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A side shot of roasted chickpeas on a baking sheet with parchment paper.

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!
Course Appetizer, Pantry
Cuisine Mediterranean, Middle Eastern
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 servings
Calories 33kcal


  • 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 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!



  • 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.


Calories: 33kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 146mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg