Make crispy roasted chickpeas in the oven or air fryer with a savory spice blend, ready in minutes! Perfect for a snack or tossed in salads!
This crispy roasted chickpeas recipe was inspired by my daughter, Hannah, who started making them for her salads. They're the perfect topping for this tasty Copycat Panera Greek Salad.
Looking for more salad toppers? Check out our super tasty Candied Pecans Recipe (Oven & Air Fryer). They're deliciously addictive!
Did You Know?
Did you know that crispy 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
- How To Use Dried Chickpeas
- How to Make Crispy Roasted Chickpeas
- 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
- Salad Topping Recipes
- 📖 Recipe
- 💬 Community
Why You'll Love This Recipe
These crispy roasted chickpeas are perfect for salads, grain bowls, Mediterranean rice bowls, or as a savory, protein-packed snack—great for road trips and outdoor adventures too!
Here's What You Need
- olive oil – We use extra virgin olive oil for its rich flavor, but you can substitute with avocado oil, coconut oil, or any neutral-flavored cooking oil like canola.
- salt – Fine-grain salts like kosher or sea salt work best, as they stick better to the chickpeas than coarse varieties.
- garlic salt – Adds a boost of savory, garlicky flavor.
- cumin – Brings warm, earthy notes that enhance the overall flavor.
- paprika – We use regular (American) paprika, but smoked paprika adds a nice depth if you prefer.
- ground black pepper – Adds a subtle kick and rounds out the flavors.
- chickpeas – Also known as garbanzo beans or pulses. We use canned chickpeas for convenience, but dried chickpeas are a budget-friendly option.
See the recipe card for full information on ingredients and quantities.
How To Use Dried Chickpeas
Dried chickpeas need to be soaked and boiled before using to ensure they're tender and easy to bite through.
- Soak Overnight - Place the chickpeas in a large bowl or pot, cover them with cold water, and stir in 1 teaspoon of baking soda. The baking soda helps soften the chickpeas and loosen their skins. Let them soak at room temperature for 8–10 hours or overnight.
- Boil To Soften - Using one of the following methods:
- Stovetop - Bring them 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.
How to Make Crispy Roasted Chickpeas
Make these crispy roasted chickpeas in the oven or air fryer.
Preheat Oven to 350°F.
Step 1. 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.
Step 2. 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.
Step 3. 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.
Step 4. 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.
Step 5. Serve. Serve them in salads, grain bowls, Mediterranean rice bowls, or as a versatile snack.
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.
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Pro Tips For Crispy Roasted Chickpeas
- Peel the Skins. Chickpeas have a thin outer skin that naturally loosens when boiled or canned. Gently remove the skin from each chickpea—this step might seem tedious, but it’s worth it. The skins can hold in moisture, which prevents them from getting truly crispy.
- Dry Thoroughly. Before seasoning, make sure the chickpeas are completely dry. Pat them with a paper towel, then spread them out on a clean dish towel to let any remaining moisture evaporate. The drier they are, the crispier they'll get.
- Add Oil Before Baking. Don’t be shy with the oil—it’s key to that crunchy texture. If your roasted chickpeas don’t turn out crispy, try using a bit more oil next time.
- Skip the Parchment Paper. There's no need for parchment; the oil will keep them from sticking. In fact, parchment can trap steam and make them soggy. Use a plain baking sheet or line it with aluminum foil for easy cleanup.
- Bake at 350°F. Resist the urge to crank up the heat. Baking at 350°F ensures the chickpeas cook evenly—crispy on the outside without drying out the inside.
- Air Fryer Option. For maximum crunch, use an air fryer! It's faster and delivers ultra-crispy results.
Roasted Chickpeas Seasoning
Feel free to experiment with different flavor combinations to make this recipe your own. Mix and match your favorite spices to create custom blends—try adding bold, savory flavors like Cajun seasoning, Everything Bagel seasoning, or swap in garlic powder, chili powder, curry powder, or onion powder.
For a fresh finish, garnish with a sprinkle of parmesan cheese, a bit of lemon zest, or your favorite herbs to brighten and balance the savory notes.
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 leftovers? Roasted chickpeas don’t stay crispy for long, but you can extend their shelf life with a few simple tips.
- Store in a cool, dry place, like a pantry—away from heat and humidity.
- Keep them in an open container at room temperature. Airtight containers trap moisture, which can make them lose their crunch.
- Avoid the fridge or freezer. The moist air in the refrigerator will soften them, and frozen chickpeas will turn mushy once thawed.
With proper storage, you can enjoy your crispy roasted chickpeas for a few extra days!
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.
Video
Notes
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.
Russ B says
Great on a salad or just for snacking!
Seanna Borrows says
Thanks Russ!