I developed a Roasted Chickpeas recipe with oven-baked chickpeas packed with fiber and protein and finished in three surprising flavor blends you’ll want to read about.
I can’t resist a snack that snaps when you bite it. I made these Crispy Roasted Chickpeas because ordinary munchies bored me, and wow, these oven baked poppable chickpeas deliver serious crunch and keep you full.
Each batch gets blasted with three bold coatings, and that smoky BBQ coating is my guilty favorite, but they all disappear fast. Theyre perfect for stashing in a jar, tossing into my bag, or noshing straight from the tray when I need a quick little boost.
If you want a Healthy Snacks Easy option that actually tastes like something, these will ruin other snacks for you.
Ingredients
- Chickpeas: high in protein and fiber, earthy and filling for savory snacks, theyre versatile.
- Olive oil: adds richness, healthy fats, helps crisping, mild fruity flavor.
- Baking powder: gives extra crispness and lightness, not a flavoring on it’s own.
- Smoked paprika: smoky depth, warm color, no heat unless paired with cayenne.
- Brown sugar: adds sweet caramel notes, helps a sticky glaze in smoky coating.
- Lime zest: bright citrus lift adds tangy aroma, not wet lime juice.
- Parmesan: savory umami punch, salty, gives crunchy cheesy coating when baked.
- Garlic powder: warm savory hit, blends into coatings for deeper flavor without burning.
Ingredient Quantities
- 2 (15 ounce) cans chickpeas, drained, rinsed and patted mostly dry (about 3 cups cooked)
- 2 tablespoons olive oil
- 1 1/2 teaspoons baking powder (aluminum free if you got it)
- 3/4 teaspoon fine sea salt, plus more for finishing
- 1/2 teaspoon ground black pepper
- Smoky BBQ coating: 1 tablespoon smoked paprika, 2 teaspoons brown sugar, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt
- Chili lime coating: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon lime zest (from 1 lime), 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt
- Herby Parmesan coating: 3 tablespoons finely grated Parmesan cheese, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon ground black pepper
How to Make this
1. Preheat oven to 400 F and line a baking sheet with parchment or a silicone mat.
2. Drain and rinse 2 (15 ounce) cans chickpeas, pat them mostly dry with paper towels and rub off any loose skins if you want extra crunch.
3. In a large bowl toss the chickpeas with 2 tablespoons olive oil, 1 1/2 teaspoons baking powder (aluminum free if you got it), 3/4 teaspoon fine sea salt and 1/2 teaspoon ground black pepper until evenly coated.
4. Spread the chickpeas in a single layer on the prepared sheet, dont overcrowd, and bake for 30 to 40 minutes, shaking or stirring every 10 minutes so they brown evenly. Keep an eye the last 10 minutes so they dont burn.
5. While they bake mix the three coatings in separate small bowls: Smoky BBQ combine 1 tablespoon smoked paprika, 2 teaspoons brown sugar, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper and 1/2 teaspoon salt. Chili lime combine 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon lime zest, 1/4 teaspoon cayenne and 1/2 teaspoon salt. Herby Parmesan combine 3 tablespoons finely grated Parmesan cheese, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder and 1/4 teaspoon ground black pepper.
6. When chickpeas are deeply golden and very crisp remove from oven and let cool 4 to 5 minutes on the sheet so they firm up more.
7. Divide the warm chickpeas into three bowls and sprinkle each with one of the prepared coatings, tossing gently until evenly coated. For the Parmesan batch toss quickly then spread out so the cheese doesnt clump.
8. Taste and add a pinch more fine sea salt if needed. For extra zip on the chili lime batch add a little extra lime zest or a quick squeeze of lime.
9. Let cool completely then store in an airtight container at room temperature up to 4 days. If they soften re-crisp in a 350 F oven for 5 to 10 minutes.
Equipment Needed
1. Rimmed baking sheet plus parchment paper or a silicone mat
2. Oven (set to 400 F)
3. Large mixing bowl
4. Three small bowls for the coatings one for each flavor
5. Measuring spoons and measuring cups
6. Colander for draining and rinsing the chickpeas
7. Paper towels or a clean kitchen towel to pat chickpeas mostly dry
8. Spatula or wooden spoon for tossing and stirring while baking
9. Microplane zester or fine grater for the lime zest and Parmesan
FAQ
Crispy Roasted Chickpeas Recipe Substitutions and Variations
- Chickpeas (2 cans): swap with canned cannellini or great northern beans for a similar creamy center and crisp exterior, or use shelled edamame (thaw and pat very dry) for a firmer, nuttier bite, or try roasted fava or lupini beans as an already crunchy alternative.
- Olive oil (2 tablespoons): use avocado oil or grapeseed oil for a higher smoke point and neutral flavor, or plain vegetable oil if thats what you’ve got, or add a teaspoon of toasted sesame oil mixed with neutral oil for a flavor twist but use it sparingly.
- Baking powder (1 1/2 teaspoons): make your own with cream of tartar plus baking soda 1 tsp baking powder = 1/2 tsp cream of tartar + 1/4 tsp baking soda so for 1 1/2 tsp use 3/4 tsp cream of tartar + 3/8 tsp baking soda; or use 1/4 tsp baking soda plus 1/2 tsp lemon juice or vinegar added to the oil before tossing; or skip it and roast a bit longer for a denser but still tasty crunch.
- Parmesan (3 tablespoons): swap with finely grated Pecorino Romano for a sharper punch, or nutritional yeast for a vegan cheesy flavor, or finely grated aged Asiago or a sprinkle of panko mixed with a little oil for extra crunch.
Pro Tips
1) Pat them really dry and peel off the loose skins when you can, it makes a huge difference for crunch. I usually dry with a towel then let them sit a few minutes so the surface gets even drier, otherwise they just steam in the oven.
2) Use baking powder (aluminum free if you have it) not baking soda, and coat the chickpeas evenly with it and a little oil. The powder helps the surface puff and crisp up, and if you use baking soda you can get a weird off taste.
3) Don’t overcrowd the pan, spread them out in a single layer. If you pile them they’ll steam and go soft. Also shake or stir them a few times while they roast so they brown evenly, and keep a close eye near the end so they dont go from perfect to burned.
4) For spice coatings, toss while the chickpeas are warm so the flavors stick, but be quick with the cheese one. Parmesan clumps if it gets too hot or wet, so toss fast then spread out to cool. If a coating wont cling try dusting a tiny pinch of cornstarch or a drop of oil first.
5) Store in an airtight container at room temp with a paper towel to soak up moisture, they’ll stay crisp for a few days. If they soften, a short blast in a hot oven will re-crisp them fast.
Crispy Roasted Chickpeas Recipe
I developed a Roasted Chickpeas recipe with oven-baked chickpeas packed with fiber and protein and finished in three surprising flavor blends you'll want to read about.
4
servings
278
kcal
Equipment: 1. Rimmed baking sheet plus parchment paper or a silicone mat
2. Oven (set to 400 F)
3. Large mixing bowl
4. Three small bowls for the coatings one for each flavor
5. Measuring spoons and measuring cups
6. Colander for draining and rinsing the chickpeas
7. Paper towels or a clean kitchen towel to pat chickpeas mostly dry
8. Spatula or wooden spoon for tossing and stirring while baking
9. Microplane zester or fine grater for the lime zest and Parmesan
Ingredients
-
2 (15 ounce) cans chickpeas, drained, rinsed and patted mostly dry (about 3 cups cooked)
-
2 tablespoons olive oil
-
1 1/2 teaspoons baking powder (aluminum free if you got it)
-
3/4 teaspoon fine sea salt, plus more for finishing
-
1/2 teaspoon ground black pepper
-
Smoky BBQ coating: 1 tablespoon smoked paprika, 2 teaspoons brown sugar, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt
-
Chili lime coating: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon lime zest (from 1 lime), 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt
-
Herby Parmesan coating: 3 tablespoons finely grated Parmesan cheese, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon ground black pepper
Directions
- Preheat oven to 400 F and line a baking sheet with parchment or a silicone mat.
- Drain and rinse 2 (15 ounce) cans chickpeas, pat them mostly dry with paper towels and rub off any loose skins if you want extra crunch.
- In a large bowl toss the chickpeas with 2 tablespoons olive oil, 1 1/2 teaspoons baking powder (aluminum free if you got it), 3/4 teaspoon fine sea salt and 1/2 teaspoon ground black pepper until evenly coated.
- Spread the chickpeas in a single layer on the prepared sheet, dont overcrowd, and bake for 30 to 40 minutes, shaking or stirring every 10 minutes so they brown evenly. Keep an eye the last 10 minutes so they dont burn.
- While they bake mix the three coatings in separate small bowls: Smoky BBQ combine 1 tablespoon smoked paprika, 2 teaspoons brown sugar, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper and 1/2 teaspoon salt. Chili lime combine 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon lime zest, 1/4 teaspoon cayenne and 1/2 teaspoon salt. Herby Parmesan combine 3 tablespoons finely grated Parmesan cheese, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder and 1/4 teaspoon ground black pepper.
- When chickpeas are deeply golden and very crisp remove from oven and let cool 4 to 5 minutes on the sheet so they firm up more.
- Divide the warm chickpeas into three bowls and sprinkle each with one of the prepared coatings, tossing gently until evenly coated. For the Parmesan batch toss quickly then spread out so the cheese doesnt clump.
- Taste and add a pinch more fine sea salt if needed. For extra zip on the chili lime batch add a little extra lime zest or a quick squeeze of lime.
- Let cool completely then store in an airtight container at room temperature up to 4 days. If they soften re-crisp in a 350 F oven for 5 to 10 minutes.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 130g
- Total number of serves: 4
- Calories: 278kcal
- Fat: 11g
- Saturated Fat: 2.2g
- Trans Fat: 0g
- Polyunsaturated: 1.6g
- Monounsaturated: 5.4g
- Cholesterol: 2.5mg
- Sodium: 1050mg
- Potassium: 362mg
- Carbohydrates: 35.8g
- Fiber: 9.4g
- Sugar: 6.5g
- Protein: 12.4g
- Vitamin A: 1000IU
- Vitamin C: 1mg
- Calcium: 98mg
- Iron: 3.8mg