Erika Wassall, the Jersey Farm Scribe here with a super quick, super healthy snack. While I do love my sweets, it’s the salty, crunchy snacks that get to me the most. So I present to you, my all-time FAVORITE snack- homemade roasted chickpeas. I discovered how simple it was to make crispy chickpeas about a year ago and I can’t even tell you how many cans of chickpeas (AKA garbanzo beans) I’ve gone through since! I would genuinely rather nosh on these crispy roasted chickpeas than any potato chips. They are bursting with flavor, delightfully crunchy and very, very satisfying. I now present my simple oven roasted chickpeas recipe.
Oven-Roasted Crispy Chickpeas Are A Perfect Snack!
Roasted chickpeas are a tasty and healthy snack! In case you guys haven’t noticed, I like things that are simple… it makes it MUCH more likely that I’ll do it more frequently. And let me tell you, easy recipes are a must for me. I make these crispy chickpeas all the time. The prep time is less than five minutes, and the end result is a healthy snack that anyone can enjoy.
Are Roasted Chickpeas Good For You?
Chickpeas are a high protein snack and they make a great healthy snack choice. As Healthline says, “Chickpeas are a very healthy food. They are high in vitamins, minerals, fiber and protein. These characteristics are responsible for most of their health benefits, which range from weight management to blood sugar control.” Roasting them is a great way to cook them because you just need a small amount of olive oil and that is pretty healthy for you too.
Roasted Chickpeas Recipe Ingredients
The only things really mandatory here are the chick peas and the olive oil.
I used canned chickpeas because they are so fast and easy but you could use dry chickpeas if you soak them in water for 4 hours first.
The rest of the flavor is up to you. I like to mix garlic salt, chili powder, and Cajun seasoning for a sort of slightly spicy buffalo flavor.
- Extra Virgin Olive Oil
- 1 can of chickpeas ( or 2 cans – they goes fast!)
- Garlic salt (or garlic powder)
- Cajun seasoning
- Chili powder
Feel free to substitute your favorite spices and herbs.
For a sweeter version of oven-roasted chickpeas, try them with brown sugar and cinnamon.
Or try cumin, coriander and salt for an earthy, rich flavor.
Try oregano, rosemary and garlic salt for an Italian flavor.
Feeling adventurous? Use simple salt and pepper but throw on some red wine vinegar in the last 2 minutes of cooking for a salt and vinegar explosion of flavor!
How To Roast Chickpeas
Here’s how to make roasted chickpeas. Preheat the oven to 400 degrees F.
Drain and rinse the chickpeas. Rinsing helps to get rid of that extra starchy water they are in.
Dump the chickpeas on a paper towel and pat them dry a bit.
Place chickpeas on a cookie sheet, and drizzle with extra-virgin olive oil. I would say about 1-2 TBS per can. But, the idea is that they all end up coated in olive oil. That helps them get crispy as they roast.
Top with spices of your choice. Like I said, I did about a teaspoon of garlic salt, a teaspoon of chili powder and ½ teaspoon of Cajun seasoning. Keep in mind, you can always add more spices later, but you can’t ever remove them!!
Toss the spices, olive oil and chickpeas together with your hands until everything is coated nicely.
Spread them out on a baking sheet in a single layer and bake for at least 20-30 minutes, shaking the pan halfway through, until they’re crispy and golden brown.
I like to pop them in the preheated oven until they’re crispy. The oven roasting time will vary a good bit depending on your oven and how crispy you like them. It takes about 40 minutes total in mine.
Stir after 20 minutes, and then every 10 or so to make sure they don’t burn.
To test for done-ness, remove one chickpea and let it sit on the counter. It’ll only take a minute to two to crisp up and cool off. I like them totally dried out and ultra crispy.
When they’re done, turn off the oven, but leave them in there. It’s a neat trick to make them EXTRA crispy by letting them cool off slower.
These oven roasted chickpeas are at their best when eaten in the first 24-48 hours.
How To Store Roasted Chickpeas
To store roasted chickpeas, allow them to cool completely first (very important). Then, place them in an airtight container or resealable bag. They can be stored at room temperature for up to a week. If you want to keep them crispier for longer, you can store them in the refrigerator for up to two weeks. Just let them come to room temperature before serving to regain their crunchiness.
What To Do With Roasted Chickpeas
I eat roasted chickpeas all by themselves out a bowl as my snack of choice.
However, they are also excellent on top of salads for adding protein and crunch. Sprinkle them on top of soups for a crunchy element. Mix them with nuts, seeds, and dried fruit for a homemade trail mix. They can even be used for fun crispy garnish on dinner dishes.
Printable Crispy Chickpea Recipe Card
Please give this recipe a 5 star rating if you enjoy these crunchy chickpeas.
Feel free to experiment with different seasonings and flavor combinations to suit your taste! Also, how long to roast chickpeas will depends on how crispy you like them, but between 20-40 minutes is usually the sweet spot. They are a great option as a salad topper or as rice bowl topping. It is fun to see how many different ways you can enjoy their crispy texture.
Got any flavor ideas of your own for oven roasted chickpeas? I’d love to hear them. How would you flavor the oven roasted chickpeas? Show me in the comments or look me up on Twitter at @NJFarmScribe.