Say hello to my favorite snack.

Exactly How To Roast Chickpeas I

I know I’ve talked about how obsessed I am with beans, but roasted chickpeas take the obsession to a whole new level. I eat these almost every single day and have been doing so for YEARS now. That is huge. They make salads palatable, snacks easier, and meals crunchier. I adore them. And this is the simple way I do it.

First, I make my oven HOT. Yeah yeah, I have no patience, but I also want them crispy as heck. I heat it to 425 degrees F. Hot hot hot.

Regardless of whether I’m using canned chickpeas (I drain and rinse in that case) or ones I’ve soaked myself, they are always cooked. And the first step is to place them on a paper towel and really dry them off. I take another paper towel and place it on top, then roll the chickpeas around to get them super dry. This also loosens some of the skin which I will quickly pick out. I don’t spend the time to take off every single one because, well… it’s me. What did you expect?

Exactly How To Roast Chickpeas I

I spread them on a baking sheet that is usually lined with aluminum foil because it makes my life easier. Then I give them a quick spray of olive oil. In this case, I’m using the Trader Joe’s olive oil spray. I find that spraying or misting them works best, but if you don’t have an olive oil spray or a misto available, you can use a TINY bit of oil and toss to coat. Using a very small amount is key.

Exactly How To Roast Chickpeas I

Then I season the beans with whatever I feel like. My go-to is salt, pepper, smoked paprika and garlic powder. I never measure a thing and just do a few shakes then toss them all around. I have seasoned chickpeas with everything under the sun. Cinnamon, nutmeg, dried herbs, chili powder – it really depends on what I want that day. It’s fun to play around with flavors!

Or maybe that’s just me. But no really, you can also add some sort of sugars (brown sugar, honey, etc) to add a caramel-like layer. UGH.

Anyway, season, and toss toss toss. Make sure they end up in single layer.

Exactly How To Roast Chickpeas I

Then I bake them for 15 minutes, remove and do a few quick flips with a spatula and bake for about 15 minutes more.

Oh my gosh… I can’t even tell you how much I adore them. Unfortunately, they don’t stay super crispy for more than one day at a time, so what I’ve found to work best for myself is to make 2 cups at once… eat a cup or so… then I place the rest (once fully cooled) in a small plastic container, lightly cover with foil and just let it sit on the counter. I then eat them for dinner or the next day for lunch. I’ve also been known to keep a stash in my purse. I love them so much that I still think they are delish even if they’ve lost a bit of crunch. Huge staple in my life. Period.

Exactly How To Roast Chickpeas I


How To Roast Chickpeas

Yield: 2 cups

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes


2 cups cooked chickpeas (if canned, drain and rinse)
1-2 teaspoons olive oil, or olive oil spray/mist
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder


Preheat oven to 425 degrees F.

Place chickpeas on a paper towel and pay completely dry. Remove any loose skins.

Place on a baking sheet and mist with olive oil or oil of choice. Roll around to coat. Sprinkle with seasonings of your choice and toss well to coat. Make sure chickpeas are in a single layer. Bake for 15 minutes, toss well and flip, then bake for about 15 minute. Let cool and eat!

Exactly How To Roast Chickpeas I

And that’s a wrap.

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157 Responses to “Exactly How I Roast My Chickpeas.”

  1. #
    Nicole — January 18, 2013 @ 10:23 pm

    I am going to make these as a treat for my dog who has severe food allergies. He loves kale chips so I am sure he is going to love these too. Thanks for the recipes!


    • gwen — July 31st, 2013 @ 9:29 pm

      You should probably put your dog to sleep.


      • gini — August 2nd, 2013 @ 10:32 pm

        You should mind your own business.

      • Mrs. S. — August 21st, 2013 @ 2:02 am

        obviously either a person who doesn’t like pets, or one who has never had opportunity to own and love one. How unfortunate.

        Moving back to THE original topic…

        The Recipe on the other hand is a great Idea. thanks for much for sharing.

      • Victoria — September 10th, 2013 @ 11:52 am

        Who would suggest this??? That’s crazy!

        The recipe looks great and I hope the doggie loves them!

      • Sandra — October 13th, 2013 @ 4:24 am

        Wow, Gwen, you’re an a**hole. I hope someone puts you to sleep.

      • Jenn — October 16th, 2013 @ 11:36 pm

        Wow Gwen you’re a nasty piece of work. I hope you learn how to be happy one day.

      • Nicole — October 28th, 2013 @ 2:07 pm

        Chill out. It was a stupid comment but all of you are totally buying into it.

      • Rob — November 11th, 2013 @ 1:15 pm

        I laughed so hard at this.. I don’t agree with it, but I simply took I as someone being a sarcastic ass.

      • Dom — February 27th, 2014 @ 7:09 am

        hahaha, that’s pretty funny. where’s the sense of humour guys?

        i understand wanting the best for your pets. my chinchilla eats only the finest vegan low-carb canapés and i’m sure to serve its goat’s milk at a mild 20°C to 25°C

  2. #
    Coleen — January 29, 2013 @ 7:52 pm

    Love, love, LOVE roasted chick peas! Smoked paprika etc is def my fave flavor. I actually like the skins on (or when they separate on the baking sheet) bc they actually get extra crispy and crunchy! YUM :)


  3. #
    sara@fitcupcaker — January 31, 2013 @ 8:32 am

    These look great. I want to make them this week!


  4. #
    Laura — February 12, 2013 @ 9:06 am

    This is exactly what I was looking for. They Turned out awesome. About once a month I cook a large amount of dried chickpeas and freeze them in one cup portions. I feel really good knowing what is going into what I’m feeding my family. Thanks for sharing.


  5. #
    Jennifer — February 27, 2013 @ 2:00 pm

    OMG, I love them too! I just tried sesame coated roasted chickpeas, and I loved them so much, I had to look for a recipe right away. Thanks! I will try rolling them around in brown sugar and sesame seeds.


  6. #
    Lexi — March 3, 2013 @ 7:44 pm

    Just made some of these to toss thru a salad later…I fear they won’t last that long…delicious.Thanks for the recipe!


  7. #
    ashli — April 11, 2013 @ 9:14 am

    I love that you say you’ve been known to keep some in your purse. Awesome. I typically stash kale in my pockets. ; )


    • Nicole — October 28th, 2013 @ 2:07 pm

      Kale chips? In your pockets?! Tell me more!


  8. #
    Sarah — April 20, 2013 @ 2:18 pm

    LOVE how simple you have made this recipe!!! Thank you for your clear writing. I look forward to trying out more of your ideas.


  9. #
    KC — April 24, 2013 @ 2:47 pm

    Just a thought. I roast them longer, 45 mins or more, because I prefer a very crunchy, chip-like texture vs. nut-like. When roasted brown instead of golden they stay crunchy for days. Gotta watch not to scorch them, of course.

    I haven’t tried anything other than savory and hot so I’ll have to give the sweeter versions a try.


  10. #
    Paige — May 7, 2013 @ 10:37 am

    I do these with buffalo sauce. So delicious!


    • Savannah — June 5th, 2013 @ 11:34 am

      Mind blown. Will add hot sauce next time!


  11. #
    Ruthi — May 19, 2013 @ 7:16 pm

    Bravo! This is the first recipe that i found that even mentions soaking and cooking your own chickpeas. How can people call a dish healthy and use canned food – yuck!


  12. #
    Savannah — June 5, 2013 @ 11:34 am

    I can’t stop eating them, why do you do this to me!! So yummy!


  13. #
    Liz — June 15, 2013 @ 7:13 pm

    Graat recipe Jessica, I tried it and it was delicious. Thanks for sharing. Best wishes.


  14. #
    Sabrina — July 5, 2013 @ 12:44 am

    Mine turned out all sofy and mushy on the inside :(
    I had them on 180 degrees to start with and then pumped up the oven to 230 degrees. Im assuming this is where i went wrong, but how come they were mushy???


    • Jessica — July 5th, 2013 @ 2:22 pm

      the recipe calls for them to be roasted at 425 degrees F – 180 and 230 are definitely too low. the heat is not high enough to make them crunchy.


  15. #
    E — July 8, 2013 @ 3:12 pm

    I was disappointed with the result. The high oven temperature made the outside crispy (and in most cases burnt), but the inside was damp to dry. A lot of waster was needed to get these down. I went with 325 and 350 for trials – this made the crisp go through more to the center and redu Ed the outer burn. However, I am not convinced that chick peas can be dry roasted with a to the center crisp. I was also disappointed with the spices. Garlic and paprika flavor did not carry through well Fter the cooking process. I ended up using cyanne pepper in addition, but it ended up needing about a teaspoon of sugar (per 4 cups of chick peas) for the flav


  16. #
    Lady — July 14, 2013 @ 10:00 pm

    There’s an Indian recipe for a chickpea snack that is super tasty, but has a lot of oil. You could modify it with your baking method, which sounds awesome! I can’t wait to try it.

    in a skillet, heat a few Tb. of oil with 1/2 t. each of black mustard seed and cumin seed, about 10 curry leaves, and break up 1-2 dried red chilis. Saute that stuff in the oil for a minute, then you can remove it and let the oil cool.

    If you use this oil in an oil mister on your chickpeas, they will have a great spicy flavor!


  17. #
    Jen — August 5, 2013 @ 4:46 pm

    These are fantastic! I added some garlic powder to my first batch, but I think I’ll add a bit of salt to my next batch. What a healthy alternative to chips! They are pretty darn crunchy, as I baked them for about 45 minutes total, so I’m curious to see how long they’ll stay crunchy. It’s day two, and they are just as good as they were yesterday. I really don’t see myself buying chips again, as these seem to be taking care of that craving!


  18. #
    Naomi xx — August 20, 2013 @ 5:55 am

    One word … WOW! These are totally amazing, they are addictive, not only are they delicious as a snack alone I also tried adding them to some quinoa cooked in chicken stock and garnished with pomegranate seeds. Just phenomenal, honestly I don’t know where these have been hiding my whole life! The recipe was great and worked a treat, I just lightly sprinkled them with salt and pepper, just fabulous!!!


  19. #
    Ducky — September 7, 2013 @ 2:15 pm

    I made these starting with dry chickpeas cuz I agree with another reviewer that if you’re eating these for a healthier snack, one should avoid all canned food in general. Dry beans will save you a lot of money as well and aren’t hard to work with. Anyway, after soaking overnight I boiled them in salted water until al dente, about 1 hour, and let them cool for another hour in the same pot and water I boiled them in. Laid a few cups out and dried with paper towels, salted and added 1 tablespoon oil before the hot oven. I babysitted the beans for 45 minutes, stirring and shaking the tray every 10-15 minutes. They still were soft inside, so I turned the oven down to about 350 cuz they were starting to darken and shrink in size. Another 30 minutes later, I shook the tray and they sounded crunchy. Now, no one mentioned the possibility of over cooking the beans, but that’s what happened to me. Some went back to their near dry state (they weren’t eatable as they hurt your teeth to crunch!). but some were perfect, just like CornNuts. I think next time, and there will be a next time cuz I was pleased with the results and taste though they are a bit time consuming, I will take them out of the oven after one hour and let them cool to room temp to see if it takes care of the overbaked ones. Thanks for the post! I love low-fat and healthy snacking as I am a snackaholic always looking for something healthy to try!


  20. #
    credoroza — September 15, 2013 @ 1:35 pm

    I tried it and love them!!! Thanks for posting!


  21. #
    Kaitlyn — October 15, 2013 @ 5:35 pm

    SO helpful. just found your blog and i love it! i’m from Pittsburgh too! keep up the good work :)


  22. #
    Lori — October 28, 2013 @ 12:48 pm

    Yum… these are so tasty … I made this recipe using one cup of chickpeas .. it’s so tasty I’m using the whole can next time …. can’t wait to try using dried beans instead of canned


  23. #
    Kairen — November 2, 2013 @ 11:00 pm

    I am getting worried here. I have been eating roasted chick peas now for about a month. Except I don’t cook them like I read here. I soak a 16 oz bag of them in 32 oz of water overnight. Drain the little bit of water that wasn absorbed, and rinse them. I dry them off paper towel. I pre-heat oven to 400 degrees. Put them in for half an hour. They are crunchy all the way through and stay that way for days. I don’t like any spices I tried, they didn’t seem to “stick”. I tried tossing them with olive oil before I cooked them, they stayed mushy. Could someone let me know if I am gong to grow a third eye for not cooking them?


    • jann — November 23rd, 2013 @ 11:34 am

      Bake at 450 check them ever. 15 min. I did mine for about 55 min and they were perfect , crunchy and delicious. Still crunchy almost a week later. Just watch them and be sure they are a single layer.


    • NancyNurse — January 18th, 2015 @ 12:20 pm

      Kairen, are you saying that you do NOT cook (boil) your dried chickpeas at all? You just soak them and then put them directly into the oven? It sounds fabulous if they do indeed come out crunchy all the way through! Please let me know if this is what you mean… I would love to try it.


  24. #
    Ann — November 22, 2013 @ 3:42 pm

    Thank you — I think you just saved my bacon for supper, as I realized my just-cooked chickpeas will still be too hot for the falafel I was planning to make. This will be perfect!


  25. #
    Lorie — November 26, 2013 @ 1:17 am

    Just made these, myself and kids r devouring them , they will be gone within 15 min lol thank you! Loxox


  26. #
    Soraya — December 20, 2013 @ 11:23 am

    Cut out the oil and dry roast them and they wont get soft as fast.


  27. #
    yazzi — February 10, 2014 @ 11:12 pm

    I agree with the fact that CHICK PEAS needs to be only soaked over night, not cooked to prevent the sogy result.

    I have been purchasing the roasted chck peas from continantal shops for years but I was getting tired of paying almost $6 for 200 gr pack It is called LEBLEBI if anyone is famiilar with the TURKISH word. I tired to do it at home.

    SOAK over night
    DRAIN & DRY for a few hrs
    200oC oven
    COOK for 15 min
    Shake the tray around a bit
    COOK for another 15 min
    WAIT TILL THEY ARE COMPLETELY COOLED DOWN before storing in any thing.
    I never use salt or oil. I love them as they are and I belive this is the healthiest way to consume them anyway.
    Oh, they keep fresh for weeks if you put them in a good tuperware container.



  28. #
    Ally — April 8, 2014 @ 9:44 pm

    I just tried roasted chickpeas and I am in love with them! They have such a wonderful nutty flavor and I don’t feel guilty grabbing a handful of them. I just tried a sweet version of roasted chickpeas based off of this but with honey and cinnamon, check is out here,
    Thanks for the wonderful recipe!


  29. #
    Gem — August 5, 2014 @ 12:34 am

    Oh wow, just made these and they are so yum!!!
    I can see why you eat them every day!!,


  30. #
    Ian — December 25, 2014 @ 9:37 am

    Thanks for the recipe, I am trying to make my own protein weight gainer with lentils, chick peas and oats. Can I roast the lentils and chick peas without cooking them first. I am asking them because cooking them takes some of the nutrients away.

    I am aiming for a high protein diet




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