Looking for a healthy, savory, flavor-packed snack?! These easy roasted chickpeas are your ticket!
Roasted in the oven, chickpeas are transformed into a nutty, crunchy, moreish snack! This is an easy recipe, but a few tips make all the difference in achieving that addictive crunch (be sure to grab them all and watch my video below!)
Are chickpeas good for you?
Chickpeas, also known as garbanzo beans, are a regular item on my shopping list!
They are satisfying and nutritious--a good source of plant-based protein, fiber, and carbohydrates. And those on heart-healthy, diabetic, and weight-loss diets can especially benefit from chickpea recipes as a healthier option to meat and soy-based proteins (source).
And it's not hard to find delicious ways to use chickpeas!
I use them in my cooking all the time--from making creamy hummus (obviously) to warm-your-belly pots like Mediterranean bean soup, Greek braised eggplant, and Moroccan vegetable tagine. And on busy nights, it's something like Mediterranean couscous salad.
If you're after a crunchy, savory, flavor-packed snack: roasted chickpeas!
Roasted in the oven, chickpeas magically transform into an amazing crunchy, salty, savory snack. I like to eat them hot out-of-the-oven. Irresistible!
Roasted chickpeas make an amazing snack, but you can also throw them in salads or on top of your soups in place of croutons.
How do you make roasted chickpeas from scratch? 3 Tips
Roasted chickpeas are super easy to make and require three main ingredients: chickpeas, extra virgin olive oil, and salt.
And this recipe is simple: Toss the chickpeas in olive oil and salt. Roast on a sheet pan. Eat! But there are a few tips that make all the difference in achieving the best, crunchy roasted chickpea snack. Here they are:
1. Rinse, Drain and Dry Chickpeas very very well! In this recipe, I start with 2 cans of chickpeas. The most important step is to make sure the chickpeas are absolutely dry. So once you've rinsed the chickpeas, use paper towels to dry them very well. Then leave them in a colander for a while so that they would release any moisture. The dryer and less moist (not my favorite word btw!) the chickpeas, the crispier they will be once roasted.
Want to go the extra mile? Peel the chickpeas (garbanzo beans.) I'm lazy, and I don't peel my chickpeas. But, 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.
2. Do NOT skimp on the olive oil. I use about 3 tbsp quality extra virgin olive oil (Private Reserve Greek EVOO.) 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.
3. Season the chickpeas immediately after roasting. In this recipe, only kosher salt and olive oil are applied to the chickpeas before roasting. I like to wait until I pull the chickpeas from the oven before adding any more spices or seasonings. This way, the spices don't interfere with the "crisping" process. More importantly, spices have the tendency to burn and become bitter.
As soon as you pull the roasted chickpeas out of the oven, hit them up with spices or seasoning of your choice. I find, the spices cling better to the chickpeas while they're still nice and hot. Of course, do this carefully and use a spoon to toss everything until the chickpeas are well-coated with the spices.
How to season them
There are so many ways to season ans spice up roasted chickpeas. The possibilities are literally endless.
This time, I went for warm Middle Eastern and Moroccan flavors.
I used a combination of two of my favorite blends: za'atar (made of Mediterranean wild thyme and toasted sesame seeds) and harissa (a unique North African blend of three types of chili along with warm cumin, coriander and more.) I also like to add a bit of sumac for tang. (By the way, you can find these spices at our online shop).
The beauty here is that you can play with all sorts of flavors to dress up your roasted chickpeas. 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 + sumac or lemon zest!
- For Greek or Italian, try adding a bit of thyme, oregano, or even piney rosemary (chop up your dry rosemary as it can be too hard.)
- Want something warmer or on the spicy side? Add cayenne or a bit of your favorite chili pepper (I like Aleppo pepper, which is not too hot but has a nice, easy kick!)
Can I use dry chickpeas instead of canned to make this recipe?
I often use canned chickpeas in this recipe because that's what I buy more of, but if you have a bag of dry chickpeas you want to use up, that will work. Even better!
If you use dry chickpeas to begin with, you might get even crunchier, crispier roasted chickpeas!
You do NOT have to cook the chickpeas first! All you do is 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. Be sure to dry them well as I mentioned earlier, and from there, follow recipe instructions for roasting.
How long will roasted chickpeas last?
You might wonder, how to store roasted chickpeas so that they at least maintain some crunch.
I love them 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, I recommend you enjoy the chickpeas as soon as possible. But otherwise, if you just used some dry spices to give them flavor, you can store cooled roasted chickpeas in a glass jar. They'll last for 4 to 5 days.
Hot Tip: Leaving the storage jar lid a bit lose, allows the chickpeas to breath, keeping them crispy for longer.
And by the way, you can freeze roasted chickpeas for about 1 month!
Watch the Video to see How to Make Roasted Chickpeas:
Related: 17 Mediterranean chickpea recipes that aren't hummus
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Crunchy Roasted Chickpeas
- Yield: 8 servings or more 1x
Description
Make these crunchy chickpeas for an easy, healthy, flavor-packed snack! Salt and 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!
Ingredients
- 2 15-oz cans chickpeas, drained and rinsed
- Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
- Kosher salt
- Seasoning of your choice (I used za'atar, sumac and harissa spice)
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. When chickpeas turn a deeper golden brown and the exterior is nice and crispy, they are ready.
- Season roasted chickpeas. Once you take the chickpeas out of the oven, immediately season with spices of your choice. This time, I used za'atar, sumac, harissa blend (up to 2 tsp each) for warm Middle Eastern and Moroccan notes. Play with the amounts to your liking, and even change up the spices according to what you have. (see more flavor ideas up in the post)
Notes
- Cook's Tip: 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.
- Cook's Tip for Making Roasted Chickpeas Using Dry Chickpeas instead of canned: 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.
- 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 lose allows the chickpeas to breath, keeping them crispy for longer. You can also freeze them for
- Visit our online shop to browse our olive oil bundles and all-natural and organic spices used this recipe and more!
- Method: Roasted
- Cuisine: Mediterranean
Keywords: Roasted Chickpeas, Crispy Chickpeas, How to Roast Chickpeas
*This post originally appeared on The Mediterranean Dish in fall of 2019 and has been recently updated with new information for readers' benefit. Enjoy!
If you've only got dry chickpeas but you can't wait 24 hours for these, you can boil them for two minutes in a BIG pot (6 cups water to 1 cup dry chickpeas), then take them off the heat, cover the pot, let them soak in the hot water for an hour. You get the goodness of fresh chickpeas without waiting 24 hours for them, AND they don't have that "can" taste. 🙂
I always made chick peas with salt and pepper, just another thing Suzy taught me to bring my game up a level. I also appreciate your detailed instructions. Thank you for ALL of your wonderful recipes, you are becoming my "go to." The products are also fantastic!
★★★★★
Awwww! Thank you so much, Susan! I'm glad you are enjoying the recipes and learning some new things!
Another winner babe. I used dry chickpeas and seasoned with Zaatar, salt, pepper and your Private Reserve EVOO. I burnt a few, but even those weren't bad.
★★★★★
Thank you!!!
I now have a favorite healthy snack for when I get the munchies! These roasted chickpeas are to die for especially when still warm from the oven! The spice blend has just enough tanginess from the Sumac, heat from the Harissa spice, and earthy citrus from the Za'atar. Will definitely be making these again. You can't go wrong if you follow Suzy's tips. I took the time to peel my chickpeas and let them air dry for part of the day. The Mediterranean Dish website has now become my go to for recipe ideas. I've just finished juicing fruits and vegetables for a month. While this allowed my body to detox and reset, I now have Suzy's recipes to keep me on a mainly vegetarian way of eating. I'm discovering new spices and I love the weekly recipes sent to my inbox, which really helps with planning meals when you need new ideas. Thanks, Suzy, for all of your wonderful recipes!
Thanks you so much for your kind words, Natasha!
Loved this! Can't wait to make it again soon.
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Thanks, Lama!
These are so delicious and easy to prepare! I season with a blend of Italian seasoning and smoked paprika.
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Awesome, Kathy! love the Italian seasoning idea as well
HI, when I prepare chickpeas for roasting I mix them with the olive oil and salt/spices in a bowl then put them on a sheet pan, that way I know they are well coated and none of them run away :-)) . Sometimes I also "roast/Toast" them in a hot non stick pan, Season as per your method then place in a hot non stick pan, make sure they are single layer and stir every so often . Same result in about 25 minutes. Best snack to be enjoyed in many ways.
Thanks for sharing your tips 🙂
These were absolutely delicious! My kids were actually fighting over chick peas! MIND BLOWN! This recipe is a keeper!
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Yay! That's so great to hear! Thanks, Catherine!
I just tried making roasted chickpeas for the first time. For seasoning I used a mixture I made for french fries that my family loves. It is a mix of garlic powder,onion powder,tumeric,and smoky paprika,and a pinch of salt. Love it.
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That sounds wonderful, Charlene. Thanks for sharing!
D’you think it would be wrong to add these chickpeas to Greek salad?
I do enjoy your recipes particularly in the lockdown in the UK!
Totally not wrong! Go for it!