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 355

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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?

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    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 !

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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
    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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