I am never, ever without a can of chickpeas in my cupboard! They’re an easy way to make inexpensive, vegan, protein rich dinners like braised chickpeas and chickpea curry. And of course, I love being able to (literally) whip up hummus on a whim. But today, it’s all about this crispy roasted chickpeas recipe.
I absolutely love the crunch of these roasted chickpeas! I eat them by the handful and usually make a double batch. They’re salty and a bit smoky, thanks to the smoked paprika (it must be smoked!) and they’re totally OK to not be able to stop eating because they’re loaded with protein and, well, not much else.
Serve them with nuts and olives for an unexpected cocktail hour nibble, or use them to add heft and crunch to rice bowls or salads. Swap crispy roasted chickpeas for regular canned chickpeas in basically any recipe.
3 Key Ingredients
See the full measurements in the recipe card below.
- Chickpeas: Nothing fancy here, just canned chickpeas (also often labeled garbanzo beans)
- Olive oil: This can be extra virgin or regular. Avocado oil also works fine.
- Seasonings: Salt, smoked paprika and curry powder is my perfect seasoning blend for roasted chickpeas. But, you can play around! I’ve got more ideas for spices to try below.
How To Make Crispy Roasted Chickpeas
See the full recipe card at the bottom of this post for detailed instructions.
- Take the skins off the chickpeas (if you’re doing that).
- Season the chickpeas with the spices and oil.
- Roast for 40 minutes at 400 °F.
- Let them cool for 10 minutes.
- Roast them AGAIN for about 10 more minutes. This is the crispness magic: A second roast!
- Let them cool and dig in!
Tips + Variations
- Try other spice mixtures! Cayenne pepper, za'atar, ranch seasoning powder, taco seasoning. Any of these would be delicious (just don’t use them all together).
- Lots of folks make these in the air fryer. If you want to do it that way, pop them in at 400°F for 12-15 minutes, and shake the basket about every 5 minutes.
- You can skip the oil entirely, but chickpeas will be less crispy and could be a bit dry.
- DO dry the chickpeas after you rinse off the canning liquid. Drying them ensures that they crisp up nicely in the oven.
- Unfortunately, roasted chickpeas are WAY better when you remove the skins. I KNOW. It’s a pain. Yes, you can skip it. Yes, the roasted chickpeas are better if you do it. The same is true for hummus, BTW. Put on a great podcast, and get in there. Popping the skins off chickpeas is a great chore for the little kids in your life, too! It might actually be fun to do it together.
Recipes To Use Roasted Chickpeas
You Just Made A Great Snack. Now What?
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