Oven-roasted chickpeas are one of the easiest healthy snacks you can make. Toss with olive oil and salt, roast in the oven, and season with your favorite spice blend or herb mixture, the possibilities are endless!
Crispy, crunchy, salty, savory. Although they are best eaten warm, once cool, these roasted chickpeas take on an entirely different texture and snack experience by becoming nutty and insanely chewy, you’ll want to keep going back for more!
Are roasted chickpeas a healthy snack?
Yes! Full of fiber, zinc, folate, and protein, and low in calories, you can never feel guilty about eating a bowl (or two)!
How do you make dry roasted chickpeas?
In the oven, of course! Thoroughly drying the chickpeas with clean towels will ensure a crispier texture overall. Even more so, the more olive oil you add, the crispier the exterior. For every one can of chickpeas, two tablespoons of olive oil is the perfect amount.
Are canned chickpeas already cooked?
Yes, chickpeas in the can are already cooked and, after a little drain and rinse, can be eaten straight from the can. But wait, don’t throw away that starchy liquid! The chickpea liquid is also known as aquafaba and, when whipped, the consistency is similar to egg whites which can be used to make vegan mayo, macaroons, and a number of different recipes.
What do you season chickpeas with?
The seasoning is entirely up to you and your preferences, but for a bit of inspiration, try tossing with 1 Tbsp of either chili powder, garam masala, Italian seasoning, or even cinnamon sugar for a sweet version.
How long can you keep roasted chickpeas?
If stored in an airtight container with a piece of parchment paper to absorb moisture, the roasted chickpeas will keep for up to two weeks.
Why do you add the herbs after roasting?
It is best to add the herbs after the chickpeas come out of the oven as they have a tendency to scorch and become bitter if roasted in the oven. If you’re using dried spices, though, you can dd them before roasting.
How to Roast Chickpeas
- 2 (15 ounce) cans chickpeas drained and rinsed
- 2 tablespoons olive oil
- 1/2 teaspoon Salt
- 2 to 4 teaspoons spices or finely chopped herbs (see notes)
- Adjust an oven rack to the middle position and preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- Pour the chickpeas on to a very clean, dry kitchen towel. Rub vigorously until dried and the paper skins start to fall off. (It is not required to remove all skins, but roasted chickpeas taste better if you do.)
- Transfer chickpeas to a medium bowl. Add olive oil, salt, and spices and toss to coat.
- Pour on prepared baking sheet. Bake until the chickpeas are golden brown and crispy, dry on the outside but soft on the inside, about 20 to 30 minutes. Stir or shake the baking sheet every 10 minutes.
- Serve warm or cool completely before storing in an air-tight container. Once cooled, the chickpeas will go from crispy to chewy, but they will still be deliciously addictive!
- If seasoning with dry spices, add them before roasting the chickpeas. If using fresh herbs, add them after roasting (so they don't scorch).
- I like to use a combination of garlic powder, onion powder, paprika, chili powder, and cayenne pepper on mine.