1000% obsessed with these Oven Roasted Chickpeas! More often than not, I make them as a snack and end up eating pretty much the entire can. However, they’re also great as salad toppers or even on buddha bowls and other meals where you want a bit more plant based protein.

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I’ve been making these crispy chickpeas quite a bit lately and I’m not even CLOSE to being sick of them. Stephen isn’t a huge fan of chickpeas (HIS loss, IMO) but I could legit eat them every single day. He thinks it’s a little strange that I’ll eat just plain chickpeas but I can’t help it…I LOVE THEM.

My favorite way to eat chickpeas just so happens to be in their crispy form. I’ve tried a lot of different flavor variations of this recipe so today I’m sharing a few of my favorites. Spoiler: the ranch roasted chickpeas are THE BEST! You need them in your life ASAP.

Here are the 4 flavors we’re working with:

  • Simple sea salt and black pepper roasted chickpeas
  • Garlic roasted chickpeas
  • Turmeric roasted chickpeas
  • Ranch roasted chickpeas (MY FAV!)

I’f you’ve never made these before, I highly suggest just starting with salt and black pepper and taste them that way. You can always add more spices/ flavoring after they’ve roasted and they’ll still taste great.

How to make Roasted Chickpeas:

You only need TWO ingredients to make roasted chickpeas (although I pretty much always add salt as well): cooked chickpeas and oil. While I keep saying that I’m going to start cooking my chickpeas at home, I almost always just used canned.

The KEY to the crispiest chickpeas is to dry them WELL. Like, remove AS MUCH of the excess moisture on the outside as possible. If you are lazy with the drying then your chickpeas simply won’t get quite as crispy. So, don’t be lazy :D

I never bother skinning ALL of the chickpeas but I do remove any of the skins that fell off of the chickpeas during the drying process because those will just burn in the oven.

Once they’re dried, simply toss them in a little bit of oil and whatever seasonings you desire. Then roasted them for roughly 30 minutes, tossing every 10ish minutes. THAT’S IT! So so super simply and so ridiculously delicious.

I love these as a simple snack but they are also great on a big salad!

And that’s it! If you make these cricpy chickpeas, PLEASE please let me know how you liked them. And as usual, don’t forget to snap a picture and tag me on Instagram @foodwithfeeling!!

More chickpea recipes you’ll love:

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Crispy Roasted Chickpeas

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  • Author: Brita Britnell
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


Easy to make CRISPY chickpeas!


  • 1 15-ounce can of chickpeas
  • 1 tablespoon of olive oil*

Sea salt and black pepper roasted chickpeas:

  • 3/4 teaspoon of fine sea salt
  • 1/2 teaspoon of black pepper

For the garlic roasted chickpeas:

  • 3/4 teaspoon of fine sea salt
  • 1/4 teaspoon of black pepper
  • 1/2 teaspoon of garlic powder

Turmeric roasted chickpeas:

  • 3/4 teaspoon of fine sea salt
  • 1/2 teaspoon of turmeric powder

Ranch roasted chickpeas:

  • 3/4 teaspoon of fine sea salt
  • 1/4 teaspoon of black pepper
  • 14/ teaspoon of dried dill
  • 1/4 teaspoon of parsley
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of onion powder


  1. Pre-heat the oven to 400 degrees F and get out a baking sheet.
  2. Drain and rinse the chickpeas. Place them on kitchen towel and dry them completely! Removing all of the moisture is key to getting a crispy chickpea.
  3. Once dried, remove any of the chickpea skins that fell off in the drying process. It’s not necessary to pick off every single skin but I like to remove the loose ones.
  4. Place the chickpeas on the baking sheet, drizzle with olive oil and toss to coat. Add any seasoning and toss again.
  5. Roast for 25-35 minutes, tossing the pan about every 10 minutes. The roast time will depend on how crispy you want them. They crisp up just a bit after sitting out of the oven for a few minutes.
  6. These make great leftovers **HOWEVER** they do not stay super crispy. I still love them the next day on a salad or as a snack but please know that they do not stay crispy after a few hours.


*other oils would work here as well so use what you want. I’ve made these with toasted sesame oil and love that!

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: snack
  • Method: roasting
  • Cuisine: american