Crispy Roasted Chickpeas
Crispy, crunchy, and packed with flavor, these roasted chickpeas make the perfect healthy snack or salad topper. Easy to customize with your favorite spices, they’re ready in just 25 minutes using simple pantry ingredients.
Servings: 3 servings
Calories: 140kcal
Cost: $1
Ingredients
- 1½ cups cooked chickpeas from one 15-ounce can, drained and rinsed (250 grams)
- 1 to 2 teaspoons extra-virgin olive oil 5 to 10 mL
- Sea salt to taste
- Spices of your choice to taste (see notes for flavor ideas)
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Pat the chickpeas dry using a clean kitchen towel, removing any loose skins for extra crispiness.1½ cups cooked chickpeas
- Spread the chickpeas on the baking sheet and drizzle with olive oil. Sprinkle with sea salt and your chosen spices. Toss to coat evenly.1 to 2 teaspoons extra-virgin olive oil, Sea salt, Spices of your choice
- Roast in the oven for 20 to 30 minutes, shaking the pan halfway through. Chickpeas should be golden brown and crispy.
- Remove from the oven and let cool for at least 5 minutes. This helps them crisp up even more.
- Enjoy right away or store in an airtight container at room temperature for up to 2 days.
Notes
Flavor Ideas:
Customize your chickpeas with any spice combo you like. Here are a few favorites (all for 1½ cups cooked chickpeas):
Store in an airtight container at room temperature. Best eaten within 2 days. If they lose their crunch, re-crisp in the oven at 375°F (190°C) for 5 to 8 minutes.
Customize your chickpeas with any spice combo you like. Here are a few favorites (all for 1½ cups cooked chickpeas):
- BBQ: ½ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp brown sugar, pinch of cayenne
- Cool Ranch: ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp dried dill, ¼ tsp parsley, ½ tsp nutritional yeast
- Nacho Cheese: 1 tbsp nutritional yeast, ½ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp chili powder
- Salt & Vinegar: Soak chickpeas in white vinegar for 30 minutes before roasting, then season with fine sea salt while warm
- Spicy Chili Lime: ½ tsp chili powder, ¼ tsp smoked paprika, pinch of cayenne, lime zest before roasting, squeeze of lime juice after
- Cinnamon Sugar (Sweet): After roasting, toss with 1 tbsp coconut sugar, ½ tsp cinnamon, and a pinch of salt
- Make sure the chickpeas are very dry before roasting.
- Don’t crowd the pan, spread them out in a single layer.
- Let them cool for a few minutes after baking so they crisp up fully.
Store in an airtight container at room temperature. Best eaten within 2 days. If they lose their crunch, re-crisp in the oven at 375°F (190°C) for 5 to 8 minutes.