Go Back
Roasted chickpeas

roasted chickpeas

Roasted chickpeas: a crunchy, protein-packed snack with Mediterranean flair. Quick, satisfying, and perfect for guilt-free healthy snacking!
Print Recipe Pin Recipe
Total Time 41 minutes
Servings: 4 servings
Course: Snack
Cuisine: Mediterranean
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 2 cup cooked chickpeas drained and patted dry
  • 1 tablespoon olive oil
  • 0.5 teaspoon sea salt
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon garlic powder

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy clean-up.
  2. Pat dry the cooked chickpeas thoroughly with a paper towel. Remove as much moisture as possible for maximum crispiness.
  3. Transfer the dried chickpeas to a mixing bowl. Add olive oil, salt, smoked paprika, black pepper, and garlic powder. Toss well until evenly coated.
  4. Spread the seasoned chickpeas into a single layer on the prepared baking sheet. Make sure they are not overlapping.
  5. Roast in the preheated oven for 20 minutes. Remove the tray, shake or stir the chickpeas to ensure even cooking, then return to the oven for another 15–20 minutes, or until golden and crispy.
  6. Allow the roasted chickpeas to cool slightly before serving. Enjoy as a healthy snack while still crunchy!

Notes

Roasted chickpeas are loved for their irresistible crunch and adaptability—perfect for snacking, tossing onto salads, or even as a topping for creamy soups. Their combination of protein, fiber, and satisfying texture makes them a favorite among both kids and adults. Whether you’re craving a savory treat or trying to add more plant-based protein to your diet, these chickpeas deliver.

Pro Tips for Perfect Roasted Chickpeas

  • Dry thoroughly: The drier the chickpeas, the crispier the result. A kitchen towel or layers of paper towel work best for soaking up the moisture once they’ve been drained.
  • Peeling optional: Slipping off the chickpea skins creates an ultra-crispy texture, but it’s not required—perfect if you’re short on time.
  • Seasoning flexibility: Experiment with spices like cumin, curry powder, za’atar, or chili lime for a new flavor every time. Sweet tooth? Try cinnamon and a dash of maple syrup for a dessert spin.
  • Even roasting: Spread the chickpeas in a single layer and stir them halfway through roasting to avoid soggy spots and ensure all sides brown evenly.
  • Cool down: Let the chickpeas cool fully after baking—they’ll continue to crisp up as they sit.

Serving & Storage Ideas

  • Toss into grain bowls, green salads, or Buddha bowls for a protein boost and delightful crunch.
  • Pair with a yogurt dip or creamy hummus as a party snack.
  • Store in an airtight container at room temperature for up to 2 days to keep them crunchy—avoid the fridge, as moisture can cause sogginess.
  • Make it a meal combo with roasted veggies or pita chips on the side.
Roasted chickpeas are endlessly versatile, so don’t hesitate to make the recipe your own with your favorite flavors and serving ideas. Happy snacking!