Crispy Roasted Chickpeas

If you’re looking for an easy way to use that can of chickpeas in your pantry, look no further than this crispy roasted chickpea recipe. 

It’s easy, fun and goes well with almost any salad, grain bowl or wrap. 

Did I mention that these crispy oven-roasted chickpeas need just eight ingredients and whip up in under 30 minutes (including bake time)? 

Ingredients You’ll Need

Here’s everything you’ll need to make these easy, crispy, roasted chickpeas. 

• Chickpeas: Duh! I use chickpeas from a carton because it’s so much more convenient. Be sure to thoroughly wash the chickpeas; that thick liquid in the carton is where all the “gassy” compounds from the beans are. 
• Spices: Garlic powder, onion powder, cumin, cayenne pepper and oregano.
• Kosher salt
• Olive oil or Avocado oil: I personally like the flavor of olive oil in this recipe more. 

How to Make Crispy Roasted Chickpeas

These roasted garlic chickpeas couldn’t be easier to make. As always, detailed instructions and measurements are in the recipe card below. 

1. Start by preheating the oven to 450°F and lining a baking sheet with parchment paper. 
2. Next, drain and thoroughly rinse the canned chickpeas until the water runs clear. Dump the chickpeas onto the baking sheet and drizzle over the olive oil, spices and salt. Using your hands, toss the chickpeas together until coated in the spices. I usually taste the chickpeas and add more spices or salt if needed. 
3. Bake the chickpeas for 25-30 minutes (depends on how crispy you want them). Quick warning, sometimes the chickpeas do pop in the oven (like popcorn). If you’re worried about your oven getting dirty, I recommend letting the chickpeas cook uncovered for the first 15 minutes and then covering them with foil or a big lid for the remaining half of the bake time.
4. Once the chickpeas are done, serve them immediately. I like putting these in salads or grains bowls.

FAQ’s 

• How do I store leftover roasted chickpeas? Store any leftover chickpeas in an airtight glass container in the fridge. Reheat the chickpeas on a baking sheet lined with parchment paper for 10 minutes at 450°F, uncovered. 
• Can I make these roasted chickpeas in an air fryer? Absolutely, they might even turn out better! Follow the directions as stated, but cook the chickpeas for 10-12 minutes, shaking two or three times during the fry time so they cook evenly. 
• How do you serve these chickpeas? I like pairing these chickpeas with white rice or quinoa along with my tomato salad. Or you can pop them over a simple garden salad for extra protein. 

More Healthy Chickpea Recipes

• Spicy Roasted Chickpea Salad
• Creamy Homemade Hummus
• Easy Chickpea Tuna Salad
• Golden Moroccan Quinoa Salad

Sharing Is Caring!

If you make this recipe, please leave a review and rating below. And don’t forget to snap a picture and tag me on either Instagram or TikTok (if you’re not already following me, make sure to for new recipes and wellness tips)!

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