Roasting canned chickpeas results in a delicious, crispy snack. I adapted this recipe from What’s Gaby Cooking. I also had to hide the leftovers because I was afraid I was going to eat them all at once. They are crispy, crunchy, salty, a tiny bit spicy, and a perfect little snack. They make a great addition to salads and wraps. If you’re short on time, check out these Crispy Air Fryer Chickpeas as well.
Ingredient Notes
- Chickpeas – Chickpeas are also called garbanzo beans. You’ll find them in can on the canned bean aisle at your grocery store.
- Spices – Feel free to mix things up here as you like. As written, this recipe produces an addictive, slightly spicy snack. Pro tip: dust some extra seasonings on after cooking to really boost the flavors.
How to Make Spicy Roasted Chickpeas
- You’ll need some extra-virgin olive oil, kosher salt, cayenne pepper, garlic powder, paprika, cumin, and a 15-ounce can of garbanzo beans. Preheat your oven to 400. Rinse and drain your garbanzo beans and pat dry. Set aside.
- In a medium bowl, combine the spices and olive oil. Toss the chickpeas in the spices and spread the seasoned chickpeas onto a lined baking sheet.
- Place the pan in the oven and roast the chickpeas for 20 minutes.
- Remove the pan from the oven and use a spatula to gently toss/turn/mix up the chickpeas. Place it back in the oven for another 15-20 minutes. You don’t want them to be burned, but they should be browning and crispy. Allow the chickpeas to cool and then snack immediately.
Serving Suggestions
These roasted chickpeas make a great snack on their own. They could be added to a fun snack board, tossed on a salad, or added to a wrap. See Air Fryer Chickpea instructions here for a sped of version of this delicious snack!
FAQs
How do you store them?
These crunchy chickpeas are best eaten quickly after cooking. They do tend to lose their crunch over time, especially if they were not cooked to completely crunchy. If they have the tiniest bit of chew to them after cooking, they will turn soft after storing. So make sure you are cooking them long enough to be crunchy, and after that I’ve had good results storing them both in an air tight container, and also just letting them sit out in the open in a bowl. I would avoid zip-top bags.
Did You Make This?
I’d love to hear from you! Snap a picture and tag me on Instagram, and then come back and give this recipe a rating!
Spicy Roasted Chickpeas
Ingredients
- 1 15- ounce can chickpeas
- 1 1/2 teaspoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cumin
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 400° F. Drain and rinse chickpeas and pat dry with paper towels. Set aside.
- In a medium bowl, combine the spices and the olive oil. Toss the chickpeas in the spice mixture and spread the seasoned chickpeas over a lined baking sheet. Bake for 20 minutes and then remove the pan from the oven.
- Use a spatula to toss the chickpeas, then replace the pan and cook for another 15-20 minutes or until browned (but not burned) and crispy. Allow to cool. Snack away.
Questions & Reviews
…and if you did not enjoy my song, you’ve yourselves to blame if it’s too looooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooong–you should never have let me begin, begin, you should never have let me begin!
I still perform that song occasionally around the campfire.
I love your blog and the cookbook, keep up the great work!
Oh, I love the sound of this recipe!!! Thanks so much for sharing!
Hey Garbanzo, where you bean????
I see now you added the garlic! Darn it I wish I had put it in! I’m chewing on some right now and are yummy but would be even better with garlic! And the red pepper flakes are awesome!
I’m so sorry!!! I saw your comment while I was in a meeting, so I hurried and changed it, but I didn’t have a chance to reply. I’m glad they were still tasty!
I have these in the oven. In your first paragraph you mention garlic but in the recipe there is no garlic. Were you talking about a different recipe? Also, I didn’t have any cayenne pepper so used red pepper flakes. I hope it turns out! Thanks for the great recipes!
“sing rickety tickety tin, she set her sister’s hair on fire and as the flames grew higher and higher….” I won’t mention the irish stew part. I know it’s a totally morbid song too but it’s a song I remember from my childhood too. So funny that you know it too, I thought my family was the only stranges ones with this song as a memory. But back to food- Looks great! I think I’ll try it this weekend
I’m so glad we weren’t the only weird Rickety Tickety Tin-singing family… 🙂
I added a little extra spice to mine and love them!!! What a yummy and healthy snack!
I saw this recipe on another website and bought two cans of chickpeas, but still haven’t tried the recipe. I’ve read that it’s better to cook them first and then put the seasoning on without the olive oil since the olive oil will make them less crunchy.
Mine were SUPER crunchy!!
So these are just ok on their own. But added to a salad in place of croutons…AMAZING!
I must make these! I love chickpeas. Maybe a healthierish Super Bowl snack? 😉
What are you guys doing in Utah? Some sort of presentation? Is it open to public? (or fans :0) I just moved back to Utah, so it would be fun to finally meet you guys if you are doing cooking presentations, future book signings, etc :0)
We’re speaking at Time Out for Women in Layton, but I believe it’s sold out. We’ll be in Logan in the fell, though! 🙂
Hooray! Thanks for letting me know :0)