These perfectly crunchy, crispy roasted chickpeas are a great protein-packed healthy snack. You can use them as toppings for salads and wraps or simply enjoy them on their own. But they do have a problem: it’s practically impossible to stop eating them. Once you get your fingers in there, you can’t have enough of them. Ever!
Craving something salty when the afternoon slump kicks in?
Stop reaching for crisps and try these roasted chickpeas instead! They are the perfect crispy, salty, slightly spicy, healthy snack.
Not sure I told you before, but chickpeas are my favorite legume in the world!
But roasted chickpeas are my top addiction. I am NOT kidding. Dan and I ate all these roasted chickpeas in one go after taking pictures (and we doubled the recipe!!).
And let me tell you: too many chickpeas at once can cause a bit of bloating, lol. So, don’t be like us and stick to a couple of handfuls.
I am here to share all my secrets to actually making crispy chickpeas with a delicious crunch that will last for days.
Ingredients You’ll Need
You’ll just need some simple ingredients:
- Cooked chickpeas: You can use canned or cook your own dried chickpeas.
- A tiny bit of extra virgin olive oil
- Spices: I used sweet smoked paprika and cumin, but you can also add dried chili for a spicy kick, turmeric, curry powder, ground ginger. You can use any of your favorite spices!
- A little salt
How to make crispy roasted chickpeas
I have to be honest, I tried many roasted chickpeas recipes out there, but most get mushy after less than 24 hours. Yes, you can’t expect roasted chickpeas to stay crisp for like a week, but by following this easy recipe, you can store them at room temperature for a good 3 days, and they’ll still be crisp.
The secret to making crispy, crunchy, roasted chickpeas?
You need to roast them at a lower temperature for longer. Yep. Let’s get into the details.
- Dry your chickpeas. If using canned chickpeas, make sure to drain them and wash them well. I normally use a fine-mesh sieve and gently rinse them under cold running water. Then dry them using a clean kitchen towel.
During the rinsing and drying process, some of the skin might come off from the chickpeas. Try to remove any loose skins, or they can burn in the oven.
- Spread. Spread the chickpeas in a single layer on a baking sheet covered with parchment paper.
Parchment paper isn’t necessary, but it will help to obtain a more consistent crispiness all around. Plus, it makes it easier to do the washing up later. If you decide not to use it, the chickpea part that touches the baking sheet will cook faster. And unless you want to turn your chickpeas every 10 minutes, the texture won’t be as even.
- Season well. Add the oil, mix gently, then add the spices of your choice. You don’t need a lot of oil for this recipe. The oil isn’t what makes the chickpeas crispy. In fact, I made these chickpeas successfully without any oil at all. But I find that adding half a tablespoon of olive oil helps the spices stick to the chickpeas.
You can pretty much use anything you like. I used sweet smoked paprika and a touch of cumin. But you can also use garlic powder, onion powder, coriander, dried oregano, chili powder, dried thyme leaves, black pepper.
- Roast the chickpeas! Now, this is the real secret step. If you want to get true crispy, crunchy roasted chickpeas, you need to bake them at 340 F (170 C) for a minimum of 50 minutes (but if you use a can of large chickpeas, it can take up to 60-65 minutes).
You see, the point of roasting chickpeas is to remove as much water as possible without burning them. If you use a higher temperature (like 400 F) for a shorter time, you’ll get an initial crispy chickpea outside, but water will still be trapped inside. And after a few hours, that water will resurface, causing the chickpeas to go mushy, and your crunchiness will be gone.
So, place the baking sheet in the middle rack of the oven, and let the chickpeas roast for around 30 minutes. Then open the oven and, using a spoon, stir them well to make sure they bake evenly.
Bake for another 20 minutes.
When ready, the roasted chickpeas will shrink to almost half their size. This is normal, as the water dries out.
- Cool. Once 45 minutes have passed, and your chickpeas are golden brown, turn off the oven, open the oven door slightly, and let them cool in there before removing them.
This will remove any excess moisture and ensure that the crispy texture will last for at least 3 days!
How to store
Store these chickpeas at room temperature for up to 3 days.
If you follow the instructions, the water will be gone completely from the chickpeas, and there won’t be any problem. I normally store them in a jar once completely cooled, but keep the lid slightly open to preserve the crispiness in case a tiny bit of moisture is still present.
Avoid storing them in an airtight container, or they might get mushy pretty quickly.
I used canned chickpeas, as they are quite convenient. I always make sure to buy chickpeas with no added salt to avoid eating too much sodium. But you can also start with dry chickpeas, soak them in cold water for 24 hours, and then cook them in water for around 1 and a half hours before following the recipe.
If you are asking me if you have to painstakingly remove the skin from each chickpea one by one, the answer is no.
But you need to remove any loose skin that comes off from the chickpeas while you are rinsing and drying them.
How To Use Roasted Chickpeas
Roasted chickpeas make for a delicious and nutritious snack that can be enjoyed on its own or added to plenty of dishes.
Here are some ways you can use them:
- As a snack: Crispy roasted chickpeas make a great substitute for chips or popcorn.
- Salad toppers: They can be added to salads to add crunch and protein. You can also mix them with other nuts or seeds to create a homemade trail mix.
- Soup or chili topping: Sprinkle crispy roasted chickpeas over your favorite soup or chili to add texture and flavor.
- Buddha bowls: Crispy roasted chickpeas can be used as a topping for Buddha bowls. They add a nice crunch and boost of protein to the dish.
- Hummus: Crush crispy roasted chickpeas and add them to hummus or other dips for an added crunch.
- Sandwich filling: Crush crispy roasted chickpeas and use them as a filling for sandwiches or wraps.
Feel free to experiment with different seasonings and recipes to find your favorite way to use them!
Why I Love These Crispy Roasted Chickpeas
- The perfect simple recipe made with basic ingredients to satisfy salty snack cravings.
- The crunchiest snack for afternoon cravings!
- Easy to make and a great way to use a can of garbanzo beans!
More chickpea recipes
If, like me, you are a chickpea lover, check out these chickpea recipes:
- 10-Minute Chickpea Curry
- Mediterranean Lunch Box
- Mediterranean Quinoa Salad
- Roasted Butternut Squash Salad
- Easy Hummus Recipe
- Panzanella (Tuscan-Style Salad)
- Avocado Toast With Chickpeas
If you try this crispy roasted chickpeas recipe, please leave a comment and a rating and let me know how much you liked it!
Crispy Roasted Chickpeas
- Pre-heat the oven at 340F (170 C).
- Drain the chickpeas and rinse them under cold running water. Then dry them using a towel. Remove any loose skin that comes off during this process.
- Spread the chickpeas on a baking sheet covered with parchment paper. Season with olive oil, salt, and spices, and toss well, but gently, to avoid removing more skin.
- Place the baking sheet in the middle rack of the oven, and let the chickpeas roast for around 30 minutes. Then open the oven and, using a spoon, stir them well to make sure they bake evenly. Bake for another 20 minutes.
- Turn off the oven, open the door slightly and let the chickpeas cool in the oven before removing them. This will ensure that the crispiness will last for at least 3 days!
- Eat as a healthy snack or use as toppings for salad, toasts, wraps, etc.
Did you make this recipe? Tag @gatheringdreams on Instagram. I want to see it!