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If your roasted chickpeas always turn out chewy or weirdly soft, this method will change everything. These oven roasted chickpeas are deeply golden, perfectly crunchy, and shockingly simple to make with just a can and a little oil!
Love a good chickpea recipe!? You need to try our Simple Chickpea Tacos as well as our Braised Chickpeas and our EASY Chickpea Gyros!
Why you’ll love this simple recipe!
- Truly crispy texture (no soggy beans here)
- Just 2 basic ingredients
- Budget-friendly pantry staple
- Naturally vegetarian + easily vegan
- High-protein crunchy snack that actually feels filling
- Perfect for salads, bowls, wraps, and soups
- Great for meal prep (with realistic crisp expectations 😉)
In this post…
Ingredients needed
The ingredients for this recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
- Can of chickpeas (garbanzo beans) – Canned chickpeas work perfectly here for ease and consistency. You can cook dried chickpeas from scratch, but make sure they’re fully dried before roasting.
- Olive oil – Helps the chickpeas crisp up and turn golden. Avocado oil or another neutral oil works just as well.
A High-Protein Snack That Keeps You Full
Chickpeas aren’t just crunchy – they’re surprisingly filling! Thanks to their plant-based protein and fiber content, a simple serving of roasted chickpeas can actually hold you over between meals (no blood sugar crash an hour later!).
One serving provides roughly 6–7 grams of protein, making this a smart vegetarian snack option when you want something savory and satisfying.
They’re especially great if you:
- Struggle with afternoon hunger
- Want more plant-based protein in your diet
- Are trying to build high-protein vegetarian meals
If you’re trying to build more satisfying meatless meals, you’ll love my full roundup of high-protein vegetarian dinners that are designed to actually keep you full!
How to Roast Chickpeas
Just a reminder that you can find the FULL written perfect crispy chickpeas recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- Drain and rinse the chickpeas and then dry them thoroughly. This can be done using a salad spinner OR by placing them on a lint free dish towel/ paper towel and drying them off thoroughly.
- Place the chickpeas on a baking sheet and drizzle with a little olive oil. Add salt, pepper, and any desired spices. Toss and roast until golden brown.
Expert Tips
Dry Them Completely
Excess moisture is the enemy of crispy chickpeas. After rinsing, spread them on a clean kitchen towel and pat completely dry. Let them air dry for a few extra minutes if needed.
Remove Loose Skins
You don’t have to obsess over every skin, but removing the ones that naturally fall off helps improve texture.
Don’t Crowd the Pan
Spread chickpeas in a single layer with space between them. Overcrowding = steaming instead of roasting.
Roast Long Enough
25–35 minutes at 400°F is the sweet spot. The longer they roast, the crispier they get — but keep an eye on them near the end.
They Crisp More As They Cool
They’ll firm up slightly after coming out of the oven.
Why Aren’t My Chickpeas Crispy?
- They weren’t fully dried
- The oven wasn’t hot enough
- The pan was overcrowded
- They weren’t roasted long enough
- You added wet seasoning too early
Frequently Asked Questions
Typically 25–35 minutes at 400°F, depending on how crispy you like them. I usually let mine roast for the full 30-35 minutes.
Yes, but they must be fully cooked and completely dried before roasting! I like to cook my dried chickpeas in the instant pot.
They’re crispiest within the first few hours. After that, they soften slightly – but they’re still delicious as a salad topper or as a snack. Store leftovers in an airtight container.
Yes! Cook at 390–400°F for about 12–15 minutes, shaking halfway through. I have a full guide on cooking chickpeas in the air fryer here!
4 flavor options
- Simple sea salt and black pepper roasted chickpeas: 3/4 teaspoon of sea salt + 1/2 teaspoon of pepper
- Garlic roasted chickpeas: 1/2 teaspoon of garlic powder + 3/4 teaspoon of sea salt + 1/2 teaspoon of pepper
- Turmeric roasted chickpeas: 3/4 teaspoon of sea salt + 1/2 teaspoon of turmeric
- Ranch roasted chickpeas (MY FAV!): 3/4 teaspoon of sea salt + 1/2 teaspoon of pepper + 1/4 teaspoon each of dried dill, garlic powder, dried parsley, and onion powder.
Crispy Roasted Chickpeas
Ingredients
- 1 15- ounce can of chickpeas
- 1 tablespoon olive oil*
- ½ teaspoon of black pepper
- ½ teaspoon fina sea salt
Instructions
- Pre-heat the oven to 400 degrees F and get out a baking sheet.
- 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. 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.
- Place the chickpeas on the baking sheet, drizzle with olive oil and toss to coat. Add any seasoning and toss again.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
