Roasted Chickpea Recipe

4.98 from 141 votes

Crunchy roasted chickpeas made with simple pantry spices and baked or air-fried until crisp. Great for snacking or adding to salads and bowls.

Prep Time10

Cook Time30

Total Time40

Course: Snack

Servings: servings

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.

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.

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.

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.

Please note that Metric conversions are estimates only.

Scan code to view the full recipe on your phone.