Roasted crispy chickpeas are one of my favorite go-to snacks when I want something crunchy, flavorful, and satisfying—without reaching for a bag of chips. Made with pantry staples and bursting with bold seasoning, these little bites are perfect for munching solo or tossing on top of salads and grain bowls for extra crunch and protein.
Why You’ll Love This Recipe
I love how quick and easy it is to throw this recipe together using ingredients I almost always have on hand. Chickpeas are naturally high in protein and fiber, so this snack keeps me full longer. The seasoning can be customized depending on what I’m craving—smoky, spicy, or even a touch of sweet. Plus, it’s naturally gluten-free, vegan, and ideal for meal prep or snacking on the go.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (15-ounce) can chickpeas, drained and rinsed
1/2 teaspoon sea salt
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin (optional for extra flavor)
Directions
I preheat my oven to 425°F (220°C).
After draining and rinsing the chickpeas, I spread them out on a clean kitchen towel and pat them completely dry. I like to remove any loose skins for extra crunch.
I transfer the chickpeas to a bowl and toss them with olive oil, sea salt, garlic powder, smoked paprika, and cumin if I’m using it.
Then I spread the seasoned chickpeas in a single layer on a parchment-lined baking sheet.
I roast them for 25 to 35 minutes, shaking the pan halfway through to ensure even crisping.
I let them cool completely on the baking sheet because they crisp up even more as they cool.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Calories per serving: Approximately 130 kcal
Variations
Spicy kick: I sometimes add cayenne pepper or chili powder for heat.
Sweet and savory: I mix in a little maple syrup and cinnamon after roasting for a different twist.
Oil-free option: I skip the oil and use a spritz of water or aquafaba instead—it still crisps up nicely.
Different spices: I swap paprika and cumin with curry powder, ranch seasoning, or za’atar depending on what I’m craving.
Storage/Reheating
I store roasted chickpeas in a loosely covered container at room temperature for up to 3 days. If they lose a bit of crispness, I pop them back in a 350°F oven for 5–10 minutes to refresh them. I never store them in an airtight container—it traps moisture and makes them chewy.
Related Recipes:
- Garlic Ritz Snacks
- Buffalo Chickpea Salad
- Chickpea Spinach Coconut Curry
FAQs
How do I keep roasted chickpeas crispy?
I make sure the chickpeas are thoroughly dried before seasoning and roasting, and I let them cool completely before storing. Storing them in a loosely covered container helps too.
Can I use dried chickpeas instead of canned?
Yes, I can cook dried chickpeas from scratch and then roast them. I just make sure they’re fully cooked and dried before seasoning and baking.
Are roasted chickpeas healthy?
Absolutely. I love them because they’re packed with plant-based protein, fiber, and healthy fats—especially when I control the oil and salt levels.
Why are my roasted chickpeas soft?
Usually, it’s because they weren’t dried properly before roasting or they were stored in a sealed container. I also make sure they roast long enough to get that golden, crunchy finish.
Can I make these in an air fryer?
Yes! I air fry them at 375°F for about 15–20 minutes, shaking the basket halfway through. It’s quicker and still gets them nice and crispy.
Conclusion
Roasted crispy chickpeas are one of those snacks I keep coming back to—they’re fast, wholesome, and endlessly customizable. Whether I’m meal-prepping for the week or just need something to tide me over between meals, this recipe never fails me.
📖 Recipe:
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Roasted Crispy Chickpeas
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Roasted crispy chickpeas are a crunchy, flavorful, and healthy snack made with pantry staples. They’re high in protein and fiber, customizable with your favorite seasonings, and perfect for snacking or topping salads and grain bowls.
Ingredients
1 (15-ounce) can chickpeas, drained and rinsed
1 tablespoon olive oil
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Drain and rinse the chickpeas, then spread them on a clean kitchen towel and pat completely dry. Remove any loose skins for extra crunch.
- Transfer the chickpeas to a bowl and toss with olive oil, sea salt, garlic powder, smoked paprika, and cumin if using.
- Spread the seasoned chickpeas in a single layer on a parchment-lined baking sheet.
- Roast for 25 to 35 minutes, shaking the pan halfway through for even crisping.
- Let them cool completely on the baking sheet so they crisp up further.
Notes
Make sure chickpeas are thoroughly dried before roasting to ensure crispiness.
Store in a loosely covered container to maintain crunch.
Re-crisp by baking at 350°F for 5–10 minutes if needed.
Try different spice blends like curry powder, ranch seasoning, or za’atar for variety.
For an oil-free version, use a spritz of water or aquafaba instead of oil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Roasting
- Cuisine: Global
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 130
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
