Crunchy, golden chickpeas roasted with garlic powder, paprika, and onion powder for a delicious savory snack. These easy roasted chickpeas are made with simple pantry ingredients. I thoroughly dry the chickpeas before roasting so they turn beautifully crispy in the oven!
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Roasted chickpeas are a crunchy, savory snack made with chickpeas tossed in oil and spices, then oven-roasted until golden. They're delicious on their own or as a crispy topping for salads and grain bowls.
I'll admit I wasn't the biggest fan of chickpeas growing up, but I wanted to add more fiber to my diet. That's what inspired me to create this recipe! I love how roasting them with garlic powder, paprika, and onion powder transforms them into a flavorful, crunchy snack.
When I make these, I remove any loose skins while drying the chickpeas for a crispier texture. Then I spread them in a single layer on a large baking sheet so they turn crispy instead of steaming.
Ingredients & Substitutes
Exact ingredient measurements are in the recipe card below.
- Canned Chickpeas: I recommend canned chickpeas for convenience since they're already cooked. Dried chickpeas also work, but they must be soaked and fully cooked before roasting.
- Vegetable Oil: Helps the chickpeas brown and crisp up evenly during roasting. Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.
- Garlic Powder: Not garlic salt, which would make the seasoning too salty.
- Paprika Powder: Use regular sweet paprika for a mild, slightly sweet flavor and reddish color. Smoked paprika also works for a smoky flavor.
- Onion Powder
- Salt
Expert Tips
- Blot the chickpeas thoroughly dry. Use a clean kitchen towel to remove surface moisture so they roast crispy instead of steaming.
- Remove any loose chickpea skins. Gently rub them with a clean kitchen towel while drying to help improve crispiness.
- Avoid using too much oil. Use just enough to lightly coat the chickpeas without leaving excess oil on the baking sheet.
- Don't overcrowd the baking sheet. Spread the chickpeas in a single layer so they roast evenly instead of steaming.
- Roast until golden and crunchy. Check near the end of cooking, as roasting times vary depending on chickpea size and moisture content.
Instructions
Below are instructions on how to make roasted garlic paprika chickpeas:
- Preheat the Oven: Preheat the oven to 425°F.
- Rinse the Chickpeas: Drain the canned chickpeas in a colander and rinse under cold running water. Shake off excess water.
- Dry the Chickpeas: Spread the chickpeas onto a clean, dry kitchen towel. Gently rub them to remove excess moisture and loosen the skins. Discard any loose skins and pat the chickpeas thoroughly dry.
- Season the Chickpeas: Transfer the chickpeas to a large baking sheet. Drizzle with vegetable oil and sprinkle with garlic powder, paprika, onion powder, and salt. Toss until evenly coated, then spread them in a single layer without overcrowding.
- Roast the Chickpeas: Roast on the middle rack for 30-35 minutes, gently shaking the pan halfway through, until golden brown and the chickpeas rattle when the pan is shaken. If the chickpeas aren't rattling yet, continue roasting for a few more minutes, checking frequently to prevent burning.
Storage
- Room Temperature: Roasted chickpeas are best enjoyed immediately for maximum crispiness. Let them cool completely before storing in an airtight container at room temperature for up to 2 days. They will gradually lose their crunch as they absorb moisture.
- Freezer: I don't recommend freezing roasted chickpeas because thawing can make them soft and less crispy.
Variations
- Curry Roasted Chickpeas: Swap the paprika for curry powder for a warm, aromatic flavor.
- Spicy Roasted Chickpeas: Add a pinch of cayenne pepper to the original seasoning mixture for a spicy kick. Adjust to your preferred heat level.
Pairing Suggestions
Serve roasted chickpeas with:
- Green Salad: Sprinkle roasted chickpeas over a fresh salad for extra crunch and protein.
- Grain Bowls: Add them to rice or quinoa bowls for a savory, crispy topping.
- Hummus: Serve alongside hummus and fresh vegetables for a Mediterranean-inspired snack.
FAQ
The chickpeas may have had too much moisture before roasting, been overcrowded on the baking sheet, or needed more roasting time. Make sure to blot them thoroughly dry, spread them in a single layer, and roast until golden and crunchy.
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📖 Recipe
Easy Crispy Roasted Chickpeas
Ingredients
- 15 fl oz. canned chickpeas
Chickpea Seasoning:
- 1 tablespoon vegetable oil or any neutral oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 425°F.
- Drain the canned chickpeas in a colander and rinse under cold running water. Shake off excess water.
- Spread the chickpeas onto a clean, dry kitchen towel. Gently rub them to remove excess moisture and loosen the skins. Discard any loose skins and pat the chickpeas thoroughly dry.
- Transfer the chickpeas to a large baking sheet. Drizzle with vegetable oil and sprinkle with garlic powder, paprika, onion powder, and salt. Toss until evenly coated, then spread them in a single layer without overcrowding.
- Roast on the middle rack for 30-35 minutes, gently shaking the pan halfway through, until golden brown and the chickpeas rattle when the pan is shaken. If the chickpeas aren't rattling yet, continue roasting for a few more minutes, checking frequently to prevent burning.
Leanne | Crumb Top Baking
They look delicious Christie! Love roasting chick peas for snacking, or as a topping for salad or soups! Happy weekend!
Christie
Thanks Leanne! Yes they would be perfect like that. Have a wonderful weekend!