Crunchy and spicy, these Roasted Chickpeas are perfect for snacking, as an appetizer, or as a salad topper. They are incredibly easy to make and are even good for you!
Grab an extra can of chickpeas to also make this Roasted Red Pepper Hummus!
![Spiced, roasted chickpeas in a wooden spoon.](https://www.tasteandtellblog.com/wp-content/uploads/2023/12/Roasted-Chickpeas-1.jpg)
I’ve been doing this blogging thing for a long time now. And I’m slowly working my way through all of the recipes from the very beginning – when I didn’t know as much about cooking (or photography).
Some of those old recipes are great as they were. Some need a little bit of tweaking. And some need to start from scratch.
This is practically a start from scratch.
The original recipe posted here in 2008 was cooked in the microwave. And today, I don’t even want to think about cooking these completely in the microwave.
So the flavor profile is very similar, but the method is so much better. I could eat these roasted chickpeas every day!
Ingredients
- Chickpeas: I have only ever made these using canned chickpeas. I’m sure you could cook your own, but I just grab a can.
- Spices: You can get totally creative here. For a smoky, spicy mix, I use salt, smoked paprika, chili powder, and garlic powder. But this is a fun recipe to play around with.
- Olive Oil: This is just to get the spices to stick to the roasted chickpeas. You may even be able to use cooking spray, but I find that just a little bit of extra virgin olive oil works beautifully.
How to Make Roasted Chickpeas
STEP 1: Drain and rinse your chickpeas. Transfer them to a clean kitchen towel or paper towels. Rub the chickpeas lightly to dry them. This will also help to loosen the skins. Discard the skins.
STEP 2: Lay the chickpeas on a baking sheet in a single layer. Let them sit out for 2 hours to dry out. One they have been sitting out for 2 hours, transfer them to a 400ºF oven. Cook the chickpeas until they are crisp, about 25 minutes. I like to shake the baking tray a couple of times during that cook time to ensure that they cook evenly. Once the 25 minutes are up, turn off the oven and let them sit in the oven for 15 minutes.
STEP 3: Combine the spices in a bowl.
STEP 4: Add the roasted chickpeas and stir to combine as much as possible.
STEP 5: Drizzle in as much oil as needed to just coat the chickpeas.
STEP 6: Stir to evenly coat the chickpeas with the oil and the spices.
Tips and Tricks
- I like to remove as many of the skins as possible, because they dry better without the skins. But it can get time consuming if you go through all of them, so I’ll just try to get off as many as come loose when I dry the chickpeas.
- The chickpeas should be crispy as soon as they come out of the oven and cool off slightly. If you find that they are not crispy, you can always put them back in the oven (before you add the spices). Or just try a longer roasting time the next time you try them.
- I find that these stay fairly crispy for a couple of days. I like to store them in an airtight container at room temperature, so they do start to soften, but they should be fairly crunchy for a day or two. Any longer than that and they will still be delicious, but they will be getting soft and chewy.
More Recipes Perfect for Snacking
Baked French Fries
Ranch and Vegetable Topped Rice Cakes
Candied Jalapeños
Homemade Salsa
Roasted Chickpeas
Ingredients
- 1 can 15 oz chickpeas
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1-2 teaspoons extra virgin olive oil
Instructions
- Drain and rinse the chickpeas. Pour onto a clean kitchen towel or paper towels. Rub the chickpeas lightly to dry completely. (I like to also remove as many of the skins as will easily come off when drying the chickpeas.)
- Transfer the chickpeas to a baking sheet. Let them sit out at room temperature for 2 hours to dry out.
- Preheat the oven to 400ºF. Once it comes to temperature, place the baking sheet in the oven. Roast the chickpeas for 25 minutes, or until they are firm to the touch. Shake the baking sheet a couple of times during the bake time to make sure they are cooked evenly.
- When the time is up, turn the oven off and let the baking sheet sit in the oven an additional 15 minutes.
- In a bowl, mix together the salt, smoked paprika, chili powder, and garlic powder. Add the chickpeas and stir. Drizzle in the olive oil, adding enough to ensure the spices stick to the chickpeas. Let the chickpeas cool completely before serving.
Mary says
I’ve seen these made on tv and wondered how they tasted. I’ve got them bookmarked!
Peabody says
Never thought about chickpeas as a snack. I like them out of can. Might have to throw this out on the snack table.
Sophie says
My mother in law loves these, I think I might just have to make ’em for her as a Christmas gift :). I know what you mean about no light during winter :(, the sun sets around 4 here! I couldn’t tell at all that you used artificial light for the photo, it looks really lovely!
Grace says
yeah, these are definitely a healthy snack. unfortunately, i tend to eat them like candy and before i know it, the entire batch is in my belly. 🙂
Chocolate Shavings says
Those look like a delicious and healthy snack!
Darius T. Williams says
Oh wow – these looks great!
Maria says
I think we are going to get pounded with snow today!! Hopefully it will help you get into the spirit of the season:)
I loved these!! They are so easy and a great snack!
Katie says
These sound great. I once tried something similar but they were oven baked and not very successful. Some exploded in the oven and the rest didn’t dry out and got burnt. I’m going to see how your microwave version works – sounds far tastier.
PG says
This is such a wonerful recipe! We call it something like Chana Masala in India which of course meansd as much as Spiced chickpeas. But, I never thought of using canned chickepeas and the microwave. I’m surely going to try this one out. Thanks a lot for this wonderful idea!
How's it Taste? says
Wow, that sounds really good! I used to bake cooked chick peas in the oven with no seasoning until they were crunchy- a tasty, easy snack with kind of a nutty flavor. I’m definitely trying these!
ttfn300 says
love it!
ashley says
great idea! and i’m glad i saw this post cause it just reminded me that I told hubby i’d make him hummus this weekend 🙂 i’d totally forgot! i think i need to pick up an extra can of chickpeas to try this out!
Dawn says
I’m having a hard time getting in the Christmas spirit too. We’ve had so much rain lately.
I would love to try these chickpeas. I once had a curry chickpea salad that was so good and sooooo spicy.
Have a good weekend!
Rosa's Yummy Yums says
I love that! A tasty snack!
cheers,
Rosa
Paula says
We love to eat chickpeas as snacks! I really like your spice combo. How great, too, that this is done in the microwave. YUM! Hope you are feeling good these last weeks of your pregnancy!
kat says
I think these sound like such a wonderful snack