Crispy roasted chickpeas for the win! I could eat these like candy—well, savory and nutritious candy. They’re addictively crunchy and make a great snack or topping.
Roasted chickpeas aren’t only perfect for topping soups and salads—they’re also a filling, protein- and fiber-packed snack on their own. I like to use these crunchy chickpeas in place of croutons when I want extra texture, and I always nibble on the leftovers. They’re a smart alternative to chips and work great in a kid’s lunchbox.
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Roasted Chickpea Recipe
Ingredients
- 1 can chickpeas
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
How to Make Crispy Chickpeas
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Drain and rinse the chickpeas, then pat them dry with a clean towel to remove excess moisture. In a mixing bowl, toss the chickpeas with the olive oil until evenly coated. Spread them out in a single layer on the prepared baking sheet.
Roast for 15 minutes, then remove the pan from the oven.
While the chickpeas roast, combine the garlic powder, onion powder, paprika, salt, and pepper in a small bowl. Once the chickpeas have had their initial bake, sprinkle the spice blend over them and gently shake or toss the pan so the chickpeas become evenly coated.
Return the baking sheet to the oven and roast for another 15–20 minutes, or until the chickpeas are deeply golden and crisp. Allow them to cool on the pan—the crunch will firm up as they cool.
Recipe Notes
Roasted chickpeas are high in fiber and make a satisfying vegetarian snack.
The two-stage roasting method—par-roasting, then adding spices and finishing—helps the chickpeas become extra crispy. If you prefer to simplify, you can toss chickpeas with oil and spices at once and bake for 25–30 minutes, but they may not be as crisp as with the two-step approach.
Crispy Roasted Chickpeas
Brittni
Equipment
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Baking sheet
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Parchment paper
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Mixing bowl
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Mixing spoon
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Measuring cups
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Measuring spoons
Ingredients
- 1 can chickpeas
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
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Heat your oven to 375°F and line a baking sheet with parchment paper.
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In a bowl, toss the chickpeas with olive oil, then spread them in a single, even layer on the baking sheet.
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Roast for 15 minutes, then remove from the oven.
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Stir together the garlic powder, onion powder, paprika, salt, and pepper until combined.
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Sprinkle the spices over the par-roasted chickpeas and shake the pan to coat them evenly.
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Return to the oven and roast for another 15–20 minutes, until the chickpeas are crispy and browned. Remove and cool before serving.
Notes
Two-stage roasting produces the crispiest results. If you prefer a quicker method, toss with oil and seasonings at once and bake 25–30 minutes, but expect slightly less crunch.
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