Within this post you’ll learn how to roast chickpeas…it’s so simple for an easy snack! Plus you’ll learn why you should add the spices after roasting for optimal flavor.
This easy chili cumin roasted chickpeas recipe is a healthy snack full of fiber and protein. Plus it’s gluten-free!
Roasting chickpeas are quick and simple; a healthy snack you can make in bulk. Just coat drained chickpeas in a bit of olive oil and salt, roast, then add spices.
That order is critical as you’ll learn later. Roasting dries them out slightly while softening the inside and crisping the outside.
You get a dense chewy texture compliment by a slight crunch. Rich, mealy and a bit salty, it’s a rewarding snack with a high satiety factor. Roasted chickpeas are a perfect portable snack that fits into a healthy (and busy) lifestyle. They’re a balanced snack with lots of protein and complex carbs.
How to season roasted chickpeas
It’s best to season chickpeas after roasting. A little olive oil and salt is all you need to add flavor and help with crisping.
Spices or herbs are added just after removing from oven to prevent burning the spices. The moist roasted chickpeas absorb the spices fine, while creating optimal flavor. Learn more on this from the Kitchn.
Beyond this recipe, feel free to try any combination of spices and/or herbs. Here’s a few suggestions: Italian seasoning, basil, onion powder, lemon pepper, crushed red pepper flakes, curry powder, honey, nutmeg, cinnamon.
How to Roast Chickpeas recipe at-a-glance:
Flavor profiles: Mealy, savory, salty and a bit of spice.
Texture: Chewy, tender inside with a crisp outside.
Leave a comment below and star rating if you made this recipe or want to share your thoughts.
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How to Roast Chickpeas
Ingredients
- 2 15-ounce cans chickpeas (garbanzo beans)
- 3 tablespoons olive oil
- ¾ teaspoon salt
- ½ teaspoon chili powder
- ¾ teaspoon cumin
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 400° F. Drain chickpeas and rinse well. Place on a bed of paper towels and pat down to dry off excess liquid. Remove any of the skins that are loose, some remaining is fine. Air dry for at least a few minutes.
- Toss chickpeas with olive oil and salt in a large bowl. Place on a large parchment or foil lined baking sheet in a single layer. Bake about 25 minutes until outside is crisp and golden brown. Some will have popped open.
- In a small bowl mix together chili, cumin and garlic powder. Sprinkle over roasted chickpeas and toss to evenly coat.
How do you store them? How long will they keep?
Hi Darlene! Store them sealed in the fridge probably up to a week. The texture will change if not eaten right after roasting. but will still be flavorful. Maybe try leftovers on top of salads!
I’ve never tried to roast chickpeas before. My husband would love them with crushed red pepper flakes. And I’d keep the Lorissa’s Kitchen for myself lol
That would add some extra spice! I might try that next time too. Thanks Stacey!
My mom roasts chickpeas all the time and I always love it. I need to try it. Your recipe looks delish!
I love roasted chickpeas and can’t believe I’ve never made them at home before. Looking forward to trying your recipe!
Love this super easy recipe. It seems like roasted chickpeas are all the rage in restaurants right now, but with this recipe I’ll make them at home.
I love chickpeas, but I’ve never tried making my own! Thanks for sharing the how-to!
You’re welcome Kristen. It’s pretty simple and you should definitely make them. Thanks!
Yum! I’ll have to try making this!
You totally should! Thanks Cassandra!
Ah I LOVE roasted chickpeas! Thanks for reminding me to make some 🙂 Love your flavoring as well!
You’re welcome Sarah! This was my first time making them but so good. Thanks!
I love roasted chickpeas! Wonder flavors here!
Me too! Thanks Gwen!
I’m so tempted to gobble all of these chickpeas up right now! Thanks for the wonderful photos and recipe! – Levan
I ate most of the batch too! Thanks so much!
I’ve gotta try roasting chickpeas – they look delicious! The combination of chickpeas and these beef and pork strips would make great road trip food!
It totally would! Hope you get try it, sure you’ll love them. Thanks Jill!
I love roasted chickpeas – I will try adding the spice after as you are right, sometimes the spice does get a bit “dark”…cheers!
It’s a nice trick and you still end up with plenty of flavor. Thanks Lindy!