Roasted Chickpeas Recipe | Gimme Some Oven (2024)

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This oven roasted chickpeas recipe is super-simple to make and irresistibly crispy and delicious!

Roasted Chickpeas Recipe | Gimme Some Oven (1)

Whenever Barclay and I can’t decide what to make for dinner, we have a running joke that one of us will always eventually offer — “want me to just roast up a batch of chickpeas?” ♡

Roasted chickpeas have somehow become our default dinner protein over the years, partly because they’re so inexpensive, healthy, versatile, and super-easy to make. But mainly, we just find ourselves making them so often because my vegetarian husband and I both equally love them! They’re perfect for tossing in a big green salad, piling onto fresh buddah bowls, sprinkling over soups or pastas, or just snacking on plain (my favorite). And especially on those nights when we haven’t been to the grocery store in awhile, we know that we can always grab a can or two of chickpeas from the pantry to add some satisfying protein to our meal. They’re just so good!

That said, while there are about a million ways that you can season roasted chickpeas, we tend to make ours the same way 9 times out of 10 — with smoked paprika, sumac, garlic powder, salt and pepper. We’ve found this simple seasoning blend goes with just about anything. And I’m telling you, that smoky, citrusy, savory flavors always hits the spot.

So today, I thought I’d pop in to share our favorite roasted chickpeas recipe with you, as well as my best tips that I’ve learned over the years for how to roast legit crispy chickpeas, how to properly store them, and all sorts of delicious ways to put them to use.

Let’s roast some chickpeas!

Roasted Chickpeas Recipe | Gimme Some Oven (2)

Roasted Chickpea Ingredients

Before we get to the full oven roasted chickpea recipe below, here are a few notes about the ingredients you will need:

  • Chickpeas:You will need two basic cans of chickpeas (also known as garbanzo beans) for this recipe, which we will rinse in a colander, drain and dry before using.
  • Olive oil:I recommend using a good-quality olive oil, especially since this recipe features such a short ingredient list.
  • Seasonings:We’re partial to a blend of ground sumac (a Middle Eastern spice with a delicious citrusy flavor), smoked paprika, garlic powder, salt and black pepper to season roasted chickpeas in our house. But please feel free to use whatever seasonings you love best!

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How To Make Roasted Chickpeas

Here are a few additional tips I’ve learned over the years for how to make roasted chickpeas that areactually crispy…

  • Dry the chickpeas as much as possible before baking.The enemy of crispy roasted chickpeas is moisture. So in order to make the crispiest chickpeas, we need to remove as much moisture as possible before baking. After thoroughly rinsing and draining the chickpeas in a colander, I find it’s easiest to spread them out on a clean kitchen towel and rub them gently to dry as much as possible. Some of the chickpea skins will naturally fall off during this process, which is totally okay! That said…
  • Remove the chickpea skins (if you’re really feeling ambitious). If you want to make the crispiest possible chickpeas, you can continue rubbing the chickpeas or pinching them between your fingers to remove all of the skins. To be honest, I never have the time or patience for this step and am still pleased with how the chickpeas bake up in the oven even with many skins still attached. However, if you really want to go the extra mile, you can take the time to remove all of the chickpea skins, give the chickpeas one final rub with the towel to remove any remaining moisture, and then toss with olive oil, seasonings, and roast.
  • Use parchment paper.I also highly recommend roasting chickpeas on parchment paper, which helps prevent the zesty seasonings from sticking to your baking sheet.
  • Serve immediately.After having roasted literally hundreds of batches of chickpeas over the years, I have to say that they are simply best eaten within an hour or two of being roasted. Unfortunately, there’s just no great way to maintain that irresistibly crunchy texture if you store them for much longer after being roasted. They’ll still be tasty, for sure, and I’ve included my best tips below for how to store roasted chickpeas. But for the best crispy texture, they’re best eaten and enjoyed right away.

Roasted Chickpeas Recipe | Gimme Some Oven (4)

Recipe Variations

This roasted chickpeas recipe is incredibly flexible, so please feel free to play around and customize it and make it your own! Here are a few suggestions of different variations to try…

  • Use different seasonings:The sky’s the limit when it comes to different ways that you can season roasted chickpeas! Some of my other favorite blends to use are Italian seasoning, everything bagel seasoning, za’atar seasoning, curry powder + ginger, chili powder + cumin or cinnamon + sugar.
  • Use a different oil:Just about any favorite neutral-flavored cooking oil that you like to use would work well in this recipe.
  • Add lemon juice: I also love adding a squeeze of fresh lemon juicejust before serving. (Don’t add it too far in advance or it may soften the crispy chickpea texture.)

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Ways To Use Roasted Chickpeas

There are all sorts of delicious ways that you can use a batch of roasted chickpeas! We love using them to top salads, soups, pastas, or grain bowls. But my favorite way to eat them will forever be just on their own as a healthy snack — I find their satisfying crunch and zesty seasonings irresistible!

How To Store Roasted Chickpeas

As I mentioned above, unfortunately there is no great method for storing chickpeas that will perfectly maintain their crispy texture. (Believe me, I’ve tried everything over the years!) Again, any sort of moisture will soften the chickpeas considerably in storage. So it’s important to store them in some sort of container that is open (not airtight) where air can freely circulate. We usually toss any of our leftovers in a large mason jar or bowl, and cover it lightly with a thin kitchen towel or paper towel. They can be stored for up to a few days, but they are definitely best the first day or two.

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Roasted Chickpeas Recipe | Gimme Some Oven (6)

Roasted Chickpeas

5 Stars4 Stars3 Stars2 Stars1 Star5 from 8 reviews

  • Author: Ali
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 60 minutes
  • Yield: 4 -6 snack-sized servings 1x
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Description

This oven roasted chickpeas recipe is super-simple to make and irresistibly crispy and delicious!

Ingredients

Scale

Instructions

  1. Prep oven and baking sheet. Heat oven to 350°F. Line a large baking sheet with parchment paper.
  2. Rinse, drain and dry the chickpeas. Rinse the chickpeas thoroughly in a colander until they are no longer foamy and the water runs clear. Drain thoroughly. Spread the chickpeas out on a clean towel and rub the chickpeas thoroughly with the towel to dry them off as much as possible, discarding any skins that happen to fall off while drying.
  3. Season. Transfer the chickpeas to a large mixing bowl. Drizzle evenly with the olive oil, then sprinkle on the sumac, smoked paprika, garlic powder, salt and pepper and toss gently until evenly coated.
  4. Bake. Spread the chickpeas out in an even layer on the prepared baking sheet. Bake for 45 minutes, pausing to shake the pan briefly at the 15- and 30-minute mark, or until the chickpeas feel dry and crispy to the touch. (Although please note that they will continue to crisp up even more as they cool after baking.)
  5. Serve. Serve immediately, or store in a jar or bowl uncovered (or lightly covered with a thin kitchen towel or paper towel) at room temperature for up to 3 days.

posted on June 6, 2022 by Ali

Dairy-free, Gluten-free, Snacks, Vegan, Vegetarian

29 Comments »

Roasted Chickpeas Recipe | Gimme Some Oven (2024)

FAQs

Why are my roasted chickpeas not crunchy? ›

To make Crispy Crunchy Roasted Chickpeas:

It's ok if they are still a bit wet, they will dry out in the oven. Bake 30 minutes, stopping to shake the pan every now and then. *Make sure you do shake the pan once or twice when the chickpeas are baking, this helps them dry out properly and get crispy.

Why are my roasted chickpeas chewy? ›

Dry the chickpeas as much as possible before baking.

The enemy of crispy roasted chickpeas is moisture. So in order to make the crispiest chickpeas, we need to remove as much moisture as possible before baking.

Are roasted chickpeas as healthy as regular chickpeas? ›

Enter: roasted chickpeas. They still have all the protein and heartiness of regular chickpeas, but they've become an irresistible salty, crunchy ingredient. Even better, they're a great healthy vegan snack on their own!

Why add baking soda when cooking chickpeas? ›

By adding baking soda, you are increasing the pH of the water and making it more alkaline. This helps break down the pectin in the chickpeas which softens their skins better and faster. This is especially important when you are making hummus and want the creamiest consistency possible.

Why are my chickpeas still hard after cooking? ›

My beans are not softening: If the beans are not softening, you may be using old beans, or your water is high in minerals (hard water). Add 1/4 teaspoon baking soda to the cooking water. If the beans are still hard after 2 hours of simmering on the stove, your beans may be too old.

Why do my roasted chickpeas go soft? ›

A few factors determine whether they'll turn mushy when roasted: the type of chickpeas (dried and soaked overnight or dried), how well they are dried before roasting and how much oil is used (you need only a little). You can soak your own chickpeas or use the ones in a can.

Can you eat too many roasted chickpeas? ›

You can eat at least one serving (28 grams) of chickpeas per day. However, don't eat more than 70 grams a day since that can cause adverse side effects. If you consume too many chickpeas, some side effects you may get include bloating, nausea, and gas. It's important to remember that chickpeas should not be eaten raw.

Is it better to soak or roast chickpeas? ›

Both roasted and soaked chana have their benefits. Roasted chana is a crunchy snack, while soaked chana may be preferred for its softer texture and potential ease of digestion.

Are garbanzo beans the same as chickpeas? ›

The honest answer—there's no difference between chickpeas and garbanzo beans. They're just two (of many) different names for the same type of pulse. (Pulses are basically seeds of legume plants.) The word chickpea doesn't come from chickens at all—it's an evolution of the plant's Latin name, cicer arietinum.

Are roasted chickpeas anti inflammatory? ›

Ingredients like Greek yogurt, raspberries, chickpeas and garlic are both gut-healthy and anti-inflammatory foods. This means these snacks can help aid in healthy digestion as well as relieve symptoms of inflammation like joint stiffness, mental fog and high blood pressure.

Do chickpeas spike blood sugar? ›

Yes, it has carbs, but your body digests them slowly. That means they aren't absorbed as quickly as other carbs and won't spike your blood sugar. The chickpeas in hummus give it lots of fiber and protein to fill you up.

Are chickpeas carbs or protein? ›

Packed with nutrients. Chickpeas boast an impressive nutritional profile. They contain a moderate number of calories, providing 269 per cup (164 grams). Approximately 67% of these calories come from carbs, while the rest comes from protein and fat ( 1 ).

How do you get rid of gas from chickpeas? ›

To cut down on the gassy properties, you can add a little baking soda to your recipe. The baking soda helps break down some of the beans' natural gas-making sugars.

Why did my chickpeas turn black? ›

Baking soda will react with the aluminum and cause your chickpeas to turn a dark/black color.

Why do chickpeas pop in the oven? ›

As the chickpeas cook (using any method), they will release moisture. This is why they pop and sizzle as they release water during cooking. The more water that is cooked out of them, the crispier they will be.

How to make the crispiest roasted chickpeas with an Audible Crunch? ›

As Joe points out, he likes to do a low, slow roast for one hour at 300 degrees to generate the ultimate crunch. A further two-hour rest in the turned-off oven is key, as well. After that, just let the chickpeas finish cooling at room temperature — it won't take long, I promise — and you'll be good to go.

Why didn't my chickpeas get soft? ›

First, soak the chickpeas in water overnight (or for at least 6-8 hours). This helps them soften and cook more fully. We also like adding a teaspoon of baking soda to soften them even more. We tested unsoaked versions and found that soaked were much better.

How do you cook chickpeas so they are soft? ›

Soak 1/2 cup of dried chickpeas for 12 hours. Drain, rinse, and add to a pot. Cover by a few inches with water, and add 1/2 teaspoon salt. Bring to a boil, reduce heat, cover, and cook at a simmer until tender, about 90 minutes to 2 hours.

How do you soften crispy chickpeas? ›

It helps if you soak them overnight in the fridge. After soaking you boil them in lots of water for hours. You do not need a hard bubbling boil, just a slow boil or high simmer. Chick peas usually do not become very soft or mushy but should become tender enough to eat.

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