I’m sharing an Easy Chickpea Recipe that turns canned chickpeas into a wildly versatile snack or salad topper with endless savory, sweet, and spicy possibilities.

Jump to Recipe

I never thought a can of chickpeas could become my favorite crunchy obsession, but here we are. I toss chickpeas with a splash of olive oil, a hit of smoked paprika sometimes, then slide them into the oven until they sing with crisp edges, it’s oddly satisfying.

These little bites are perfect when I want something to munch on, or to toss over a salad for extra texture, and yeah they fit right into Chickpeas Snack Recipes roundups I bookmark. If you ever typed How To Make Roasted Chickpeas into a search, this one will surprise you, it’s simple, quick and kind of addictive.

Ingredients

Print Recipe (No Advertisments)

Chickpeas: hearty, full of fiber and plant protein, keeps you full longer, good for digestion.
Olive oil: adds healthy fat, helps crisping in oven, brings mild fruity flavor.
Smoked paprika: gives warm smoky depth, not spicy, makes them taste like barbecue.
Garlic powder: instant savory punch, great aroma, no chopping needed, simple seasoning boost.
Cumin: earthy, slightly nutty, pairs with paprika and garlic for warm depth.
Chili or cayenne: adds heat, start small, you can always add more later.
Maple syrup and cinnamon: sweet option, caramelized coating, cozy dessert like snack.
Lemon or parsley finish: brightens the flavor, adds freshness and a little zing.

Ingredient Quantities

1 can (15 ounce) chickpeas, drained, rinsed and patted dry with a paper towel

1 to 2 tablespoons olive oil, more if you want them extra crispy

1/2 teaspoon kosher salt or sea salt, plus extra for tasting

1/4 to 1/2 teaspoon freshly ground black pepper

1 teaspoon smoked paprika or regular paprika if you dont have smoked

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon onion powder, optional

1/2 to 1 teaspoon chili powder or 1/4 teaspoon cayenne for heat, optional

Sweet version option: 1 tablespoon maple syrup or honey, 1 tablespoon brown sugar and 1/2 teaspoon ground cinnamon

Optional finishing: lemon zest or a squeeze of lemon juice, or chopped fresh parsley

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.

2. Drain and rinse 1 can (15 oz) chickpeas, then pat very dry with paper towels. If you want them extra crispy, rub them between towels to remove loose skins.

3. In a medium bowl toss chickpeas with 1 to 2 tablespoons olive oil, 1/2 teaspoon kosher or sea salt, 1/4 to 1/2 teaspoon freshly ground black pepper, 1 teaspoon smoked or regular paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon ground cumin, and 1/2 teaspoon onion powder if using. For heat add 1/2 to 1 teaspoon chili powder or 1/4 teaspoon cayenne.

4. If you want the sweet version instead, mix 1 tablespoon maple syrup or honey, 1 tablespoon brown sugar and 1/2 teaspoon ground cinnamon with a tiny splash of oil, then toss the chickpeas in that mixture. Watch closely while roasting since sugars can brown faster.

5. Spread the chickpeas in a single layer on the prepared sheet, dont overcrowd them or they will steam instead of crisp.

6. Roast 25 to 35 minutes, shaking or stirring the pan every 8 to 10 minutes so they brown evenly. Start checking at 20 minutes for the sweet version to avoid burning.

7. They are done when golden and crisp on the outside; remove from oven and let cool completely on the sheet because they crisp up as they cool.

8. Finish if you like with lemon zest or a squeeze of lemon juice and/or chopped fresh parsley, then taste and add a pinch more salt if needed.

9. Store cooled chickpeas in an airtight container at room temp for 1 to 3 days for best texture. To re-crisp, spread on a sheet and warm in a 350°F oven for 5 to 10 minutes.

10. Tips: use 2 tablespoons oil for extra crisp, remove skins for crunch, and dont walk away during the last 10 minutes cause they go from perfect to burned fast.

Equipment Needed

1. Oven (preheat to 400°F / 200°C)
2. Rimmed baking sheet, for roasting the chickpeas
3. Parchment paper or silicone baking mat
4. Medium mixing bowl to toss chickpeas and spices
5. Spatula or tongs for stirring and spreading them in a single layer
6. Measuring spoons (1/4 tsp up to 1 tbsp) for spices, oil and sweetener
7. Colander or fine mesh strainer to drain and rinse the can of chickpeas
8. Paper towels or a clean kitchen towel to pat them very dry and rub off loose skins
9. Can opener (or pop-top can if you got one), and a small bowl if you want to mix a sweet glaze separately

FAQ

Q: How long and at what temperature should I roast the chickpeas?
A: Roast at 400 to 425 F for about 25 to 35 minutes, shaking the pan or stirring every 10 minutes so they cook evenly. 425 gives extra crispness, 400 is a bit gentler. Make sure theyre very dry before they go in the oven.

Q: Can I use dried chickpeas instead of canned?
A: Yes, but you must soak and cook them until tender first. Cooked-from-dry beans need to be fully cooled and patted dry, then treat them like canned ones for roasting. Pressure-cooked chickpeas work best if you want consistent texture.

Q: Why are some chickpeas still chewy or soggy?
A: Usually they werent dry enough, the pan was crowded, or the oven temp was too low. Dry them well, spread in a single layer on a rimmed sheet, use enough oil to coat but not drown, and crank the heat up to 425 F if needed. Removing a few skins helps too.

Q: How should I store leftovers and can I recrisp them?
A: Best eaten same day, but you can store cooled chickpeas in an airtight container at room temp for 2 to 3 days. To recrisp, bake on a sheet at 350 to 375 F for 5 to 10 minutes. Avoid the fridge, it makes them soggy.

Q: Any tips for the sweet version so the sugar doesnt burn?
A: Dont put sugar on them at the start. Roast them savory first, then toss with maple or honey, brown sugar and cinnamon right after they come out of the oven so the heat melts the sugar without burning it. Or add the sweet glaze during the last 5 minutes, watching closely.

Q: Can I change the spices or make them gluten free or nut free?
A: Totally. Swap spices to taste, use curry powder, chili lime, or zaatar. These are naturally gluten free and nut free when you use plain canned chickpeas and single-ingredient spices, but check spice blends labels just in case.

Easy Oven Roasted Chickpeas Recipe Substitutions and Variations

Olive oil: swap for avocado oil, grapeseed oil, or sunflower oil. Avocado and grapeseed have higher smoke points so they help get them extra crispy. Use the same amount.
Smoked paprika: if you dont have it use regular paprika plus a tiny pinch of cumin or chipotle powder for smokiness. Start with equal paprika and a very small pinch of chipotle since its hotter.
Garlic powder: replace with 1 small fresh garlic clove minced, or use granulated garlic. If you use fresh garlic dont add it at the start or it can burn — add in the last 5 minutes or stir in after roasting.
Sweet option (maple syrup or honey): swap with agave syrup, date syrup, or 1 tablespoon molasses. If only brown sugar is on hand mix it with about 1 teaspoon water so it sticks to the chickpeas. Use roughly the same amount.

Pro Tips

1. Dry them extra well and remove loose skins when you can, it makes a huge difference in crunch. Pat with towels, then rub a few handfuls between two towels or let them air dry 5 to 10 minutes, youll notice they crisp way better.

2. Use enough oil so every chickpea gets a light coating, that helps them brown evenly and makes spices stick. If you have a convection setting use it, or bump the oven temp up a bit and shorten the time so they brown without drying out.

3. Spread in a single layer with plenty of space and dont pile them up, otherwise they steam instead of crisping. Preheat the baking sheet for a few minutes in the oven if you want an extra quick surface sear.

4. Check early and often in the last few minutes cause they go from perfect to burned fast, especially if you used sugar or honey. Shake or stir every 8 to 10 minutes so they color evenly.

5. Let them cool completely on the pan before storing so they set and stay crisp. Keep in an airtight container at room temp with a paper towel to soak up moisture, and if they soften later just warm them in a 350 F oven 5 to 10 minutes to recrisp.

Easy Oven Roasted Chickpeas Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m sharing an Easy Chickpea Recipe that turns canned chickpeas into a wildly versatile snack or salad topper with endless savory, sweet, and spicy possibilities.

Servings

servings

Calories

146

kcal

Equipment: 1. Oven (preheat to 400°F / 200°C)
2. Rimmed baking sheet, for roasting the chickpeas
3. Parchment paper or silicone baking mat
4. Medium mixing bowl to toss chickpeas and spices
5. Spatula or tongs for stirring and spreading them in a single layer
6. Measuring spoons (1/4 tsp up to 1 tbsp) for spices, oil and sweetener
7. Colander or fine mesh strainer to drain and rinse the can of chickpeas
8. Paper towels or a clean kitchen towel to pat them very dry and rub off loose skins
9. Can opener (or pop-top can if you got one), and a small bowl if you want to mix a sweet glaze separately

Ingredients

1 can (15 ounce) chickpeas, drained, rinsed and patted dry with a paper towel
1 to 2 tablespoons olive oil, more if you want them extra crispy
1/2 teaspoon kosher salt or sea salt, plus extra for tasting
1/4 to 1/2 teaspoon freshly ground black pepper
1 teaspoon smoked paprika or regular paprika if you dont have smoked
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon onion powder, optional
1/2 to 1 teaspoon chili powder or 1/4 teaspoon cayenne for heat, optional
Sweet version option: 1 tablespoon maple syrup or honey, 1 tablespoon brown sugar and 1/2 teaspoon ground cinnamon
Optional finishing: lemon zest or a squeeze of lemon juice, or chopped fresh parsley

Directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
Drain and rinse 1 can (15 oz) chickpeas, then pat very dry with paper towels. If you want them extra crispy, rub them between towels to remove loose skins.
In a medium bowl toss chickpeas with 1 to 2 tablespoons olive oil, 1/2 teaspoon kosher or sea salt, 1/4 to 1/2 teaspoon freshly ground black pepper, 1 teaspoon smoked or regular paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon ground cumin, and 1/2 teaspoon onion powder if using. For heat add 1/2 to 1 teaspoon chili powder or 1/4 teaspoon cayenne.
If you want the sweet version instead, mix 1 tablespoon maple syrup or honey, 1 tablespoon brown sugar and 1/2 teaspoon ground cinnamon with a tiny splash of oil, then toss the chickpeas in that mixture. Watch closely while roasting since sugars can brown faster.
Spread the chickpeas in a single layer on the prepared sheet, dont overcrowd them or they will steam instead of crisp.
Roast 25 to 35 minutes, shaking or stirring the pan every 8 to 10 minutes so they brown evenly. Start checking at 20 minutes for the sweet version to avoid burning.
They are done when golden and crisp on the outside; remove from oven and let cool completely on the sheet because they crisp up as they cool.
Finish if you like with lemon zest or a squeeze of lemon juice and/or chopped fresh parsley, then taste and add a pinch more salt if needed.
Store cooled chickpeas in an airtight container at room temp for 1 to 3 days for best texture. To re-crisp, spread on a sheet and warm in a 350°F oven for 5 to 10 minutes.
Tips: use 2 tablespoons oil for extra crisp, remove skins for crunch, and dont walk away during the last 10 minutes cause they go from perfect to burned fast.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.