5 from 42 votes
Roast Chickpeas
Roasted chickpeas become crispy on the outside while staying soft inside through a straightforward oven roasting process. Seasoned with olive oil, salt, and a blend of herbs or spices, they provide a crunchy snack or salad topping. This method emphasizes thoroughly drying the chickpeas before roasting to remove skins and enhance crispiness. Flavored variations can be achieved by choosing different spices or adding fresh herbs post-roast to avoid burning.
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
8
servings (1/2 cup each)
Calories:
132 kcal
Course:
Appetizer
Cuisine:
Mediterranean, Middle Eastern
Ingredients
- 2 (15 ounce) cans chickpeas drained and rinsed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 2 to 4 teaspoons Spices or finely chopped herbs (see note 1)
Instructions
- Adjust an oven rack to the middle position and preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- Pour the chickpeas on a clean, dry kitchen towel. Rub vigorously until dried and the paper skins start to fall off (It is not required to remove all skins, but roasted chickpeas taste better if you do).
- Transfer chickpeas to a medium bowl. Add olive oil, salt, and spices and toss to coat. Pour on to prepared baking sheet.
- Bake until the chickpeas are golden brown and crispy, dry on the outside but soft on the inside, about 20 to 30 minutes. Stir or shake the baking sheet every 10 minutes.
- Serve warm or cool completely before storing in an air-tight container. Once cooled, the chickpeas will go from crispy to chewy, but they will still be deliciously addictive!
Cup of Yum
Notes
- Use a clean kitchen towel to thoroughly dry chickpeas before roasting to improve crispiness.
- Combine dry spices before roasting; add fresh herbs after roasting to avoid burning.
- This recipe yields about 4 cups, serving roughly 8 portions of 1/2 cup each.
- Store roasted chickpeas in an airtight container with a paper towel to maintain crispness for up to 2 weeks.
Nutrition Information
Serving
1serving (1/2 cup)
Calories
132kcal
(7%)
Carbohydrates
16g
(5%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Sodium
461mg
(19%)
Potassium
166mg
(4%)
Fiber
5g
(20%)
Sugar
0.04g
(0%)
Vitamin A
18IU
(0%)
Vitamin C
0.2mg
(0%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 servings (1/2 cup each)
Amount Per Serving
Calories 132
% Daily Value*
| Serving | 1serving (1/2 cup) | |
| Calories | 132kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 461mg | 19% |
| Potassium | 166mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 0.04g | 0% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.