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.

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.

Drying chickpeas to make roasted chickpeas.

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.

Roasted chickpeas on a plate with a spoon.

More Recipes Perfect for Snacking

Baked French Fries
Ranch and Vegetable Topped Rice Cakes
Candied Jalapeños
Homemade Salsa

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