I’ve always been a savory snacker, but finding savory snacks that are also healthy is a different animal altogether.Lately, we’ve been loving veggie chips, peanut butter crackers, and this oven-roasted chickpea recipe. Rather than being loaded with oil and salt, the chickpeas are dried and then roasted in the oven, giving them an addictive crunchy texture.
Recipe highlights
Endlessly customizable. I give you a base recipe plus 7 recipe variations so you can make them different every time. A healthy snack. Like my chickpea cookie dough, this recipe will be naturally high in protein, fiber, and healthy fats, with zero added oil. Oh, and they’re vegan, too! Versatile. Personally, I love snacking on these chickpeas by the handful, but you can add them to all sorts of dishes, from Mediterranean bowls and Jennifer Aniston’s salad to pesto orzo salad. Quick and easy. Just a handful of easy-to-find ingredients, a few simple steps, and under 20 minutes stand between you and these crispy chickpeas.
Ingredients needed
There are only 2 key ingredients needed to make these roasted chickpeas, plus whatever combination of seasonings you want. Here’s what you’ll need for the base recipe:
Canned chickpeas. AKA garbanzo beans. Look for ones with no added salt since we are already adding salt. Salt. To taste, though, I find about ½ teaspoon to do the trick.
Find the printable recipe with measurements below.
How to roast chickpeas
Step 1- Prep work. Preheat the oven to 400F/200C and line a large baking dish with parchment paper. Step 2- Prepare the chickpeas. Drain and rinse the chickpeas. Spread onto one half of a clean kitchen towel, fold over the other half, and thoroughly pat dry them. Discard any shells that may loosen in the process. Step 3- Season. Transfer the beans to a bowl. Toss with salt. Add your flavor of choice and mix well. Step 4- Bake. Spread the chickpeas out evenly on the baking sheet. Bake for 45 minutes, checking and stirring every 15 to prevent burning. Step 5- Cool. Remove them from the oven and let them cool for 10-15 minutes before serving.
Recipe tips
Ensure maximum crispiness. Leave the roasted garbanzos in the oven, turn it off, leave the oven door open a crack, and let them cool in there for 1 hour. Don’t skip drying the chickpeas. I know it’s an extra step, but I assure you, it will make all the difference in guaranteeing chickpeas with the perfect crunch. If any moisture remains, they can become soggy and not cook evenly. Keep an eye on them. When I tested this recipe, sometimes the chickpeas didn’t need that final 5-10 minutes in the oven, so keep an eye on them to prevent burning. Adjust the seasonings. Give the beans a taste before you roast them and adjust any spices or salt as needed.
Flavor variations
As mentioned earlier, these roasted chickpeas come with 7 epic flavor combinations. Here is what I’ve tested:
Lemon black pepper- Add 2 tablespoons lemon juice, 1 teaspoon lemon zest, ¼-½ teaspoon black pepper, and ½ teaspoon salt. Nacho cheese- Add ¼ cup nutritional yeast, 1 teaspoon each paprika, onion powder, chili powder or cayenne pepper, and ½ teaspoon salt. Ranch- Add 1 tablespoon apple cider vinegar, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon dried dill, 1 teaspoon dried parsley, ½ teaspoon salt, and ¼ teaspoon black pepper. Salt and vinegar- Soak the garbanzos in ¼ cup white vinegar or apple cider vinegar for 30 minutes prior. Then, drain (don’t rinse) and add 1 teaspoon salt. Cinnamon sugar- Add ½ tablespoon maple syrup, 1 tablespoon sugar, 2 teaspoons cinnamon, and ¼ teaspoon salt. Italian- Add 1 tablespoon of Italian herbs or a mixture of rosemary, thyme, and oregano, plus ½ teaspoon of salt. Curry- Add 1 tablespoon curry powder, ¼ teaspoon cumin, and ½ teaspoon salt.
Storage instructions
To store: I highly recommend enjoying these chickpeas fresh, as they can become soggy over time. Leftover oven-roasted chickpeas should be stored in an airtight container at room temperature for up to 5 days. To freeze: I don’t recommend freezing roasted garbanzo beans.
Frequently asked questions
More savory snack recipes to try
Zucchini fries– Equally addictive, made in the oven or air fryer. Homemade pretzels– Made with my magic 2-ingredient dough and no yeast. Gluten-free pizza rolls– Trust me, they’re WAY better than anything store-bought. Shrimp chips– Don’t knock them till you try them!
