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    Home » Vegan Recipes

    Roasted Chickpeas

    Lindsay Moe

    330 shares

    Roasted chickpeas are an easy vegan snack! Healthy, versatile, and ready in about 30 minutes, these chickpeas are simple to make and deliciously crispy.

    Roasted chickpeas in a cast iron skillet with a silver serving spoon.
    Jump to Recipe

    This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

    Jump to:
    • Ingredients
    • How to make crispy chickpeas
    • Top tips
    • FAQ
    • What to serve with crispy chickpeas
    • More chickpea recipes
    • Recipe

    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.

    Ingredients

    • Olive oil
    • Garbanzo beans
    • Garlic
    • Salt
    Ingredients used to make roasted chickpeas.

    How to make crispy chickpeas

    1. 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.
    2. 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.
    A silver serving spoon scooping roasted chickpeas.

    Top tips

    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!

    Roasted chickpeas in a cast iron skillet with a silver serving spoon.

    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.
    a plate of pesto pasta with cooked chickpeas, pesto, and basil

    FAQ

    Do I need to remove the skins from the chickpeas?

    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.

    Are garbanzo beans the same as chickpeas?

    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.

    Are roasted chickpeas good for you?

    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.

    a close up image of a hummus bowl filled with chickpeas, beet hummus microgreens, pita bread, and more

    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!

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    Recipe

    close up of roasted chickpeas in a pan with a slotted spoon

    Roasted Chickpeas

    Roasted Chickpeas are a simple, wholesome snack or addition to dinner.
    4.25 from 4 votes
    Print Pin Rate SaveSaved!
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4
    Calories: 240kcal
    Author: Lindsay Moe

    Ingredients

    • 2 tablespoons olive oil
    • 15 ounce can garbanzo beans, rinsed, drained, and patted dry
    • 4 cloves garlic, pressed or finely chopped
    • Coarse kosher salt

    Instructions

    • 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.

    Nutrition

    Calories: 240kcal | Carbohydrates: 30g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 321mg | Fiber: 8g | Sugar: 5g | Vitamin A: 30IU | Vitamin C: 2.3mg | Calcium: 58mg | Iron: 3.1mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    More Vegan Recipes

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      Cashew Butter Granola Bars

    Reader Interactions

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    1. Shashi at RunninSrilankan says

      October 10, 2016 at 7:39 am

      I simply love snacking on roasted chickpeas – these look like the perfect snack for mid day today and I love your suggestions, gotta try the balsamic vinegar one!

      Reply
      • Lindsay Moe says

        October 10, 2016 at 3:11 pm

        Thanks Shashi, I hope you do try it!

        Reply
    2. Nicole says

      October 10, 2016 at 8:57 pm

      I like that suggestion to add some vinegar to the pan after roasting them. Sounds so good

      Reply
      • Lindsay Moe says

        October 18, 2016 at 7:44 pm

        Thanks Nicole!

        Reply
    3. Taylor Kiser says

      October 10, 2016 at 9:26 pm

      These roasted chickpeas are perfect snacking food! Wish I had some right now!

      Reply
      • Lindsay Moe says

        October 18, 2016 at 7:45 pm

        I would totally share if I could!

        Reply
    4. Patricia @ Grab a Plate says

      October 10, 2016 at 9:32 pm

      These are so great! I love allll the ways you can put a flavor twist on these, too! I think I might actually get up and make some now! 🙂

      Reply
      • Lindsay Moe says

        October 18, 2016 at 7:45 pm

        Thanks Patricia, enjoy!

        Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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    330 shares