Crispy Roasted Chickpeas

Roasted chickpeas make a great protein-packed vegan snack! Enjoy them on their own, or add them to your favorite healthy dishes for crispy texture.

Roasted Chickpeas

If you like chickpeas, you’re going to LOVE this roasted chickpeas recipe!

It’s no secret I’m a fan of chickpeas – they’re a great addition to soups, stews, salads, sandwiches, you name it. Not only are they a good vegetarian protein source, but they can also bump up the textural contrast in a dish. If you’ve been reading the blog for a while, though, you know that I’m not a fan of mushy food. Sometimes I’m craving something crispy in a salad, and chickpeas’ soft texture won’t satisfy me.

Enter: roasted chickpeas. They still have all the protein and heartiness of regular chickpeas, but they’ve become an irresistible salty, crunchy ingredient. Even better, they’re a great healthy vegan snack on their own!

How to make roasted chickpeas

How do I make roasted chickpeas?

Roasting chickpeas is simple! Start with three basic ingredients: cooked or canned chickpeas, extra-virgin olive oil, and salt. Then…

  1. Preheat the oven to 425° and drain and rinse your chickpeas.
  2. Spread the chickpeas on a kitchen towel and gently pat them dry. It’s essential to make sure they’re totally dry before you toss them with the olive oil – damp chickpeas won’t crisp up in the oven. Discard any loose skins from the outside of the chickpeas.
  3. Transfer the chickpeas to a parchment-lined baking sheet and toss them with a drizzle of olive oil and generous pinches of sea salt. Spread evenly on the baking sheet.
  4. Transfer the baking sheet to your preheated oven and roast until crispy. I start checking at 20 minutes, but it can take up t0 30 minutes for them to become really crisp.
  5. Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices.

So simple! Your roasted chickpeas are ready to eat.

Spiced roasted chickpeas

Tips & tricks for making the best roasted chickpeas!

Here are some of my favorite tips for making great roasted chickpeas.

  • Eat them fast! Roasted chickpeas are best day-of, and they lose their crispiness as time goes on. I aim to finish up a batch by the second day for best texture and flavor.
  • Store them at room temperature. Don’t refrigerate these guys. They become chewy quickly! I recommend leaving them in a bowl or jar on the counter, loosely covered with a piece of foil.
  • Spice them up! I like to toss my chickpeas with spices right as they come out of the oven. Try using a dash of paprika or your favorite spice mix. Chili, curry, or shawarma spices would all be great here. They’re also delicious with Everything Bagel Seasoning!

Chickpea Recipes

I made roasted chickpeas! What should I do with them?

Enjoy them as a snack, toss them in a simple salad, or use them in any of these recipes:

For more snacks and appetizer ideas, check out this post!

More Plant-Based Proteins

If you love this recipe, try making Crispy Baked Tofu, Marinated Baked Tempeh, or protein-rich lentils next!

Crispy Roasted Chickpeas

rate this recipe:
4.97 from 132 votes
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Serves 1 1/2 cups
Make crispy roasted chickpeas for a protein-packed vegan snack. I also love them in salads or on sandwiches and bowls!


  • 1 1/2 cups cooked chickpeas, drained and rinsed
  • Extra-virgin olive oil, for drizzling
  • Sea salt
  • Paprika, curry powder, or other spices (optional)


  • Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  • Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins.
  • Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt.
  • Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, if your chickpeas are not crispy enough, keep going until they are!
  • Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices, if using.
  • Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days.




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Rate this recipe (after making it)

  1. Ronnie

    5 stars
    Probably should have left them in the oven longer to crisp up more but I couldn’t wait lol. I sprinkled them with garlic powder when they came out of the oven. So so so delicious

  2. Michelle (@littlewanderblog)

    5 stars
    The recipe I’ve been looking for and the salads look delish! Thank you for posting!

  3. Sudsy

    I dried the chickpeas and roasted for an hour. There were a still a few that were soft in the middle. What is the best way to dry them?

    • Jeanine Donofrio

      Hi, hmm, an hour is pretty long. I would make sure they’re patted dry before they go in the oven. And make sure they’re not too close together on the baking sheet.

  4. Elizabeth Blake

    5 stars
    So good! I love spicy so I put New Orleans Cajun seasoning on them! Amazing!

  5. Mir

    Oooh. Very nice. Took me 20 min and it was not too crispy which is perfect for me. Thank you. I have always wanted to try it and never did until today!!

  6. Krisy

    5 stars
    I love these!! I bake for 30-35 minutes because I love the extra crunch. I put them on top of cottage cheese and I have a meal.

  7. Theresa

    5 stars
    Fantastic. Baked for 22 minutes and they were perfect. A little sprinkle of parm. Delicious.

    • Jeanine Donofrio

      I’m so glad you loved them!

  8. Stephen

    5 stars
    Excellent recipe! I made them from dries peas and they taste great. First time I’ve made tge chickpeas from scratch! Thank you.

  9. Mistie

    For bagged chickpeas, do they need to be soaked and cooked first?

    • Jeanine Donofrio

      Yep, dry chickpeas need to be cooked first.

  10. Kim

    I made these, tossed a handful in my breakfast bowl and sprinkled the rest with Cajun seasoning for a snack later!

  11. Lisa-Sue Quackenbush

    I make these and toss them in Everything Bagel Seasoning!

  12. SG

    Mine came out kind of chewy in the center. Did I just need to keep them in longer?

    • Jeanine Donofrio

      yep, keep them in longer and they’ll get more crispy.

  13. LP

    I just made them and put ranch seasoning on them. They are delicious!

  14. Ceecee

    5 stars
    Just tried the roasted chick peas. At the end I sprinkled Parmesan cheese over them. Tastes great!!

  15. T

    Opened the oven to check on them and they’re everywhere. Popping like popcorn?????

    • Larry

      Hmmm, I think you just invented some kind of new fangled snack,. You can call them Chica Pops!

    • Heather

      Mine are popping in my toaster oven as I type this! Haha!! I hope they turn out. They smell good.

    • Kathy

      1 star
      Popped all out in my oven at 18 minutes, what a mess!

  16. Regan

    5 stars
    Yum–haven’t made these in awhile but they are delicious alone; also love them on finely shredded cabbage with roquefort dressing. That’ll be next.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.