Chickpeas are not only a great source of plant-based protein. They’re also packed with fiber and are a rich source of copper, manganese, and folate. Plus they contain good levels of iron and several other essential vitamins and minerals. Best of all, you can probably make this crispy roasted chickpeas recipe right now! You can use home-cooked or canned chickpeas and require simple pantry seasonings to create dozens of flavor variations. Along with kale chips, these healthy roasted garbanzo beans are a delicious healthy snack alternative for your salty, crunchy snack cravings! Prefer sweeter snacks? You can enjoy this recipe with cinnamon sugar, too. Or perhaps you’ll enjoy homemade apple chips, dried strawberry chips, or fruit leather!
What Spices to Use for Roasted Chickpeas
First, no matter which spices you use for these baked garbanzo beans, you’ll need two base ingredients:
Chickpeas: (garbanzo beans) You can use cooked (from dried) or canned chickpeas. Extra-virgin olive oil: Or another neutral cooking oil. This will help the spices adhere while also helping the beans become super crunchy.
Spices for Roasted Chickpeas
With a simple combination of 5 pantry-friendly spices, my current favorite blend is savory with a light earthy flavor, warmth, and spicy kick. Even better, the combination of ginger and turmeric is packed with health benefits!
Turmeric Ground ginger Cayenne (or chili powder) Salt Black pepper
However, there are dozens of different roasted chickpeas seasoning options – from simple and savory to super spiced or even something sweet! Check the recipe card for more ideas like using garlic powder or smoked paprika.
How to Make Roasted Chickpeas
Roasting chickpeas in the oven requires only a few simple steps for perfectly crunchy chickpeas. First, if you’re using home-cooked chickpeas, you can follow all the steps and tips for cooking chickpeas from dried here. If you’re using canned chickpeas, drain and rinse them thoroughly. Then, preheat the oven to 340ºF/170ºC, and use clean kitchen towel/paper towel to thoroughly pat dry the chickpeas. Discard any loose chickpea skins. Alternatively, place them in the oven while it preheats for 5-10 minutes to help them dry before seasoning. Next, mix all the spices and oil in a large bowl. Add the chickpeas and toss to combine until the chickpeas are well coated. Spread the spiced chickpeas in a single layer over a baking sheet lined with parchment paper. Leave some space between them for airflow (if needed, use two trays). Roast the chickpeas in the oven for 40-45 minutes, stirring them at 20 minutes. The baking time will vary based on the size of the chickpeas and whether they’re home-cooked or canned. Be careful when shaking the pan, as they can “pop” about a bit. Remove them from the oven and leave them to cool entirely – they will crisp up as they cool. Chef’s Tip: I haven’t had issues with the spices burning as I bake at low temperature. If you’re worried about it, toss the spices with the chickpeas immediately after roasting.
Serving Recommendations
You can enjoy these as a roasted chickpeas snack to munch on by the handful. Or use the roasted chickpeas for salad and buddha bowls, over soup, pasta dishes, etc., for extra crunch, protein, and fiber. Add to:
Panzanella salad (instead of bread) Greek pasta salad Garlic lemon pasta Grilled eggplant halloumi wrap
How to Store Roasted Chickpeas?
Leave the crispy chickpeas to cool down completely, then store them loosely covered at room temperature to maintain their crunch. The airflow helps to keep them from becoming chewy/mushy. They will be crispest within the first 2 days (though they are best in the first 2-3 hours). But they may last longer in a cool, dry climate. You can also re-crisp the chickpeas slightly by popping them back in the oven for 3-5 minutes, as needed. However, they’ll still be delicious when slightly chewy.
More Chickpea Recipes
The best falafel Fatteh (pita chickpea salad) Chickpea curry Chana masala
If you try this crunchy roasted chickpeas recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
