Roasted chickpeas are one of my all-time favorite snacks! Even better, my kids like them! They’re crunchy, full of protein, and help to fill me up. Healthy eating never tasted so good.
Why it’s important to dry chickpeas before roasting
Chickpeas from a can are stored with a briny liquid. When you open the can, the first thing you should do is rinse the chickpeas. I do this in a colander or fine mesh sieve with running cool water. You want to handle the chickpeas gently or their skins will rub off. It’s not a problem if this happens, you just want to leave them on if possible.
Next, they need to drain. To do this, I always place chickpeas on a paper towel lined plate or in a bowl to thoroughly dry. If you’re coating chickpeas or other beans / vegetables in olive oil, you want all the water off first. Oil and water don’t mix well! Properly dried chickpeas is how to ensure they’ll roast up well!
Spices for roasted chickpeas
The spices I use in this recipe are merely a suggestion. I find this blend creates a wonderful, warm, nutty crunchy snack that is the perfect addition to most Mediterranean and Middle Eastern recipes I create. If you want to use other dried or fresh herbs and spices, go nuts! However, this is the same ratio I’ve been using for years and I personally think they’re the best!
Is parchment paper necessary?
Yes and no. That really depends on how crunchy you wanted the roasted chickpeas. If you leave the parchment paper off entirely, the chickpeas will get ridiculously crunchy. I’m talking borderline overcooked. Now if you keep a close eye on them in the oven, this may not be an issue. Or maybe you just like them extra crispy — you do you!
I prefer them crunchy on the outside but still a bit tender in the center. So, parchment paper is a must for me. Think of it as a cozy layer protecting them from the hottest spots of the pan. If any chickpeas roll off the parchment and touch the pan directly during cook time, you’ll 100% notice a difference in texture.
How long to roast chickpeas
Now that the chickpeas are coated in olive oil and spices, set them out in a single layer on your parchment-lined rimmed baking sheet. Roast in a preheated oven to 400F for 25-30 minutes, rotating the pan halfway through.
*Note: if you don’t use parchment paper, cook time will be lower.
How long will roasted chickpeas last?
Unfortunately, roasted chickpeas are best when eaten day of. They lose that crispy texture that makes them so irresistible the longer they sit out. You could make them an hour or two before serving if you’re crunched for time, but otherwise, your best bet is to cook them and serve immediately. That’s when they’re the freshest and super crunchy.
How to store roasted chickpeas
Roasted chickpeas will keep in an airtight container at room temperature for up to 3 days. However, they will not be crispy after the first day. Given how simple this recipe is to make, I always opt to enjoy them fresh. If you have two cans of chickpeas that you want to roast to enjoy alongside dinner all week long, I’d suggest making them in batches on separate days. Crispy is best!
Serving suggestions for roasted chickpeas
First, I think you should know that these make the most fabulous snack! They’re gluten free, vegan, dairy free, and straight up delicious!
If, however, you want to serve them with something, they would be delicious on top of roasted golden beets, make a perfect addition to charcuterie boards, can be paired with roasted butternut squash with za’atar and tahini, or used in place of croutons as a gluten free option in any salad! Oh, and they are fabulous on top of roasted eggplant (see below!)!
If you make Roasted Chickpeas, please let me know by leaving a review below!
For more simple dishes, check out the following:
Weeknight slow baked salmon with herb-shallot butter
Roasted grape crostini with whipped ricotta
Baked pita bites with cream cheese smoked salmon and dill
Crispy roasted brussels sprouts
How to Roast Chickpeas
- 1 15 oz cans garbanzo beans
- 1 Tbsp olive oil
- ½ tsp za’atar
- ½ tsp sweet paprika
- ½ tsp cumin
- ½ tsp kosher salt
- ¼ tsp ground cinnamon
- ⅛ tsp coriander
- Preheat oven to 400 F. Line a rimmed baking sheet with parchment paper.
- Drain, rinse, and dry chickpeas. Place in a large mixing bowl with olive oil and spices, then toss to evenly coat. Pour onto prepared baking sheet, making sure chickpeas are in an even single layer. Bake for 25-30 minutes, rotating pan halfway through cooking time.
- Serve immediately or store in an airtight container at room temperature for up to 3 days.
- If you want them extra crunchy, don’t use parchment.
They will become chewy the longer they sit, so try to eat them day of!
You can totally switch up the spices!
Can be eaten as is, in place of croutons, accompanying a cheese board, on pastas, added to salads – endless possibilities!