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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.
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.
Table of Contents
Recipe ingredients
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
- 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.
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.
Recipe FAQs
Full of fiber, zinc, folate, and protein, and low in calories, chickpeas can be a part of your healthy, balanced meal plan.
Yes, canned chickpeas are already cooked and, after a little drain and rinse, can be eaten straight from the can.
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How to Roast Chickpeas
Ingredients
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
- 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).
- 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.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
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.
I love roasted chickpeas, I put them on everything! My favorite spices to use are chili powder and cayenne 🙂