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Crunchy oven roasted chickpeas marinated with olive oil and a blend of delicious spices! The best healthy snack, salad topping, or wrap filling ever!
Is there anything better than enjoying a little crunchy and salty snack and don’t need to feel guilty about the calories or fat? Then these spiced roasted chickpeas are your solution.
They are:
Delicious
Extra Crunchy
Salty & Spicy
High in Fiber, Protein, and Nutrients
It’s a simple recipe to make in only 30 minutes. Plus, they can be store for a few days.
I love to make oven roasted chickpeas as a healthy appetizer when I am having guest, as a TV snack, use it for my salad toppings or to make delicious healthy wraps with it.
They are very versatile and can be used to pimp up so many dishes.
Chickpeas are a great source of protein, especially when you are on a vegan diet. So why not make a batch of these to use it during the week? I am sure your kids will love this crunchy snack too!
How to Roast Chickpeas
The easiest way is to use canned chickpeas. If you use dried ones, you need to cook them first according to the label, which often takes a lot of time.
You can peel the chickpeas if you prefer, but they are delicious too with the skin on and much easier to prepare. I didn’t have the feeling that they are crunchier or more delicious if peeled, but I tested it for you.
What’s important, is that you rinse them thoroughly.
Also, make sure that you are using a large enough baking sheet or baking dish. To make them crunchy, they need to fit in one layer and should not lay on each other during baking.
Some recipes call to dry the rinsed chickpeas using a kitchen towel or paper towel, but I think this step is obsolete and can be skipped.
*Don’t throw away the auafaba, the water in which the chickpeas are stored. You can use it to make this delicious and healthy vegan chocolate mousse.
Roasted Chickpeas Recipe
- Preheat the oven to 400 degrees F/200 degrees C.
- Drain and rinse canned or cooked chickpeas.
- Place them on a large baking or pie dish. You can also use a parchment paper lined baking sheet.
- Bake them for 15 minutes in the preheated oven.
- Mix the spices in a small bowl. Olive oil, sea salt, smoked paprika, ground cumin, and pepper. Adjust the seasonings according to your taste. → Add garlic powder, dried herbs, curry, etc.
- Take out the chickpeas, mix it with the spices, and bake for another 15 minutes.
- Let the baked chickpeas cool in the oven. Therefore, stick a wooden spoon between the oven door to keep it ajar until the oven is completely cold. This step takes about 1 hour and makes your chickpeas extra crispy. Skip this step if you are in a hurry.
It’s not necessary to stir the chickpeas during baking.
FAQ
Store them in an airtight container in the fridge or at room temperature for up to two days.
No, the oil is essential for its taste and crispiness.
As a snack, wrap filling, summer roll filling, salad, or soup topping.
No, the spices would burn, and it wouldn’t be edible anymore.
More Recipes You’ll Love:
- Homemade Hummus
- Roasted Red Pepper Hummus
- Beetroot Hummus
- Oven Baked French Fries
- Oven Baked Polenta Fries
DID YOU TRY THIS RECIPE?
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Oven Roasted Chickpeas
Ingredients
- 1 can chickpeas
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp smoked paprika or ground paprika
- ½ tsp ground cumin
- ¼ tsp pepper
Instructions
- Preheat the oven to 400°F/200°C. Drain the chickpeas and rinse with cold water. Place them in a large baking dish or a with parchment paper lined baking tray and bake for 15 minutes. → Use a large enough dish so that the chickpeas have place in one single layer and don't stack on each other. This is important to make them crispy.
- Take them out of the oven, mix with the olive oil and spices, and bake for another 15 minutes until golden and crispy.
- Turn off the oven, open the door ajar (stick a wooden spoon between the door and oven), and let the chickpeas cool down in the oven. → Makes them crispier!
Notes
- Serve them as a healthy snack, with salad, or in wraps.
- Skip the cooling step if you are in a hurry.
Chelsi says
The flavor is good but like the other comments, mine did not get crispy. I followed the recipe exactly. Propped the oven open with a wooden spoon, turned off the oven, and let it cool completely. Should they roast longer? Higher temperature?
Aline Cueni says
Hi Chelsi, I am sorry to hear that. The chickpeas (brand) might also have an impact! 🤷♀️ Yes, absolutely. Try roasting them for a bit longer, or you could dry the chickpeas before baking using a tea or paper towel.
Barb says
Followed the recipe exactly and they were not at all crunchy though they are tasty.
Aline Cueni says
Hi Barb, did you skip step number 3? This step is crucial for crispy chickpeas and takes about an hour.
Steven says
Mine came out good, after following all the instructions I broiled 2 or 3 minutes more to make them crispier, you just have to keep an eye on them to make sure they don’t burn. Turned out really good thank you.
Aline Cueni says
So glad to hear, Steven! Thank you for the extra tip. 😉
Stacey Brova says
I made these tonight, followed the instructions in full, the flavour is gorgeous, but I could get them to crispy, what did I do wrong?
Aline Cueni says
Hi Stacey, if you have followed the recipe instructions correctly, they should turn out crispy. Did you leave them to cool in the oven for about 1 hour after baking? This step is very important for super crispy roasted chickpeas!