Roasted Chickpeas

5 from 1 vote
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posted: 01/30/20

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This post may contain affiliate links. Please read my disclosure policy

Roasted Chickpeas are such an easy delicious snack. This recipe is the perfect, healthy afternoon snack that will keep you full until dinner.

overhead view of a white bowl on a marble countertop full of roasted chickpeas

I have a pretty major obsession with chickpeas. I ate them all the time in salads while I was nursing my babies. They have the perfect balance of flavor and I love the protein they bring to the party.

Chickpeas are the backbone of hummus. They are a large part of what gives it it’s smooth and creamy texture.

As much as I love chickpeas raw, today we are tossing them in the oven. Ladies and gentleman, let me introduce you to your new favorite snack: Roasted Chickpeas.

HEALTH BENEFITS OF CHICKPEAS

Chickpeas (or garbanzo beans) are like a wonder food. A little bean with a super hero cape.

Their ratio of calories to protein is impressive. And they are lower on the carb side while also having fiber. (Learn more about the breakdowns here.)

All of this is to say they are perfect for a healthy snack.

HOW TO ROAST CHICKPEAS

In this recipe we are using canned chickpeas to cut time. If you want to make this using dry chickpeas, you can see how to prepare them here.

chickpeas that have been washed and dried on a paper towel

Start by draining and rinsing your chickpeas. Then pat them dry. The drier you get them at this stage the crispier they will be.

drying off chickpeas with a paper towel

Discard any loose skins that might come off during the drying process.

Toss the chickpeas with oil and salt. You can cut the oil in this recipe down, but it will result in them being less crispy.

overhead view of drained and rinsed chickpeas in a bowl next to oil and spices

Pour onto a parchment paper lined baking sheet. No need to scrape the bowl to add the excess oil and salt to the chickpeas.

Bake for 35 minutes. About halfway through baking, give the pan a good shake, but be careful as they do sometimes pop during baking.

For chickpeas that have still have a creamy center, cut about 10 minutes off of the baking time.

Remove from the oven, and toss with the cumin, paprika, and cayenne pepper. You get a much better flavor by tossing with the spices afterwards.

STORING

The best part about this fun easy snack is how crunchy they are.

To enjoy the crunchiness the most, eat them as soon as they are cool enough to handle. The chickpeas will loose their crunchiness as time goes on.

Once cooled these can be stored in an airtight container for up to four days at room temperature.

Do not refrigerate as they will become chewy.

Please note that they have the best taste and texture within the first 48 hours of roasting.

small mason jar full of roasted chickpeas

SPICES

I truly love the flavor on these, but this spice combination is just one way to do it. Play around with the spices in your pantry!

I think a little cinnamon thrown in the mix would be delicious!

OTHER HEALTHY SNACKS

If you are like me and get snack attacks around mid afternoon, here are a few other recipes to keep on hand.

If you make this recipe or any of my others, please leave me a comment and let me know what you think!

overhead view of roasted chickpeas on a vintage tray that is lined with parchment paper
overhead view of roasted chickpeas on a vintage tray that is lined with parchment paper
5 from 1 vote

Roasted Chickpeas

Serves: 4 servings
(tap # to scale)
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Roasted Chickpeas are such an easy delicious snack. This recipe is the perfect, healthy afternoon snack that will keep you full until dinner.

Ingredients

  • 15 ounces canned chickpeas drained and rinsed
  • 2 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper

Instructions

  • Preheat your oven to 425 degrees. Line a rimmed baking sheet with parchment paper and set aside.
  • Rinse and drain the garbanzo beans. Pat dry with a paper towel – the drier the better. Remove any loose skins.
  • In a bowl, toss the beans with olive oil, and salt until they are fully coated. Spread them on the baking sheet in an even layer.
  • Bake for 25 to 35 minutes or until they are golden brown and crunchy; keep a close eye on them after 25 minutes of baking. Give the pan a good shake halfway through baking, being careful as they have the tendency to pop.
    For chickpeas with a creamy center and crunch outside bake for 25 minutes.
    For chickpeas that are crunchy like corn nuts bake for 35 minutes.
  • Remove from the oven and toss with cumin, paprika, and cayenne powder. Enjoy right away for best taste and texture. Store in an airtight container once cooled at room temperature for up to four days.
Calories: 161kcal (8%) Carbohydrates: 17g (6%) Protein: 5g (10%) Fat: 9g (14%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Sodium: 2898mg (126%) Potassium: 205mg (6%) Fiber: 3g (13%) Sugar: 1g (1%) Vitamin A: 3IU Calcium: 4mg Iron: 9mg (50%)
Author: Lisa Longley
Course: Snack
Cuisine: Middle Eastern
overhead view of roasted chickpeas on a vintage tray that is lined with parchment paper

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Roasted Chickpeas

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Earlyne says

    Oh those chick peas look delish! I’ve tried so many recipes and they never turn out nice and crunchy. I’ll try this one and see what happens. ?only thing I have to lower the oven temp. Because the smoke alarm goes off too easily at a higher one. I assume I’ll leave them in the oven longer. Wish me luck!

    • Lisa Longley says

      I hope you love them!

  2. Lisa Longley says

    Sandra, first, I’m really sorry this recipe didn’t work out for you. That said, I was so surprised to get this comment. This recipe went through so many rounds of testing because I wanted to get it perfect. As soon as I got your comment, I made it again and I even had a friend of mine make them. (I even threw in my oven thermometer to make sure my oven wasn’t being wonky.) We both got delicious and crispy chickpeas. As noted in the recipes, it’s important to toss them half way through, and it is important to check them the last ten minutes of baking.

  3. Vicki says

    Sandra, the oven temp should have been 425 degrees not 450. That might have made a difference.

    • Lisa Longley says

      In all fairness to Sandra, I altered the recipe to 425 to keep things on the safe side. My recipe turned out great at least four times at 450, but I’d rather stick to the safe side for everyone else.

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