Roasted chickpeas are an easy vegan snack! Healthy, versatile, and ready in about 30 minutes, these chickpeas are simple to make and deliciously crispy.
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I’ve got your key to unlocking quick and easy weeknight dinners: roasted chickpeas. These little bites of protein are quick, easy, and cheap. I frequently double this recipe because the crispy, crunchy chickpeas are so addictive.
Roasted chickpeas are super versatile. They can be tossed into a salad, sprinkled over pasta, wrapped into a burrito, or eaten alone as a snack. There are a million ways to season roasted chickpeas, but today I’m sharing my go-to recipe when I want something simple.
- Olive oil
- Garbanzo beans
How to make crispy chickpeas
- Heat olive oil in a large cast iron skillet over medium heat. Once hot, add chickpeas and garlic. Season with salt and shake the pan or stir to coat everything in oil.
- Transfer the pan to the oven and bake for about 20 minutes, stirring once or twice, until crisp and lightly browned. Remove from the oven and serve as is or season with herbs and spices of your choice.
Use a cast iron skillet
A good cast iron pan (affiliate link) really helps get the chickpeas crispy, plus it adds iron to your diet, which is so important for vegetarians and vegans.
If you don’t have a cast iron pan you can still make these by using any large stove top-to-oven safe pan. The bigger the pan the better (especially if you’re doubling the recipe) since you want all those chickpeas spread out to get crisp and roasted!
Dry the chickpeas well
In order to make the crispiest chickpeas, it’s important to remove as much moisture as possible. Drain, rinse, and thoroughly dry the chickpeas before cooking them. I do this by spreading out the drained and rinsed chickpeas on a clean kitchen towel and gently patting them dry. You can even remove the skins if you want extra crispy chickpeas.
How to remove chickpea skins
There are several tricks for removing chickpea skins, but I like to just squeeze each one between my pointer finger and thumb, allowing the bean to slip out of the skin.
How to store crispy chickpeas
I recommend eating roasted chickpeas day-of because they lose their crunch as time goes on. If you do have leftovers, don’t store them in the refrigerator. Instead, let them cool completely and store them on the counter in a covered container for 2-3 days.
Tips for customizing roasted chickpeas
- Make cajun roasted chickpeas by adding cajun seasoning after roasting and use in wraps in place of tofu.
- Sprinkle with oregano after roasting for a mediterranean vibe, then use in Mediterranean buddha bowls.
- Skip the garlic and toss with cinnamon sugar after roasting for a sweet snack.
- After roasting, add your favorite BBQ sauce and stir until coated. Serve with mashed potatoes or on a salad.
- After roasting, add a few dashes of balsamic vinegar to the pan and stir until evaporated. Serve with pesto linguine or a caprese salad.
- Put roasted chickpeas in a burrito.
- Toss with sriracha after roasting and enjoy as a snack or a topping for a veggie and buddha bowl.
It is not necessary for you to remove the skins from your chickpeas when making roasted chickpeas. However, it does give you the crispiest chickpeas possible if you remove the skins, which only adds about 10 minutes to your prep unless you have a helper or two.
Garbanzo beans and chickpeas are the same thing and can be used interchangeably. I find them in several places in the grocery store, including the canned bean section, near the Mexican ingredients, and in the natural and organic section.
In my opinion, roasted chickpeas are a very healthy snack or addition to any meal. They’re full of protein and fiber. While the oil does add fat, it is a healthy fat which, in moderation, can be part of a healthy diet.
What to serve with crispy chickpeas
- Rainbow Quinoa Salad
- Cilantro Broccoli Slaw with Peanut Dressing
- Healthy Green Salad with Spicy Peanut Dressing
- High Protein Vegan Salad with Hummus
- The Best Easy Vegan Salad
- Baked Vegetable Egg Rolls
More chickpea recipes
- Gochujang Crispy Chickpeas
- Cajun Roasted Chickpeas
- BBQ Chickpea Salad with Cornbread Croutons
- Pesto Linguine with Crispy Balsamic Chickpeas
- Greek Chickpea Wraps
- Avocado, Yellow Rice, and Roasted Chickpea Burrito
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
- 2 tablespoons olive oil
- 15 ounce can garbanzo beans, rinsed, drained, and patted dry
- 4 cloves garlic, pressed or finely chopped
- Coarse kosher salt
- Preheat the oven to 400ºF. Heat olive oil in a large cast iron skillet over medium heat. Once hot, add chickpeas and garlic. Season with salt and shake the pan or stir to coat everything in oil, making sure the chickpeas end up in an even layer in the pan.
- Carefully transfer the pan to the oven and allow to cook for about 20 minutes, stirring once or twice, until crisp and lightly browned. Remove from the oven and serve as is or season with herbs and spices of your choice.