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    Pinch Me Good! » Healthy Snacks and Appetizers » Best Crispy Oven Roasted Chickpeas (Easy Recipe)

    Best Crispy Oven Roasted Chickpeas (Easy Recipe)

    January 4, 2021 by Amy 3 Comments

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    Round bowl filled with greens, diced avocado and beets with crispy chickpeas on it and more chickpeas in a bowl behind it.

    Please note that some of the links are affiliate links and I will earn a commission if you purchase through those links.

    This is a super simple oven roasted chickpea recipe that you will want to make over and over again. Made up of just canned chickpeas, chili powder, garlic and some other spices mixed in with a little oil and salt. Roasted to crispy perfection and so simple to make. Vegan, gluten-free, and a perfect recipe for snacking or topping on salads.

    Oven roasted chickpeas on a baking sheet with a wooden spoon with some chickpeas on it on the baking sheet.

    Chickpeas are one of those foods that I never really ate until I was an adult trying a vegetarian diet. Which opened my mind up to trying new foods. Now I eat everything but in moderation of course.

    These oven roasted chickpeas are a recipe that I make so often since it is super simple and only takes 30 minutes or less.

    I love that the chickpeas are seasoned so well and take on this crispy but still tender texture when baked at high heat with some olive oil and spices.

    My kids also love them and it is a nice and healthy snack that I can feel good about giving them.

    If you enjoyed this recipe then you may also like these taco seasoned crispy chickpeas.

    Crispy chickpeas in a bowl with more chickpeas in a bowl behind it.

    Topping these with a sprinkle of sea salt just for that extra salty flavor and crunch is just the best and makes them so irresistable that everyone in your family will want to try them.

    Why you will love this recipe

    • It only requires 4 ingredients!
    • Takes less than 30 minutes to make!
    • Made with canned chickpeas that are super inexpensive and readily available
    • The chickpeas are seasoned just right so they result in crispy, tasty little bites of goodness
    • Perfect for healthy snacking, or topping on salads, soups, sandwiches or even pizza!

    Ingredients needed to make this recipe

    Oven baked chickpeas ingredients with labels over the top of each ingredient.

    **Make sure to check out the recipe card below for a full list of ingredients with measurements and recipe instructions.

    How To Roast Chickpeas In The Oven

    Making oven roasted chickpeas is so simple and can be done in just three steps.

    1. Preheat the oven to 400 degrees F and rinse and lightly pat the chickpeas dry. Mix up the seasoning by adding all spices + salt and pepper to a small bowl and stir well to combine.
    2. Toss the chickpeas with some olive oil, then sprinkle on the seasoning and toss to coat.
    Raw chickpeas on a baking sheet on top of white parchment paper
    Hand pouring olive oil over chickpeas on a baking sheet
    Uncooked chickpeas covered in olive oil on a baking sheet lined with white parchment paper.
    Spices being poured onto a baking sheet filled with uncooked chickpeas on top of white paper.

    3. Transfer the seasoned chickpeas to baking sheet lined with parchment paper and spread them out in a single layer. Roast them in the oven at 400 degrees F for 25-30 minutes, tossing them and shaking the pan every 10 minutes to get all sides nice and crispy and golden brown.

    Crispy, seasoned chickpeas that are golden brown on a parchment paper lined baking sheet with a small wooden spoon on the pan.

    Just the best healthy recipe to serve to your kids as a snack or add as a crispy surprise on top of a big green salad like this Crispy Chickpea Kale Caesar Salad.

    How long to roast chickpeas in the oven?

    This really will depend on your oven since oven temperatures can vary. Typically 25-30 minutes at 400 degrees F should do the trick but if you prefer the chickpeas to become slightly crispier, you could tack on 2-5 more minutes or under cook them if you prefer them to be softer.

    Just be careful not to cook them too long since they tend to dry out after too much time has passed in the oven.

    In our house, I like them softer and my husband likes them crispier so I bake them right around 25 minutes and they come out perfect for both of us every time.

    Expert Tip: Drying the chickpeas after rinsing them will also help them to get crispier faster. To dry the chickpeas just lay them onto a dry, clean kitchen towel or paper towels and pat them dry with more paper towels or a clean kitchen towel.

    Close up shot of crispy golden chickpeas on a wooden spoon on top of a baking sheet.

    Are Chickpeas Good for you?

    Chickpeas are a great source of plant-based protein, full of fiber, iron and are packed with essential vitamins and minerals. They are also great for weight management and aid in digestion.

    Click here to learn more about the benefits of adding chickpeas to your diet.

    How to store these chickpeas

    I recommend eating these hot and right out of the oven. If you do want to make them and store them, then let them cool completely, place them into a container covered with foil or a loose lid and store them on the counter for up to 3 days.

    To reheat, heat them up in the microwave, or in the oven at 350 degrees F on a sheet pan for about 10 minutes or enjoy them at room temperature.

    3 bowls filled with roasted chickpeas with a bowl of spices and a bowl of salt and pepper next to them.

    Tips for making the best oven roasted chickpeas

    • Buy good quality, low-sodium chickpeas. I like to buy organic, low-sodium since some canned beans can be loaded with extra salt, which is never good for anybody.
    • Drain and rinse the beans well for at least 30 seconds under some running water. I like to drop mine into a small strainer and swish them around a little bit under the water. This will also help remove extra sodium from the beans.
    • Dress the chickpeas in a little oil before you add the seasoning so that the spices stick to them when roasting.
    • Mix the spices together before adding them to the chickpeas. Which helps even out the flavor.
    • Cook the chickpeas at high heat. I think 400 degrees F is the ideal temperate since they get nice and crispy without drying out at all. I have tried roasting them at higher temperatures (425 F or 450 F) and it did not turn out too well.
    • Store these chickpeas at room temperature in a container fitted with a loose lid or foil for up to 3 days.

    How to serve crispy roasted chickpeas

    Round bowl filled with greens, diced avocado and beets with crispy chickpeas on it and more chickpeas in a bowl behind it.

    You can eat these as a light snack or topping on salads or soups. Here are some recipes that would be great paired with these chickpeas.

    • Sausage and pepper twice baked sweet potatoes
    • Quick and Easy Mediterranean Chickpea Salad
    • Crispy Chickpea Kale Caesar Salad
    • Spicy Instant Pot Sweet Potato Soup
    • Simple Roasted Butternut Squash Soup

    More chickpea recipes you may also like

    • Simple Chickpea Chicken Salad (Vegan)
    • Crispy Chickpea Kale Caesar Salad
    • Chickpea and Greens Buddha Bowl
    • Sweet Potato Chickpea Buddha Bowl
    • Easy Hummus Wrap with Crispy Chickpeas
    Round white bowl filled with crunchy golden chickpeas with a wooden spoon in the bowl.

    Did you make this recipe? If you did, then please leave a rating and comment below. I would love to hear how yours turned out!

    Print
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    Easy Crispy Oven Roasted Chickpeas


    ★★★★★

    5 from 1 reviews

    • Author: Amy
    • Total Time: 30 minutes
    • Yield: 2 cups 1x
    • Diet: Vegan
    Print Recipe
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    Description

    This is a super simple oven roasted chickpea recipe that you will want to make over and over again. Made up of just canned chickpeas, homemade seasoning of chili powder, garlic and some other spices mixed in with a little oil and salt. Roasted to crispy perfection and so simple to make. Vegan, gluten-free, and a perfect recipe for snacking or topping on salads and ready in under 30 minutes.


    Ingredients

    Scale
    • 2 (15oz) cans low-sodium chickpeas – drained and rinsed well
    • 1–2 tablespoons olive oil or avocado oil
    • 1 tablespoon chili powder
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon cumin
    • 1/2 teaspoon kosher salt + more for topping
    • 1/4 teaspoon ground black pepper

    Instructions

    1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. 
    2. Prep the chickpeas:  Lay the chickpeas onto a dry kitchen towel and pat them dry with a paper towel then transfer them to a medium size mixing bowl.  A necessary step for extra crispy chickpeas. 
    3. Season the chickpeas:  Combine the chili powder, garlic powder, onion powder, cumin, salt and pepper in a small bowl and mix well. Drizzle the olive oil over the chickpeas and toss them in the oil.  Sprinkle in the seasoning mix and toss to coat all of the chickpeas. 
    4. Roast:  Pour the chickpeas in a single layer onto the baking sheet and bake them for 25-30 minutes, tossing them and shaking the pan every 10 minutes to get all sides nice and golden brown. 
    5. Serve:  Serve hot with a sprinkle sea salt.  See post for other serving suggestions. 

    Notes

    • Buy good quality, low-sodium chickpeas. I like to buy organic, low-sodium since some canned beans can be loaded with extra salt, which is never good for anybody.
    • Drain and rinse the beans well for at least 30 seconds under some running water. I like to drop mine into a small strainer and swish them around a little bit under the water. This will also help remove extra sodium from the beans.
    • Dress the chickpeas in a little oil before you add the seasoning so that the spices stick to them when roasting.
    • Mix the spices together before adding them to the chickpeas. Which helps even out the flavor.
    • Cook the chickpeas at high heat. I think 400 degrees F is the ideal temperate since they get nice and crispy without drying out at all. I have tried roasting them at higher temperatures (425 F or 450 F) and it did not turn out too well.
    • Store these chickpeas at room temperature in a container fitted with a loose lid or foil for up to 3 days.
    • Prep Time: 5 minutes
    • Cook Time: 25 minutes
    • Category: Healthy Snacks and Appetizers
    • Method: Roasted
    • Cuisine: Mediterranean

    Did you make this recipe?

    Tag @pinchmegoodfood on Instagram and hashtag it #pinchmegoodfood

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    Filed Under: Dairy Free, Favorite Summer Recipes, Favorite Winter Recipes, Gluten-Free, Healthy Fall Favorites, Healthy Snacks and Appetizers, Healthy Spring Recipes, Kid-Friendly, Meal Planning and Prep, Oven, Vegan

    Reader Interactions

    Comments

    1. Marise

      March 14, 2021 at 2:41 pm

      I usually boil the raw chickpeas in the pressure cooker (soaked overnight) and it takes about 10 minutes; the I discard the water as I temper it with onions, mustard seeds, cumin seeds in a little oilive oil and sometimes I also add a little dessicated coconut as I cannot get fresh grated coconut + salt and some chilli flakes as a meal for breakfast. As you have used canned chickpeas (already boiled), I suppose I could use the home boiled chickpeas for this recipe. Your response is most welcome.

      Reply
      • Amy

        March 15, 2021 at 12:05 pm

        Hi Marise, Thank you for your comment. I have not tried this recipe using homemade boiled chickpeas (although your version sounds delicious) so I am not sure if it would work but I think it will, they may just not turn out as crispy.

        Reply
    2. Sonya

      December 28, 2021 at 8:08 pm

      Made this last night and loved it! The perfect blend of spices. Thanks!

      ★★★★★

      Reply

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