Easy Oven-Roasted Chickpeas are a simple, wholesome snack that’s crunchy, satisfying, and totally delicious. Made with canned chickpeas and just a handful of ingredients, they’re a great way to add more plant-based protein and fiber to your day. Enjoy them on their own, toss them on a salad, or sprinkle them over soups for an extra boost of flavor and crunch.

Roasted chickpeas in a small white bowl.

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If you love a healthy snack that’s crispy, crunchy, and actually good for you, you’ve got to try these Easy Oven-Roasted Chickpeas! They’re made with simple ingredients—just canned chickpeas, avocado oil, and a few everyday seasonings—and come out crunchy, golden, and addictive (think roasted pumpkin seeds or homemade popcorn – they’re just so fun to eat!). Packed with plant-based protein, fiber, and slow-burning carbs, they make a wholesome alternative to chips or crackers.

Enjoy them as a snack right off the pan (crispy, salty, so satisfying!), toss them on your favorite salad for extra crunch (I love them on a Caesar salad), or sprinkle them over creamy soups and dips for a delicious texture boost.

What you need to make them

Chickpeas in a bowl near small bowls of seasonings and oil.

What I love most about this crunchy, protein- and fiber-rich snack is that it requires only three ingredients.

Keep in mind that this recipe uses canned chickpeas, not fresh. Not only is that quick and convenient, but it also helps them roast up deliciously crispy on the outside and perfectly tender on the inside—the ultimate combo for a snack that’s hard to stop eating!

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!

Ok! Let’s learn how to make crunchy, crispy 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:

Patting chickpeas dry with a kitchen towel. — Drain and rinse one 15-ounce can of garbanzo beans. Then lay them out on a clean dish towel, rolling them back and forth a bit to get them nice and dry.

Seasoning chickpeas with oil, salt, pepper and garlic powder. — Transfer them into a medium bowl and add the seasonings. I like to use my hands to coat them in the seasoning.

Transfer seasoned chickpeas to a baking sheet pan. — Lay them out on a rimmed baking sheet, then pop them in the oven and cook for 30-35 minutes, until golden brown. I like to give them a shake about halfway through.😉

💡 Pro Tip: 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 rather than roast, and you won’t get the crispy crunch that makes them so addictively delicious!. So be sure to give them a little breathing room.

Chickpeas stored in a mason jar. — 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.

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!

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