This oven roasted chickpeas recipe is super-simple to make and irresistibly crispy and delicious!
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 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.
Here are a few additional tips I’ve learned over the years for how to make roasted chickpeas that are actually 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.
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 juice just before serving. (Don’t add it too far in advance or it may soften the crispy chickpea texture.)
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.
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.
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.
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.)
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.
I keep meaning to make these. I love snacking too, especially more virtuous snaking. :)
Ooooh great idea! I’ll be picking up a can of chickpeas this afternoon, these look wonderful!
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.
such a wonderful idea, I think I will try this tonight – sounds easy and delicious. Thanks!!
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!
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!!!
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!
These look awesome, Allison! I’m getting the ingredients today!
These chickepeas are looking great! Lovely photos and blog!!
I made them, and they are great!
Yay! So glad you enjoyed them Natalie!
Is there a good way to make roasted chickpeas with nooch on them??
What a great way to enjoy chickpeas in this ROASTED CHICKPEAS, deliciously seasoned – snack ! Ready to enjoy to the last chickpea, no bother to find a way to store leftovers :) I loved it !
Thanks for the fabulous recipe !
Both links to Smoked Paprika bring you to “regular” paprika at Amazon.
Penzeys always has Smoked Paprika Spanish Style. They also feature free shipping often and many other discounts. If you love to cook, they should be in your kitchen. I am not connected to this company in any way. Just been a customer for forty years.
So excited to see this recipe on your blog! I’ve got a bunch of dried chickpeas in my pantry- could I soak them and then step into the recipe at the point of drying them with a towel and proceed with the rest of your recipe? Thanks for any tips!
So good! Came out *perfectly* crispy. I halved the recipe and didn’t have sumac so just added a bit of lemon zest, and it was perfect in a salad.
I made these last night for a small gathering. While they tasted good, they were not at all crispy (and even removed all the skins!) Not giving up, will try again because I really want this to work.
I have convection and air fry features on my oven would either of those help?
These were sooooo good. Love the sumac!
Chickpeas is so much a part of Indian cuisine and roasted chickpeas are available as quick snack almost everywhere here but I wasn’t too fond of it as it find it either too soft or too hard! But you have given wonderful idea to make these crispy chickpeas at home which I’m absolutely going to try! They are looking very very tempting!
The best I’ve ever made! The sumac is definitely a great addition. I have to say I removed the skins and I believe that really helps to crisp them up.
Thanks for another great recipe
I made this with garlic salt & curry powder parsley
Hello, I have a dehydrator so would it be fine to dehydrate the chick peas?
I made these tonight. Flavor was amazing but didn’t crispy. Wonder what I did wrong??
Delicious flavor. Omitted the sumac because I didn’t have. Not crunchy, really, but so delicious I am making my second batch in less than a week! Thank you! May try the air fryer at some point for more crispness.
I just tried this recipe as written, and my chickpeas came out burnt – not just a little burnt, but straight up blackened and completely dried out! If you make this recipe, make sure to keep a close eye on the chickpeas while they are in the oven, as I should have done.