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

Beautiful.

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


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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.

Ingredients:

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

Directions:

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

  1. Kylie

    Ok, I saw this recipe today and immediately started salivating. I sent the link to my husband who called me and said “Shall I do these when I get home?”. Need he have asked? Anyway, I had a dentist appointment and got home at about 6.30 to find my husband dry roasting chick peas in a frypan on the stove top. Our oven wouldn’t ignite and the man was adamant he was having these. He has a LOT more patience than I have, I would have burnt them. Oh my goodness though, they were delicious – even with my half numb mouth. He got the Lion’s share and was having a great time pulling out spices and different rubs and salts we have and experimenting. I can’t wait to have them done in the oven some time in the not to distant future.

  2. Chris

    Amazingly easy and tantalizing. Like you said, perfect for enjoying with a cold beer. I’ll be making these this weekend for sure. Nice job, Jaden!

  3. Shea M. @ Blissfully Unrefined

    Really can’t wait to try this recipe, but I have no oven. Think this could be adapted to work on the stovetop?

    Oh, and regarding the …ahem… unpleasant side effects of munching on too many of these beans: as I understand it, it’s the skins of the beans that cause the majority of intestinal discomfort, so doing your best to remove those skins is a great tip. Fewer skins = more crispy deliciousness!

  4. Rabbittrick

    Ah, where was this when I was trying to make some good fried peas to accompany a fried rice dish? But now that I have it, my pesto brown rice recipe with fried garbanzo beans can finally take shape!

    On a completely unrelated note, I love dumping slightly heated garbanzo beans in a bowl of water, then start rubbing them till the skins float up, then I scoop it all up in one fell swoop. It’s like fishing for jellyfish =)

  5. My Man's Belly

    Hi Jaden,

    Thanks for the mention in this post. We love the roasted chickpeas and your hint to make 2 cans at a time is spot on. One can disappears way too fast!

  6. Carol Peterman

    I made these last night and they were great. The first batch I took out too soon. They were golden, but still a tiny bit mealy in the middle. The next batch I let get really deep golden brown and they were crunchy perfection! I seasoned some with curry powder and some with herbs de Province.

  7. JennyBakes

    I had some left over (I made a double batch)…. do you need to put these in the fridge, or do you think they’d keep a couple days at room temperature?

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  9. Gary In Massena

    Holy Crap These Are Addictive!

    I only made one cans worth but should have made more as my teens descended upon them like flies on,…. well you know,…. the stuff flies land on.

    Anyhow I checked out the links at the bottom of the post and see a couple of different flavors that I can’t wait to try. These are definitely going to become part of the Monday night football routine in this house.

  10. horto

    best way to us ceci beans soak dried overnight and then use without cooking!
    better than something in a can for whoever knows how long!
    if using canned douse them in boiling water freshens them up a bit

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  12. Vicki (piggledy)

    This sounds so good, but I’ve got dinner on, and no time to go to the store. I thought I had a couple of cans of garbanzos left! I now keep dried beans (convinced by Bittman’s advice), so I just put two cups of dried beans to soak, with the 1T salt recommended by the cooks illustrated folks. Will rinse, add new water, and cook tomorrow morning, and should then have lots of beans for both hummus and for your roasted garbanzos! I’ll let you know how it goes, I’m thinking curry powder or garam masala may be very good on these. Or, even something as simple as chili powder (I’ve recently taken to using chili powder much as you would salt & pepper – have a shaker of it handy to the stove). Thank you for the idea!

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  15. Natasha

    We always, ALWAYS have cans of chickpeas in the house. ALWAYS. I cook a can (South Asian style) every night so that I can take to work for breakfast the next morning. One of my coworkers love my breakfast chickpea recipe and has started making it at home, herself. I haven’t noticed any flatulence issues. :)

    I LOVE this idea of roasting the chickpeas. I didn’t have Creole seasoning on hand so I tossed mine with chili powder, garlic powder and a little brown sugar. The mixture may sound strange to some but trust me, it’s delicious! Sweet and hot go quite well together :)

  16. Chris

    Hi! Will these stay crunchy? I’ve had lots of problems with roasting chickpeas because they never stay crunchy after they cool. Any tips? I heard not to use oil because this helps contain moisture in the bean. How long will they keep crunchy for? Thanks, the recipe looks delicious!

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  18. Jen

    If I wanted to make these ahead of time for a party, how would I store them? Would they still be crunchy and delicious if I put them in tupperware?

    Thanks!

  19. Michelle

    I’ve always done this using fresh chick peas that are soaked overnight and then fried (a lot of work). I’m looking forward to trying this version.

  20. May

    This look pretty good. I’m making them as we speak. Love your blog. I have been following it for a few years and this is my first comment due to the deliciousness of the recipe

  21. Olivia

    I can’t get canned Chickpeas where I live. If I use dry ones. After soaking them overnight, do I need boil them, before roasting them in the oven?

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  23. Katie

    I just made these for the first time. They cooked for 20 minutes in a 400 oven and I kept hearing popping. They were literally popping off the pan and hitting the bottom of the oven! Next time I will check earlier.

  24. Stephanie

    I love that one of the commenters mentioned using these to garnish soup! Here I was eyeing a squash soup recipe & wondering what I could do to add protein… These worked beautifully. I’m always glad to find a non-bread (gluten-free) alternative to croutons & crackers…

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  29. Bonnie Deahl

    Sounds like a superbowl add on for today’s party! I just love these roasted chickpeas. They are good for you and a bit different from the usual snack line up. Thanks for sharing this recipe and all the friend variations.

    Two cans in the pantry?! Definitely a planned coincidence! >: )

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  36. Laura

    I’ve been making this recipe for a while now and my favorite seasoning is Garlic salt and paprika! DELICIOUS! Great pictures with this one by the way! kudos.

  37. lari

    these are DELICIOUS!!
    so simple yet such a creative idea!!
    I added some sugar to the chickpeas (german: giggling- peas!:) ) before baking them. It caramelizes them a little which I used to love on nuts, now I also do on chickpeas!
    keep up your amazing work! thank you!

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