The Trick To Foolproof Crispy Roasted Chickpeas

These crispy roasted chickpeas are the perfect way to add a little texture to a dish while boosting the fiber and protein. They’re easy, customizable, and completely craveable. Crisp chickpeas are one of my favorite additions to salads, grain bowls, vegetable dishes, and more. 

Why You’ll Love This Recipe

• Crunchy chickpeas are a great way to add texture to a dish, like a salad or roasted vegetables. They also make a tasty snack. 
• You can customize the flavor to whatever you’re craving. From simple salt and pepper to “everything but the bagel” seasoning to freshly grated parmesan and lemon zest. 
• It’s quick and easy. It takes minimal effort and just a few simple “tricks” to turn chickpeas into your new favorite nutrient-dense garnish. 

Making Crispy Roasted Chickpeas

If I’m being honest, this is less of a “recipe” and more of a “method”. There’s not really any technique that goes into these. And, other than the chickpeas, everything is fully customizable to your own tastes. There are a few little “tricks” that I’ve found make a big difference in the crispiness of the roasted chickpeas. 

To make these crispy roasted chickpeas, you’ll need…

• Chickpeas (I use canned)
• Oil
• Salt
• Pepper
• Rosemary (optional)

That’s it. Minimal ingredients but the results are absolutely delicious. I went with a simple salt, pepper, and rosemary combination to flavor my chickpeas but, as mentioned above, you can use any herbs, spices, and seasonings you like to flavor your chickpeas. Garlic and onion powder are delicious. Curry powder. Garam masala. You could even make a sweet version by tossing them in a bit of maple syrup and cinnamon. 

The method is pretty straightforward, too. But there is a little trick to getting the chickpeas super crispy and crunch. 

First, preheat the oven to 400° Fahrenheit. Then, place a baking sheet in the oven while it preheats. Roasting the chickpeas on a hot baking sheet gives them the perfect jump start so they come out crispy and golden brown. 

Next, drain and rinse your canned chickpeas. Transfer the drained chickpeas to a paper towel and pat them dry. You want them as dry as possible when they go into the oven, otherwise they won’t get as crispy. 

In a medium bowl, combine the dried chickpeas, oil, and seasonings. I tend to use avocado oil since it has a higher smoking point but feel free to use whatever oil you usually cook with. Stir the chickpeas to make sure they’re evenly coated in oil and seasonings. 

Once the oven has preheated, carefully remove the hot baking sheet and spread the chickpeas out. You want them to have plenty of room to spread out, so don’t crowd them. 

Carefully transfer the hot baking sheet back into the oven and roast for 20-30 minutes, giving the pan a shake midway through to toss the chickpeas. You want them to be golden brown and crispy. You may hear a few popping while they roast but this is normal, so don’t worry about it. 

Once they’re cooked to your liking, turn off the oven and leave the chickpeas in the oven with the door propped open for 15 minutes. Then remove them from the oven and let them cool completely on the pan. All of this helps to get the crispiest results possible. 

Once the chickpeas have cooled, enjoy them on a salad, with roasted vegetables, or as a snack. 

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Crispy Roasted Chickpeas

With minimal ingredients and a simple few tricks, these foolproof crispy roasted chickpeas are the perfect way to add crunch to any dish.

Print Recipe Pin Recipe

Course Snack

Servings 4

Ingredients

  

• 1 can chickpeas (15-ounce can)
• 2 tablespoons avocado oil
• 1 tablespoon minced fresh rosemary
• Salt and pepper to taste

Instructions

 

• Preheat the oven to 400° Fahrenheit. Place a baking sheet in the oven while it preheats.
• Drain and rinse the chickpeas. Then transfer them to a paper towel and blot them dry. They need to be as dry as possible in order to crisp up properly.
• Add the chickpeas to a medium bowl and add the avocado oil, rosemary, salt, and pepper. Toss to combine, making sure the chickpeas are evenly coated.
• Once the oven is done preheating, carefully remove the hot baking sheet and spread the chickpeas over the baking sheet. Leaving plenty of space between the chickpeas will help them crisp up better.
• Return the baking sheet to the oven and roast for 20-30 minutes, shaking the pan midway through to toss the chickpeas.
• Once the chickpeas are golden brown and crispy, turn off the oven and leave the chickpeas in the oven with the door propped open for 15 minutes. Then remove them from the oven and let them cool completely on the pan. All of this helps to get the crispiest results possible.
• Once the chickpeas have cooled, enjoy them on a salad, with roasted vegetables, or as a snack.
• You can store leftover roasted chickpeas in an airtight container in the fridge for 3-4 days. They’ll lose much of their crispiness but they’ll still be delicious.