How to Make Crispy Roasted Chickpeas

These crispy roasted chickpeas are a naturally vegan, gluten-free snack, seasoned with za’atar, sumac, and harissa, and ready in about 30 minutes. 

A Crispy Chickpea Snack with Bold Mediterranean Flavor 

I have been eating chickpeas since I was a child, whether blended into creamy hummus, shaped into falafel, or simmered in chickpea soup. These days, I use this humble legume in all sorts of ways, but roasting may be the simplest way to turn chickpeas into a crispy, savory snack.

The basic roasted chickpea recipe requires only chickpeas, olive oil, and salt. I like to jazz them up with za’atar, tangy sumac, and harissa for warm, bold Mediterranean flavor. Add the spices as soon as the chickpeas come out of the oven, when they are golden and crisp, and the seasonings can cling to every bite.

Canned chickpeas make this recipe especially convenient, but soaked dried chickpeas also work—and become even crunchier. Either way, dry them very well, spread them into a single layer, and wait until after roasting to add the spices so they do not burn.

Ingredients for Roasted Chickpeas 

You only need three basic ingredients to roast chickpeas, plus a trio of bold spices to season them:

• Chickpeas: Drain and rinse two 15-ounce cans, then dry them as thoroughly as possible. Any moisture left on the surface can make the chickpeas steam rather than crisp. You can also use dried chickpeas that have been soaked for 24 hours; see my instructions below.
• Extra virgin olive oil: Three tablespoons coat the chickpeas and help their exteriors turn crisp and golden. I use Private Reserve Greek extra virgin olive oil, a versatile medium-intensity oil with a smooth, fruity flavor.
• Kosher salt: Season the chickpeas with 1/2 teaspoon before roasting.
• Za’atar: This earthy, aromatic blend of wild thyme and toasted sesame seeds adds savory Mediterranean flavor. The recipe calls for 1 teaspoon of za’atar.
• Sumac: Made from dried and ground sumac berries, this deep red spice tastes bright, tangy, and a little fruity. Use 1 teaspoon of sumac.
• Harissa spice: This powdered North African chile blend brings warmth along with earthy cumin and coriander. Use 1 teaspoon of harissa powder, not harissa paste.
  

How to Make Crispy Oven-Roasted Chickpeas

The most important step is drying the chickpeas thoroughly. Any water left on their surface can create steam in the oven, which works against the crisp texture we want. 

• Dry the chickpeas. Drain and rinse two 15-ounce cans of chickpeas. Pat them very dry with paper towels, then leave them in a colander to release any remaining moisture while the oven heats. 
• Heat the oven. Preheat your oven to 400°F and position a rack in the center.
• Add the oil and salt. Spread the chickpeas on a large, bare sheet pan. Do not line it with parchment paper or foil. Drizzle with the olive oil, sprinkle with the kosher salt, and toss until every chickpea is well coated. Arrange them in a single layer.
• Roast until crisp. Roast for 20 to 35 minutes, shaking the pan every 10 minutes so the chickpeas brown evenly. They are ready when they are a deeper golden brown, and the exteriors are crisp. Ovens vary, so let their color and texture guide you.
• Season while hot. As soon as the chickpeas come out of the oven, sprinkle them with the za’atar, sumac, and harissa powder. Toss well to coat. Adding the spices after roasting keeps them from burning and becoming bitter.

Can You Roast Dried Chickpeas? 

Yes! You can roast dried chickpeas after soaking them, and they become even crunchier than canned chickpeas. Do not cook the dried chickpeas before roasting them.

1. Soak the dried chickpeas in plenty of water for about 24 hours. They will expand and at least double in size.
2. Drain and dry them thoroughly.
3. Toss them with olive oil and salt, then roast at 400°F for 20 to 35 minutes, following the same method above. Add your spices as soon as they come out of the oven.

More Ways to Season Roasted Chickpeas 

I love the warm combination of za’atar, sumac, and harissa, but chickpeas have a way of taking on the best of whatever you mix them with. Once you know the basic method, try one of these combinations:

• Herby and bright: Toss with finely chopped parsley, mint, or basil, along with sumac or lemon zest.
• Greek or Italian-inspired: Add dried oregano, thyme, or rosemary.
• Warm and spicy: Try cayenne pepper or Aleppo pepper, which brings a gentler heat and fruity flavor.
• Earthy and smoky: Combine ground cumin with paprika.

Whatever seasoning you choose, add it after roasting while the chickpeas are still hot. If you use fresh herbs or lemon zest, plan to enjoy the chickpeas right away.

Tips for Extra-Crispy Roasted Chickpeas 

There is nothing more disappointing than expecting crunch and getting chewiness. These simple steps make the biggest difference:

• Dry the chickpeas very well. Moisture is the enemy of crispness. Pat the chickpeas dry, then give them additional time to drain before adding the oil.
• Peel them—if you have the patience. Chickpea skins can hold moisture. Removing them may help the chickpeas become even crispier, but I’ll be honest: I usually skip this step.
• Use enough olive oil. Three tablespoons should coat the chickpeas well. Using less may prevent them from crisping as evenly.
• Skip the parchment paper. Direct contact with the hot metal sheet pan helps the chickpeas brown and crisp. You can even preheat the pan, but handle it carefully with oven mitts.
• Let color and texture determine doneness. Depending on your oven, roasting may take anywhere from 20 to 35 minutes. Wait until the chickpeas are deeply golden and crisp.

Ways to Use Roasted Chickpeas 

My favorite way to eat roasted chickpeas is warm from the oven, one crispy handful at a time. They also add savory flavor and plenty of crunch to other dishes:

• Add them to salads. Use them in place of pita chips in fattoush salad or scatter them over your favorite greens as a gluten-free alternative to croutons.
• Top hummus. A handful of spiced chickpeas gives creamy hummus a crunchy contrast.
• Build a satisfying bowl. Add them to chicken shawarma bowls or these chicken and sweet potato bowls.
• Set them out as a snack. Serve them warm for movie night, with drinks, or as part of a casual mezze spread.

How to Store Roasted Chickpeas 

Roasted chickpeas are crispiest while they are still warm. As they cool, they lose some of their crunch, but their flavor becomes nuttier and the centers pleasantly chewy. In my opinion, they are still irresistible.

Allow the chickpeas to cool completely before transferring them to a glass jar. If you seasoned them with dry spices, store them for 4 to 5 days with the lid slightly loose so they can breathe. If you added fresh herbs or lemon zest, enjoy them as soon as possible.

To restore some of their crunch, return the chickpeas to the oven for 2 to 3 minutes. You can also freeze them, but they will be chewy rather than crisp after thawing.

Are Roasted Chickpeas Good for You? 

Chickpeas, also known as garbanzo beans, provide plant-based protein, carbohydrates, and dietary fiber. The Dietary Guidelines for Americans’ food-sources table lists 6.3 grams of fiber in a 1/2-cup serving of cooked chickpeas.

More Easy Chickpea Recipes 

Mediterranean Diet Recipes

Mediterranean Chickpea Egg Salad Recipe

Vegan

Chickpea Salad Sandwich with Fresh Veggies and Herbs

Appetizer and Mezze

Fatteh (Spiced Chickpeas with Crispy Pita and Garlicky Yogurt)

Vegetarian

Smashed Chickpea Toast

*This post originally appeared on The Mediterranean Dish in 2019 and has been recently updated with new information for readers’ benefit.