How to Roast Chickpeas

This post may contain affiliate links. For more information, please see our affiliate policy.

Learn How to Roast Chickpeas, one of the easiest, healthiest snacks you can make. Toss canned chickpeas with olive oil and salt, roast in the oven, then season with your favorite herbs and spices. They’re great for snacking by the handful or adding to salads and grain bowls.

A bowl of roasted chickpeas.

Roasted chickpeas start off warm and crunchy, then evolve into a chewy, satisfying snack as they cool. Canned chickpeas speed up the whole process, and removing the skins is an optional (but recommended) step.

I love roasted chickpeas on salads and grain bowls. They taste great and elevate the whole meal while keeping me full, longer. Customize roasted chickpeas with your favorite spice blends, too (Taco Seasoning and Cajun Seasoning are two of my favorites), then store them in the pantry for days of healthy snacking.

Recipe ingredients

Labeled ingredients for roasting chickpeas.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Herbs and spices: I love to use a combination of garlic powder, onion powder, paprika, chili powder, and cayenne pepper on my chickpeas. If seasoning with dry spices, add them before roasting the chickpeas. If using fresh herbs, add them after roasting (so they don’t scorch).

Step-by-step instructions

  1. 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 a 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).
Rubbing the skins off chickpeas.
  1. Transfer chickpeas to a medium bowl. Add olive oil, salt, and spices and toss to coat. Pour on to prepared baking sheet.
A baking tray full of canned chickpeas before roasting.
  1. 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.
A baking sheet full of roasted chickpeas.

Recipe tips and variations

  • Yield: This recipe makes about 4 cups of roasted chickpeas, enough for 8 servings, ½ cup each.
  • Storage: Store covered in an airtight container (with a piece of paper towel to absorb any moisture) for up to 2 weeks.
A bowl of roasted chickpeas.

Recipe FAQs

Are chickpeas a healthy snack?

Full of fiber, zinc, folate, and protein, and low in calories, chickpeas can be a part of your healthy, balanced meal plan.

Are canned chickpeas already cooked?

Yes, canned chickpeas are already cooked and, after a little drain and rinse, can be eaten straight from the can.

Mediterranean Buddha Bowl

This easy Mediterranean Buddha Bowl is full of colorful veggies, nutritious quinoa, and roasted chickpeas. Top with hummus for an epic power lunch! Before you fall off the wagon of your January resolutions, in case…

40 minutes
View Recipe

Put your roasted chickpeas to work

Roasted chickpeas in a small ceramic bowl.

How to Roast Chickpeas

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!
Author: Meggan Hill
5 from 4 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 8 servings (½ cup each)
Course Appetizer, Pantry
Cuisine Mediterranean, Middle Eastern
Calories 132

Ingredients 

  • 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 note 1)

Instructions 

  • 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 a 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 to 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!

Recipe Video

Notes

  1. Herbs and spices: I love to use a combination of garlic powder, onion powder, paprika, chili powder, and cayenne pepper on my chickpeas. If seasoning with dry spices, add them before roasting the chickpeas. If using fresh herbs, add them after roasting (so they don’t scorch).
  2. Yield: This recipe makes about 4 cups of roasted chickpeas, enough for 8 servings, ½ cup each.
  3. Storage: Store covered in an airtight container (with a piece of paper towel to absorb any moisture) for up to 2 weeks.

Nutrition

Serving: 1serving (½ cup)Calories: 132kcalCarbohydrates: 16gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 461mgPotassium: 166mgFiber: 5gSugar: 0.04gVitamin A: 18IUVitamin C: 0.2mgCalcium: 43mgIron: 2mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

Culinary School Secrets
Pro-level tricks to transform your cooking!

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I agree with Sarah, and I’ll add to the cayenne and chili powder and use some of that “real lime” stuff. Holy Snackballs amazing.Β 5 stars

  2. I love roasted chickpeas, I put them on everything! My favorite spices to use are chili powder and cayenne :)