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

Comments 411

  1. Pingback: Vegan Snack Solutions -

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  3. Heather

    Oh my gosh! Any other crunchy healthy snacks in your repertoire? I gotta make these soon and bring them to work. Maybe make a little trail mix of these, pumpkin seeds, and who knows what else! Sounds so delightful! Thank you!

  4. Nandini

    I was looking for a roasted garbanzo beans recipes and your blog showed up in search and that’s how I found you :-) You have a really nice blog and great recipes Jaden.

  5. Karen

    May have missed this info – Wondering if the calorie count changes when canned garbanzo beans are dried in the oven?

  6. Pingback: Roasted ChickPeas : emilia.hii

      1. Tammy

        Certain brands of chickpeas aren’t ‘cleaned’ as well as others. If the shell is left on they will sort of explode. Makes them pop all over. I haven’t found one yet that cleans them perfectly. Try making sure all the outer layer of skin is completely removed before roasting or you could always cover the pan lightly with a sheet if foil.

      2. Sameh Hattab

        If it is real then I may explain as follows :
        The temperature of the oven was too high leading to a very fast drying of the garbanzo beans surface preventing the water inside from escaping & the center reaching boiling point very fast too leading to a pressure building up in side & the beans explode .
        This what happens with all popped products.

    1. Angela

      It might be too much oil, sometimes chickpeas pop violently when cooking in oil on the stovetop. I can imagine the same happening in the oven.

    2. Nadia

      Your oven was too hot if you used grains from the can. I had one or two grains only pop the first time , towards the end of my cooking ( no big deal for me). Try baking it at 350 F and every 10 min take your pan out and shake it ( to make the garbanzo beans move around and cool off a bit at the same time . You should be good. ( I am not using grains from the can but dry grains instead). Forgot to ask what kind of beans you used. But if you used dry grains like me , and then followed this process , then no wonder :) , That’s why . If you are using dry beans like me soak them overnight first in water , when the beans double in size drain and dry them as shown above. Then boiled them in salted water for about 20 minutes. THEN proceed exactly as shown above. Mine were delicious tasted like sweet and salty pecans ; ( Which is what i was going for) , I caramelized them using better and sugar. Crunchy on the outside and melting and buttery on the inside. Bon appetit !

    3. Chickpea

      Emily, they weren’t soft enough when you put them in the oven. Note that when you over boil dry chickpeas they will all form cracks (virtually impossible to pop in the oven then), even canned chickpeas can be overcooked by the company and will exhibit cracks. Also lower the temp of oven a little and shake them around a few times while baking.

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  8. Gina

    How many (cups, ounces, grams?) of chick peas in a can? Why not just specify “cooked chick peas”? It is possible, you know, to cook your own. Not only possible, but very much cheaper.

    1. Post

      It doesn’t matter how many – roast as many as will fit in a pan – the recipe is the same whether you use a small can or large can.

    2. Casey

      pretty sure it said 15 oz can chickpeas. I’m also pretty sure people on here know that you can cook your own.

  9. Terri

    I like to use just a touch of oil, so what is the smallest amount of oil I can use and have them turn out. Can I use an oil mister which keeps the oil light?

    1. Post
    2. Chickpea

      Per can above you can probably get away with ½ tsp, just make sure they all get coated with it (i.e. place peas and oil in a small container and swoosh then dump.)

    1. Post
      1. Post

        I would use it after roasting, just a little squeeze on the chickpeas for nice flavor. If you use them before roasting, it will just add liquid and make it more difficult to roast.

  10. Sydney

    I tried this out, topped with sea salt, a little pepper, a little onion powder, and “California Seasoning” (I’m not sure what’s in it, we found it at the farmers market a year ago) and this is AMAZING! I’ve always wanted to try this and you made it super easy and boy, are they delicious! Thank you!

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  11. Tracy Lotter

    This sounds delicious – I was just wondering how long they keep? Must one keep them in the fridge?

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  12. Natasha

    I definitely want to try these! I have some leftover garbanzo beans from my falafel experiment! I’m wondering though, can you use dried chickpeas and just soak them overnight and the next day, do this recipe? Or would it not come out the same?

    1. Post

      Hi Natasha – you need to use cooked chickpeas – so that would mean soaking overnight, cooking them — and then following the recipe.

  13. Wayne

    Never tried the peas before but had them in a resturant recently darn near ate the whole bowl not even knowing they were chic peas mmmmmm good and can’t wait to try your recipe ,,,Greetings from Northern Ontario Canada!

  14. Jennifer

    This looks amazing. I don’t have an oven (I live in South Korea), would it be possible to do this in a pan on the stove? I’m wondering if pan roasting would be just as effective. It looks like a great snack to have on hand, especially while I’m teaching.

    1. Post
  15. Suzette

    I made this the other day, and even though I still ate them, mine did not come out crunchy. What did I do wrong? They were soft. Not cook long enough? Or I also thought I might not have gotten them completely dry before cooking? I seasoned with olive oil, garlic seasoning, and onion seasoning and they had a good taste. I am def going to try again! Any advice is welcomed!!

    1. Post

      Hi Suzette – try longer drying time. The soft beans just means there was still water inside the beans. Give it more time.

  16. Cynthia

    I would mix all of the ingredients together in a bowl first, for consistent coating, then place on the roasting pan.

  17. Melba Wilson

    After making delicious garbanzo potatoe cakes decided to look how to make such.

    They came out looking like samon cakes Taste better since i m vegan.

    And came across this, another way to use them cant wait to try. i don’t use oil so I m going to have fun with this recipe.

  18. Crystal

    I made mine ahead of time for a packed lunch. They lost their crunch. Any suggestions on how to store them for later?

    1. Post
  19. Bklyn Babs

    So yummy. I just made them and they truly are addicting. I made mine with garlic powder and Italian seasonings. Hubby loves them. Can’t wait to try other seasonings. I’m sure these will be a regular snack in our home.

  20. KT mother of 2 picky boys

    Was wondering what rack level you use to place the pan on. Couldn’t quite tell in the photos. I usually cook on the 2nd from the bottom, as the higher up you go the more the top cooks but not the bottom. Any help would be greatly appreciated, thank you so much for posting, I will be spending alot of time eating these while parusing your web page.

    1. Post

      Hi there! I’ve made these with the rack in the middle of the oven as well as upper 1/3. Do you have a convection oven? That helps cook more evenly.

    1. Roberta

      Olive oil could be toxic when heated??? Uh..I don’t think so. Olive oil is used all the time to roast vegetables. It is also put on salmon before it is barbecued. Not sure where you got your info….

  21. Australia

    hello from Melbourne Australia! thank you for your lovely recipe… you mention above you need to use cooked chickpeas, if you soak overnight how do you then cook them? boil? for how long?

    1. Post

      Hi Michele – I would soak overnight, drain. Put in large pot, cover beans with water by 3″. Bring to boil and simmer for 1 1/2 hours. Drain, let cool.

  22. Cheryl

    Firstly …garbanzo shnakity shnaks are GENIUS, so thank you! My cute little beans popped around the pan, not too crazy, and I thought they were adorable like they were having a party…
    My question is: after pulling beans from oven, they are dry and the spices don’t stick, just filter to the bottom… Now, if I were to spice them before baking, while they are still moisty from oil, will that alter how they bake?? (Ps, I use the mojito-lime grill blend and some takin spice… Oh my!)

    1. Post
  23. Tammy

    My family hates everything that is good for them and therefore almost everything I make. I feel like hiding these or maybe I will tell them I bought them they will eat them all and fast! or maybe I will sit down and eat both trays one is spicey and one is sweet they are both delicious – maybe I will mix them together and eat them infront of my family! HaHa Thank you they are wonderful!

    1. Post

      Hi Janna — no they do not (they’ll get mushy in the refrigerator. Cover with paper towel and leave on counter, assuming you’ve only made enough for a day or two.

  24. Sandy Feldman

    Just purchased a dehydrator, could I use that instead of the oven? If so, what temp and how long. Would I then toast them in a pan with a bit of oil and spices?

    1. Post
    1. Post
  25. MaryAnn

    I just finished cooking my chickpeas for this week’s meals and decided to give this recipe a try.

    Delicious! Thank you for sharing.

  26. Jennie

    I just tried your recipe, in a crockpot. I started off with the dried, canned chickpeas. I put about 2 teaspoons of olive oil in the bottom of the crockpot, rinsed off the beans and dried them, then put them in the crockpot, with the lid on. I set it on high for about two hours and I could hear the beans sizzling. I then turn the heat down to low, but left the lid open a little bit. Now that they look crunchy, I’ve turn the slow cooker off. I will allow these to drain and dry, then they should be ready for snacktime. I’ll probably add some garlic salt for seasoning. Can’t wait to try them.

  27. Gloria

    How do you store roasted chickpeas if you don’t eat them all at once? Seems like they only stay crunchy when warm and just out of the oven.

    1. Post

      I store them on counter, covered with a paper towel. If you use plastic wrap, you’ll trap moisture and they’ll turn soggy.

      1. Sandy

        I would like to make these for a camping/hiking trip. This would be about a 7-10 days. Do you think I could store them in a container with a paper towel rubber banded over it?

        1. Post
  28. Kevin

    Sorry I’m a bit late to the party since you posted over a year ago. Thank you so much for posting this Jaden! I had these in a hotel bar in Columbia a few years ago and have been craving them ever since. Now I can make them myself.

  29. Susan Raffle

    I was SO happy to see your recipe. Have been buying “crunchy chickpeas” at Whole
    Foods. I love them but not the $4.59 price tag. Now I can make them! Thank you!!

  30. TKaye

    I am making them right now! I bought them in bulk and soaked overnight and let dry out all morning. I’ve not experienced any popping during cooking. I covered with extra ligh olive oil (because that is all I add other than evoo) and put the salt and seasonings on after they were done. I used sea salt and the seasonings I used were: garlic powder, cayenne, cumin, chili powder and slap ya mama Cajun seasoning! Delicious!!!!!’

  31. Julie

    Great recipe! I made a huge batch! I used dried brand then sprouted before baking.
    How do I store them once cooked? Can I leave them out in a Tupperware container? If you put them in the fridge they get chewy. Thanks!

    1. Post

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