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

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  2. Grace

    Mine popped all over the place and then made the house smell/look like something wad burning! Some came out almost done in crispiness but most didnt! Any thoughts on avoiding the insane amount of popping?!

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  13. Michelle

    I just made this recipe hoping for a healthy munchie to snack on. My oven is a little on the weak side, so I ended up baking these for close to 45 minutes. When they came out, I sprinkled some cinnamon and sugar on them. Most turned out crunchy, although a few were still moist inside, but again, that’s undoubtedly the result of a tired, old oven.

  14. becca

    I cooked at 400 degrees and mine also popped! I turned the oven off so I could clear the burning beans off the bottom of my oven. I’d recommend a lower temperature for sure.

  15. Michelle

    Becca, the recipe is 400F which is about 200 degrees, if you didn’t convert it might explain why they beans popped.

  16. Sam

    Just made these and seasoned with a little cayenne, was planning to keep some for the next day but ended up wolfing them all down pretty much immediately. If you want to make enough to share I would definitely AT LEAST double the quantity!!

  17. Laura

    These are super addictive, I definitely recommend doubling the batch at least 🙂 I also wanted to share that Ive had success with black beans, white beans and Chili beans. We ran out of chickpeas but had a strong craving! Thanks for sharing. Everyone loves them. We recently went gluten free and finding new snacks has been a challenge.

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  19. marcy

    So since you made them so recently, i need details! Did you use the olive oil first? Or after baking them, since people are saying they won’t get crispy if you oil them prior to baking them. What temp and how long worked best? Do they have to be completely dry before baking? What seasonings did you use? I want to see if I can get my kids to eat this over potato chips!

  20. Trish

    I am a school cook and with the new regulations this is definitely a do try! I will let you know how it comes out cooking for 500!

  21. karen

    I put my left over roasted peas in a plastic bag and they got soft over night. Any suggestions on how to store these so they will keep the crunch?


    1. SteamyKitchen

      Store then uncovered in a bowl to keep them crunchy! They won’t last too long though. You can pop them back into the oven for 10 minutes to crisp them back up.

  22. Gila

    I just made these with Great Northern beans and they were awesome! Mine only needed 25 minutes at 400 degrees. I used Trader Joe’s 21 Seasoning Salute and ate them hot from the oven…and yes, I did eat them all in one sitting! Oops 🙂

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  27. Michael

    To simply say ‘pre-heat’ oven to 400 degrees is not complete info. Since many ovens can produce heat only on top, only at bottom or both one would need to include that as well as to which setting should be used. Also ovens have 2 to 3 places where a tray can be placed does one place it on the top or bottom (or if there are 3 in the middle). How can someone who gives a recipe on how-to do something neglect these 2 crucial factors?
    No hard feelings here, it’s just a comment/observation. 🙂

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  29. kelly

    are you insane Michael? how on earth is anyone supposed to know what kind of oven you have? if you cannot figure out how to set your own oven to 400F maybe you should not be cooking since you are bound to burn the entire neighborhood down. good lord what a colossal moron you must be.

  30. Alisha

    I’m pumped for these to come out of the oven! I had to decrease the temperature almost immediately though as they started to burn. I went for 250 and am slow roasting them. I’ve got time … lacking a little in the patience department though! They smell so tasty.

  31. Beth Ann

    Michael, put your rack in the most center position of your oven. Most any recipe that you will cook will be at this position. When your oven comes to temperature there will be a beep to let you know it’s ready for your food to go in. If you have an oven with no such indicator you will need to buy a thermometer to check when the oven has come up to temperature. Most ovens hold their temperature pretty steady for the duration of the cooking time. Try not to open the oven door too often so as to not let the heat out. The more you cook, the easier it gets. Have fun!

  32. Sarita

    With a little cayenne and garlic powder, these are amazing.
    I mistakenly thought that one batch would stick around a couple days… yeah, right. *grin* One batch will be in my belly before this evening is over.

  33. Nicole

    Omg I just made these and they were friggen delicious! I put them in the over for 40 min at 380 and they turned out great. Threw on a little roaster chili and tamarind spice and couldn’t stop eating them! Thanks for the recipe 🙂

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  35. WazoooGuru

    Decided to ‘man this one up’ a bit and do mine right now in some leftover bacon grease. MMM, delicious”

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