The Best Crispy Oven Roasted Chickpeas Recipe (Bake or Air Fry)
These crunchy 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.They 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.This 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.
Prep Time5 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr
Course: Appetizer
Cuisine: Mediterranean
Keyword: Best Crispy Roasted Chickpeas Recipe, Crispy Roasted Chickpeas, How To Store Roasted Chickpeas, The Best Crispy Oven Roasted Chickpeas Recipe
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.