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    Home » Vegan Recipes

    Roasted Chickpeas

    Lindsay Moe

    328 shares

    Roasted Chickpeas are an easy vegan snack!

    Roasted Chickpeas - Quick and easy, these versatile beans make a simple snack or tasty addition to your dinner! Full recipe at theliveinkitchen.com
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    I’ve got your key to unlocking quick and easy weeknight dinners. Roasted chickpeas are quick, easy, cheap, and so crunchy that you might forget how much you used to love those crispy chicken tenders from restaurants. Except now you’re thinking about those crispy chicken tenders and it’s all you can think about. Let’s stay on task.

    If I’m being honest I’ve been in a bit of a funk lately. The days are getting shorter and the air is getting colder and life is just plain hard sometimes. I don’t always feel like cooking dinner (*gasp*) but still have to make dinner. Adulting is hard.

    Roasted chickpeas are quick, easy, and super versatile. They can be a snack, a meat replacer, or a golden unicorn (disclaimer: not really on that last one). I’ve used them in a number of recipes but realized I’ve never given the base recipe as a stand alone reference.

    Roasted Chickpeas - Quick and easy, these versatile beans make a simple snack or tasty addition to your dinner! Full recipe at theliveinkitchen.com

    How to make roasted chickpeas

    This roasted chickpea recipe contains just a few pantry staples:

    • Olive oil
    • Garbanzo beans (chickpeas)
    • Garlic
    • Salt

    I frequently double this recipe because the crispy, crunchy chickpeas are so addictive and it’s so easy to make. Get your oil nice and hot so you get crispy crispy beans. A good cast iron pan (affiliate link) really helps with this, 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!

    Once your oil is hot, add the chickpeas, garlic, and salt, and transfer to the oven. Bake 20 minutes, stirring once or twice, and that’s it!

    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.

    Roasted chickpeas are delicious as is, but this recipe can be easily customized! Here’s a few ideas:

    • Make cajun roasted chickpeas by addding 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.
    • 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.
    Roasted Chickpeas - Quick and easy, these versatile beans make a simple snack or tasty addition to your dinner! Full recipe at theliveinkitchen.com
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    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
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 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!
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    Reader Interactions

    Comments

    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.

    More about me →

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    328 shares