How to Make Crispy Roasted Chickpeas

Looking for a healthy, flavor-packed snack? These crispy roasted chickpeas are easy to make and ready in about 30 minutes. I season mine with a zesty combination of harissa, sumac, and za’atar for a Mediterranean flair, but you can season roasted chickpeas in endless ways and I’m here to show you how!

If you're after a crispy, savory, flavor-packed snack, roasted chickpeas are the recipe for you! 

With just 3 basic ingredients — chickpeas, extra virgin olive oil, and salt — this crispy chickpea recipe is endlessly adaptable, nutritious, and filling. It’s one of my favorite Mediterranean diet-friendly snacks, right up there with roasted pumpkin seeds in October and homemade popcorn all year round. 

I kind of love chickpeas and I’ve been eating them since I was child in hummus, falafel and even chickpea soup. As an adult, I've learned so many incredible ways to use chickpeas. In fact, my love for chickpeas doesn't stop at soup- far from it! I even use chickpea flour to make a savory Italian pancake known as farinata.

Here, chickpeas are crisped in the oven and loaded with savory spices for a healthy snack you'll want to eat like candy. Both dried chickpeas that have been soaked in water and canned chickpeas will work for this recipe, making them a budget-friendly snack. 

Once roasted and seasoned to your tastes, add roasted chickpeas to your favorite salad, sprinkle some over hummus, or simply snack on them while you’re binging Netflix.  

How to roast chickpeas

This savory snack is so easy to make. To roast chickpeas all you need is a hot oven and three key ingredients: chickpeas, olive oil, and salt. Once you know how to make chickpeas, you can season them anyway you want! 

• Dry the chickpeas very, very well! In this recipe, I start with 2 (15-ounce) cans of chickpeas. The most important step is to make sure the chickpeas are absolutely dry. Use paper towels to dry them well. Then leave them in a colander for a while to release any excess moisture. The drier the chickpeas, the crispier they are once roasted.
  
  
  
• Coat with olive oil and a good pinch of kosher salt. Olive oil helps the chickpeas crisp up in the oven. After tossing them with oil and salt, transfer the chickpeas to a large baking sheet. Spread the chickpeas into a single layer. 
  
  
  
• Roast the chickpeas. Place the sheet pan on a center rack of an oven heated to 400°F for 20 to 35 minutes or until the chickpeas turn golden brown and crispy to your liking. Shake the sheet pan on occasion (every 10 minutes or so).
• Season the chickpeas immediately after roasting. Season chickpeas after they come out of the oven, not before! Spices have a tendency to burn and become bitter. Seasoning the roasted chickpeas after they come out of the oven prevents that from happening.
  
  

How to season roasted chickpeas

There are so many ways to season and spice up roasted chickpeas. You’re only limited by your imagination!

This time, I went for warm Middle Eastern and Moroccan flavors. I used a combination of some of my favorites, all of which can be found at our online shop:

• Za'atar: Made of Mediterranean wild thyme and toasted sesame seeds.
• Harissa spice: A unique North African powdered blend of three types of chili along with warm cumin, coriander, and more. (Note that we are using harissa powder, not harissa paste, in this recipe.)
• Sumac: Sumac is a tangy, astringent spice made from sumac berries. For more information about this vibrant red spice, check out my comprehensive sumac guide. 

When it comes to seasoning chickpeas feel free to get creative. They will assume the best of whatever you mix them with. Here are a few more flavor combinations you might like:

• Feeling something more herby and bright? Use finely minced fresh herbs like parsley, mint, or basil, with a sprinkle of sumac or lemon zest!
• For Greek or Italian vibes, try adding a bit of thyme, oregano, or even piney rosemary. 
• Want something with a bit of heat? Add cayenne pepper or a bit of your favorite chili pepper. I like Aleppo pepper, which is not too hot but has a nice, easy kick!
• If you’re in the mood for earthy flavors, combine cumin and paprika. 

Can you use dried chickpeas instead of canned?

Yes, you can use dried chickpeas in this recipe! f you have a bag of dry chickpeas, they will work very well! In fact, roasting dried chickpeas that have been soaked overnight will result in even crunchier chickpeas! You do not have to cook the dried chickpeas before you roast them. Here is how to prepare them:

• Soak the chickpeas in plenty of water for about 24 hours. They will expand and at least double in size, which is what you want.
• After they have soaked, drain and dry them well. 
• Toss them with oil and salt, then bake the chickpeas on a large sheet pan at 400°F until they are nice and crispy (about 20 to 35 minutes).
• Season with your favorite spices just as they come out of the oven.

Tips for making extra crispy roasted chickpeas

It can be disappointing to expect crunch and end up with chewiness, so I have some simple tips to make sure your roasted chickpeas are ultra crunchy every time!

• Make sure the chickpeas are perfectly dry before roasting them. Whether you're using canned chickpeas or if you've soaked some dried chickpeas to make this recipe, dry them as well as you can.
• Want to go the extra mile? Peel the chickpeas. I'm lazy, and I don't peel my chickpeas. However, because the skins of the chickpeas can hold some moisture underneath them, it's not a bad idea to peel them off and dry them some more with a paper towel.
• Do not skimp on the olive oil. I use about 3 tablespoons of quality extra virgin olive oil. I may even use more if I don't feel that the chickpeas are well-coated with the oil. You can use less if you like, but your chickpeas will not be as crispy.
• Use a high heat, anywhere from 400°F to 450°F. Ovens do vary, and you are the best judge of that for your oven.
• Do not use parchment paper on your sheet pan. The heated surface of the sheet pan will do a much better job to crisp up the chickpeas. You can even heat the sheet pan in the oven before adding your chickpeas. Be careful not to burn your hands working with the hot sheet pan. Please wear oven mitts!
• Roast the chickpeas long enough. Don’t pull them out of the oven until they are golden brown and crunchy  to your liking. This can be anywhere from 20 to 35 minutes, depending on your oven.
• Shake the pan and toss the chickpeas every 10 minutes so that all sides of the chickpeas have a chance to be touching the heated surface.
• Let the crispy baked chickpeas cool fully before storing. A glass jar is the best to use for storage. Keep the lid somewhat loose to allow the chickpeas to breathe and keep them crispy for longer.
• Chickpeas will lose their crisp after a couple of days. You can re-crisp them by simply sticking them in the oven for 2 to 3 minutes or so as needed.

Ways to use roasted chickpeas

While my favorite way to enjoy this chickpea snack is to pop them into my mouth straight from the bowl, there are other ways you can use them!

• Crouton substitute: Looking for a delicious gluten-free alternative to croutons? A few handfuls of roasted chickpeas add crunch and flavor to salads! Swap pita chips out for roasted chickpeas in my fattoush salad. 
• Dinner bowls: Baked chickpeas are an easy, nutritious way to add texture and heft to dinner bowls. Try them in falafel bowls (nothing wrong with chickpeas on chickpeas!) or chicken shawarma bowls. 

How long will roasted chickpeas last?

I love roasted chickpeas right out of the oven. When they sit for a while and cool off, roasted chickpeas will lose a little bit of their crunch. BUT, they turn nutty, intense with flavor, and a bit chewy on the inside. In my opinion, still irresistible.

• If you've used fresh herbs or lemon zest, enjoy the chickpeas as soon as possible. 
• If you used dry spices, store the cooled baked chickpeas in a glass jar for 4 to 5 days. 

Like I said earlier, leaving the storage jar lid a bit loose allows the chickpeas to breathe, keeping them crispy for longer.

Are chickpeas good for you?

Chickpeas, also known as garbanzo beans, are a good source of plant-based protein, fiber, and carbohydrates. According to the USDA, one cup of chickpeas provides almost ⅓ of an adult’s daily protein needs! Needless to say they are a regular item on my shopping list! 

It's not hard to find delicious ways to use these little plant-based powerhouses, either! I use chickpeas all the time, from making creamy hummus to Greek braised eggplant or sheet pan smoked paprika chicken. On busy nights, I use them in something quick like Mediterranean couscous salad.

More chickpea recipes

Browse all Mediterranean recipes.

Visit Our Shop.

4.90 from 58 votes

Crispy Roasted Chickpeas

Print Recipe Pin Recipe Rate this Recipe

Suzy Karadsheh

Make these crispy chickpeas for an easy, healthy, flavor-packed snack! Salt and extra virgin olive oil is all you need for the roasted chickpeas, but if you want to jazz them up, add some spices or seasoning as soon as they're out of the oven! This recipe yields about 8 servings.

Prep – 5 minutes mins

Cook – 25 minutes mins

Cuisine:

Mediterranean

Serves – 3 cups; about 8 servings

Course:

Snack

Ingredients

  

1x2x3x

• ▢ 2 (15-ounce) cans chickpeas, drained and rinsed
• ▢ 3 tablespoons Extra virgin olive oil, I used Private Reserve Greek extra virgin olive oil
• ▢ ½ teaspoon Kosher salt
• ▢ 1 teaspoon za'atar
• ▢ 1 teaspoon sumac
• ▢ 1 teaspoon harissa

Instructions

 

•  Drain and dry chickpeas very well.  Dry them up using some paper towels and leave them in a colander until they have dried as much as possible (OR you can spread them on  a large baking sheet lined with paper towel for a while.)
• Heat the oven to 400 degrees F and position a rack right in the middle.
• Spread the chickpeas well on a bare baking sheet (do not line the baking sheet with parchment or foil.) Drizzle a generous amount of extra virgin olive oil and season with kosher salt. Toss chickpeas and make sure they are well-coated with the olive oil. Spread them out well on the sheet.
• Roast in heated oven anywhere from 20 to 35 minutes, shaking the pan every 10 minutes or so for even cooking. Don't rush it, make sure the chickpeas turn a deeper golden brown and the exterior is nice and crispy, that's when they're ready.
• Season roasted chickpeas. Once you take the chickpeas out of the oven, and immediately season with za'atar, sumac, and harissa blend (up to 2 teaspoons each) for warm Middle Eastern and Moroccan notes. Play with the amounts to your liking, and change up the spices according to what you have on hand.

Video

Notes

• This recipe makes nearly 3 cups or about 8 servings. 
• Roasted chickpeas from dried: If you'd like to make this recipe from dry chickpeas, do not cook them! Simply soak the dry chickpeas in plenty of water for 24 hours. They will expand and at least double in size, that's what you want.  Follow the same instructions for drying and roasting.
• How to keep chickpeas crispy: Roasted chickpeas are best warm right out of the oven; they are crispiest at this point. Once they cool off and are stored for a time, they will maintain some crunch, but they will soften a bit on the inside. Still a very tasty and additive snack. If you want to re-crisp them, you can put them in the oven for 2 to 3 minutes when you need to. 
• Storage tip: You can store cooled roasted chickpeas in a glass jar. They'll last for 4 to 5 days. And leaving the jar lid a bit loose allows the chickpeas to breathe, keeping them crispy for longer. You can also freeze them for later, but keep in mind that they will be chewy rather than crispy when they thaw out.
• Visit our online shop to browse our olive oil bundles and all-natural and organic spices used this recipe and more!

Nutrition

Calories: 392kcalCarbohydrates: 41.3gProtein: 14.9gFat: 19.9gSaturated Fat: 2.6gPolyunsaturated Fat: 4.1gMonounsaturated Fat: 11.6gSodium: 1249.9mgPotassium: 444mgFiber: 13.4gSugar: 0.2gVitamin A: 69.3IUVitamin C: 0.7mgCalcium: 112.7mgIron: 4.2mg

Tried this recipe?

Mention @Themediterraneandish Or Tag #Themediterraneandish!

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