Roasted chickpeas are a crunchy and tasty snack that packs a healthy punch! They’re easy to make with just chickpeas, oil, and your favorite spices.
These little nuggets are perfect for munching on during movie night or as a salad topping. I love how they add a satisfying crunch to my meals, and they vanish quickly—so watch out! 😊
Key Ingredients & Substitutions
Chickpeas: Canned chickpeas are super convenient, but you can use dried ones too! Just soak and cook them first as they need to be soft to roast properly. I love using organic chickpeas for a cleaner taste.
Olive Oil: While I usually go for olive oil, you can substitute it with coconut oil or sunflower oil if you prefer. Just make sure whatever you use can handle high heat!
Spices: Smoked paprika gives a lovely depth, but regular paprika works too. If you want to adjust the flavors, try adding a pinch of onion powder or your favorite seasoning mix. Personal tip: mix in a little nutritional yeast for a cheesy flavor!
Cayenne Pepper: This adds a spicy kick; feel free to omit it or lessen the amount if you’re sensitive to heat. I find a little goes a long way for flavor without overwhelming the dish.
Fresh Rosemary: While rosemary is lovely for garnish, you can also use thyme or even parsley. Fresh herbs elevate the look and taste, but dried herbs work in a pinch.
How Do I Get My Chickpeas Extra Crispy?
If you want perfectly crispy roasted chickpeas, the key is in the drying process. After rinsing the chickpeas, thoroughly dry them using paper towels. The drier they are, the better they will crisp up.
- Preheat your oven and make sure it’s nice and hot before baking—this helps with browning.
- Spread the chickpeas out in a single layer to ensure they roast evenly.
- Toss them halfway through roasting for uniform crispiness.
- Let them cool on the baking sheet. They will continue to harden as they cool, giving that perfect crunch!
With these tips, your roasted chickpeas will be a hit every time!
How to Make Roasted Chickpeas
Ingredients You’ll Need:
- 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
- 1 to 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon salt, or to taste
- Fresh rosemary sprigs (for garnish, optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 25 to 35 minutes to roast in the oven. So in total, you’re looking at about 40–45 minutes from start to finish. It’s a quick snack to whip up while you wait for dinner!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheet:
First thing’s first! Preheat your oven to 400°F (200°C). This step is important because a hot oven helps the chickpeas get nice and crispy. Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
2. Prepare the Chickpeas:
Next, drain and rinse the chickpeas under cold water to remove the canning liquid. Once rinsed, take a clean kitchen towel or some paper towels and lay the chickpeas on it. Pat them dry as best you can. Getting rid of the moisture is key to crispiness!
3. Mixing with Oil:
Once dry, put the chickpeas in a bowl. Drizzle in your olive oil, starting with 1 tablespoon. Toss them around gently until they are evenly coated. You want just enough oil so they are shiny but not swimming in it—if they look too dry, add a bit more oil.
4. Seasoning the Chickpeas:
Now it’s time to flavor them! Add the smoked paprika, ground cumin, garlic powder, cayenne pepper (if using), and salt. Give everything a good toss again so that all the spices coat the chickpeas nicely. Let that flavor set for a moment!
5. Roasting in the Oven:
Pour the seasoned chickpeas onto the prepared baking sheet, spreading them out into a single layer. This ensures they roast evenly. Pop them in the preheated oven and roast for about 25 to 35 minutes. Halfway through, give the pan a shake or stir to help them brown evenly.
6. Cooling and Serving:
Once the chickpeas are golden brown and crispy, take them out of the oven. Let them cool on the baking sheet for a few minutes. They continue to get crunchier as they cool. If you want to add a fancy touch, sprinkle some fresh rosemary on top before serving!
And that’s it! Enjoy your deliciously crunchy roasted chickpeas as a healthy snack or a fun addition to salads!
Can I Use Dried Chickpeas Instead of Canned?
Absolutely! If using dried chickpeas, soak and cook them first until tender. After draining and drying them well, you can follow the same roasting instructions. Just ensure they are fully cooked before roasting.
How Should I Store Leftover Roasted Chickpeas?
Store any leftover roasted chickpeas in an airtight container at room temperature for up to 3 days. If they lose some crunch, simply pop them back in the oven for a few minutes to re-crisp!
Can I Adjust the Spices to My Liking?
Definitely! Feel free to experiment with different spices based on your taste. Try adding chili powder for more heat or some Italian herbs for a different flavor profile. The possibilities are endless!
What Can I Serve Roasted Chickpeas With?
Roasted chickpeas make a great snack on their own, but they’re also fantastic as a salad topping, in grain bowls, or even as a crunchy addition to soups. Get creative!