Crispy Roasted Chickpeas
These crispy roasted chickpeas are easy to make, perfectly seasoned, and so satisfying. They’re high in protein, full of flavor and make the best crunchy snack.
Servings: 2 -3
Ingredients
- 1 15 oz can chickpeas drained and rinsed
- 2 teaspoons olive oil or avocado oil
- ¼ teaspoon sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper or leave unlined for extra crispness.
- After rinsing, spread the chickpeas on a clean kitchen towel or paper towels and pat dry. For best results, let them air dry for a few minutes too. Remove any loose skins if you’d like (optional).
- Spread chickpeas on the baking sheet (without oil or seasonings) in a single layer and roast for 25 minutes, shaking the pan halfway through.
- Remove the chickpeas from the oven, place them in a bowl, and toss with the oil and any spices you’re using.
- Return seasoned chickpeas to the pan and roast for another 5–10 minutes, until golden and crispy.
- Let chickpeas cool on the pan. They’ll crisp up even more as they cool.
- Enjoy them as a snack, or add them to salads, bowls, and soups for a crunchy, protein-packed topping.
Notes
- Storage: Let chickpeas cool completely before storing. Keep them in a glass jar or container at room temperature for 3 to 4 days. If they lose their crunch, reheat in the oven at 400°F for 5 to 10 minutes.
- Seasonings: Feel free to use any spices you like. Try smoked paprika, chili powder, cumin, curry powder, or everything bagel seasoning for a fun twist.
- Make it in the air fryer: Want to speed things up? Check out my air fryer chickpeas recipe for a quicker version that turns out just as crispy.
Nutrition
Serving: 1/3 recipe (about 1/2 cup) | Calories: 159kcal | Carbohydrates: 23g | Protein: 7g | Fat: 4g | Monounsaturated Fat: 2g | Sodium: 249mg | Potassium: 234mg | Fiber: 6g | Sugar: 1g