Roasted Chickpeas
Updated Nov 30, 2025
Easy roasted chickpeas with customizable seasonings and two cooking methods oven or air fryer. A quick, high-protein snack that stays crunchy.
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Roasted chickpeas are soo gooD!
I turn to roasted chickpeas all the time when I want something crunchy that isn’t chips. Roasted chickpeas are salty, crispy, and easy to season in a bunch of different ways depending on what I’m craving. They’re super quick, too. Just dry them well, toss with oil and spices, and roast or air-fry until they’re crunchy. I snack on them warm right off the sheet pan or sprinkle them on salads when I need some texture.
Happy Cooking!
– Yumna
Roasted Chickpea Ingredients
- Chickpeas: Canned chickpeas are convenient and ready to use, but you can also use dry chickpeas that have been soaked and cooked. For tips, read my post on how to cook dried chickpeas.
- Olive Oil: Any cooking oil will do, but I prefer the taste of olive oil!
- Seasoning: I like to flavor these roasted chickpeas with salt, pepper, cumin, and paprika. Regular paprika is my favorite, but smoked or sweet paprika will also be delicious.
How to Make Roasted Chickpeas (2 Ways)
Most of the time, I prefer roasting chickpeas in my air fryer vs the oven, but that’s just me. Both the oven and the air fryer work really well for roasting chickpeas, making them extra crispy.
Dry and Season Your Chickpeas
Oven-Roast Your Chickpeas
Air Fry Your Chickpeas
Roasted Chickpea Recipe
Video
Ingredients
- 1 (15-ounce) can chickpeas
- 1 tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper
Curry Variation
- ½ teaspoon curry
- ½ teaspoon turmeric
Chili Variation
- 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
- My Top Tip: Take it easy on the olive oil. I recommend measuring your tablespoon of olive oil carefully (rather than eyeballing it). A little extra oil can leave you with soggy chickpeas!
- Storage: These roasted chickpeas can be stored in an tupperware container for around 4 days at room temperature. Be sure to crack open the container slightly since the air helps them stay crisp.
- Freezing: Allow your chickpeas to cool completely, then place them in an airtight container for up to a month. When you’re ready to eat, thaw them at room temperature.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Video Tutorial
I make it at least twice a week. It’s become the go-to snack! Over butternut squash soup also!
Thank you! – Carmen
Recipe Tips
- Pat your chickpeas dry thoroughly after rinsing them. Excess moisture will cause them to steam in the oven, so they won’t get crispy!
- Take it easy on the olive oil. I recommend measuring your tablespoon of olive oil carefully (rather than eyeballing it). A little extra oil can leave you with soggy chickpeas!
- Spread your coated chickpeas in a single layer. Make sure your chickpeas don’t overlap on the baking sheet so that they cook evenly!
- Enjoy your chickpeas immediately. Unfortunately, oven roasted chickpeas just don’t stay very crispy for more than a couple hours. I recommend eating them while they’re hot and crunchy.
Serving Ideas
- Add to a grain bowl. These are a fun crunchy addition to a buddha bowl, a chicken-quinoa bowl, or a farro grain bowl.
- Top a salad. These chickpeas add great texture to a simple green salad, a garden salad, or a kale Caesar salad.
- Garnish a soup. I love the texture of these chickpeas as a garnish on roasted butternut squash soup, sweet potato soup, or even roasted tomato soup.
FAQs
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.
Comments
Question: If you make roast the chickpeas in an air fryer, what are the instructions? How long?
Hi Melinda! I actually have an Air Fryer Chickpeas recipe you can follow: https://feelgoodfoodie.net/recipe/air-fryer-chickpeas/
I just followed this recipe to the letter and got black, burned chickpeas. 425 for 30-35 minutes, flipped halfway through, right? What went wrong?
Oh no! So sorry that your chickpeas burned, Amber. Did you make sure to dry them really well and use parchment paper? They can burn when there’s too much moisture or they are directly touching the hot pan while baking.
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!
Sounds delicious, love hummus and chickpeas in curries, I am going to try these next. What is zaatar? I haven’t heard of it in Australia, do you have a blend you recommend? thanks
I hope you enjoy it! Zaatar Spice is a Middle Eastern blend popular on flatbreads. It’s made with dried herbs like thyme along with sesame seeds and sumac. It’s just an idea to try. But if you can find sumac, try that!
I did it and they came out perfect!! Thank you!!?
So glad to hear it. Thank you!!
I have dried chick peas. Can I use those?
Yes you can, but you have to make sure to cook the dry chickpeas first.
Here’s a tutorial on how to cook chickpeas:
Hi Yumna,
Thanks a lot for this recipe, love it!
Just wanted to ask you if the 111kcal is for the whole 4 portions or per portion?…
Thanks again !
Magali
That is actually for 1/4 of the can. So the nutrition facts is only for one can and it’s about 275 calories for a can of chickpeas and about 120 calories for the olive oil. I hope that helps!
They were excellent! Definitely adding them to my list of snacks.
Yay! I’m so glad to hear it. Thanks so much sharing!
I make it at least twice a week. It’s become the go to snack! Over butternut squash soup also!
Thank you!
Yum! I love the idea of adding it to butternut squash soup! Thanks so much for sharing!!
Made some roasted chickpeas, had them with yogurt and dried mint. Was totally filling and refreshing.
Oh wow, I love that combination! Thanks for sharing 🙂
Yum so excited to try these – my family LOVES chickpeas. Thanks Yumna!
Yay! I hope you like them!! Thank you 🙂
Hi can you use the dry chickpeas for this recipe?
Yup, you definitely can! Just soak them overnight, dry them and them roast according to instructions!
These were so fun to crunch on! I made so much I ended up adding them to my salad 🙂
Yay! Glad to hear it! And what an awesome idea adding them to your salad 🙂