How to Make Roasted Chickpeas
on Mar 06, 2020, Updated Jan 23, 2025
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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.
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.
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.
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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 the other day, 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 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. 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.
Toss the chickpeas with the olive oil and salt. Add any of the fork-in-the-road seasoning combinations you wish, and toss to evenly coat the chickpeas. These are delicious to eat on their own or tossed on top of Baby Romaine, Chickpea, and Root Vegetable Salad with Slightly Spicy Dressing or Creamy Rutabaga, Parsnip, and Cheddar Soup.
Ingredients
- Canned chickpeas – Drained and rinsed well.
- Olive oil – To get them perfectly crisp.
- Salt – For flavor.
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:
- 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin
- 2 teaspoons minced fresh rosemary, 1 teaspoon finely minced garlic
How to Make Roasted Chickpeas
- Prepare the chickpeas: Pat the chickpeas dry and toss the chickpeas on a baking sheet with olive oil, salt, or any other seasonings that you choose to add.
- Bake: Bake at 375 degrees for about 25 minutes. Adjust seasonings if needed. Enjoy warm or at room temperature.
Storage
Store in a tightly sealed container for up to 5 days.
What to Serve with Roasted Chickpeas
More Chickpea Recipes
- Chickpea Salad
- Best Homemade Hummus
- Green Salad with Chickpeas and Spicy Honey Tahini Dressing
- Turkish Chickpea Salad
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Easy Roasted Chickpeas
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
- 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin
- 2 teaspoons minced fresh rosemary, 1 teaspoon finely minced garlic
What is “fork of the road” that you mention? I don’t see it here in the article.
Sue, it’s in the Notes section, and apologies that it had somehow fallen off the post!
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!
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!