These oven-roasted chickpeas are amazingly crisp especially when they are warm. You will be amazed when you see how easy it is to make these crispy roasted chickpeas. I boil the chickpeas myself, but you can buy canned chickpeas and maket he process even quicker. I love to snack on savory foods, so I made these spicy, but you can definitely create a sweet version using sugar, cinnamon, ginger or something you have in your mind that goes well with sugar. You can keep these in an airtight container up to one week.
Print
Crispy Spiced Chickpeas
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Vegan, Gluten-Free
Description
A simple recipe for crunchy, flavorful chickpeas, perfect as a snack or side dish. Ready in under 30 minutes!
Ingredients
- 2 cups (473 ml) boiled chickpeas
- 2 tbsp olive oil
- 1.5 tsp chili powder
- 1.5 tsp salt
- 1 tsp cumin
Instructions
- Preheat oven to 400°F (204°C)
- Pat the chickpeas completely dry using a kitchen towel or paper towel.
- Line a baking pan with parchment paper and add the chickpeas.
- Roast the chickpeas in the oven for 15 minutes.
- Remove the chickpeas from the oven, but leave the oven door closed.
- Drizzle olive oil over the chickpeas and mix to coat evenly.
- Sprinkle salt, chili, and cumin over the chickpeas and mix to coat evenly.
- Return the chickpeas to the oven and roast for another 15 minutes.
- Serve warm or cold.
Notes
- For extra crispy chickpeas, spread them in a single layer on the baking sheet and avoid overcrowding.
- To adjust the spice level, reduce or increase the chili powder to your preference. Start with less and add more gradually.
- Store leftover chickpeas in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 2
- Sodium: 300
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Carbohydrates: 25
- Fiber: 6
- Protein: 7
Frequently Asked Questions
Do I need to use dried chickpeas or can I use canned?
Canned chickpeas work fine. Drain and rinse them thoroughly, then dry them very well with a towel before roasting. Any surface moisture will steam them in the oven rather than crisping them. 
What temperature and time gives the crispiest result?
Roast at 200 to 220 degrees Celsius for 25 to 35 minutes, shaking the pan halfway through. They are done when they feel dry and firm when you press one.
Can I add the spices before or after roasting?
Toss the chickpeas with oil and spices before roasting for the best flavor adhesion. If you find the spices burn before the chickpeas crisp, roast them plain first and toss with spices in the last ten minutes.
Thanks for sharing this recipe. I do have a question though. What is boiled chickpeas? Is that boiling dry chickpeas for how long?
Thank you.