How to Make Roasted Chickpeas

5 from 3 votes

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It is so simple to turn a can of chickpeas into an interesting snack or cocktail nibble, not to mention a great topping for soups and salads.

Blue bowl of Roasted Chickpeas.

Roasted chickpeas (or garbanzo beans) are chewy, a bit crispy firm yet with some give, and have a deeply nutty flavor. These roasted chickpeas have been one of the most popular snack recipes from The Mom 100 Coobook, for sure. My son’s friend actually had the caterer make them for his bar mitzvah party. “Ben,” I said, “are those the Chickpea Poppers from my book?” “Of course,” said Ben. I apparently had asked a stupid question.

This is the easiest way to make a fun, healthy snack from a can of chickpeas. Baking the chickpeas in the oven removes excess moisture from the beans and concentrates their texture and flavor. Drain the chickpeas and pat them dry with a clean dishtowel or paper towels to remove excess moisture so they bake instead of steam.

High in fiber, full of protein, low in fat, a little chewy, and a little crispy, this is a snack that a mother could love. You can store them in a container or a jar for up to a week at room temperature.

Parchment-lined baking sheet with roasted chickpeas.

Healthy Chickpea Snack

Naturally, kids like chips. Of course, they do. And, of course, they’d like it if you sat them down with a big bowl of potato chips every day and said, “Hey, Johnny (or Wendy), go ahead, munch up!” Frankly, when my kids whine about not being able to eat chips with impunity, I feel like shouting, “Don’t you think I want to eat chips all day long, too?” Of course, chips are fantastic (I’ve grown weary of the word moderation, though, of course, it’s all true, what they say). However, the ramifications of lots of chips are not fantastic.

So, what to give your kids to crunch on that you can feel good about? And I’m not talking about veggies — as Charlie said when he was a kid, after I handed him a bowl of carrot sticks, looking at me unsettlingly with that level gaze, “Mom, this wasn’t exactly what I had in mind when I asked for a snack.”

Enter crispy chickpeas! But not straight from the can or box, instead these chickpeas (or garbanzo beans) are toasted up in the oven with just the right amount of salt and possibly some light seasonings. In fact, these are an interesting and smart way to wiggle a touch of a new spice into your kids’ palate.

Toss the chickpeas with the olive oil and salt. Add any seasoning combinations you wish, and toss to evenly coat the garbanzos. Crispy roasted chickpeas are also vegan, delicious to eat on their own or tossed on top of Caesar salad or Creamy Rutabaga, Parsnip, and Cheddar Soup.

Ingredients

Yes, that really is all the ingredients.

Seasoning Variations

Change up the seasonings as you like. Here are a couple of suggestions. Along with the salt, add:

  • 1/4 teaspoon chili powder, 1/4 teaspoon ground cumin, 1/4 teaspoon paprika, 1/4 teaspoon garlic powder
  • 2 teaspoons minced fresh rosemary, 1 teaspoon finely minced garlic
  • Give a few grinds of black pepper.

How to Make Roasted Chickpeas

  1. Prepare the chickpeas: Pat the chickpeas dry with paper towels or a clean dish towel and toss the chickpeas on a baking sheet with olive oil, salt, or any other seasonings that you choose to add.
Woman drizzling oil and salt onto a lined baking sheet of chickpeas.
  1. Bake: Bake at 375 degrees for about 25 minutes. Adjust seasonings if needed. Enjoy warm or at room temperature.
Roasted chickpeas on parchment-lined baking sheet.

Cooking Tips

  • Make sure the chickpeas are dry before tossing them with the olive oil.
  • You want the roast chickpeas to have a crispy texture but not become too hard. Remember, they will firm up as they cool, so remove them from the oven before they are too crispy.
  • Line the baking tray with parchment paper for easier cleanup.

Storage

Store in a tightly sealed container at room temperature for up to 5 days. 

What to Serve With Roasted Chickpeas

Roasted Chickpea, Apple and Feta Salad on a white plate.
Roasted Chickpea, Apple, and Feta Salad

More Chickpea Recipes

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5 from 3 votes

Easy Roasted Chickpeas

It is so simple to turn a can of chickpeas into an interesting snack or cocktail nibble, not to mention a great topping for soups and salads.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 Servings
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Ingredients 

  • 1 (15-ounce) can chickpeas (drained and rinsed)
  • 1 tablespoon olive oil
  • ¾ teaspoon kosher salt (plus more to taste)

Instructions 

  • Preheat the oven to 375 F. Lightly spray a baking sheet with sides with nonstick spray.
  • Pat the chickpeas lightly with paper towels. Toss the chickpeas on the baking sheet with the olive oil and salt. Add any additional seasonings (see variations), and toss to evenly coat the chickpeas.
  • Bake until they have turned golden brown and shrink slightly, about 25 minutes. They will harden slightly and crisp up as they cool, so do not overbake, or they will get too tough and hard. Taste and add more salt if needed. Serve warm or at room temp.

Notes

Seasoning Variations

Change up the seasonings as you like. Here are a couple of savory suggestions. Along with the salt, add:
  • 1/4 teaspoon chili powder, 1/4 teaspoon ground cumin, 1/4 teaspoon paprika, 1/4 teaspoon garlic powder
  • 1 teaspoon curry powder
  • 2 teaspoons minced fresh rosemary or thyme, 1 teaspoon finely minced garlic
  • Give a few grinds of black pepper or a sprinkle of cayenne pepper.
Store the roasted chickpeas in a sealed container at room temperature for up to 5 days. If they have fresh ingredients like minced garlic, store them in the fridge, but know that they will lose some of their crispness.

Nutrition

Calories: 31kcal, Carbohydrates: 1g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Sodium: 436mg, Sugar: 1g
Like this recipe? Rate and comment below!

About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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4 Comments

  1. Sue says:

    What is “fork of the road” that you mention? I don’t see it here in the article.

    1. Katie Workman says:

      Sue, it’s in the Notes section, and apologies that it had somehow fallen off the post!

  2. Lisa Tammaro says:

    Hi Katie,
    Just came across your recipe & website via Pinterest. These Chickpea Poppers look fantastic, I cannot wait to make them for my Dad! He love chickpeas & interesting lil snacks are right up his alley. I was wondering if you had any additional Fork in the Road suggestions along with those provided? We will definitely have fun trying out new flavor combos once we get to taste these, can’t wait! My 71 year old Dad (you’d never guess!) is from Italy & loves to cook & create new flavors & dishes in the kitchen. Thank you so much for the great recipe!

    1. Katie Workman says:

      If you have a packaged rub or spice blend that you like (or a favorite recipe for one) try a few pinches of that on the chickpeas. If you like the seasoning, you really can’t go wrong. Hope you Dad likes your new twist!