The 17 Best Roasted Chickpea recipes
1. Sea Salt Roasted Chickpeas
I can’t get enough of these sea salt roasted chickpeas (garbanzo beans) in the afternoons when I want something crunchy and salty to snack on. They are so easy to make, yet full of flavor.
I like to toss them in olive oil, sea salt, and smoked paprika, and use just a little bit to give it that extra subtle dimension…or for completely different flavor, some garlic powder. Great for mid-afternoon cravings or serving as appetizers to guests.
Ingredients
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- Optional: 1/2 teaspoon garlic powder or smoked paprika
Instructions
1. Preheat your oven to 400°F (200°C).
2. Place the drained and well-rinsed chickpeas onto a kitchen towel and dry them well (really well, so they are well-dried, though I wouldn’t advise using a food dehydrator or microwave). When the chickpeas are dry, they are ready for use.
3. Transfer the chickpeas to a baking sheet. Toss the chickpeas in olive oil.
4. Sprinkle the sea salt (and spices, if using) over the chickpeas, then toss again to coat.
5. Spread the chickpeas out in a single layer on the baking sheet.
6. Roast in the preheated oven for 25-30 minutes, shaking the pan halfway through, until the chickpeas are crispy and golden brown. Let cool completely before serving. Done!
2. Spicy BBQ Roasted Chickpeas
In my blueprint of snacking bliss, there isn’t much that can top the crunchy and spicy mélange of chickpeas roasted to a crisp, sprinkled with smoked paprika, garlic powder, and a dash of cayenne, with a little brown sugar added to temper the hotness, creating an addictive snack that’s tasty and healthy all at the same time.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 tablespoon BBQ sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (adjust to taste for spiciness)
- Salt to taste
Instructions
1. Preheat your oven to 400°F (200°C) and cover a baking sheet with parchment.
2. Wash the chickpeas, then Spread them out in the kitchen towel and gently pat them to remove any excess water.
3. In a large bowl, mix together the olive oil and BBQ sauce. Add the smoked paprika, garlic powder, onion powder, ground cumin, cayenne pepper, and salt.
4. Return the chickpeas to the bowl and toss until evenly coated with seasoning.
5. Spread the seasoned chickpeas in a single layer on the prepared baking sheet.
6. Roast for 25-30 minutes in the preheated oven, shaking the baking sheet halfway through, until the chickpeas are golden and crisp. Serve slightly warm or at room temperature.
3. Garlic Parmesan Roasted Chickpeas
If you haven’t had chickpeas roasted to crunchy perfection, you’re not living! Here’s a simple yet addictive recipe for crispy chickpeas seasoned with garlic and Parmesan.
I like to drizzle a little olive oil over the seasoned chickpeas before baking them, but this is optional. Fresh garlic, grated Parmesan, and a sprinkle of sea salt are my go-to seasonings when it comes to chickpeas.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 cup grated Parmesan cheese
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional, for extra flavor)
Instructions
Step 1: Preheat the oven to 400°F (200°C). Line your baking sheet with parchment paper.
2. Pat the chickpeas dry with a paper towel, removing any loose skins.
3. Toss chickpeas with olive oil, garlic powder, salt, pepper and paprika.
4. Spread the chickpeas in a single layer on the prepared baking sheet.
5. Roast in the preheated oven, shaking the pan midway through, for 25-30 minutes or until the chickpeas are golden and crispy.
6. Remove from oven; sprinkle with grated Parmesan cheese, and toss to coat. Serve warm.
4. Honey Roasted Chickpeas
I never get enough of these honey roasted chickpeas: the natural sweetness and crunch from the simple ingredients of honey, sea salt, and a sprinkling of cinnamon is the source of my addiction. I always toss mine in a little olive oil to build up the richness, and a bit of paprika for a kick.
Ingredients
- 1 can (15 ounces) chickpeas
- 1 tablespoon olive oil
- 1-2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 375°F (190°C).
2. First, you’ll want to prep the chick peas by washing them. Pat them dry with paper towels. Then, create an herb mixture by combining your garlic, mustard, a good pinch of salt and pepper, fresh or dried herbs, and olive oil in a bowl.
2. Drain and rinse the chickpeas thoroughly, then pat them dry with paper towels.
3. In a mixing bowl, toss the chickpeas with olive oil until evenly coated.
4. Arrange the chickpeas in a single layer on the prepared baking sheet and roast, shaking the pan halfway through, for 30-35 minutes until crisp.
5. While the chickpeas are warm, top them with a drizzle of honey, and sprinkle with cinnamon and salt. Toss to mix.
6. Place the chickpeas back in the oven for another 10 minutes to caramelise the honey, then let them cool completely before serving. Enjoy!
5. Cinnamon Sugar Roasted Chickpeas
When I think about a heart-healthy, delicious hunger tamer, my mind often wanders to a handful of cinnamon-sugar spiced chickpeas. If you’ve never tried them, just take some canned chickpeas (drained and dried), and sprinkle with cinnamon sugar and a little olive oil, and roast them in the oven.
The saltiness of the canned chickpeas, the pinch of cinnamon and the tiniest bit of sweetness make this by far my favorite snack.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
Instructions
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Shake the chickpeas well to drain, then rinse them and spread on the baking sheet. Dry them off with paper towels.
3. In a medium bowl, toss the chickpeas with olive oil until evenly coated.
4. In a small bowl, mix the sugar, cinnamon, and salt together.
5. Sprinkle the cinnamon-sugar mixture over the chickpeas and toss to coat evenly.
6. Roast in the preheated oven for 25-30 minutes, stirring every 10 minutes or so, until the chickpeas are crunchy and light to medium golden brown. Cool completely before serving. Yum!
6. Lemon Herb Roasted Chickpeas
Looking for something to snack on that’s nourishing as well as delicious? You can’t go wrong with these zesty crunchers.
Lemon juice, rosemary, and a hint of garlic powder combine to make a great textural and flavorful snack. You’ll get a hit of citrusy freshness and the savory notes with every bite.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
1. Preheat the oven to 400°F (200°C).
2. Pat the chickpeas dry with a paper towel to remove excess moisture.
3. Add the chickpeas to a bowl and mix in the olive oil, lemon juice and zest. Step 4: Add 1 teaspoon of dried parsley, 1/2 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 to 1 teaspoon sea salt (to taste), and freshly ground black pepper to the bowl, and stir the chickpeas until they’re nicely coated.
5. Spread the chickpeas on a single layer on a baking sheet covered with parchment paper.
6. Roast in the preheated oven for 30-35 minutes, shaking the pan halfway through, until the chickpeas are crispy and browned.
7. Buffalo Roasted Chickpeas
When it comes to snacks, I think they’re better when they have a bit of a kick. Chickpeas are a favorite – spiced to within an inch of their lives.
My seasoning is a mix of smoked paprika, garlic powder and a dash of hot sauce. And I like to give them a bit of oil to make them crispy.
Ingredients
- 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 cup Buffalo sauce
Instructions
1. Heat your oven to 400°F (200°C) and line a baking tray with parchment paper.
2. Pat the chickpeas dry with a paper towel to remove excess moisture.
3. Season the chickpeas in a bowl with olive oil, garlic powder, onion powder, smoked paprika and salt, tossing to coat.
4. Spread the seasoned chickpeas in a single layer on the prepared baking sheet.
5. Roast in the preheated oven for 20-25 minutes, shaking the pan halfway through baking to turn the nuts so they crisp evenly.
6. Take out of the oven and toss the roasted chickpeas with Buffalo sauce, then return to the oven for another 5-10 minutes until crispy. Let cool before serving.
8. Taco-Seasoned Roasted Chickpeas
My taco-seasoned roasted chickpeas are my go-to snack. A mix of plain chickpeas seasoned with a blend of chili powder, cumin, smoked paprika, and garlic powder and a pinch of cayenne (if I want to add it).
The beauty of those little legumes is the spices completely transform plain chickpeas with a deep, smoky, pungent flavor. The result is a satisfying crunchy snack that can be enjoyed both morning, noon and night.
Ingredients
- 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt to taste
Instructions
1. Preheat your oven to 400°F (200°C).
2. Spread out the drained and rinsed chickpeas on a paper towel-lined baking sheet and pat dry. Pick off any loose skins.
3. transfer the chickpeas to a bowl, add the olive oil, and toss to coat evenly.
4. In your tiny bowl mix together the taco seasoning, smoked paprika, garlic and onion powders, and salt. Shower the seasoning over the chickpeas and toss to coat.
5. Spread the seasoned chickpeas evenly on the baking sheet lined with parchment paper.
6. Roast in the preheated oven for 25-30 minutes, or until chickpeas are crisp and golden brown, shaking the pan at the halfway point to make sure they are all cooking evenly. Allow to cool slightly before serving.
9. Ranch Roasted Chickpeas
These roasted chickpeas are so great to make at home. I use chickpeas, olive oil, garlic powder, onion powder, and ranch seasoning.
I love how all the herbs and spices come together to make such a great savory snack that’s crunchy and delicious. Mine are perfect for a quick healthy snack, or even to top a salad.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried chives
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Spread drained and rinsed chickpeas on a clean kitchen towel to dry.
3. In a mixing bowl, toss the chickpeas with olive oil until evenly coated.
4. In another bowl, combine the dried dill, dried parsley, garlic powder, onion powder, dried chives, salt, and black pepper.
5. Sprinkle the spice mixture over the chickpeas and toss until they are well-coated.
6. Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Bake for 25 to 30 minutes in the preheated 400°F (200°C) oven, stirring halfway through, until they are crispy and golden brown.
10. Smoked Paprika Roasted Chickpeas
I recommend you keep these on hand in the snack rotation – smoked paprika and cumin join forces with salt, garlic powder and a touch of sweetener to create a spicy but balanced-out flavor profile. I really like the added crunch roasting gives to these, and these are so flavorful you may find yourself snacking on them straight from the oven.
They make for a tasty game-day snack, or to share with friends during an evening of watching football.
Ingredients
- 1 can (15 ounces) chickpeas (garbanzo beans)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt, to taste
- Black pepper, to taste
Instructions
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Rinse the cooked chickpeas under cold water and dry them as thoroughly as possible on a clean kitchen towel.
3. In a large bowl, toss together the chickpeas, olive oil, smoked paprika, garlic powder, onion powder, ground cumin, cayenne pepper, sea salt, and black pepper until the chickpeas are evenly coated with the spices.
4. Spread the chickpeas in a single layer on the prepared baking sheet.
5. Roast in the preheated oven for 30-40 minutes, tossing once or twice, until the chickpeas are golden brown and crispy.
6. Let the chickpeas cool thoroughly before serving. Leftovers can be stored in an airtight container for up to seven days at room temperature.
11. Sriracha Roasted Chickpeas
I love a punchy snack, and these spicy little crunchy numbers are one of my go-tos – chickpeas, olive oil, Sriracha, smoked paprika, a little garlic powder, a sprinkle of salt. Crunchy and punchy and always gets the savory satisfaction that I need.
Ingredients
- 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
- 1 tablespoon olive oil
- 1 tablespoon Sriracha sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F (200°C).
2. Place the drained and rinsed chickpeas on a paper towel-lined baking sheet. Dry them with another paper towel, pressing out extra moisture.
3. Put the olive oil, Sriracha, garlic powder, smoked paprika, salt and pepper in a bowl and beat with a fork.
4. Put the chickpeas into the bowl, and shake until they are evenly coated with the Sriracha mixture.
5. Toss the chickpeas in the cinnamon mixture. Spread them out in a single layer on a cooking sheet and bake for 30-35 minutes, stirring halfway through, until crisp and golden.
6. Allow the chickpeas to cool for about 10 minutes before snacking. Enjoy your spicy and crunchy Sriracha Roasted Chickpeas!
12. Curry Roasted Chickpeas
For any craving of a nourishing and flavorful snack, try this recipe. First I mix chickpeas with a variety of spices and bake them.
I always incorporate turmeric, cumin and paprika as the base of my spice blend. I end it with a pinch of sea salt which makes a healthy and very delectable snack.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1-2 tsp curry powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
1. Preheat your oven to 400°F (200°C).
2. Place the rinsed and strained chickpeas in a clean kitchen towel and pat them dry.
3. Combine the chickpeas with olive oil, curry powder, garlic powder, smoked paprika, ground cumin, salt, black pepper in a mixing bowl.
4. Toss everything together until the chickpeas are evenly coated with the spice mixture.
5. Spread the chickpeas in a single layer on a baking sheet.
6. Roast in the preheated oven for 25-30 minutes, shaking the baking sheet halfway through, until the chickpeas are golden and crispy. Allow to cool slightly before serving.
13. Chipotle Roasted Chickpeas
This spicy, salty, satisfying snack is my latest obsession, and when I cook up a batch, I begin with a generous amount of chickpeas. I usually add a bit of chipotle powder to bring the smokiness, a dash of paprika for depth, and some cumin to bring it all home.
Mine usually get a bit of garlic powder and a sprinkle of sea salt for good measure.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon chipotle powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Spread your drained and rinsed chickpeas out on a clean kitchen towel and pat dry.
3. Put the chickpeas in a medium bowl and toss with the olive oil, chipotle powder, smoked paprika, garlic powder, ground cumin, sea salt, and black pepper until they’re evenly coated with the spices.
4. Spread the seasoned chickpeas in a single layer on the prepared baking sheet.
5. Roast in the preheated 375F oven for 25-30 minutes, stirring halfway through, until the chickpeas are crispy and golden brown.
6. Let cool and serve warm, as a snack or a soup topping.
15. Maple Roasted Chickpeas
Roasting chickpeas is not only a great way to make a sweet and salty snack, it’s just really gratifying to make them yourself. I have a sweet and savory recipe with maple syrup and just a pinch of cinnamon and a touch of sea salt – or you can try it with smoked paprika if you want even more flavour.
No matter how you do it, they are great as a snack, or sprinkled on a salad.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Instructions
1. Preheat your oven to 375°F (190°C).
2. Spread drained and rinsed chickpeas on a clean kitchen towel and pat dry.
3. Put the olive oil, maple syrup, cinnamon, nutmeg and salt into a mixing bowl and stir until thoroughly combined.
4. Toss the chickpeas in the bowl with the maple mixture until they’re evenly coated.
5. Spread the chickpeas evenly on a parchment-covered baking sheet.
6. Place the chickpeas in a preheated oven for 30-35 minutes, shaking the pan every 10 minutes, until they’ve turned golden and crisp. Allow to cool before serving.
16. Balsamic Vinegar Roasted Chickpeas
Here is a quick go-to recipe for when I’m snacking and want a hit of sweet, sour, spice and salt. Chickpeas, balsamic vinegar, olive oil, garlic powder and salt – you just mix it all together and it tastes wonderful.
A go-to dish whether you’re snacking alone or with friends.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon maple syrup or honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F (200°C).
2. Spread the chickpeas on a baking sheet lined with parchment paper. Rinse and drain them. Pat them dry with a paper towel.
3. Whisk the balsamic vinegar, olive oil, maple syrup, garlic powder, smoked paprika, sea salt and black pepper in a mixing bowl. 4 Keep the balsamic mixture warm, and then pour it over the chickpeas, tossing them until they’re all coated in the mix.
5. Spread the chickpeas seasoned with the spice mixture on the sheet tray in a single layer. Roast for 25-30 minutes in the preheated oven, stirring once, until golden brown and crispy.
6. Let them cool before serving. Store any leftovers in an airtight container at room temperature for up to 3 days.
17. Coconut Roasted Chickpeas
I make myself a batch of this salty-sweet snack.
Imagine chickpeas with a subtle, sweet crunch, and the tropical aromas of coconut. I sometimes add a pinch of sea salt and a dash of cinnamon for warmth.
Ingredients
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 tablespoon coconut oil, melted
- 1 tablespoon maple syrup or honey
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground nutmeg (optional)
Instructions
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Combine the melted coconut oil, maple syrup (or honey), ground cinnamon, sea salt, and ground nutmeg (if using) in a bowl.
3. Turn the chickpeas out on to a flat baking sheet and dry roast uncovered in a 400-degree oven for 30 minutes. Turn the chickpeas and roast for another 30 minutes. Remove the pan from the oven, drain and rinse the chickpeas, and set them aside.
4. Place your drained and rinsed chickpeas in the bowl and toss with the infused coconut oil.
4. Spread the chickpeas out in a single layer on the prepared baking sheet.
5. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the chickpeas are golden brown and crispy.
6. Let the chickpeas cool completely before serving or storing in an airtight container. Enjoy!
