Crispy Roasted Chickpeas

With a crouton-like texture, these crispy roasted chickpeas make a great nutrient-dense snack. Even better? You can use them in everything from salads to bowls and sandwiches or as a topping for soups, toasts and dips for an added plant-based protein boost!

These crispy roasted chickpeas are a weekly staple for us and for good reason. Toss a can of chickpeas together with some neutral vegetable oil and seasonings and you can transform them into a crispy, savoury snack, side or topping simply by roasting them in the oven.

Here’s everything you’ll need to make these crispy roasted chickpeas

• 2 540 ml (18 oz) cans of chickpeas
• Avocado or grapeseed oil
• You favourite seasonings, such as smoked paprika, cayenne and/or garlic powder
• Kosher or fine sea salt

Why you should roast them

Chickpeas, also known as channa or garbanzo beans, are part of the legume plant family. They’re high in protein and fibre, vegan and naturally gluten free. While they can also be prepared using a shallow sauce pan at medium to low heat on the stovetop, roasting them in the oven exposes them to drier heat. This not only makes them crispier, it also means no messy stovetop clean-up. Win-win!

You can use any kind of oil you like for this recipe. I prefer either avocado or grapeseed oil, both of which have a higher burning point making them ideal for roasting. And while entirely optional, removing some of the skins after rinsing will help to make the chickpeas even more crisp after roasting.

MY BEST TIP: Letting them rest in the oven after roasting will take that crisp factor to a whole other level.

There are so many great seasoning options for roasted chickpeas and this recipe can be adapted easily to include your favourites. We love them with finely chopped fresh rosemary!

If you make this recipe, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Crispy Roasted Chickpeas

With a crouton-like texture, these Crispy Roasted Chickpeas make a great nutrient-dense snack. Even better? You can use them in everything from salads to bowls and sandwiches or as a topping for soups, toasts and dips for an added plant-based protein boost!

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Prep Time:5 minutes mins

Cook Time:20 minutes mins

Rest time:20 minutes mins

Total Time:45 minutes mins

Course: Side, Snack

Keyword: chickpeas, crispy, roasted

Servings: 8 or about 2 cups

Equipment

• Measuring set
• Baking sheet

Ingredients

• 2 540 ml (18 oz) cans chickpeas
• 2 tablespoons avocado grapeseed oil
• 2 teaspoons seasonings such as smoked paprika, cayenne, garlic powder or other favourites
• 1 teaspoon kosher or fine sea salt

US Customary – Metric

Instructions

• Preheat oven to 400°F (200ºC).
• Rinse chickpeas well, drain and remove any loose skins. Next, dry them by rolling them up in a tea towel or paper towels to remove any excess moisture.
• Transfer chickpeas to a baking sheet and drizzle with avocado oil, stirring to coat.
• Roast for 20 minutes turning halfway through. Turn off oven and let them sit in the oven for another 20 minutes.
• Remove baking sheet from oven and season chickpeas with smoked paprika, cayenne and garlic powder and toss again until seasonings are evenly distributed. Serve warm.

Notes

Storage: Roasted chickpeas are best served still warm and crispy straight from the oven. Leftovers may be stored in an airtight container in the refrigerator for up to 5 days and will become chewier over time – perfect for snacking through the week.