The Best Crispy Roasted Chickpeas Recipe (Oven & Air Fryer) - These crunchy oven-roasted chickpeas are tossed with a little olive oil and a delicious, savory spice blend that compliments their nutty flavor, and then baked to crispy perfection. They are a delicious snack with a nice crunch you can use in all your favorite recipes.
So, if you love chickpeas, make a big batch of this nutritious snack for yourself. It's an easy recipe and these crispy morsels are the perfect healthy snack.
This crispy roasted chickpeas recipe was inspired by my daughter, Hannah, who started making them for her salads. They are the best thing to add to this delicious Copycat Panera Greek Salad Recipe.
Looking for more salad toppers? Be sure to check out our super tasty Candied Pecans Recipe (Oven & Air Fryer). They're deliciously addictive.
Did You Know?
Did you know that roasted chickpeas are also known as Leblebi, a traditional Mediterranean and Middle Eastern snack. They are delicious mixed with yellow raisins.
Jump to:
- Did You Know?
- Why You'll Love This Recipe
- Here's What You Need
- Notes on Ingredients
- How To Use Dried Chickpeas
- Equipment
- How to Make Crispy Roasted Chickpeas
- What Is Aquafaba?
- The Secret To This Recipe
- Pro Tips For Crispy Roasted Chickpeas
- Roasted Chickpeas Seasoning
- Recipe FAQS
- How To Use Them
- How To Store Roasted Chickpeas
- Try Them In This Delicious Salad
- More Salad Topping Recipes
- 📖 Recipe
- 💬 Community
Why You'll Love This Recipe
These crispy chickpeas are a great addition to salads, in grain bowls, Mediterranean rice bowls, or as a savory snack. They're also a great healthy snack to take on road trips or outdoor adventures. This nutritious snack is a great source of plant-based protein.
Here's What You Need
Notes on Ingredients
- olive oil - We use extra virgin olive oil for this recipe. May substitute avocado oil, or coconut oil, or any neutral flavored cooking oil like canola.
- salt - Use a fine grained salt, like kosher salt, or sea salt. Course grained salts have a larger texture that will not adhere easily to them.
- garlic salt - Used for extra flavor.
- cumin - Adds a nice savory flavor.
- paprika - We use American paprika, but smoked paprika is great, too.
- ground black pepper
- chickpeas - aka pulses or garbanzo beans. We use canned chickpeas for this easy recipe. You can also use dried chickpeas. This may seem like an unnecessary step, but dried beans are much less expensive than canned goods. And some people prefer to avoid canned goods for health reasons or to avoid the tinny taste from the can.
How To Use Dried Chickpeas
It is necessary to soak and boil dried chickpeas before using them so that they are soft enough to bite through.
How Long To Soak Chickpeas. Soak them at room temperature for 8-10 hours to overnight.
Soak Overnight. Place them in a large bowl or cooking pot and cover them with cold water and add 1 teaspoon of baking soda to the water. The baking soda will help soften and loosen their skins. Soak them at room temperature for 8-10 hours to overnight.
Then Boil To Soften.
Stovetop: Bring them up to a boil, then lower the temperature to allow them to simmer at a low boil for about 2 hours or until they are tender enough to bite through.
Slow Cooker: Place them into crock pot and cook on high setting for about 3 hours.
Instant Pot: Forgot to soak them? Cover them with 3 inches of water up and pressure cook them in the instant pot for 10 minutes.
Equipment
- sheet pan - We recommend using a rimmed baking sheet like this Half Bakers Sheet, which has a rim around the edge. They will roll right off a flat cookie sheet.
- aluminum foil - Use to line the sheet pan for easy clean-up.
- parchment paper - Optional, but not recommended. Alternative to aluminum foil. Parchment paper will steam them as they bake, preventing them from becoming crispy.
- medium Mixing Bowl
- small bowl or airtight container - Used for shaking up spice blend mixture. We like to use glass bowls with lids like these from Pyrex.
- measuring Spoons
- paper towel or kitchen towel - Used for drying.
- air fryer - optional. Make a batch in 15 minutes.
How to Make Crispy Roasted Chickpeas
Make this tasty recipe in the oven or air fryer.
Preheat Oven to 350°F.
Drain and Rinse. Drain a can of chickpeas into a fine mesh strainer and rinse them under cold water. Give them a few shakes inside the strainer to remove excess water.
Dry Them. Lay them out in a single layer on a clean kitchen towel or some paper towel to dry.
When they are dry, put them into a medium bowl.
Pro Tip: Go the extra mile and remove the chickpea skins for an extra crispy roasted result. These loose skins can trap extra moisture preventing the chickpea from crisping.
Make the Spice Blend. Add all the spices into a small bowl and mix them together. We like to use glass bowls with lids like these from Pyrex.
Add Olive Oil and Toss. Add a little bit of olive oil and toss to coat.
Toss Them with Spices. Next, add the spices and toss again to coat.
Transfer to Baking Tray. Transfer chickpeas to the tray. Spread them out evenly.
Bake. Bake in a preheated oven for 30 minutes, shake the pan to turn them, and bake for an additional 25-30 minutes until they are golden brown and crispy.
Air Fryer Chickpeas. Shorten the bake time by making them in the air fryer. Place prepared chickpeas in the air fryer basket and air fry at 350°F for 10 minutes.
Take the basket out at the 5 minute mark and give them a shake to ensure even cooking. Then continue to air fry until done.
Serve. Serve them in salads, grain bowls, Mediterranean rice bowls, or as a versatile snack.
What Is Aquafaba?
Aquafaba is the liquid from a can of chickpeas or the liquid in which chickpeas and other pulses (the seeds of legumes like beans, lentils, and peas) have been boiled.
Aquafaba can be used as a substitute for egg white in recipes. So, don't throw it away. Save it to use in other recipes.
Freeze liquid aquafaba in ice cube trays for later use. Once frozen, pop the cubes out of the ice cube tray and store them in a freezer bag.
The Secret To This Recipe
The main challenge in making crispy roasted chickpeas is making them truly CRISPY. The secret to the whole process is removing excess moisture. Too much moisture leads to a soft and tender result. Follow our pro tips below for the crispiest result.
Pro Tips For Crispy Roasted Chickpeas
- Peel The Skins. Chickpeas have a thin skin that releases when boiled or canned. Peel off this skin from each chickpea. This may feel like an unnecessary extra step. But the skins can trap in excess moisture that can prevent them from becoming crispy. So, the extra effort of peeling will pay off.
- Dry Thoroughly. Make sure they are completely dry before you add any other ingredient. Dry them off with paper towel and then lay them on a clean dish towel to allow any excess water to evaporate.
- Add Oil Before Baking. Don't skimp on the oil. If they aren't crunchy, coat them with more oil next time.
- Don't Use Parchment Paper. The oil is sufficient to keep them from sticking to the baking tray. We do not recommend using parchment paper as it will create steam and prevent them from becoming crispy. Use aluminum foil instead to save on clean-up.
- Bake at 350°F. Make sure not to bake them at too high heat or the outside will burn and the inside will still be soft. Bake at 350°F for best results.
- Air Fryer Chickpeas. Use An Air Fryer for the crispiest result.
Roasted Chickpeas Seasoning
Use different flavor combinations to make your own variations of this recipe. Combine your choice of seasonings and favorite spices to create your own spice blends. Try adding more savory flavors with some cajun spice, Everything Bagel Seasoning, or substitute in garlic powder, chili powder, curry powder, onion powder.
Garnish with some parmesan cheese, a little lemon zest, and your favorite herbs for an added freshness that balances the savory flavors.
Recipe FAQS
This nutritious snack is a great source of plant-based protein.
Too much moisture leads to a soft and tender result. Follow our pro tips for extra crispy roasted chickpeas.
Cans of chickpeas have already been soaked and boiled and are ready for use.
Dried chickpeas need to be soaked and boiled before roasting them. Follow our instructions for how to use dried chickpeas.
How To Use Them
Serve them with all your favorite recipes.
- Salad Toppers - like for our Copycat Panera Greek Salad Recipe.
- Grain Bowls
- Mediterranean Rice Bowls
- Crispy Snack
- Over Hummus
How To Store Roasted Chickpeas
Made a big batch and have leftover chickpeas? They do not last a long time. But you can extend their shelf life by following these simple tips.
- Store them in a cool, dry place, like a pantry.
- Store leftovers in an open container at room temperature. Storing them in an airtight container will cause them to lose their crispiness.
- Do not freeze them or store them in the refrigerator where they will get soft from the moist air conditions. When frozen roasted chickpeas thaw, they will become soft.
There you have it. Making delicious crispy roasted chickpeas is as easy as that! We hope you enjoy our super simple, super tasty recipe. Try it and let us know how you like it. We'd love to hear from you!
xo ~ Seanna
Try Them In This Delicious Salad
More Salad Topping Recipes
- Air Fryer Candied Pecans - (Oven & Air Fryer) Sweet and spicy recipe with perfectly balanced flavors of sugar and spice that you're gonna love.
This delicious snack has the perfect crunch for salads, are a tasty add to charcuterie boards, and make amazing gifts to share with your friends during the holiday season.
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📖 Recipe
The Best Crispy Oven Roasted Chickpeas Recipe (Bake or Air Fry)
Equipment
- parchment paper
- medium mixing bowl
Ingredients
- 15 ounces chickpeas garbanzo beans, canned chickpeas
- 1 tablespoon olive oil extra virgin
- 1 teaspoon garlic salt
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¼ teaspoon black pepper ground
Instructions
Preheat Oven to 350°F
- Drain and Rinse. Drain a can of chickpeas into a fine mesh strainer and rinse them under cold water. Give them a few shakes inside the strainer to remove excess water.15 ounces chickpeas
- Dry Them. Lay them out in a single layer on a clean kitchen towel or some paper towel to dry.When they are dry, put them into a medium bowl.Pro Tip: Go the extra mile and remove the chickpea skins for an extra crispy roasted result. These loose skins can trap extra moisture preventing the chickpea from crisping.
- Make the Spice Blend. Add all the spices into a small bowl and mix them together. We like to use glass bowls with lids like these from Pyrex.Add Olive Oil and Toss. Add a little bit of olive oil and toss to coat.Toss Them with Spices. Next, add the spices and toss again to coat.1 tablespoon olive oil, 1 teaspoon salt
Bake or Air Fry
- Transfer to Baking Tray. Transfer chickpeas on to the tray. Spread them out evenly.Bake In Oven. Bake in a preheated oven for 30 minutes, shake the pan to turn them, and bake for an additional 25-30 minutes until they are golden brown and crispy.Air Fryer Chickpeas. Shorten the bake time by making air fryer chickpeas. Place prepared chickpeas in the air fryer basket and air fry at 350°F for 10 minutes. Take the basket out at the 5 minute mark and give the chickpeas a shake to ensure even cooking. Then continue to air fry until done.
- Serve. They are a great addition to your favorite salad, in grain bowls, Mediterranean rice bowls, or as a savory snack.
Notes
Ingredients
- olive oil - We use extra virgin olive oil for this recipe. May substitute avocado oil, or coconut oil, or any neutral flavored cooking oil like canola.
- salt - Use a fine grained salt, like kosher salt, or sea salt. Course grained salts have a larger texture that will not adhere easily to the chickpeas.
- garlic salt - Used for extra flavor.
- cumin - Adds a nice savory flavor.
- paprika - We use American paprika, but smoked paprika is great, too.
- ground black pepper
- chickpeas - aka pulses or garbanzo beans. We use canned chickpeas for this easy recipe. But you can also use dried chickpeas.
Seasoning Variations
Use different flavor combinations to make your own variations of this recipe. Combine your choice of seasonings and favorite spices to create your own spice blends. Try adding more savory flavors with some cajun spice, Everything Bagel Seasoning, or substitute in garlic powder, chili powder, curry powder, onion powder. Garnish with some parmesan cheese, a little lemon zest, and your favorite herbs for an added freshness that balances the savory flavors.Pro Tips For Crispy Roasted Chickpeas
- Peel The Skins. Chickpeas have a thin skin that releases when boiled or canned. Peel off this skin from each chickpea. This may feel like an unnecessary extra step. But the skins can trap in excess moisture that can prevent them from becoming crispy. So, the extra effort of peeling will pay off.
- Dry Thoroughly. Make sure they are completely dry before you add any other ingredient. Dry them off with paper towel and then lay them on a clean dish towel to allow any excess water to evaporate.
- Add Oil Before Baking. Don't skimp on the oil. If they aren't crunchy, coat them with more oil next time.
- Add Salt After Oil. Add salt after the chickpeas have been coated with oil. The oil will help the salt to stick to them. And the salt will draw out the moisture from the interior of the chickpea, helping to add crispiness, as it's flavor is absorbed into the chickpea as it bakes.
- Don't Use Parchment Paper. The oil is sufficient to keep them from sticking to the baking tray. We do not recommend using parchment paper as it will steam them and prevent them from becoming crispy. Use aluminum foil for easy clean-up.
- Bake at 350°F. Make sure not to bake them at too high heat or the outside will burn and the inside will still be soft. Bake at 350°F for best results.
- Bake Then Add Spices. Wait until they have come out of the oven to add spices. A thick layer of spices can create a barrier that prevents moisture from evaporating, making for a less crunchy texture.
Nutrition
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Russ B
Great on a salad or just for snacking!
Seanna Borrows
Thanks Russ!