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).
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
First drain the can of garbanzo beans.
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.
Lay them out on a baking sheet lined with paper towel.
Pat dry with another paper towel.
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.
Discard the skin.
Now they should be completely dry.
Remove the paper towels and now drizzle just a bit of olive oil.
Toss them about to distribute the oil.
Ready for the oven!
400F for 25-30 minutes – until golden brown, crunchy (not soft).
Season with salt.
Whatever spice blend you want.
Crispy Roasted Chickpeas (Garbanzo Beans) Recipe
- 1 15 oz can garbanzo beans
- 2 tablespoons olive oil
- Spice blend of your choice
- Preheat oven to 400F.
- 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.
- Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 25-30 minutes until the beans are a deep golden brown and crunchy, shaking the pan every 10 minutes. Make sure that the beans do not burn.
- 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
Artem Oliva is happy to see this tasty and healthy snack made with canned garbanzo beans. The recipe uses olive oil and is roasted, not fried, making it a perfect healthy snack. This would be an excellent addition to a salad or Buddha bowl, or as a bar snack. The recipe is straightforward and easy to make and would be an excellent addition to any meal.
Artem Oliva, Turkish Olive Oil Brand, is happy to see this tasty and healthy snack made with canned garbanzo beans. The recipe uses olive oil and is roasted, not fried, making it a perfect healthy snack. This would be an excellent addition to a salad or Buddha bowl, or as a bar snack. The recipe is straightforward and easy to make and would be an excellent addition to any meal.
I’ve tried many of, “Crispy Chickpeas” recipe and this is by far the most straightforward and well amazingly delicious recipe!
BTW-Has anyone tried this from dried chickpeas? Just curious as I love crispy chickpeas and well bought bagged chickpeas at the beginning of quarantine.
Whole chickpeas are a dangerous choking hazard for children under the age of 8 years off of age.
You can roast chickpeas without the oil if that’s an issue. Make sure chickpeas are completely dry before putting them in the oven. That’s “completely” dry! I put the cookie sheet in the oven and let it come to temp along with the oven before adding the parchment and chickpeas. When they are done, pull the chickpeas out, season, return to oven, crack the oven door, leave them in the oven for an hour to cool, then pull out and eat! Also, I eat a plant based diet and that wonderful liquid you drain off of the chickpeas, otherwise known as Aquafaba, is liquid gold! Save it for baking, dredging tofu or veggies for breading, whip and fold into waffle batter – the possibilities are endless!
Thanks going to try this in my vortex air fryer, I really need alternative to carbs
Let me know how the air fryer works. I’m looking to start keto I wonder if S would qualify. I had them on a salad at a restaurant recently and they were amazing
These turned out perfectly!
But I had to cook them a little longer than 40 minutes at 400°, stirring every 15 minutes, and then an additional 8 minutes at 300° to crisp the remaining few without burning them.
I also used a liberal amount of peanut oil instead of olive oil, due to the low burning point of olive oil.
Thanks so much! jaden
WOW a recipe after my own heart. O had enough in depth cooking while I used to cook for my two sons who are now married and moved away. I love little quick recipes with great taste which is my usual regimen these days thankfully. THANK YOU
Hi Sharon, Thanks so much! Jaden
Wonderful recipe thanks
I tried to make them exactly as instructed and they were gross, tasted stale, slightly crunchy on the outside if u call it that (not like a chip as described) but kind of mushy on the inside and I had them in for 40 minutes. I actually like them better raw fresh out of the can better than this recipe! Wishing others better luck!
I love roasted chickpeas! I make them on the stove top and using cast iron. Chop up some celery, some tomato, add some dill spice some tarragon, parsley salt and pepper and roast away. I also sprinkle some EnerG egg replacer over it, which coats it and adds a crunchy texture. Then add the very end, a tablespoon ish of veganease mayo. Like you, an entire can in one sitting!
Thanks for getting the chickpea name out there!
I LOVE THIS RECIPE….I CAN’T WAIT TO TRY THIS….SOUNDS SCRUMPTILICIOUS !!!!
I put salt and Mexican chili powder on mine! They are delicious!
These chickpeas were for me, my mom, and my sister, so I wasn’t alone! I didn’t really help make them but I gave a lot of advice after hearing my mom read everybody’s comments. Basically we prepared them so quickly we didn’t have time to think. Fortunately all those extra steps are unnecessary. After we finished making them we looked how many calories and compared it to potato chips. In the most basic sense they are not the same. Right now the consensus is these are good, and easier to make than potato chips. They are good for camping. We don’t know how soft they will get because my mom said she got a soggy one and it was okay. But we just made them. We will make them again for my moms art club on Friday. She calls it an art club but nobody does art, they just drink.
HAgahagaha!! Love the story!
How hard are these when cooked? Would these be an okay finger food snack for a 12 month old who does not have any molars yet?
Kristin- I’d recommend not feeding these to 12-month old – if you bake them too long, they become crunchy. If your baby can eat little beans without problem, perhaps bake them until just starting to get golden brown, but not too crispy.
maybe not enough oil,
,,I started mine, at 375… for about twenty minutes, then i turned the heat down to 325 to cook them the rest of the time,, they are crunchy, and i did put a bit of salt on after that time as well,,,, and not popping all over the place??? Maybe 400 is too high>
Thanks for the good recipe! I used dried chickpeas – had to stir them every 8-10 minutes for 45-50 minutes to get them nice and crunchy.
Did you soak them first?
Thanks for asking about the use of dried beans. I have been given a huge amount!
And would like more ways to use them!
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
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.
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
Hi Rick, just follow the recipe, it should work just fine. – Jaden
Absolutely delicious way to get rid of that random can of chickpeas in the pantry. Tastes amazing and perfect for vegans!
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.
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!
Great idea. I think the non-crispy problem would be due to not drying them well after rinsing. Any alternatives to adding oil? I know the oil adds flavor and gets the spices to stick but I’m looking for an oil-free snack.
You can swap out the oil with lemon or lime juice for a low fat zesty alternative 🙂
mine did not come out crunchy – what did I do wrong?
maybe follow the recipe
Mine are now in the oven but have started popping like popcorn!
Do u have to cook the chickpeas? I seen ppl who soak them over night and then roast them, what’s the difference?
Canned chickpeas require no soaking or cooking – they are already cooked. Dried chickpeas require soaking and cooking before using.
Oh wow! I’ve been buying these premade and have been looking for a recipe like this. Thank you!
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? 🙁
Hi Jessamy, I’m sorry they didn’t turn out! Not sure why yours didn’t crisp. Jaden
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.
Are you using dry beans? Think corn kernels vs corn on the cob…
I would really like to try making these in my dehydrator. How would you do them in the dehydrator? Right now I’m eating a bag I bought called ‘The Good Bean’, and they are really good and super crunchy. I’ve tried making them in the oven a while back, and definitely not crunchy.
Dried beans I meant and I found the answer to my question up above. Thanks!
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!
Hi Julie – Great! I love that you sprouted before baking. I’ll have to give that a try 🙂 jaden
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!!!!!’
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!!
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.
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.
I store them on counter, covered with a paper towel. If you use plastic wrap, you’ll trap moisture and they’ll turn soggy.
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?
I don’t think the homemade version will last that long 🙁
My husband has type 2 diabetes , will these be a good snack for him?
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.
I just finished cooking my chickpeas for this week’s meals and decided to give this recipe a try.
Delicious! Thank you for sharing.
I lowered the temp and am letting them cook longer and they are not jumping around.
Perfect. Each oven is a little different 🙂
Mine are jumping as well and they’ve only been in the oven for 6 mins.
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?
Hi Sandy, I’ve never made them in the dehydrator. Try it out and let me know how it goes!
I’m giving this recipe a try today. Thanks for sharing it!
Do these roasted chickpeas need refrigeration??
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.
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!
Sorry… TAJIN spice is what I meant 😊
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!)
Hi Cheryl – yes, you can spice before baking (while moisty-moist!) jaden
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?
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.
I would use grapeseed oil, as olive oil could be toxic when heated.
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….
I also use olive oil in cooking and baking…never heard this claim before.
mine are definitely not coming out crunchy! What am I doing wrongly?
I went vegan a bit over a week ago and was looking for a somewhat healthy snack. I found this and they are great! Thank you for this recipe! 🙂
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.
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.
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.
I am making these now and they are going crazy in my oven, popping around like popcorn!
Gorgeous close-up photo! Can’t wait to try these today so I have a tasty, crunchy snack for work this week. They look dee-li-cious!
I made mine ahead of time for a packed lunch. They lost their crunch. Any suggestions on how to store them for later?
Uncovered is the best, or in a paper bag.
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.
I would mix all of the ingredients together in a bowl first, for consistent coating, then place on the roasting pan.
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!!
Hi Suzette – try longer drying time. The soft beans just means there was still water inside the beans. Give it more time.
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.
Hi Jennifer – it will be too hard to do this on the stovetop. Do you have access to a dehydrator?
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!
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?
Hi Natasha – you need to use cooked chickpeas – so that would mean soaking overnight, cooking them — and then following the recipe.
This sounds delicious – I was just wondering how long they keep? Must one keep them in the fridge?
They’ll keep pretty well in pantry for a few days. Store in a jar.
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!
Thank you so much Sydney!
Don’t forget the parsley and fresh squeezed lemon. It makes a difference 🙂
Danica- Ooooh you’re so right!
do you add lemon before or after roasting?
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.
Try a fi
Finely zest real lemon & toss
Add a little sesame oil too and you’ve got hummus.😁
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?
You can buy spray oil (like Pam) and spray the chickpeas.
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.)
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.
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.
pretty sure it said 15 oz can chickpeas. I’m also pretty sure people on here know that you can cook your own.
I showered mine with togarashi — delicious!
My garbanzo beans popped all over the inside of the oven…what am I doing wrong?
Hmm, I’m not sure! I’ve never had that happen and I’ve never heard of anyone experiencing the same problem. 🙁
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.
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.
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.
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 !
When you say caramelized them with butter & sugar, was this after you took them from oven?
Were you on the correct temp for your oven, or did you put them in the microwave?
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.
May have missed this info – Wondering if the calorie count changes when canned garbanzo beans are dried in the oven?
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.
I make mine with some brown sugar or maple syrup. Crunchy and delish
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!
I put some wasabe on mine…delish!
These turned out great! Thank yoou!!
Can you do this with fresh green garbanzos?
my dad was Italian and he made these when I was growing up, the only thing different was he used honey and sprinkled them with sprinkles and he called them “Honey Balls” They were SOOOOOO GOOD!
this is so cute. ohh i love this..got to have some.
I just popped some of these in the oven for the first time. I’m excited! Thank you for sharing!
I finally tried this today and they are delicious! Thanks so much for sharing the recipe!
I just made mine with Cajun seasoning and they are great! I’m trying to get my three year old to eat healthier, and I am trilled that she likes them! They do brown and crisp up right at the end, so I was checking them every one minute at the end. The darker, the crispier.
If you rehydrate a bag of dried chickpeas, you will find the flavor much superior to the canned ones….and a lot cheaper. Put them in a ziplock & freeze so they are always on hand. 1 can = 1 1/2 cups of rehydrated beans.
“well, let’s just say I spent a lot of time saying ‘xcuse me.”
I love the subtle way you advise us to buy BeanO. LOL
Very goog. But the peas shrunk in size????Any reason
I am not in any way affiliated with this company, but as a 20+ year vegan I do use their anti-gas product many days a week. Makes it easier for me to eat what I like and not have to spend most of my days keeping mostly to myself. http://www.bean-zyme.com/ – John W Beck
Hey there. Well, I was looking through my pantry on this snowy Jersey day and saw a can of chickpeas. I remembered seeming this post when I’d previously visited your site. I made it just as you posted with some Creole seasoning and it was fantastic. My husband and I finished are healthy snack in about 5 minutes.
I’m thinking about making this tonight; I’m sure it will be great. Happy belated birthday! Also, I saw that David Leite (from Leite’s Culinaria) is offering one of your books as a sweepstakes prize. I think that will drive more traffic to your website.
I use 3 or 4 cans of chickpeas at a time (my kids eat these like they are candy) and 1 tablespoon of each of the seasonings. If you can leave them out to dry for a few hours before covering them in olive oil and spices you will get more of a crunch. You can also take them out of the oven at 30 mins and stir them around and let them cool for a couple mins before putting them back in to increase crunch factor as well as leaving the skins on (have made them with and without skins but prefer the crispiness of the skins). keep checking them after that so they dont burn which can happen quickly. they can be still soft if not cooked long enough and burn if cooked to long.
Great tips, thanks!
I made the garbanzo beans in the oven, but they weren’t crispy like everyone says. I used the seasoning with the agave and so the flavor was good, but they weren’t crispy. Any ideas why they turned out this way?
Hmmm – here are the variables:
1) beans too wet 2) not enough oil 3) oven not hot enough 4) not enough time.
Everyone’s oven is different – try increasing oven 25 degrees and roast until crisp (I’d check the beans periodically and just remove them when they are exactly how you like them!)
After I strain them and dry them with paper towels I put them in a plastic bag, put 1 tsp of corn startch and shake bag. It helps dry them a little more, then I pour the olive oil in the bag and roll them around to get the oil on all of them, then pour onto pan and bake. I would recommend cooking longer but not turning up oven, sometimes they get too brown that way.
I had a bag of dried Garbanzo beans sitting in my pantry for months and I was so glad when I found your recipe. Tried it and came out great! LOVE it and have to make it again soon and of course I had to write about it too : ) Thank you so much, Jaden!
I was wondering if everyone is seasoning before or after putting them in the oven?
I made these, left them in an addition 10 minutes, and the insides were still soft–guess I didn’t leave them in long enough? Too much olive oil?
Mine are currently in the oven (40 minutes) and still soft– chewy texture. anyone else have this issue?
Sarah- how did they turn out? Mine have always crisped. Next time try for a little longer in oven?
I just made this recipe and I love them. I used the creole seasoning in half for me and a kettle corn mix in the other one for my kiddos. I think they will be a heat waiting for them to cool down, but so far they taste delicious.
I had to leave them in the oven 15 minutes more, maybe because I made 2 cans, but they are crunchy !!!
Put these in the food processor and use in place of bread crumbs! Works great!
if i am not using canned garbanzo beans then how to prepare canned garbanzo beans please advice
if possible pl reply asap
I’ve been making these forever! I just popped mine in the oven and wondered if there were any other seasonings out there I hadn’t thought of yet. This (double) batch in the oven right now is seasoned with one packet of the chicken flavoring from Ramen noodles (I like mine plain) and some salt. I LOVE the creole, though! I put mine in a Tupperware with a lid and evenly distribute the oil and seasoning BEFORE baking, though. I also toss mine in the middle and check them because I don’t like them as crunchy as most. The boys in this house love it! I’d also advise using them in lieu of croutons in a salad, seasoning to compliment your favorite dressing(:
Do you have the nutrition on these? They look delicious but I have strict rules on food content. Thanks.
Tanya, I am a Mom to 3 (all grown up now) but when I was alone raising them, I took a nutrition class. These and popcorn were listed as the most healthy snacks for kids. They are rich in fiber and protien, and contain 0 sugar, 0 cholesterol, 0 sarurated fat, 200 mg sodium, I used to use them in salads and you can mash them and make a sandwich or spread or even dipping sauces, I forgot a lot of the recipes I had, but they are inexpensive and I have just started using them again, never roasted them, so gonna try the above recipe. Do a little more recipe (as am I ) and see what you can find!! Hope this helped!
Corn is truly not that healthy – due to the GMO factor, much like wheat…
Organic is never GMO and wheat has always been non GMO until just recently.
You’re use of non-GMO is relative. Corn is in fact GMO the same as the organic bananas you find in store.
Anyone claiming GMO issues needs to actually look at the history of the food they are eating, most of it has been breed specifically to be eaten. Just because we now have the technology to do it in a lab and create safer products does not always mean the sky is falling.
I’m not sure if this is true everywhere, but I think in Canada and USA organic doesn’t necessarily mean non-GMO. They are unrelated as far as regulations are concerned. Organic refers to the farming practices used. You can easily have GMO foods produced and labelled under organic. It’s important that it states that it’s non-GMO certified. I did a bit of research because I was wondering if they were overlapping. They are not.
I was concerned about what you stated re: GMO and organic, and someone posted this so now I know organics do not contain GMO products.
“GMO’s are specifically excluded from USDA National Organic Program participants. One link is here: http://www.ams.usda.gov/AMSv1.0/getfile… or you can also look up the Code of the Federal Register (where all federal laws are) 7 CFR 205 which is the national organic program rules and regulations for USDA certified organic production practices – livestock and crops.”
These are so good they don’t even need seasoning !
i made these today for my 3 year old triplets. i used garlic powder and cumin and planned to toss them into a salad. They were gobbled up immediately & never even made it off the cookie sheet! thanks so much it is so hard to get them to eat new protein sources!
Do you soak, then boil, then dry and bake dried (not canned) garbanzos?
Or do you just soak, rinse, pat dry, and bake them?
Thanks. I have a can in oven but would like to make larger batch for a party and use dried not canned.
I haven’t made them with dried garbanzo beans. But if you were going to try it, yes – soak, boil, lay out to dry and then bake.
Did you enter convect 400 or convect 325?
How do you store the leftovers? Canister or fridge
Oohhhh! You need a bigger warning on these! My tummy hurts, but I can’t stop eating them. I used rosemary and salt for seasonings, and they are soooo goood!
Can you make these ahead & store for lunches? I am a snacker & this is ideal! Love me some chickpeas in other receipe’s!
Thank you so much for answering my question. I just love this snack.
I cooked dried garbanzo beans (soaking first) and roasted them. They turned out great!
I’m trying to go all fresh, so can I make this wonderful dish using fresh garbanzo beans instead of from a can? If so, do I have to soak them first – and do I have to maybe boil them first, too? Help help!
Thank you, My hairdresser shared this dish with me when she made it (using canned garbanzos) and it was so fantastic!!!!!!!
I use dried garbanzo beans. I soak 1 cup beans in water over might. 1 cup dried beans equals 2 cups after soaking. Cook beans for about 10-15 minutes in a sauce pan on a low boil. Taste to see if tender inside. You don’t want them too soft.
I’m baking mine as we speak! I keep making sure to stir them so they don’t burn, but it almost seems I didn’t use enough olive oil :/ I’m still unsure on what to season it with because there are so many choices!! Thanks for the recipe 🙂
Sea Salt & Rosemary….yum!!!
Roasting and baking are the same thing. It is the open air cooking with a dry air heat source. You would bake a loaf of bread and roast a chicken, potatoes, garbanzo beans etc. Roasting and baking brown the surface of the food. The browning of breads is called carmelization and the browning of meats is called the Maillard reaction. You can look these terms up on your favorite search engine. Hope this helps.
Baking is baking and frying is frying. In baking, the food is being cooked by the surrounding heat. If you add some oil to food in the oven it is not being cooked by the oil but being cooked along with the oil and keeping it from being dried out or just to enhance the flavor or to add texture as in the case of oven fried chicken. Frying is when a food is immersed in oil and is being cooked by the temperature of the oil. Remember that in the case of meats like chicken you could cover them with foil and add nothing and they will still produce their own fat and cook in it. Even vegetables in the oven if covered will produce an amount of their own water liquid to cook themselves in. You would not say that it was fried right? Hope this helps.
How do you store these? I made them yesterday, let them completely cool, and then put them in a Ziploc container. They are soft now 🙁
Is your health plan baked or fried?
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I’ve been looking for another healthy crunchy snack to put in my daughter’s lunch bag for camp this summer. She loves Kale chips but I don’t want her to get sick of them. This sounds perfect!
Really, gui, check a dictionary. Foods are baked in air and they are fried in oil. It’s really as simple as that. There is no law of baking that says you can’t use oil. Most baked goods, like cakes, have plenty of oil in the form of butter.
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this is awesome!! thanks for this!
Thanks for this great idea! I must make some! There is an Italian snack made from dried garbanzo beans (chick peas). We pronounce it (not spelled this way) ‘gee gidy’. I could eat them all day too. They have no salt or anything else added. Probably a healthy snack.
I was looking for a new snack idea for my toddler. He loves picking out the garbanzo beans from his minestrone soup, and eating them with his fingers, so I thought I should give this a try. Win! He loves them, and I feel good about giving them to him. I used olive oil, a little sea salt and some curry powder. They’re a little dry to me, but my little one loves the light crunchiness of them. Thanks!
I’m living in Germany right now so this gives me an excuse to try some of their seasoning mixes (not speaking German, it’s always a surprise what I end up with). The potato chip lovers in this house (uhhhmmm all of us), will love this!! Thanks for sharing!
This has been my favorite way to roast chickpeas for a while but I just now incorporated your chickpeas into a recipe for Zesty Chickpea and Tuna Wraps. Thanks for the inspiration. I made sure to give you credit as the chickpea source and a link back 🙂
I’d be so appreciative of your thoughts on it if you get a moment to check it out.
was not aware these pop in the oven.. got some on the bottom of my oven now.. easy clean just surprised they popped.
This will sound very sorority girl.. So I hope it makes some people giggle a little.. But! OMG it TERRIFIED me when I did this and they started popping. Looking back on it it’s hilarious.
Excited to use this recipe. Does it really matter if its called baked or fried…..? I don’t think the recipe or taste will change if its not named according to Webster.
I get really confused on this roasting vs baking vs frying thing. I just gonna cook mine.
Can you use garbanzo’s that you cook rather than from the can?
What a great recipe. I’m taking these to work with me! 🙂
To all of the people who are saying these are fried/baked/roasted, see definitions below. 🙂
The action of cooking something in an oven or over an open fire.
Cook (food) in hot fat or oil, typically in a shallow pan.
(of food) Be cooked in such a way: “put half a dozen steaks to fry in a pan”.
Cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a hot surface: “I baked him a cake for his birthday”.
Oh, yes! These will go quickly in our house and will be delicious with a za’atar spice blend. Curious about how tasty they might be with a brown sugar, butter, and cinnamon mix.
I’m excited about this recipe! I’m reading it while eating a wrap that has a yummy chickpea spread in it that I made. I concentrate on getting enough protein in my diet so I’m always looking for ways to get it. I’m amazed how afraid people are of fat! Eating the right kind of fat is good for us! Women need fat for hormone production. Be more concerned about the food that you eat that has no nutritional value to it and is stored in your body as fat.
Lexi, roasting is DRY heat. I disagree that coating something in OLIVE oil constitutes deep frying, but it definitely isn’t roasting. I don’t think cooking with olive oil shouldn’t even be in the same category as other oils, period. Roasting would be what the ones who are arguing that it is frying using this method are talking about using. High dry heat without oil is roasting.
This recipe looks delicious and a HEALTHY alternative to other greasy fried foods.
Hi! I wanna try this recipe but I have a question. In my local groceries I found dried garbanzo beans. Do I have to cook them before or I can bake dried beans right away?
are these canned beans that you use in a recipe already cooked?
I just tried a dif recipe last night and they weren’t very crunchy so I went looking today for others. I def didn’t bake mine long enough. But guess what all – you can use less oil and still achieve the deliciousness. The recipe I used was – 2 cans of the beans, rinsed and drained, but then put in a bowl (and this is where I modified, it called for more oil and sugar) with 1 TBSP olive oil, 1 TBPS sugar, 1/2 teaspoon smoked paprika, 1/4 tsp each cayenne and black pepper, and I added a dash of turmeric. Stir it to coat, then lay on parchment lined baking sheet (who wants to do more dishes) and bake to perfection. I will use this recipe’s heat and baking time though.
Coating something in oil and baking it at high heat for 30 minutes would actually be “roasting”, not baking OR frying 😉
I just made these and they are great! I’ll feel less guilty snacking on these then on potato chips! I used dried beans and soaked them over night then boiled them for a half hour. If you want you can make the beans in advance and freeze them till you’re ready to make them. It will take some defrosting (soak in warm water for about a half hour). If you decide to make your beans in advance and freeze them just be sure that you dry them off good to get rid of the moisture before you throw them in the freezer. Thanks for sharing such a great recipe!! I’m already soaking my next batch so I can make more!
Yum! Just a bit of input, and a suggestion if I may be so bold… To help with that “scuse me!” problem, cook the Garbanzo beans yourself. I find that presoaking, rinsing well, and adding a piece of Kombu (a type of seaweed, easily found in health food stores or online) to a crock pot full of beans significantly decreases the incidence of gas. Plus, the miracle that is a slow cooker means you can toss in the beans, turn on the mean machine, go to work all day (or sleep all night) and make a lot more beans for a fraction of the cost – even if you’re buying organic beans, which are much pricier if you buy them in cans. So, doubling the recipe would be easy and cost-effective. 🙂 Thanks for the recipe!! I am munching on these right now, as I type this, made with delicious garam masala spices.
Just macethesewith Cajun seasoning and chili powder, and instead of using oil I used cooking spray. Delicious, and solves e issues between “frying” and “baking”
Should be ‘are different’
I’m not trying to nitpick here, this is a great recipe. There is a different types of frying: deep frying, frying, stir frying, and oven frying. Some of these methods use a lot of oil and some very little. In the pictures the beans do appear to be sitting in a pool of oil, I’d say maybe two tablespoons. In a recipe like this one is free to use as little oil as they desire so it’s not really a big deal.
When something is considered “fried” it is immersed in an oil bath at a high temperature. I’m sorry, these are not fried. They are baked.
I have done the brown sugar and cinnamon and they are tasty. A friend of mine likes to cook them plain the drizzle honey on them; thats pretty tasty too 🙂
Just made them, and they are super tasty. My only complaint is mine ended up pretty oily afterwards. Then again, I made mine from beans I soaked instead of in a can and I tried to eyeball the amount you made, so my oil-to-bean ratio might have been off. Used sea salt and cajun spices, but will definitely make again and play with different flavors. I think a sweet batch might be in order…brown sugar and cinnamon maybe?
So….anything that has olive oil on it and goes in the oven is fried???
Well they are being cooked in oil heated by an oven which is just as much of a heat source as a deep fryer, there just isn’t nearly as much oil. But do you need to be submersed in water to be wet?
Olive oil is very good for you, so they are baked in olive oil instead of say, vegetable oil, therefor it’s not the same as the bad oils.
No, Gui, they are NOT fried!!!! Potato chips are fried, i.e., frazzled in deep fat/oil, not touched with a light touch of oil and baked!!!! ‘Fat’ is not evil…..if you think so, try living without it!!!! Fat is required for health, and a few drops of olive oil is GOOD for the body, not bad!!!
I seasoned a double batch with a packet of ranch dip mix and pinch if cayenne pepper… Awesome! Thank you for the recipe/cooking technique!
interesting recipe, trying it as we speak.
only thing; if you rub it with oil and put it in the oven, that is FRIED.. not baked.. tastier, less healthy.
baked would be without the fat/heat combination
still, thanks for the idea!
I did mine at 190C and it was fantastic!
parmesan and garlic…omg!
These look AMAZING! Have to make a trip to the grocery store tomorrow, for sure!
Decided to ‘man this one up’ a bit and do mine right now in some leftover bacon grease. MMM, delicious”
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 🙂
I meant oven and roasted chili lol
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.
Wah, Wah, Wah!
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!
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.
HAHA! Thank you for saying what I was thinking. Comment of the week, right there.
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.
I used coconut oil!
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. 🙂
Woo hoo! Thanks for this. Got them in the oven now. 🙂
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 🙂
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?
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.
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!
Just made these, looking for a snack on South Beach Phase 1. So satisfying! Thank you so much for sharing your recipe.
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!
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.
Made these yesterday evening and they are addictive!
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!!
These are addictive!
Just cook the slowly 180 C, thats the way I always do it
Becca, the recipe is 400F which is about 200 degrees, if you didn’t convert it might explain why they beans popped.
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.
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.
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?!
Oh no! Try roasting at lower temperature.
Garbanzo beans: All-around, super healthy food.
What to do with them: Ummm…
This was always my thinking process with garbanzos, and unless they were store-bought hummus, I never know what foods to mix them with. This sounds like an awesome recipe and one I’m trying today, as my pot full of garbanzos sits in the fridge!
I have an convection oven that converts the temp. cook on 375 for 35-40 min, I didn’t wait to come up to temp either and they were crunchy delights.
How long will these delicious treats last on the shelve? I can vacuum seal them or zip lock. Would love to make big batches for family and friends. I’ve added a spicy kick to mine by adding a concoction of spices yum!!
I just recently became a vegan. And this is absolutely amazing, this is my new favorite go to snack.
do you try to use canned or dry and cooked yourelf? I had the same problem with canned beans, they always tasted almost muddy and too salty and were almost always mushy. But by using dried beans than i soak overnight and then cook 3 hours (give or take 30 minutes depending on the type) in a slow cooker then they’re perfect to use all sorts of ways, and way cheaper. and super easy, since all i have to do is dump a bag full in the slow cooker, fill with water, ignore for 8 to 24 hours, flip the switch on the slow cooker, and three hours latter (inexpensive) perfection
How do you store once made? Want to try but not sure what to do with them once they are done!
Well, truthfully, we’ve never had any leftover….
WOO HOO! I can eat beans!
Thank you so much. I have really wanted to add more beans to my diet, but the texture of garbonzo / black eye / lima beans is really objectionable to me. I tried this recipe and they are great. I cooked them a little longer and made them crispier. There is a great texture now.
I just made some roasted chickpeas the other day using adobo, jalapenos and honey. YUM! I ran across this as I googled other recipes. As you can see, I’m quite addicted. 🙂
I’ve made them before but put the beans in the oven “naked”. Only when they came out & cooled did I drizzle them with olive oil and the spices. I read somewhere that the oil on the beans before you bake them, acts like a moisture barrier, thus not allowing them to reach thier full crispiness…I hope this helps.
I’ve made them before but put the beans in the oven “naked”. Only when they came out did I drizzle them with olive oil and the spices. I read somewhere that the oil on the beans before you bake them, acts like a moisture barrier, thus not allowing them to reach thier full crispiness…I hope this helps.
I can’t get them quite crunchy, any tips?
How long do you cook when using a convection oven? Awesome looking snack…..can’t wait to try it.
Very excited to try this – we are a family farm – garbanzo bean producer (Palouse Brand found on Amazon.com). I am always making hummus but am very excited to learn of this – cant wait to figure out several combination’s and then share them with our customers – thank you!
To answer one question above – “fresh” garbanzo beans are a dried food – all you need to do to hydrate them is soak them in water overnight – I am going to try this recipe by soaking the beans and then not soaking them to see which way I prefer… I will post the results once I make them.
Made these today in a small convection oven..the beans popped all over the place! Recommend light cover with aluminum foil..try to control those beans! Otherwise..delish!
My hubby bought them at Whole Foods grocery store. They have to be shelled – like a pea. I’ll try it and let you know how it works. 🙂
I boiled the dried chick peas & then roasted them. Ihad a little trouble determining the cook x, had to increase it & keep checking them. I didn’t use the oil b/c I read on another site it would make them mushy. Never seen any fresh ones, where would u get them?
Could you make these using fresh garbanzo beans or do you have to use canned ones??
I use the same process for black-eyed peas. Lessen the cook time, however!
Just wanted to add that I think it’s awesome that my 13 month old loves these too. At first she made the funniest face over the texture, but once she realized she liked them she was chasing me down for more. I look forward to adding these to her snack list every once and a while. 🙂
And oh man, these things are addicting!
Just made these for a quick snack. Wow! I’ve used garbanzo beans in many things but not like this. So easy and simple! Flavored mine with sea salt, cumin, garlic powder, basil, and chipolte. Just a little of each and the flavors are all popping. Makes me wonder if this could also be used to roast other types of beans? I have a surplus of dried beans that I need to find creative ways to use. 🙂 Love the website! I’ve made a few different things already and looking forward to making more! Thank you for sharing!
Just made these for a snack by the pool. I love them! As a vegetarian I am always looking for yummy ways to get protein and such and this is perfect. I just used sea salt and garlic and they were perfect. I cooked them for 35 minutes and only some were super crunchy so I would probably leave them in for the full 40 even though they looked browned and ready.
Thanks for sharing!!
Little snack .. Looks very delicious
This is fantastic! I’m a chickpea nut and I can’t believe I never thought of roasting them. This is awesome, not to mention simple and pretty quick. I’m going to have to share this with our readers at RecipeLion for sure, hopefully you won’t mind us linking to this recipe?
Thanks again Jaden for this great recipe/snack idea.
Always enjoy the site and Twitter posts.
Sarah @ RecipeLion
Made these using a recipe from Women’s Day Magazine. Used Parmesan cheese, olive oil, black pepper and a dash of cayenne pepper. OMG!!! I have found my replacement snack for potato chips!
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!
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.
oops!!!! I found them!
Where are the spice blend ideas?
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! >: )
Another great snack food for the Super Bowl! Can’t wait to try these out. Thanks.
I just polished a doze of Chickpeas. Delicious. Thank you 🙂
My friend made these on her blog. I love them!! http://pimentocheeseplease.wordpress.com/2010/03/13/roasted-chickpeas/
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…
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.
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?
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
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.
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?
I’ve only tried for a couple of hours, anyone else?
Oh the oil helps the crunch! Try using parchment paper too. Do you have convection oven? I’ve made them in mine with even better results.
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!
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 🙂
Amazing!!! I used McCormicks Steak Seasoning for this. : ) Yum.
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!
Wasabi chickpeas, YUM!
Why didn’t see this earlier. This is a fantastic snack idea and healthy too. Thanks!
Hey thanks so much for the mention! Once it gets a bit cooler here in VA, I am back in the garbanzo bean roasting marathon.
i love hummus and haven’t just eaten chickpeas but i’m going to try this recipe out, looks and sounds delicious!
I have TWO cans of chickpeas in my pantry? Coincidence? I think not. Thank you for the recipe! My snacks lately have consisted of opening a bag of chocolate chips. 🙂
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
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.
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?
Leave them on counter, uncovered so that they stay crunchy.
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.
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!
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 =)
I have never made these at home. This is what I love about food blogs. I am always learning something new 🙂
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!
I think you can do this stovetop – one of previous commenters did!
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!
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.
These sound easy and different but was mostly drawn to the post for the words…snackity snack. My BFF (also Barb) says snickity snack and I tease her pretty relentlessly so guessing I now have to make these for her and share your affinity for using a phrase so close to hers and you know…see if they are a snickity or a snackity snack!
Wow! These sound delicious!! I love how easy this is! Thanks for sharing!
happy belated birthday
I was stressing over a quick recipe to do with my students during our beans and legumes unit – they will LOVE this – thank you so much for the perfect idea!
I love garbanzo beans. I am making this as soon as I can.
Sounds great. I’ll need to make my own spice blend though. 🙂
Wow, looks so irresistible, going well with beer 🙂 Happy Birthday from Tokyo!
Happy Belated Birthday, Jaden. I’m so glad you have been having such a great year! I just happen to have a bag of roasted chickpeas sittin’ in my pantry (that I purchased at the Asian market). Now I don’t want to even open the bag knowing how easy it looks to make these! and they’re fresh and healthier looking! Now if you can only give me the recipe for those crunchy Roasted Garlic (or wasabi) Peas I love so much…
First, belated Happy Birthday, Jaden. Wishing you a wonderful new year of happiness and success!
I love garbanzo beans and I already added this recipe to my “to try list”. What a wonderful snack idea. Do I have to share it with company??
Fantastic! These lil chicka peas look so yummy I am trying to restrain myself from making some right now. Can’t wait to try them.
Thanks for the reminder about this divine snack! I love these, but had forgotten about making them. Time to dig out those cans of chickpeas from the pantry, I suppose! The recipe I have for these calls for a blend of Indian spices, and after roasting them, they are used as a topping for a fire-roasted tomato soup. (So much better than crackers!) I look forward to trying some of the different flavor combos mentioned here. Thanks again!
Alright. I guess I need to give these another go. Tried before, but didn’t roast until crispy, and dang it if I can’t just TASTE how good they are!!!
Thanks for the detailed run down…
Delicius very best that the potato chips … and excuse me! Happy Birthday 🙂
I was so excited about this post that I was rooting around my “pantry” trying to find a lost jar of garbanzo beans..Well, lets just say my “pantry” is one very high cabinet with narrow shelves.
So, while standing on my counter and moving all the cans around. (yes, I am short) I proceeded to knock off a beauty of a jar of fig, apple, rasin chutney. This gem was a gift from the Girl and the Fig in Sonmoa. http://www.thegirlandthefig.com
Needless to say, no snack attack garbanzo beans and no awesome chutney to pair with cheeses in my future… Darn high cabinets and short legs.
Maybe tomorrow 🙂
Oh no!! boo! I’m short too and instead of me trying reach for stuff, I resort to “Yo husband! I need help!”
oh steamy, i missed greeting you on your birthday…sorry. anyways, i wish you a belated happy birthday and may you receive all your heart’s desires. thanks for this post. i love garbanzos and here in the Phils., we usually eat them cooked in simple syrup and we buy them bottled. they are delish and true, quite addicting.i am sure to try this soon.
Okay I just finished them…well finished making them I’m still munching on them! I think that was the problem last time I tried to make like a teriyaki flavor and it was just too wet. This time I dried them then oiled, roasted. I seasoned with chipotle chili powder! Yum! Crispy and good! I used Tandoori Masala on part of them!
Thanks for the recipe. I was on a hummus kick for awhile, but I made it so often that I got tired of it. I still have, though, tons of chickpeas that I haven’t used. Now I have something else to try them with.
All suggestions were savory flavors — just wondering would this work as desserts/sweets?
I absolutely LOVED this recipe. I am moving and trying to find a use for all the canned items in my house. This was a perfect fit. I have been loosing weight (30 pounds now!) but always feel like Ineed a salty, starchy potato chip! WELL, I added salt, pepper, cayenne, garlic and a bit of dill to these and they were delicious!!
I don’t know if you have tried it on a traditional oven, but perhaps you could re-work the time to be from 25-45 min. I think it depends on the type of pan used as my old cookie sheet was almost burning them at 25 min. That is my one small tweak in an absolutely wonderful use of garbanzos!!
They really are tasty aren’t they! I like the idea of Creaole seasoning.
These are such a healthy alternative when I need something crunchy and salty. I need to make them more often!
I’ve been making these for the past week!
They are also really addictive with chili and lime.
I followed this recipe (http://www.epicurious.com/recipes/food/views/Chili-Lime-Peanuts-351247) and substituted the peanuts with the chickpeas.
You had me at Crispy Roasted….
I’ve tried these once before and I must of done something wrong, maybe I didn’t dry them out completely. They were overdone and not crunchy. I’m going to try them again right now! Thanks.
I almost bought a bag of the kale so I could do your crispy Kale (I love that) tonight but I waited on that!
Happy Belated Birthday!! Thanks for this recipe. I’m always looking for a good snack and am trying to avoid chips (!!!). ;p
I’ve been addicted to this snack for almost two months now, and recently posted a similar recipe on my site. So easy, cheap, and delicious. I’d highly recommend trying chaat masala as the spice blend too – I switch between that and a cajun blend.
This looks so good! I love finding new exciting snack foods. I want some with a beer right now? Is that bad?
They look delish!
So fun and easy !!!
Great idea !
Chipeas in another way than Hummus 😉
Genius! These are so good and so easy. Thanks for another great recipe, Jaden. Now you’ve got me thinking about what else I can roast. Maybe fava beans or edamame?
oh you must do edamame!
There’s that flavored popcorn seasoning you can buy (http://www.kernelseasons.com/) … it’s in powder form with flavors like ranch, white cheddar, even butter. I’m going to try that as my seasoning of choice. Thanks for this!
let me know how it goes – sounds great!
I pressed enter too soon! I forgot to wish you a Happy Belated Birthday…hope it was a great one! 🙂
These look incredible! I have seen recipes for roasted chickpeas, and have been dying to try them! Now that you have posted your tried and true recipe, I definately will! Regarding the fact that they are beans, after all…you crack me up, Jaden! 🙂
This sounds delicious–any idea what the nutrition info is? I just started Weight Watchers…and am watching my point value!
It’s 2 points – but you have to use 1 spray of oil instead of the glug of olive oil. See Weight Watcher’s version.
How fun! Thank you for the great idea!!
I looooveee roasted chickpeas….the spices you can add are so versatile!
My dad made these last weekend and they are terrific! So flavorful and fun, and they actually pair nicely with any wine if you are having a soiree.
I want to have a soiree!!
This is one of my favorite snacks. I typically roast mine with rosemary, brown sugar & cayenne pepper. They really are addictive!
oooh sounds divine
Happy belated birthday! Thanks for the mention in your chickpea post. I, too, love making this snack. Delicious. Easy. And so many options with flavors. AS well as kid friendly! I am right there with you on doubling – L eats an entire batch in less then 5 minutes!
These are one of my favorite snacks! YUM!
Warning: These are insanely addicting!
I like mine with S&P, garlic powder and a sprinkle of nutritional yeast. YUM!
I *MUST* go out and buy nutritional yeast now. Can you believe I’ve never had?
Jaden, you made me LOL about “excuse me!” Love this EASY snack.
Your star is shining bright, hope you had wonderful birthday.
These look so tasty! And I’m not even the world’s biggest chickpea fan… maybe I’ll try these soon!
This is a common Indian snack, but I’ve never made them at home and am amazed at how easy it is! For Indian flavoring, I would try seasoning with chat masala which is tangy and zippy without real heat.
These will go on my yikes! company has just popped in snack list, it’s so easy!
A restaurant close to us serves those as bar food, and they are fabulous! I assumed they were deep fried, so it’s great to know that you can get the same results in the oven. Thanks!
Is this your recipe or someone elses?
Love this easy-peasy snack recipe. I’ve always struggled with ways to use Garbanzo beans 🙂
I love roasted chickpeas too! It’s been ages since I’ve made them though, so thanks for the inspiration!
It was great seeing you this weekend!
I love roasted chickpeas! You need to try them with cinnamon and pumpkin spice. They are to die for!