These roasted chickpeas make such a delicious and healthy snack! They’re perfectly seasoned, a bit spicy, and super easy to prepare. They’re perfect for parties, snacking in front of the TV, road trips, and so much more!
I absolutely LOVE chickpeas! I sometimes just eat them straight out of the can. And the best thing is that you don’t have to feel bad about snacking! On the contrary, these spicy roasted chickpeas are super healthy. They’re packed with nutrients and protein!
I’m sure you will fall in love with this easy high fiber snack!
These Roasted Chickpeas Are:
- perfectly crispy
- vegan
- healthy
- packed with nutrients, fiber, and protein
- super versatile (you can use any flavors you like)
- gluten-free
- the perfect snack!
What You Need For The Roasted Chickpeas:
You don’t need many ingredients for these roasted chickpeas. In fact, it’s one of the easiest recipes on my blog.
You need only 5 ingredients:
- cooked chickpeas (either canned or home-cooked)
- garlic powder
- smoked paprika powder
- olive oil
- salt
As always, you can find the full ingredient list and detailed recipe instructions in a separate recipe box at the end of this post.
How To Make Roasted Chickpeas:
Making roasted chickpeas couldn’t be much easier! They need just 5 minutes of preparation and 35 minutes of baking time. Easy peasy!
STEP 1: Drain the canned chickpeas. Then dry them really well using a clean dishtowel. Just gently roll them between the dishtowel. You could also use paper towel.
STEP 2: In a medium bowl, toss the chickpeas with olive oil. We’ll add the spices after baking because they have a tendency to burn. So don’t worry about them for now.
STEP 3: Preheat your oven to 350 °F. Line a baking sheet with parchment paper. Spread the chickpeas on the baking sheet and bake them for 25 minutes.
STEP 4: Then take the chickpeas out of the oven and place them in the bowl you used before. Add the spices and toss well until the chickpeas are coated evenly.
STEP 5: Return them to the baking sheet and bake for another 10 minutes until they’re browned and crunchy.
Recipe Notes:
- It’s important to dry the chickpeas as well as possible. This way they will become much crunchier. You could either use a clean dishtowel or paper towel.
- I think it’s better to add the spices and seasonings towards the end of the baking time and not right away. Mostly because they have the tendency to burn and make the baked chickpeas a bit bitter. I experimented a bit and I like to first bake the chickpeas for 25 minutes, then add the spices, and bake them for another 10 minutes. This way they will turn out perfectly crispy and spicy.
- Don’t skimp on the olive oil. It will make the chickpeas super crispy. Of course you could use less, but your chickpeas will become less crispy this way.
- Once the chickpeas cool, they don’t stay as crispy. So it’s best to eat them while they’re still warm.
- The roasted chickpeas are super versatile. You can get really creative when it comes to the spices and seasonings. I added some ideas beneath.
Roasted Chickpeas – Variations
Spicy Roasted Chickpeas
If you want your baked chickpeas to be spicier, you could add some more smoked paprika powder and chili powder. You could also coat them with sriracha and lime juice.
Sweet Roasted Chickpeas
You are looking for spicy sweet roasted chickpeas? Then add a tablespoon of maple syrup together with the spices and seasonings.
Cinnamon Roasted Chickpeas
You could also make sweet roasted chickpeas. This might sound a bit weird because chickpeas are usually used in savory dishes, but it’s sooo delicious! Just follow my recipe, but instead of the spices you add cinnamon, maple syrup, and a dash of vanilla extract.
You could also add some chopped dried apples towards the end of the baking time.
Rosemary Lemon Chickpeas
This is another great variation that is the perfect addition to soups and salads. Or you could also just eat it as a snack. I like to add freshly chopped rosemary, lemon juice, and the zest of a lemon. And don’t forget some sea salt and pepper.
Ways to Eat Roasted Chickpeas:
You could eat oven-baked chickpeas in many different ways. Here are some of my favorites. I like to eat them:
- as a snack (savory or sweet)
- as a topping for salads
- in soups
- as an appetizer
- on pasta
Roasted Chickpeas – FAQs:
How do you store roasted chickpeas?
Let the chickpeas cool completely. Then store them in an airtight container for up to 2 weeks at room temperature. Their texture will change and they won’t be as crispy anymore, but they will still be delicious.
It’s important to let them cool before you put them in the container. Otherwise they will get soggy as there will be moisture because of the condensation.
How long do roasted chickpeas last?
When they’re properly stored in an airtight container at room temperature, they last about 2 weeks.
Can you roast canned chickpeas?
Yes, I use canned chickpeas for my roasted chickpeas all the time. You could also use home-cooked chickpeas, which you could for example cook in an Instant Pot.
How to make roasted chickpeas from dried chickpeas
You could also make roasted chickpeas from dried chickpeas. Soak them in water over night and then dry them completely with a dishtowel or paper towel. You don’t have to cook the dried chickpeas, but soaking them overnight and drying them is essential.
Can you reheat roasted chickpeas?
Yes, you could reheat them in the oven. However, please make sure they don’t burn.
More Easy Vegan Snacks You Might Like:
- Cauliflower Hot Wings
- Vegan Spinach Artichoke Dip
- Cauliflower Buffalo Wings
- 30 Amazing Vegan Party Recipes
- 25 Delicious Vegan Appetizers
- Vegan Chicken
I LOVE TO HEAR FROM YOU GUYS!
I hope you like these roasted chickpeas as much as we do around here.
If you give them a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
Sina
Roasted Chickpeas
Ingredients
- 2 cans chickpeas
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Instructions
- Drain the canned chickpeas. Then dry them really well using a clean dishtowel. Just gently roll them between the dishtowel. You could also use paper towel.
- In a medium bowl, toss the chickpeas with olive oil. We'll add the spices after baking because they have a tendency to burn. So don't worry about them for now.
- Preheat your oven to 350 °F. Line a baking sheet with parchment paper. Spread the chickpeas on the baking sheet and bake for 25 minutes.
- Then take the chickpeas out of the oven and place them in the bowl you used before. Add the spices and toss well until the chickpeas are coated evenly.
- Return them to the baking sheet and bake for another 10 minutes until they're browned and crunchy.
Notes
- It's important to dry the chickpeas as well as possible. This way they will become much crunchier. You could either use a clean dishtowel or paper towel.
- I think it's better to add the spices and seasonings towards the end of the baking time and not right away. Mostly because they have the tendency to burn and make the baked chickpeas a bit bitter. I experimented a bit and I like to first bake the chickpeas for 25 minutes, then add the spices, and bake them for another 10 minutes. This way they will turn out perfectly crispy and spicy.
- Don't skimp on the olive oil. It will make the chickpeas super crispy. Of course you could use less, but your chickpeas will become less crispy this way.
- Once the chickpeas cool, they don't stay as crispy. So it's best to eat them while they're still warm.
- The roasted chickpeas are super versatile. You can get really creative when it comes to the spices and seasonings. I added some ideas above in the text section of this post.
Nutrition
These were delicious! I only had one can of chick peas so I had to cut the recipe in half. I’ll definitely make sure I have 2 cans the next time! A great healthy snack.
When the baking time was done, I turned off the oven and left them in there for about an hour. They turned out nice and crispy and stayed that way…. even the next day until they were gobbled up 😊
Hi Sina! I was wondering, do you remove the “skin” of the chickpeas first? The canned chickpeas I can get my hands on usually have a skin, and whenever I cook with them I remove that first. What would you suggest? Thanks! :)
Hi Valérie,
No need to remove the “skin”. :-)
Ok thank you!
Easy to make, crispy & delicious! Works well in a Buddha Bowl.
What’s the serving size!?
Per my 15 year old daughter, “New favorite snack. I’m obsessed with these.” Huge win for getting your kids and yourself to snack healthier. Thank you!!!!!!
So good and crispy! :-)
I made these last night and my family and I absolutely loved them! It was the first time we made roasted chickpeas and I’ll definitely make them again. We ate them as a snack, but next time I’ll add them to a salad. Thanks for the recipe!