Roasted chickpeas, the perfect snack or appetizer that’s also full of protein. They are savory and crunchy, so easy to make and go with everything.
I'm obsessed with these roasted chickpeas! Legumes are one of the most fundamental foods a vegan diet can have. They are a great source of protein and also very cheap.
They're also so versatile you can eat them in plenty of different dishes, such as soups, salads, rice, or as a healthy snack.
I’ve used some spices and extra virgin olive oil to make a delicious and tasty recipe. Besides, they are so crispy and you can eat them as a snack, an appetizer or even add them into your soups to make a more complete meal.
These roasted chickpeas are a simple, inexpensive and easy-to-make appetizer. Savory, nutritious and full of protein, this recipe is only made with chickpeas, olive oil, salt, and some spices, that's all!
How to make roasted chickpeas - Step by step
- Preheat the oven to 375ºF or 190ºC.
- Spread the chickpeas onto a lined baking sheet and bake the chickpeas for 30 minutes (photo 1).
- Remove the baking sheet from the oven and stir the chickpeas every 10 minutes, that way they will be super crispy (photo 2).
- After the 30 minutes, remove from the oven, put the chickpeas into a bowl and add all the remaining ingredients. Stir until well mixed (photo 3).
- Bake for 10-15 more minutes and remove from the oven (photo 4).
- Enjoy them hot or cold!
Pro tips
- It’s very important to eliminate the excess of water very well before baking the chickpeas.
- Dry the chickpeas with a dishcloth or a kitchen towel so it’s easier to eliminate the excess of water.
- Bake them alone (with no other ingredients) to make sure they get the perfect crispy texture.
- You can also use 1 and ½ cups of cooked chickpeas (250 g) instead of the can of chickpeas.
How to serve roasted chickpeas
You can eat these roasted chickpeas as a snack, as an appetizer, add them into salads, like this vegan pasta salad, or serve them as a topping for your favorite soups, like this vegan cauliflower soup.
Can I freeze roasted chickpeas?
Yes, you can. Put them in the freezer once they are cold and they will last up to 1 month.
Can roasted chickpeas be stored?
Of course! You can keep the leftovers in an airtight container at room temperature for up to 1 week.
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Did you make this roasted chickpeas recipe?
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Roasted Chickpeas
Ingredients
- 1 15-ounce can of chickpeas, drained and rinsed, see notes
- 1 tablespoon extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375ºF or 190ºC.
- Spread the chickpeas onto a lined baking sheet and bake the chickpeas for 30 minutes.
- Remove the baking sheet from the oven and stir the chickpeas every 10 minutes, that way they will be super crispy.
- After the 30 minutes, remove from the oven, put the chickpeas into a bowl and add all the remaining ingredients. Stir until well mixed.
- Bake for 10-15 more minutes or until golden brown and remove from the oven.
- You can eat them hot or cold. Keep the leftovers in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.
Notes
- It’s very important to eliminate the excess of water very well before baking the chickpeas.
- Dry the chickpeas with a dish cloth or a kitchen towel so it’s easier to eliminate the excess of water.
- Bake them alone (with no other ingredients) to make sure they get the perfect crispy texture.
- You can also use 1 and ½ cups of cooked chickpeas (250 g) instead of the can of chickpeas.
- Eat your roasted chickpeas as a snack, as an appetizer, add them into salads, like this delicious vegan pasta salad, or serve them as a topping for your favorite soups, like this vegan cauliflower soup.
Phyllis Rutstein says
Easy and delicious. Thank you!!
Iosune Robles says
Hi! I'm so glad you liked it 🙂
Tradologie says
Nice Article on roasted chickpeas, very helpful for users
Iosune Robles says
So glad you liked it 🙂