Learn how to make the best Crunchy Roasted Chickpeas in just 30 minutes with this step-by-step tutorial. They're a healthy snack on their own, and delicious on top of salad or hummus, too!
Roasted chickpeas are one of my all-time favorite snacks. I love them on their own, on top of hummus, in a hummus bowl and even on top of zucchini. They're incredibly versatile and they add a nice crunch to any dish.
Awhile back, I was chatting with my mom and she told me she tried to make roasted chickpeas but that they didn't turn out crispy. Her comment got me thinking, and wondering what could have possibly gone wrong.
Over the past month I've done some experimenting of my own to determine the best solutions for roasting chickpeas, so follow along to learn how to make perfectly crunchy roasted chickpeas!
Ingredient notes:
- Chickpeas - I've only ever made roasted chickpeas using canned chickpeas, so I'd recommend those instead of dry chickpeas
- Olive oil - Any kind of oil works, but I typically use olive or avocado oil
- Seasoning - The recipe calls for cajun seasoning, which I think gives these a ton of flavor and a hint of spice. With that said, I recommend a few other options below.
How to make crunchy roasted chickpeas
Step 1: Preheat the oven to 425°. A hot oven will generally result in crispy chickpeas.
Step 2: Pour them into a colander or strainer. Run water over them for 10 seconds or so to remove any liquid from the can.
Step 3: Use several paper towels to pat them dry. You're not going to be able to get them completely dry, but try to remove as much moisture as possible.
Step 4: Transfer chickpeas to a bowl, then drizzle them with olive oil and add the cajun seasoning, salt and pepper and stir so that they're coated.
Step 5: Pour chickpeas out onto a baking sheet, then sprinkle them with ½ teaspoon more seasoning.
Step 6: Bake the chickpeas for 25-30 minutes, then remove them from the oven and wait 5 minutes before eating them!
Tips and Tricks
- Lining your baking sheet is optional. I almost never do, and I've never had issues with them sticking or ruining my baking sheet. With that said, if you want to be on the safe side, line your baking sheet with aluminum foil beforehand.
- If you're making these chickpeas ahead of time, wait for them to cool before placing them in a container. Otherwise, they'll look some of their crispiness from heat and therefore the moisture in the container.
What kind of seasoning should I use?
There are SO many different options for seasoning chickpeas. Some of my favorite options include: cajun seasoning, garlic herb seasoning and a combination of garlic powder and smoked paprika. But really, the options are endless.
Do roasted chickpeas need to be refrigerated?
No, and in fact, they shouldn't be. Think of roasted chickpeas as a crunchy snack, similar to potato chips. They need to stay at room temperature in order to maintain the proper texture.
Are crunchy chickpeas a healthy snack?
Yes! They're loaded with protein, and are an excellent meat substitution in any vegetarian dish.
More snack recipes
If you made this recipe, be sure to leave a comment and star rating below!
How to Make Crunchy Roasted Chickpeas
Ingredients
- 1 can chickpeas (15 oz.)
- 2 tablespoon olive oil
- 1 tablespoon cajun seasoning or more
- pinch of salt and pepper
Instructions
- Preheat oven to 425°.
- Pour chickpeas into a strainer, then rinse them off until all the liquid from the can is gone.
- Use several paper towels to pat the chickpeas dry. You won't be able to get them completely dry, but partially dry is the goal. Then, pour them into a bowl and add olive oil, cajun seasoning, salt, and pepper and stir to combine.
- Pour chickpeas out onto a lined baking sheet, then sprinkle additional cajun seasoning on top (1-2 tsp).
- Bake chickpeas for 25-30 minutes. Remove from oven and wait 5 minutes before transferring them to a bowl.
- Enjoy!
Notes
Nutrition
UPDATE NOTE: This post was originally published in May 2014. It was updated with new text and photos in May 2020.
Teri says
Hi🙋we only use chickpeas that we cooked from dry. How much would i use? 2 cups?
Also can i use half the amount of oil,health reasons?
Thanks for recipe, new to ur blog, we r vegen with very low oil& salt, for sugar we use date syrup, maple syrup, coconut sugar. Its challenge!
Cant wait to try these, love chickpeas.
Erin says
Hi! Yes, 2 cups should work, and you can reduce the amount of oil too.
MarG says
I toss them in canola oil and sprinkle brown sugar on them for a sweet smack!
Joltyourbuds says
Holy yum! I am making this for my siblings.
Daniel Z says
Being Lebanese, I'm always excited for chickpea recipes!