Crispy Roasted Chickpeas
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Roasted chickpeas – golden & crisp on the exterior & buttery on the interior – s simple healthy snack.
These roasted chickpeas are simple to make! When chickpeas are roasted at a high temperature, they become golden and crisp on the exterior and buttery on the interior. They’re as addictive as french fries, and I’ve been known to eat the entire batch standing at the stove straight from the baking sheet.
Begin by draining and rinsing the chickpeas.
Transfer the chickpeas to a foil-lined baking sheet and toss with olive oil, salt and pepper.
Roast for 20 to 25 minutes, until golden and crisp.
That’s all there is to it. Enjoy!
Crispy Roasted Chickpeas
Roasted chickpeas – golden & crisp on the exterior & buttery on the interior – s simple healthy snack.
Ingredients
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425° F. Line a baking sheet with heavy-duty aluminum foil.
- Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper. Roast for 20 to 25 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool.
- Make Ahead: You can store the chickpeas in an airtight container in the fridge for up to 10 days. To crisp back up, reheat them in a 350°F oven until hot.
Nutrition Information
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- Per serving (6 servings)
- Serving size: 1/4 cup
- Calories: 119
- Fat: 4g
- Saturated fat: 0g
- Carbohydrates: 16g
- Sugar: 3g
- Fiber: 5g
- Protein: 5g
- Sodium: 368mg
- Cholesterol: 0mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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What temperature do I cook the crispy chickpeas at?
Hi Trudy, It’s 425F. You’ll find the recipe underneath the step by step photos.
Absolutely wonderful! So so so easy and so so so good!
I love roasted chickpeas but I like to add a little spice to mine. Usually just some red pepper flakes but sometimes I add a little lemon juice for a tart taste.
I tried these out last month. It was fun to prep and I really enjoyed them. I tried it again recently and added cumin and paprika to give it a different flavor and it worked nicely. A great and easy snack to make!
These are soooo easy and so delicious. I found they really needed to be eaten within the first couple hours of baking…otherwise they got kind of soggy.
Yes, that’s true — they don’t stay crispy for too long.
Made these yesterday and added a small amount of cumin and some whole small sage leaves from the garden. The sage leaves come out nice and crunchy and add a nice flavor. The pizza place by our house does this only they roast them in the brick pizza oven, so they are super crunchy. Great easy snack recipe. thanks.
Could this roasting technique work on other legumes? I’m going get some CP this week to try it, but was looking at some canned beans in the pantry and wondered.
Yes! You can definitely use other beans, and they will taste delicious, but they don’t hold their shape as nicely as chickpeas. I love roasted black beans but they have a tendency to burst and shrivel; not very pretty at all but very delicious 🙂
I think I followed the recipe exactly, but my chickpeas never got crispy roasting at 425 for 20 min. They got brown and wrinkly, and some split open, but instead of crispy, they are dry and soft. Any suggestions what I might have done wrong?
Hmmm…not sure. What brand of canned chickpeas did you use?
Giant Eagle Garbanzo beans
Hmmm…I’m not familiar with that brand but maybe try Goya next time. Also, be sure they are well drained; if there is too much water, they will steam rather than roast. They should definitely crisp up in under 12 min. If you cook them too long, they will dry out. Hope that helps!
Oh my word, these were delicious! Who knew chick peas could be so good?!! Thank you!
These are so easy to make and absolutely addicting!!
I found a recipe similar to this, but was “spicy”, using red pepper and cumin. I didn’t want spicy, so I substituted Mrs. Dash and some steak seasoning. I like them a lot. Wish I would have come across this recipe first, would have been less work!