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Truly crunchy oil-free crispy roasted chickpeas! A healthy high-protein snack (11 grams per serving) , they can be kept plain or seasoned any way that you like with herbs and spices.
Today, I ate roasted chickpeas. It’s something I have waited decades to try.
I have known about roasted chickpeas since I was seven years old. I was obsessed with the All of a Kind Family series of books by Sydney Taylor and Helen John. I was especially dazzled by the food descriptions, including sizzling latkes, cinnamon babkas, matzoh ball soup, and a mystery: roasted, salted chickpeas.
But what on earth are chickpeas, I wondered? I asked my mother.
“It’s another word for garbanzo beans,” she informed me. Oh. I knew garbanzo beans from soups and salads at our house. I liked them as much as I liked any bean, but there was the rub: they were just beans. Why would anyone agitate for a cone full of beans?
Two decades later, I have the answer. Oil-free crispy roasted chickpeas are wonderful. Better still, they are easy to make at home!
Recipe Benefits
- Made with 3 ingredients
- Oil-free
- Frugal
- High in protein (11 grams per serving)
- High in fiber
- Quick and simple to make
- Vegan (egg-free, dairy-free)
- Gluten-free
- Grain-free
Ingredients for Oil-free Crispy Roasted Chickpeas
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- 15-ounce can chickpeas
- fine sea salt (or to taste)
- herbs or spices of your choice (e.g., curry powder, chipotle Chile powder, garam masala, Italian herb blend, garlic powder, onion powder or herbes de Provence)
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Chickpeas, salt, perhaps some herbs and spices, and a brief spell in a hot oven…it sounds deceptively simple. But it really is that easy!
- Preheat the oven to 350F (180C).
- Drain and rinse the chickpeas; transfer to a large dry dish towel and pat dry. Spread the chickpeas in an evenly layer on a rimmed baking sheet (discard any loosened chickpea skins).
- Bake for 45 to 50 minutes, until dry to the touch, shrunken, and golden brown.
- Remove from the oven and immediately toss with the salt and any herbs or spices.
- Leave on the sheet to cool completely (they will continue to crisp).
- Serve as a snack or as a topping to salads and soups!
Oh. My. Goodness. Crunchy-crispy, hearty, healthy, and cheap to boot. The All of Kind Family clamor was clarified in the first nibble. I have found a new life-long snack. Do give them a try.
Storage
Store the chickpeas in an airtight container at cool room temperature for up to 2 weeks.
Related Recipes
Oil-Free Crispy Roasted Chickpeas (High-Protein)
Equipment
Ingredients
- 1 1/2 cups cooked chickpeas , (from one 15.5 oz/ 439 g can)
- 1/8 teaspoon fine sea salt, or to taste
- 1 teaspoon herbs or spices of your choice, more or less, to taste (e.g., curry powder, smoked paprika, or herbes de Provence)
Instructions
- Preheat the oven to 350F (180C).
- Drain and rinse the chickpeas; transfer to a large dry dish towel and pat dry. Spread the chickpeas in an evenly layer on a rimmed baking sheet (discard any loosened chickpea skins).
- Bake for 45 to 50 minutes, until dry to the touch, shrunken, and golden brown. Remove from the oven and immediately toss with the salt and any herbs or spices. Leave on the sheet to cool completley (they will continue to crisp).
- Serve as a snack or as a topping to salads and soups!
Came out great! They are really good for snacking and satisfying my need for a crunchy snack. I make them with cinnamon sugar, too. Delish!
OMG, I own every one of those books!!!! And that was exactly what made me want to try chickpeas too!! I just roasted some in a small cast iron pan (try them that way, you’ll love them) and wanted to leave you a comment. Thank you for your recipe!
I’ve never thought of roasting them…I have done them on a stovetop with some olive oil and fresh minced garlic, and they are one of my kids’ most requested food-we call them “Tater Balls”, they also like watching them cook as they sputter and pop! Thanks for the roasting idea, gonna try it!
I am interested in making this as well although what I don’t like about chickpeas is the skin.
I have been wanting to make these. A nice summer snack.
I went straight to the cupboard and made a batch of these. I sprinkled them with a little vindaloo seasoning. Very satisfying! I think I’ll use these for a salad topping too.
Oh, the lentil versions are even better because they’re small and crunchy. But I don’t think you can make them at home. Be careful, even low-fat they’re addictive and the calories add up.
I love how you bring in the context of a story. Knowing how you discovered it is part of what makes it intriguing. Have you ever thought about branching beyond cookbooks, contests, and blogging and doing any food essay writing? I love your voice.
i’ve had chickpeas deep fried and sprinkled w/ salt/spices, but never roasted. healthier and just as tasty i suppose! very nice snack.
I love chickpeas! This sounds delicious!
Yum! these were tasty. They reminded me of soy nuts. I’ll be making this snack again!
I’m totally making these! How healthy are they? I hope you’re having a great summer — I’d love to hear more about your travels & fun and about Kevin’s research adventure.
I love those books too. I have them & reread them every few years. Just last week I was telling my daughter about Charlotte & Gertie’s eating crackers/cookies in bed game. I have a can of garbanzo beans in the pantry & I think I know what I’ll be doing with them!
What a healthy snack, I totally need to try this since we always have chickpeas in the pantry! Love your spice suggestions too 🙂
i can imagine its crunch on my mouth right now..
i can imagine its crunch on my mouth right now..
I have never heard of roasted chickpeas but they sure do look good!
I agree, Camilla, this is such a great snack. I made them last year with ras el hanout, and they were delicious. Curry powder sounds really good, too.