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?
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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
I normally do not care for chickpeas, but the flavor of these was terrific !! I made these just as you directed using canned beans, but mine did turn out quite hard, as in “break a tooth” hard. Is this the way they are supposed to be? Or did I overcook them? Love your blog !!
I am addicted to these!! They are amazing right out of the oven!
LOVE THESE! I was scared but they are really really good!!
I’ve tried to make these three separate times, and can’t seem to get the texture right. They just don’t get good and crispy…they either stay mealy or just burn. What am I doing wrong?
I’m not sure. Maybe increase the oven temperature to 425 and then keep an eye on them to make sure they don’t cook too fast?
These are great on salad. Salad with marinated chicken and a homemade lemon garlic dressing – yum!
My husband & I loved the taste of these (even though I completely missed the garlic powder), but a LOT of mine exploded like popcorn in the oven while roasting…I mean we’re talkin’ 4th of July fireworks in the oven! 🙂 I started out with the temp @ 400 and turned it down after the first few explosions. Any guess as to what I did wrong? (It WAS very entertaining to my dog, however! 🙂
That is WEIRD!!! Maybe don’t roast them as long next time? I hope your dog survived, haha!
I followed this recipe to the T, but some of them are so hard it feels like I’m going to chip a tooth! I used dry beans from a bag instead of canned, does that make a difference?
Oh my gosh, I can’t believe you didn’t crack all your teeth, girl! Canned beans for sure, for a few reasons. First, because you’ll break your teeth if you use dried beans, and also because dried beans can really upset your stomach.
Thanks! I’m going to have to try this recipe again with canned beans. I’m sure they will taste much better!!!
FYI: These beans definitely still taste like Garbanzo beans. It tastes pretty legume-y and healthy.
We have absolutely loved so many recipes from this site, but this recipe was pretty mediocre. I wish that people weren’t afraid to leave more critical comments – the sort that would’ve steered me away from this recipe. Hope this helps those who are on the fence about making this recipe. BTW, the garlic cheese rolls are heavenly – they’ve changed my life (and my figure!). 🙂
Um, of course they taste like Garbanzo beans? That is what they are.
And I don’t think people are afraid of leaving negative comments, just either a) no one had anything negative to say after trying the recipe or b) no one with something negative to say felt like saying. I doubt anyone is afraid that Kate or Sara will come after them! lol