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Want a simple, tasty, and healthy snack? Try these Roasted Chickpeas! They’re super easy to make and come out crispy and full of flavor. I toss them with cumin and paprika for a nice kick, but there are many different seasoning mixes you can try – and I’ll show you a few different flavor variations you can make with roasted chickpeas, as well as two different ways to dry them out! You can opt to roast them in the oven, and they’ll be ready in less than 40 minutes, or roast your chickpeas in the air fryer and start snacking in under 15; it’s perfect for when you need a quick nibble.
Table of Contents
- Recipe at a glance
- Ingredients you’ll need to make roasted chickpeas
- Popular substitutions & additions
- RECIPE VIDEO TUTORIAL
- How to Make Roasted Chickpeas – 2 Ways
- Other seasoning variations
- Tips for making the best roasted chickpeas
- How to Store Roasted Chickpeas
- Frequently Asked Questions
- More recipes with chickpeas:
- More healthy snacks:
- Roasted Chickpeas – 2 Ways Recipe
Chickpeas are a staple in Mediterranean cuisine and have been for a while. As a Lebanese foodie, they are a pantry staple for me! And I’m sure that after making this roasted chickpeas recipe, they’ll become a pantry staple for you as well. They come out of the oven (or air fryer) so crispy and addictive that you’ll be snacking on them like candy.
I make it at least twice a week. It’s become the go-to snack! Over butternut squash soup also!
Thank you! – Carmen
Recipe at a glance
Cuisine Inspiration: Mediterranean
Primary Cooking Method: Roasting in the oven
Dietary Info: Vegetarian, vegan, low-carb, low-fat
Key Flavor: Savory and spicy
Skill Level: Easy
Summary
- Quick Prep Time: These roasted chickpeas are a snap to make. Just rinse, season, and bake – it’s that simple. Perfect for when you need a quick and tasty snack.
- Healthy and Nutritious: Making this snack is both satisfying and good for you! Chickpeas are known for their ability to aid digestion, balance blood sugar levels, and to provide a great source of protein, fiber, and folate. Regular snacks can’t say the same.
- Customizable Flavors: While I use cumin and paprika as my main seasoning, you can totally mix it up. I’ll give you some seasoning variations below, but you can experiment with your favorite spices or herbs.
- Addictively Crunchy: If you’ve ever made homemade snacks, you know that getting them crispy can be a challenge. However, this chickpea snack turns out crispy. Every. Single. time! Once you start munching on it, it’s hard to stop.
Ingredients you’ll need to make roasted chickpeas
- Chickpeas: Canned chickpeas are convenient and ready to use, but you can also use dry chickpeas that have been soaked and cooked.
- Olive Oil: Great for roasting. When I run out of olive oil, I use any other cooking oil I may have, such as avocado or vegetable oil.
- Paprika: Doesn’t matter if it is smoked, sweet, or regular paprika. They all add an eye-catching color and a smoky flavor that’s hard to beat.
- Cumin: It adds a warm, earthy note that pairs perfectly with paprika.
- Salt and Pepper: Essential for seasoning. Adjust the amounts to suit your taste.
Popular substitutions & additions
- Swap the seasonings. In the base roasted chickpeas recipe, I use cumin and paprika, which is my favorite combination to add to chickpeas. But you can also use others, such as curry and turmeric, zaatar and sumac, or chili powder and garlic powder. Just keep in mind that each can of chickpeas will need about 1 teaspoon of seasoning.
- Use lemon juice. Right before serving, give the roasted chickpeas a generous squeeze of fresh lemon juice. This adds a bright, citrusy touch that really elevates the whole snack.
- Make it ranch. Use a blend of dried dill, garlic powder, and onion powder for a cool ranch flavor. It’s like your favorite ranch-flavored chips, but healthier!
- Add grated cheese. After roasting, while the chickpeas are still hot, coat them with some grated Parmesan cheese. The cheese will melt slightly, making your crispy roasted chickpeas even more irresistible!
RECIPE VIDEO TUTORIAL
How to Make Roasted Chickpeas – 2 Ways
The traditional method for roasting chickpeas is going to be the oven, of course, but sometimes I don’t want to heat my entire house, and I don’t want to wait, so I opt to use the air fryer. Below you’ll find instructions on how to roast chickpeas in both the oven and air fryer!
Dry and Season Chickpeas
- Rinse the chickpeas in a colander until the water runs clear.
- Using a paper towel, dab the chickpeas to dry them completely.
- Transfer chickpeas to a bowl, add olive oil, cumin, paprika, salt and pepper.
- Toss until the chickpeas are well coated.
How to Make Oven Roasted Chickpeas
- Spread the chickpeas out in a single layer on the baking sheet.
- Bake in the preheated oven, tossing halfway through.
How to Air Fry Chickpeas
- Spread the chickpeas out in a single layer in the basket of an air fryer.
- Air fry, tossing halfway through.
These were so fun to crunch on! I made so much I ended up adding them to my salad 🙂
– Lena A.
Other seasoning variations
Each can of chickpeas will need about 1 teaspoon of seasoning. In the base roasted chickpeas recipe, I use cumin and paprika, which is my favorite combination to add to chickpeas. Here are three others that work really well!
- ½ teaspoon curry, ½ teaspoon turmeric
- ½ teaspoon zaatar, ½ teaspoon sumac
- ½ teaspoon chili powder, ½ teaspoon garlic powder
Tips for making the best roasted chickpeas
- Pat dry the chickpeas thoroughly after rinsing them. Excess moisture will cause them to steam in the oven, and they won’t get crispy, so this is a crucial tip.
- Don’t use too much olive oil. I recommend that you measure the tablespoon of olive oil and not just eyeball it. If you use more than this, they can become soggy and will never get crispy. You just need enough so that the spices will stick.
- Spread the coated chickpeas in a single layer. Make sure the chickpeas don’t overlap on the baking sheet so that they cook evenly, and the moisture from one doesn’t affect another.
- Enjoy them immediately. Unfortunately oven roasted chickpeas just don’t stay very crispy for more than a couple hours. So I recommend eating them while they’re hot and crispy for best texture.
How to Store Roasted Chickpeas
Once the chickpeas have cooled to room temperature, transfer them to a storage container or jar. The container shouldn’t be airtight, a little air keeps them crispier for longer!
To bring back that just-out-of-the-oven crispiness, spread the chickpeas on a baking sheet and warm them in the oven at 350°F for about 5 to 10 minutes. Avoid the microwave, as it can make them chewy instead of crispy.
How Long Will Roasted Chickpeas Last in the Fridge?
Stored properly at room temperature, they will stay fresh for about 4 to 5 days. However, keep in mind that they will lose their crispiness if you store them for that long.
Frequently Asked Questions
Roasted chickpeas make for a great healthy snack, but they can also be used in lots of other recipes. Try adding them to salads and soups to add to texture and they are also a great component in a buddha bowl or in a pasta dish!
Can I use uncooked, dried chickpeas?
You do need to use cooked chickpeas, be it from a can or ones that you cooked from a dried state. Dried chickpeas are very hard and would be like eating little pebbles.
Make sure to dry the chickpeas thoroughly after rinsing. Also, don’t overcrowd them on the baking sheet. Giving them space helps them roast evenly and get crispier.
Perfect for those moments when you crave a crunchy bite, these Roasted Chickpeas are a fantastic alternative to the usual chips! So, next time you’re in the mood for a snack that’s both healthy and satisfying, give these roasted munchies a try.
More recipes with chickpeas:
- Chickpea Fritters and ratatouille
- Vegetarian Chickpea Soup
- Lebanese Falafel
- Mediterranean Chopped Salad
- Ful Medames
- 30 Recipes with a Can of Chickpeas
More healthy snacks:
If you try this feel good Roasted Chickpeas recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This roasted chickpeas recipe was originally published on January 14, 2020 and has recently been updated with new photography and an additional method of cooking the chickpeas in an air fryer.
Roasted Chickpeas – 2 Ways
Video
Ingredients
- 1 (15-ounce) can chickpeas
- 1 tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper
Other Seasoning Variations
- ½ teaspoon curry ½ teaspoon turmeric
- ½ teaspoon zaatar ½ teaspoon sumac
- ½ teaspoon chili powder ½ teaspoon garlic powder
Instructions
- Rinse the chickpeas in a colander until the water runs clear. Using a paper towel, dab the chickpeas to dry them completely.
- Transfer chickpeas to a bowl, add olive oil, cumin, paprika, salt and pepper, and toss until the chickpeas are well coated.
To Bake the Chickpeas:
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Spread the chickpeas out in a single layer on the baking sheet. Bake in the preheated oven for 30-35 minutes, tossing halfway through.
- Enjoy immediately while they’re warm, or allow to cool and then store in an airtight container to enjoy later.
To Air Fry the Chickpeas:
- Preheat the air fryer to 400°F.
- Spread the chickpeas out in a single layer in the basket of an air fryer. Air fry for 12-15 minutes, tossing halfway through.
- Enjoy immediately while they’re warm, or allow to cool and then store in an airtight container to enjoy later.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
This was so good! The texture was not what I expected — it reminded me of a roast potato: crisp skin, soft inside. I had been expecting the whole thing to be crunchy. I normally prefer chickpeas to have a soft texture, so even if I did do it “wrong”, the result I got was better than I expected haha!
I’m about to run to the store to grab another can of chickpeas to make this again!
OMG this is sooooo good I have to buy an air fryer. Even if not very crispy still good! My picky eater son loved it!
Thank you! Glad your son enjoyed it too!
I adapted and altered this recipe for a whole foods plant-based orientation. We do not add bottled oil to the foods we make in our home. The oven roasted chickpeas were crisp and flavorful, and they went well as a salad topper. Thank you for this great idea!
Dr. John
I’m glad it still worked! You’re so welcome!