Crispy Roasted Chickpeas (Garbanzo Beans)

Crispy Roasted Chickpeas Recipe

Before I even get into this addictive little snackity snack, I just want to say thank you for all the wonderful birthday wishes yesterday on Twitter and Facebook. You all are so thoughtful to send a little message of good wishes. I was sitting at the airport waiting for my flight home and everytime a new message came in, my phone would sound a happy little *ping!* They came so fast and furious, it just about sounded like I was having my own little Vegas jackpot moment on my phone!

I’ve been traveling nonstop for the past 2 weeks and my body sorta feels a little tired and laggy, so I thought I’d share with you a snack that’s healthy (they’re roasted, not fried), easy (5 minutes hands on time), easy (using canned garbanzo beans), addictive (you might as well double the recipe when you’re making it).

Super Crispy Roasted Chickpeas Recipe

The texture of Roasted Chickpeas is surprisingly crispy/crunchy – they make that lovely, loud crunch in your mouth like potato chips. And when you tell people that this recipe starts with 1 can of garbanzo beans, they won’t believe you. Chickpeas and garbanzo beans are the same thing.

Just one warning. as I ate the entire batch by myself in one sitting: These Roasted Chickpeas are really are perfect as a little bar snack to nibble on with beer. And I emphasize nibble and little. As addictive as they are, they’re still beans. And if you eat the entire batch…which is 1 can of garbanzo beans…well, let’s just say I spent a lot of time saying ‘xcuse me.

How to make Roasted Chickpeas/Garbanzo Beans

Four ingredients – salt, seasoning blend of your choice, garbanzo beans and olive oil

Ingredients for Crispy Roasted Chickpeas Recipe

First drain the can of garbanzo beans.

Drain the Chickpeas for Crispy Roasted Chickpeas Recipe

You’ll want to rinse the beans for a few seconds to rid the surface of the cloudy, starchy, slippery water it was packaged in.

Rinsing the Chickpeas for Crispy Roasted Chickpeas Recipe

Lay them out on a baking sheet lined with paper towel.

 Crispy Roasted Chickpeas Recipe Baking Sheet

Pat dry with another paper towel.

 Pat Dry the Peas for Crispy Roasted Chickpeas Recipe

You’ll see that some of the beans have a thin skin on them…you can leave them on, or use the paper towel to rub them off.

 Pat Dry the Peas and skin for Crispy Roasted Chickpeas Recipe

Discard the skin.

Discard the skin  of the peas Crispy Roasted Chickpeas Recipe

Now they should be completely dry.

Completely Dried Chickpeas Crispy Roasted Chickpeas Recipe

Remove the paper towels and now drizzle just a bit of olive oil.

Dizzle the peas with Olive oil  Crispy Roasted Chickpeas Recipe

Toss them about to distribute the oil.

Distribute the oil Crispy Roasted Chickpeas Recipe

Ready for the oven!

Make it ready for the oven Crispy Roasted Chickpeas Recipe

400F for 30-40 minutes (I’m on a convection and I used 325F) – until golden brown, crunchy (not soft).

Bake 30 to 40 minutes  Crispy Roasted Chickpeas Recipe


Perfect Crispy Roasted Chickpeas Recipe

Season with salt.

Add Salt Crispy Roasted Chickpeas Recipe

Whatever spice blend you want.

Add Seasoning Crispy Roasted Chickpeas Recipe

That’s it!

Ready to eat Crispy Roasted Chickpeas Recipe


Crispy Roasted Chickpeas (Garbanzo Beans) Recipe

Servings: 2 (as snack) Prep Time: 5 Cook Time: 30
Crispy Roasted Chickpeas Recipe

I highly recommend doubling a batch of Roasted Chickpeas, the bowl will be empty in 10 minutes! This is a one of the simplest snack recipes - four ingredients and it starts with a can of chickpeas pulled from your pantry. You can use any spice blend - I'm really enjoying Creole or Cajun seasoning, but don't limit yourself there! At the end of the post, I have a list of spice/fresh herb combinations that you can use.


One 15-ounce can garbanzo beans
1 1/2 tablespoons olive oil
Spice blend of your choice


1. Preheat oven to 400F.

2. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towl on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.

3. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.

4. Season with salt and spice blend.

More Roasted Chickpeas/Garbanzo Beans!

We Are Not Martha – this is where I first saw the recipe! They use a Moroccan spice blend
Kalyn’s Kitchen
: Moroccan spices
My Man’s Belly: garlic powder, chile powder
Chez Us: curry powder
The Kitchn: list of 15 different flavors
Family Fresh Cooking serves ’em up in a cute popcorn container
Bitchin Camera: garam masala
Big Red Kitchen: cumin, cinnamon, smoked paprika
Anne’s Food: cayenne, cumin
Life’s Ambrosia: garlic seasoned

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Comments 429

  1. Teri

    I was cleaning out my pantry and found 3- 1 lb. bags of dried chickpeas. I found your recipe and decided to try it. I had a pkg. of chex mix seasoning and added a Tbs. of brown sugar. They turned out so good that I’m on my 2nd bag! Thanks so much for this easy recipe.

  2. Maritza

    Do u have to cook the chickpeas? I seen ppl who soak them over night and then roast them, what’s the difference?

    1. Post

      Canned chickpeas require no soaking or cooking – they are already cooked. Dried chickpeas require soaking and cooking before using.

      1. Jessamy

        Hi! No idea how old this post is but I was very excited to make these for a Spanish theme party I am going to tomorrow- but they are still soft/ chewy after over an hour in the oven! (I’m in UK so put it on 190 celsius) I dried them thoroughly beforehand… They are tiny and brown but nowhere near crunchy! What am I doing wrong? 🙁

        1. Post
  3. Alexis

    I’ve seen so many recipes for these with people commenting that they are popping like crazy all over the oven or that they don’t get crispy. I follow these steps exactly up until before you add the oil… I roast mine dry! Then after about 45 mins on convect at 325 degrees, I take them out, and only THEN toss them with oil and spices. They have been perfect every time, and they stay crispy until they’re gone. (Which doesn’t last more than a couple days!) Oh, and they don’t pop about in the oven!

  4. Jenny

    These look great! How long would you be able to store them for? I’m planning to make a batch for snacks for my toddler. Thanks.

  5. Joyce Chu

    Absolutely delicious way to get rid of that random can of chickpeas in the pantry. Tastes amazing and perfect for vegans!

  6. Rick

    After you dry toast them and add the oil and spices do you out them back in the oven to finish cooking and crisp up? Looking for a healthy snack to add to my bag lunch

    1. Post
  7. Ash

    Hi there, how should they be stored and how long do they last? I made some about 6 days ago and put them in an airtight container in the refrigerator… I was thinking of adding them to a salad today (as a crouton substitute). Should they be fine? They look ok.


  8. Stella

    Alexis, did you place them back in the oven after adding oil and spices? I decided to make these and they ended up popping everywhere. I was scared to get them out the second time, especially when I starting smelling burning chickpeas from my oven lol

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