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Really Crunchy Roasted Chickpeas

These perfectly crispy, crunchy 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! 
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Snack
Servings: 2 servings
Calories: 234kcal
Author: Sara @ Gathering Dreams



  • 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.


Spices: I used cumin and smoked paprika but you can pretty much use anything you like. Some ideas: garlic powder, onion powder, coriander, dried oregano, chili powder, dried thyme leaves, black pepper.
How to store: Store at room temperature in a jar, with the lid slightly open, for up to 3 days.
Nutritional values are based on one serving (½ of the recipe) and are estimate only.


Calories: 234kcal | Carbohydrates: 34g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 362mg | Fiber: 9g | Sugar: 6g | Vitamin A: 36IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 4mg