Healthy Roasted Chickpeas are the perfect healthy snack to satisfy your crunchy, salty snack cravings! Vegan, gluten free, portable and delicious!
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You will love Roasted Chickpeas
If you’ve never made oven roasted chickpeas- you are in for a treat!
These crunchy, crispy, salty little bites of deliciousness are SO yummy and great for snacking on! We love them on their own, but they’re also great in salads or as a topper to this Paleo Butternut Squash Soup!
No matter how you enjoy them, there are a few things you need to do to ensure that your chickpeas actually come out crispy and not soggy!
Roasted Garbanzo Beans Ingredients:
To make roasted garbanzo beans you’ll need:
You can find substitutions for all of these ingredients below in the green shaded substitutions box.
Roasted Chickpea Recipe Substitutions
Oils– You can use olive oil, coconut oil or avocado oil.
Spices – You can use any kind of spices on these chickpeas! We love these. Our taco seasoning is also delicious. Get creative with your favorite spices and make your own blend! You will need a total of 1 1/2 teaspoons of spice/seasonings in total – so have fun with it! You could even get adventurous with curry powder or smoked paprika.
How to make Oven Roasted Chickpeas
- Preheat the oven to 450 degrees + prepare a lined baking sheet with parchment paper or a silpat liner or cooking spray.
- Drain + rinse chickpeas with water. Pat dry with a paper towel or dish towel.
- In a bowl, toss the chickpeas, olive oil, and spices in a bowl until thoroughly coated in the mixture.
- Spread the chickpeas evenly on the lined cookie sheet.
- Roast the chickpeas in the oven for 25 minutes, giving the cookie sheet a little shake every 10 minutes or so.
- Allow chickpeas to cool slightly, and store roasted chickpeas in an airtight container for up to 3 days.
One of the reasons I love this recipe so much is that you can easily customize it!
Roasted Chickpea Recipe Tips
- Dry off the chickpeas – Make sure you dry your chickpeas off thoroughly! If you’re using canned chickpeas, I like to run them through a strainer, drain them completely, rinse off any of the liquid from the can, and drain again. Then, I lay the chickpeas on a clean dish towel (you could use paper towels) and pat them completely dry.
- Don’t skimp on the oil – Using oil helps get the chickpeas super crispy. You can use olive oil or avocado oil, but make sure you don’t skimp on it!
Once you make your crunchy oven roasted chickpeas, you want to make sure you store them properly
How to store Roasted Chickpeas
Eat them quickly! Truthfully, these are best when eaten hot or shortly after they have come out of the oven. Since they’re not deep fried, they don’t remain as crispy for as long as many of the store bought brands!
Store in an airtight container: You can store these oven roasted chickpeas for 2-3 days in an airtight container at room temp, but they will start to lose their crunch after that.
Oven Roasted Chickpeas FAQs
Yes! Crispy roasted chickpeas have protein, fiber and healthy carbs – making them totally good for you!
Roasted chickpeas can be good for weight loss. They’re lower in calories/carbs than bread and higher in protein and fiber.
Your roasted chickpeas might not be crunchy for a few reasons. They could be under cooked, or have too much olive oil on them. Cooking them at a high temp with minimal olive oil helps them to get a nice crispy exterior.
Homemade crispy roasted chickpeas can be stored in an airtight container at room temperature for up to 4 days. After that they may get moldy because they have no preservatives
Yes! Feel free to use your own home cooked chickpeas. You’ll need about 1 cup of cooked beans to make this!
Roasted Chickpea Recipe
Ingredients
- 1 15 oz can canned chickpeas drained, rinsed + patted dry
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 450 degrees + prepare a lined baking sheet with parchment paper or a silpat liner or cooking spray.
- Drain + rinse chickpeas with water. Pat dry with a paper towel or dish towel.
- In a bowl, toss chickpeas, olive oil and spices in a bowl until thoroughly coated in mixture.
- Spread the chickpeas evenly on the lined cookie sheet.
- Roast in the oven for 25 minutes, giving the cookie sheet a little shake every 10 minutes or so.
- Allow chickpeas to cool slightly, and store in an airtight container for up to 3 days.
Video
Notes
- Dry off the chickpeas – Make sure you dry your chickpeas off thoroughly! If you’re using canned chickpeas, I like to run them through a strainer, drain them completely, rinse off any of the liquid from the can, and drain again. Then, I lie the chickpeas on a clean dish towel and pat completely dry.
- Don’t skimp on the oil – Using oil helps get the chickpeas super crispy. You can use olive oil or avocado oil, but make sure you don’t skimp on it!
Substitutions for this recipe:
- Oils- You can use olive oil or avocado oil.
- Spices – You can use any kind of spices on these chickpeas! We love Tiny Little Chef Seasonings, their House and Chili Lime Seasoning blends are great on these (you can use code CLEANEATING to save on their site!) Get creative with your favorite spices and make your own blend! You will need a total of 1 1/2 teaspoons of spice/seasonings in total – so have fun with it!
Chrissa - Physical Kitchness says
Agreed – beach and a dinner date = perfection. We do the beach, but the dinner date usually consists of Chipotle runs with our 2 year old 🙂 But hey, beggars can’t be choosers! I LOVE roasted chick peas – such a great snack when you need a good crunch. I haven’t tried a version with paprika. I need to make these!!
thecleaneatingcouple@gmail.com says
Chipotle is always my go to dinner date too!! We love it there 🙂 The guac = EVERYTHING! The paprika is reallly good on them – you should try it!
Divya @ Eat. Teach. Blog. says
I have a hard time making my roasted chickpeas crunchy!
thecleaneatingcouple@gmail.com says
I’ve found that you need to roast them on high and consistently turn them.
Abbey says
I love making roasted chickpeas! They’re great on salads too
thecleaneatingcouple@gmail.com says
Yes!! Love them on salads. They’re better than croutons.
GiGi Eats says
If there are roasted chickpeas near me – I lose all control. Ha! I cannot bring them into the house! lol
thecleaneatingcouple@gmail.com says
I can’t stop eating them either! They’re addictive!
Chrissy @ Snacking in Sneakers says
These look super tasty! I love some good roasted chickpeas 🙂 My fav moments so far this summer have been 1) doing the Farm to Fork Fondo bike ride, and 2) playing at Walden Pond with my son.
thecleaneatingcouple@gmail.com says
That bike ride looked like it was so much fun! 🙂
Melissa @ Mango About Town says
I love making roasted chickpeas but I find they always explode in my oven!! haha
thecleaneatingcouple@gmail.com says
LOL! That does happen sometimes.
Cassandra @ Powered By BLING says
Roasted chickpeas are a great snack to put out at parties. They seem to disappear faster than the chips and salsa!
thecleaneatingcouple@gmail.com says
I totally agree! They’re soooo addictive!
dixya @food, pleasure, and health says
i made these with tandoori masala..sooo good! perfect for snacking 🙂
thecleaneatingcouple@gmail.com says
OOooh that sounds delish!
Christina Bauer says
I LOVE roasted chickpeas! I need to make them more often.
thecleaneatingcouple@gmail.com says
I love them too!! They’re so yummy!
Ilka says
I love chickpeas like this. So tasty and nutritious!
thecleaneatingcouple@gmail.com says
I totally agree 🙂
Janelle @ Run With No Regrets says
They look delicious! I’d love to try this out!
RFC says
I love, love, love, LOVE chickpeas! This recipe looks amazing, I will have to try it out!
Diana @ Live Lean Eat Green says
LOVE roasted chickpeas! I make them all the time to snack on and to throw into salads for some texture!
Angela @marathonsandmotivation.com says
These roasted chickpeas look amazing! Perfect Snack 🙂
Laurie says
made these for a snack this morning and they were so yummy! easy too! i used chili powder instead of paprika
The Clean Eating Couple says
So glad you liked them Laurie!! I’m going to try them with the chili powder 🙂
Annette Feinson says
These are so good. Can’t wait to try them with other seasoning combos. Made them this morning and they are already half gone. My kids, 1 and 3, even love them.
The Clean Eating Couple says
So glad you + your kids love them!! They definitely are addicting!! 🙂
Casie says
Super simple, healthy & yummy! I really enjoyed this recipe for a an afternoon snack!
The Clean Eating Couple says
Yay! I love hearing that Casie! Enjoy 🙂
Emma says
Really tasty! I broiled them for a few minutes which helped them get crunchier. Great on top of salads!
The Clean Eating Couple says
Glad you liked them, Emma! They’re totally the perfect salad topper!
Alyssa says
Love these so much! Definitely recommend! Such a good snack!
The Clean Eating Couple says
Thank you!! So glad you like them!
Sara says
Super quick & easy to make!
The Clean Eating Couple says
So glad you liked it, Sara! Thank you!
Barb Wire says
Thanks for sharing your great recipe! Please check your grammar: You don’t “lie” the chick peas — to put or place something you “lay them.”
Best wishes from an English teacher.
The Clean Eating Couple says
People like you are the reason people like me hated English in school! There’s a way to nicely call out what is obviously a typo.. or just move along if it bothers you that much
Sue says
You don’t call out someone on a recipe site like this!! How rude!!
This from an etiquette expert.
Lynne says
Such a great snack , esp if your looking for some crunch!! Will make again!