Easy Oven Roasted Chickpeas

Easy Oven-Roasted Chickpeas are a healthy plant-based snack that is quick, easy to make, and super fun to eat! Made with canned chickpeas, the flavor variations are endless—you can make them savory, sweet, or spicy. I love them as a snack or a salad topper, and they’re also delicious sprinkled over soups, dips, and spreads.

If you love an easy, healthy snack rich in protein, fiber, and quality carbohydrates, you must try this crispy, crunchy oven-roasted chickpeas! Simply tossed with avocado oil, sea salt, black pepper, and garlic powder, these small but mighty garbanzo beans have the best flavor and the most addictive texture (think roasted pumpkin seeds or homemade popcorn – they’re just so fun to eat!).

Add them to your favorite salad (mine is definitely a Caesar salad!), sprinkle them over some homemade hummus, or use them as a topping to add some texture to your favorite creamy soup (think butternut squash soup or roasted acorn squash – so good!). Or keep things super simple and pop them in your mouth as is – crispy, crunchy, salty, yum!

What you need to make them

To make this roasted chickpeas recipe, you’ll only need 3-healthy, everyday ingredients. Here’s the lineup:

• Chickpeas: Also known as garbanzo beans, this recipe calls for one 15-ounce can of chickpeas, drained and rinsed. Using canned beans keeps this recipe quick and super convenient.
• Avocado oil: With a high smoke point, avocado oil is perfect for roasting and ensures the chickpeas will cook up nice and crisp.
• Seasonings: A simple blend of sea salt, garlic powder, and black pepper is all you need to create a jaw-dropping flavor! Want more variety? I’ve shared more spice combos in the recipe card below!

How to Make Crunchy Chickpeas

Just a few simple steps, and you’ll be snacking on these oven-roasted chickpeas in no time! They’re so easy to make and highly addictive (don’t say you haven’t been warned, lol!). Here’s all you have to do:

Start by preheating the oven to 425°F. For convenience, I always make this recipe using canned chickpeas. Simply, drain and rinse one 15-ounce can of garbanzo beans and then lay them out on a clean dish towel. Rolling them back and forth a bit to get them nice and dry.

PRO TIP: Like vegetables, you want your chickpeas to be super dry when roasting. If they have moisture on them when you put them in the oven, they will end up steaming instead of roasting and won’t get the crispy, crunchy texture that makes them so delicious!

Once they are plenty dry, transfer them into a medium bowl and the seasonings. My go-to flavor combo is 1 tablespoon of avocado oil, 1/2 teaspoon sea salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. It’s basic, but trust me – it’s delicious!

I like to use my hands to completely coat them in the seasoning. You want the granazo beans to have a nice light coating of the oil and spices.

Next, lay them out on a rimmed baking sheet, ensuring they have some space. I use a 1/4-sheet pan (if you plan to double the recipe, you’ll need a half-sheet pan). If the pan is overcrowded, the chickpeas will steam instead of roast, and we won’t get the crispy crunch. So just give them a little breathing room.

Pop them in the oven and let them cook for 30-35 minutes. All ovens vary so that they may need more or less time. The key is for them to develop a golden brown color and crispy exterior. I like to give them a shake about halfway through.

Once cool, you can store them in a small, airtight container (a mason jar would be perfect!). They will last for up to 5 days when stored in a cool, dry place.

How to season roasted chickpeas

While adding more seasoning to the chickpeas is not necessary once they have cooked, it is fun! If you want to play with different flavor profiles (think sweet, spicy, or savory!), choose from one of the combinations below or make up your own. I recommend adding them to the roasted chickpeas when hot out of the oven!

• Want something warm and cozy? Sprinkle on some curry powder.
• Do you like things spicy? Try a combination of smoked paprika and cayenne pepper.
• If you’re in the mood for something sweet, how about a combination of brown sugar and cinnamon – I always omit the black pepper and garlic for this one (I love this combo sprinkled over a yogurt or cottage cheese bowl).
• Italian lover? Finish with grated Parmesan cheese, onion powder, and dried basil (this would be a great swap for canned chickpeas in my Chicken Pasta Ceasar Salad).

More healthy snack recipes

• Frozen Banana Snack Bars
• Stovetop Popcorn
• Buffalo Deviled Eggs
• Roasted Buffalo Cauliflower Bites

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!