Roasted Chickpeas

February 21, 2010 by Ali

As much as I love meals, I love to snack. It’s my weakness. My joy. My distraction from staring at a computer for hours on end in a cubicle.

I know…terrible.

But hey — moderation and nutrition are wonderful things. :) So to satisfy the “crunch” cravings, I’ve recently jumped on the roasted chickpeas (garbanzo beans) bandwagon. These little guys are fantastic! Not only are they packed with great crunch and flavor, but they’re filled with fiber and nutrients, AND cost less than $1 per batch to make. I heart. :)

Below I’ve included a recipe suggestion for smoked paprika roasted chickpeas (my fav), but you can absolutely experiment with whatever seasonings you like.

Cheers to healthy snacking on…um…beans!

Roasted Chickpeas

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Yield: 4-6 snack-sized servings


  • 1 (15 oz.) can chickpeas (a.k.a. garbanzo beans), drained and rinsed
  • 1 Tbsp. olive oil
  • 1 tsp. smoked paprika
  • pinch or two of salt to taste
  • Other seasoning ideas instead of smoked paprika:
  • chipotle powder
  • chili powder
  • cumin
  • garlic powder
  • onion powder
  • curry powder
  • sesame oil / soy sauce
  • cayenne
  • rosemary / Italian seasonings


Preheat oven to 360F. Drain, rinse and blot the chickpeas dry with a paper towel. (You want to remove as much excess moisture as possible!) Pour the chickpeas into a bowl, and stir in all of the other ingredients until evenly coated.

Place on a baking sheet lined with parchment paper and roast for 40-50 minutes, stirring the chickpeas every 10-15 minutes. The chickpeas should be dry and crisp on the outside, but still have the slightest chew when initially tasted. (But they will continue to cook and dry a bit more once removed from the oven.)

Let cool for about 10 minutes on the sheet, then serve or store in an airtight container

Ali’s Tip:

Look out! These little guys have the potential to explode in the oven. (Think…popcorn!) So don’t be surprised if you hear a few “pops” as they finish up. :)

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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12 thoughts on “Roasted Chickpeas

  1. how long do roasted chick peas last after you bake them?

    - catie

  2. I made them, and they are great!

    - Natalie

  3. These chickepeas are looking great! Lovely photos and blog!!

    - marla {family fresh cooking}

  4. These look awesome, Allison! I’m getting the ingredients today!

    - Kathleen Cheevers

  5. I love this recipe! I tried it last night and just posted it on my blog, I mention you here

    Thanks for the great recipe!


    - Melissa

  6. I have made these several times but they never come out very good. I am going to try again, maybe I didn’t blot off enough water? I’ll let you know. BTW, Heather at Breakup Cookbook led me here with that shrimp dish. Yum!!!

    - Michelle @ Italian Mama Chef

  7. Hi :-) I just made these with cajun seasoning. They aren’t as pretty as yours, I think I cooked them a little too long, but they ~are~ good. The more I pick at them the more they grow on me, I can see myself working these into my diet. Some of mine ‘popped’ when I was stirring and that startled me quite a bit, even with your warning, lol. Thanks for the recipe!

    - Janet

  8. such a wonderful idea, I think I will try this tonight – sounds easy and delicious. Thanks!!

    - Diane

  9. Yum! I have seen a few recipes for roasted chick peas, but haven’t tried them yet. These look amazing… I will definitely be making some of my own very soon.

    - Jen @ My Kitchen Addiction

  10. Ooooh great idea! I’ll be picking up a can of chickpeas this afternoon, these look wonderful!

    - Erica

  11. I keep meaning to make these. I love snacking too, especially more virtuous snaking. :)

    - Misty