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Chickpeas
Olive Oil
Salt
Garlic Powder
Paprika
Black Pepper
Cayenne Pepper
Cumin

Roasted Chickpeas

Let the chickpeas cool completely on the baking sheet after roasting. They will continue to crisp up as they cool. Try sweet styles (maple syrup and cinnamon), spicy versions (chili powder or cayenne), earthy-herbaceous blends (rosemary or thyme), or cheesy twists (nutritional yeast or Parmesan). Enjoy roasted chickpeas as a crunchy snack, a salad or soup topper, in grain bowls, or as part of a party mix with nuts, pretzels, and dried fruit.
Total time: 45 min
Servings: 4
Equipment: Oven
  • 15 oz. Chickpeas, drained and rinsed
  • 2 tbsp. Olive Oil
  • 1 tsp. Salt
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Paprika
  • 1/4 tsp. Black Pepper, to taste
  • 1/4 tsp. Cayenne Pepper, for heat
  • 1/2 tsp. Cumin, for earthiness
  • Preheat your oven to 400°F. Drain and rinse the chickpeas thoroughly, then spread them on a clean kitchen towel or paper towel. Pat them completely dry to remove moisture.
  • Spread the chickpeas in a single layer on a baking sheet (no oil or seasoning yet). Bake for 10–15 minutes, shaking the pan halfway through. This step helps dry them out for maximum crispiness.
  • Remove the chickpeas from the oven and transfer them to a bowl while still warm. Toss with olive oil to coat evenly, then add salt, garlic powder, smoked paprika, black pepper, cayenne pepper, and cumin. Mix well to distribute the flavors.
  • Return the seasoned chickpeas to the baking sheet, spreading them out in a single layer. Roast for an additional 15–20 minutes, shaking the pan or stirring every 10 minutes to ensure even cooking. Keep an eye on them during the last few minutes to prevent burning.
  • Remove from the oven and let the chickpeas cool on the baking sheet. They will continue to crisp as they cool. Enjoy immediately as a snack, salad topper, or side dish.