning variations
- Tips for making the best roasted chickpeas
- How to store roasted chickpeas
- Frequently Asked Questions
- More recipes with chickpeas:
- More healthy snacks:
- Roasted Chickpeas Recipe
Chickpeas are a staple in Mediterranean cuisine and have been for a while. As a Lebanese foodie, they are a pantry staple for me! And I’m sure that after making this roasted chickpeas recipe, they’ll become a pantry staple for you as well. They come out of the oven so crispy and addictive, you’ll be snacking on them like candy.
I make it at least twice a week. It’s become the go to snack! Over butternut squash soup also!
Thank you! – Carmen
Recipe at a glance
Cuisine Inspiration: Mediterranean
Primary Cooking Method: Roasting in the oven
Dietary Info: Vegetarian, vegan, low-carb, low-fat
Key Flavor: Savory and spicy
Skill Level: Easy
Summary
- Quick Prep Time: These roasted chickpeas are a snap to make. Just rinse, season, and bake – it’s that simple. Perfect for when you need a quick and tasty snack.
- Healthy and Nutritious: Making this snack is both satisfying and good for you! Chickpeas are known for their ability to aid digestion, balance blood sugar levels, and to provide a great source of protein, fiber, and folate. Regular snacks can’t say the same.
- Customizable Flavors: While I use cumin and paprika as my main seasoning, you can totally mix it up. I’ll give you some seasoning variations below, but you can experiment with your favorite spices or herbs.
- Addictively Crunchy: If you’ve ever made homemade snacks, you know that getting them crispy can be a challenge. However, this chickpea snack turns out crispy. Every. Single. time! Once you start munching on it, it’s hard to stop.
Ingredients you’ll need to make roasted chickpeas
- Chickpeas: Canned chickpeas are convenient and ready to use, but you can also use dry chickpeas that have been soaked and cooked.
- Olive Oil: Great for roasting. When I run out of olive oil, I use any other cooking oil I may have, such as avocado or vegetable oil.
- Paprika: Doesn’t matter if it is smoked, sweet, or regular paprika. They all add an eye-catching color and a smoky flavor that’s hard to beat.
- Cumin: It adds a warm, earthy note that pairs perfectly with paprika.
- Salt and Pepper: Essential for seasoning. Adjust the amounts to suit your taste.
Popular substitutions & additions
- Swap the seasonings. In the base roasted chickpeas recipe, I use cumin and paprika, which is my favorite combination to add to chickpeas. But you can also use others, such as curry and turmeric, zaatar and sumac, or chili powder and garlic powder. Just keep in mind that each can of chickpeas will need about 1 teaspoon of seasoning.
- Use lemon juice. Right before serving, give the roasted chickpeas a generous squeeze of fresh lemon juice. This adds a bright, citrusy touch that really elevates the whole snack.
- Make it ranch. Use a blend of dried dill, garlic powder, and onion powder for a cool ranch flavor. It’s like your favorite ranch-flavored chips, but healthier!
- Add grated cheese. After roasting, while the chickpeas are still hot, coat them with some grated Parmesan cheese. The cheese will melt slightly, making your crispy roasted chickpeas even more irresistible!
RECIPE VIDEO TUTORIAL
How to make roasted chickpeas
You’ll start with canned chickpeas. So, rinse them well, drain them and dry them with paper towel. Place them on a parchment lined baking sheet.
Add olive oil, cumin, paprika, salt and pepper to the chickpeas, and toss with your hands until the chickpeas are well coated. Then, they’re ready for the oven. You’ll want to give them a little shake here and there to make sure they’re evenly roasted while they bake.
These were so fun to crunch on! I made so much I ended up adding them to my salad 🙂
– Lena A.
Other seasoning variations
Each can of chickpeas will need about 1 teaspoon of seasoning. In the base roasted chickpeas recipe, I use cumin and paprika, which is my favorite combination to add to chickpeas. Here are three others that work really well!
- ½ teaspoon curry, ½ teaspoon turmeric
- ½ teaspoon zaatar, ½ teaspoon sumac
- ½ teaspoon chili powder, ½ teaspoon garlic powder
Tips for making the best roasted chickpeas
- Pat dry the chickpeas thoroughly after rinsing them. Excess moisture will cause them to steam in the oven and they won’t get crispy, so this is a crucial tip.
- Don’t use too much olive oil. I recommend that you measure the tablespoon of olive oil and not just eyeball it. If you use more than this, they can become soggy and will never get crispy. You just need enough so that the spices will stick.
- Spread the coated chickpeas in a single layer. Make sure the chickpeas don’t overlap on the baking sheet so that they cook evenly, and the moisture from one doesn’t affect another.
- Enjoy them immediately. Unfortunately oven roasted chickpeas just don’t stay very crispy for more than a couple hours. So I recommend eating them while they’re hot and crispy for best texture.
How to store roasted chickpeas
Once the chickpeas have cooled to room temperature, transfer them to a storage container or jar. The container shouldn’t be airtight, a little air keeps them crispier for longer!
To bring back that just-out-of-the-oven crispiness, spread the chickpeas on a baking sheet and warm them in the oven at 350°F for about 5 to 10 minutes. Avoid the microwave, as it can make them chewy instead of crispy.
How long will roasted chickpeas last
Stored properly at room temperature, they will stay fresh for about 4 to 5 days. However, keep in mind that they will lose their crispiness if you store them for that long.
Frequently Asked Questions
Roasted chickpeas make for a great healthy snack, but they can also be used in lots of other recipes. Try adding them to salads and soups to add to texture and they are also a great component in a buddha bowl or in a pasta dish!
Can I make these chickpeas in an air fryer?
Absolutely! Here’s a step-by-step on how to make air fryer chickpeas. The air fryer circulates hot air around the chickpeas, making them evenly crispy and just as tasty.
Make sure to dry the chickpeas thoroughly after rinsing. Also, don’t overcrowd them on the baking sheet. Giving them space helps them roast evenly and get crispier.
More recipes with chickpeas:
- Chickpea Fritters and ratatouille
- Vegetarian Chickpea Soup
- Lebanese Falafel
- Mediterranean Chopped Salad
- Ful Medames
- 30 Recipes with a Can of Chickpeas
More healthy snacks:
Perfect for those moments when you crave a crunchy bite, these Roasted Chickpeas are a fantastic alternative to the usual chips! So, next time you’re in the mood for a snack that’s both healthy and satisfying, give these roasted munchies a try.
If you’ve tried this healthy-ish feel good Roasted Chickpeas recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Roasted Chickpeas
Video
Ingredients
- 1 15 oz can chickpeas
- 1 tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Rinse the chickpeas a colander until the water runs clear. Using a paper towel, dab the chickpeas to dry them.
- Transfer chickpeas to the baking sheet, add olive oil, cumin, paprika, salt and pepper, and toss until the chickpeas are well coated. Then spread the chickpeas out in a single layer over the baking sheet. Bake chickpeas in the preheated oven for 30-35 minutes, tossing halfway through.
- Eat immediately while they’re warm, or allow to cool and then store in an airtight container to enjoy later.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
OMG this is sooooo good I have to buy an air fryer. Even if not very crispy still good! My picky eater son loved it!
Thank you! Glad your son enjoyed it too!
I adapted and altered this recipe for a whole foods plant-based orientation. We do not add bottled oil to the foods we make in our home. The oven roasted chickpeas were crisp and flavorful, and they went well as a salad topper. Thank you for this great idea!
Dr. John
I’m glad it still worked! You’re so welcome!