Spicy Roasted Chickpeas

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

  1. 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.
  2. 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.
  3. Place the pan in the oven and roast the chickpeas for 20 minutes.
  4. 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.

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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!


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.

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Spicy Roasted Chickpeas


  • 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


  • 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.
Author: Our Best Bites, adapted from What's Gaby Cooking
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
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Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. As a longtime vegetarian, I have been down the roasted/crunchy chickpeas road before. And I was never impressed. Until today when I made these….They were most assuredly the best version I have made! My 6 year old stood next to me at the table and popped them like they were candy.

  2. I can’t wait to try these! It looks like a simple snack, and something I would love to introduce to my family. The trick might be to not eat the entire batch myself!!

  3. These are SOOOOOOOOOOOOOOOOOOOOOOO YUMMY!!! My husband didn’t even protest when I gave him these to him for his Super Bowl snack. He’s addicted to them! 🙂 Thanks again for yet another great recipe!

  4. How do I follow you on Pinterest? I can only figure out how to follow my Facebook friends.

  5. Thank you so much for your fabulous presentation at Time Out for Women today. You both were amazing and I felt so lucky to be there. Thank you for being such wonderful examples as moms, daughters and bloggers! Hope you’ll present again next year so I can bring my sisters!

  6. What do you cover the baking sheet with? Foil? What would happen if you don’t cover? I really want to try these! Thanks!

  7. Yum! Do these need to be refrigerated or can they be left at room temp? I am guessing they are better warm…

  8. I love chick peas and this looks like a great way to eat them! Oh and I don’t like to travel when I am pregnant either…all the smells and such.

  9. …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!

  10. Oh, I love the sound of this recipe!!! Thanks so much for sharing!
    Hey Garbanzo, where you bean????

  11. 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!

    1. 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!

  12. 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!

  13. “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

    1. I’m so glad we weren’t the only weird Rickety Tickety Tin-singing family… 🙂

  14. 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.

  15. So these are just ok on their own. But added to a salad in place of croutons…AMAZING!

  16. 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)

    1. 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! 🙂

  17. I’m definitely going to try this asap! My husband loves chickpeas (garbanzo beans, whatever) AND he’s trying to lose some weight which means no snacking on chips, etc. These look delicious and I think they’re going to be a great substitute snack that will be a healthier alternative. Thanks for posting!

  18. I am not a huge chickpea fan but I have been making a recipe very similar to this with a variety of canned beans. I think they stay a little more soft in the middle depending on the size of the bean but I love them and keep many cans of beans on hand for when the need strikes!

  19. Oh Kate! I’m going to make these RIGHT NOW! “Lizzy Borden took an ax……”

    1. Hi, Marcie! 🙂

      THAT was out sweet bedtime nursery rhyme. Our song was “Rickety Ticket Tin.” She was a charming child… 🙂

  20. I follow you on pinterest and saw these on your food board. I made them Tuesday night and had to stop myself, and my 2 year old, from eating the whole batch! We should have just been glutinous and finished them. They were better out of the oven than they were the next day. :). Is it socially acceptable for me to eat a whole can of beans?????

      1. I just searched for the two fab OBB girls by name on Pinterest and started following their boards. 🙂

        1. Humm. . they may have gone underground – thats not working – thats ok – I’ll just blog follow and PIN them all 🙂

          1. We’re officially pinteresting soon–like within the next week or so. Stay tuned! 🙂

  21. Yay! I am making these TODAY! I can’t wait. I am trying really hard to eat healthy and add more protein to my diet, but I am a serious snacker. These are exactly what I need. Perfect! 🙂

  22. Hello!
    First of all I’d like to say that I have been reading you gals for about 2 years, but NEVER have left a post. So, here I go…
    1)LOVE, LOVE, LOVE !!!! you Gals! you always make me smile, laugh out loud, drool and spark my own creative cooking. Thank you!
    2) Congrats on the little peanut you have baking there! I remember I came up with a song when I was pregnant with my first. think of the refrain of “Dancing Queen” here by ABBA….
    I am round and mean, can’t fit into my jeans…I’m the pregnant queen!…OOOOHHH OOH OHH, OOOH OH OH OOOOH OH!!!!
    3) An actual question on the post! 😉 I’m trying to limit my salt…so, do you NEED to put salt on these?…and, if you DO,can I put just a smaller amount of table vs. Kosher? What are your thoughts on cooking some bagged ones so there isn’t the salt from the canning process and then using the salt? I’m really wondering on the Kosher salt…never used it before so what is the difference between it and table?
    Thank you again for all the hard work you do and bringing such joy to my life every Mon/Wed/Fri…I could read you every day….but I guess the anticipation makes it all the more fun eh?

    1. Than you for your sweet, funny words! 🙂 As far as salt goes, you can always leave it out and then, if you want, salt (or not salt) to taste after they’re done roasting. The salt doesn’t really do anything but add some flavor, so you’ll be fine using bagged chickpeas or leaving out the salt.

      When you use table salt, you want to use less because the grains are smaller, so you get more salt.

      One thought I had was that you could add some lime juice–it would give you the zip from the salt minus the sodium.

      Hope I answered all your questions! 🙂

  23. This sounds like a fantastic little snack. I’m totally going to buy chick peas today. Do you have a favorite brand?

    1. Whatever’s cheapest! 🙂 No, really, when it comes to chickpeas, I’ve never come across a brand preference.

  24. I never would have thought to do this, I’ve got to give it a try! Have fun in Utah, wish we could be there with you.

  25. a brilliant and healthy snack that can be done in such a short time. this certainly gives chickpeas a new taste and look compared to my usual steam with a little bit of salt.

  26. I can hardly wait for you to teach us the song. Oh, and I can hardly wait to see you and Sara! Tomorrow is Saturday! But, I’ll be keeping my eyes peeled in case I spot you there tonight. Are you coming tonight?

    1. Probably not. 🙁 We need to go over our presentation together, or else we’d totally be there. If you want, we can learn the song about the girl who murders her family. Just for you. 🙂

      1. I think you should start off the presentation with a sing-along. See you tomorrow! Oh, and go take a nap. I saw the time stamp of your replies. You need a nap.