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crispy roasted chickpeas on a parchment paper lined baking sheet on a marble surface
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5 from 1 vote

Crispy Roasted Chickpeas

These crispy roasted chickpeas are perfect for snacking, or for using as a meal topper!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Snack
Cuisine: American
Servings: 5 servings
Author: Amber Goulden

Ingredients

Basic Roasted Chickpeas:

  • 2 cans chickpeas rinsed and thoroughly dried
  • 1 teaspoon coarse sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil

Lemon Garlic Flavor:

  • 1 teaspoon garlic powder
  • 1 tablespoon lemon juice

Moroccan Flavor:

  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground ginger
  • 1 tablespoon lemon juice

Curry Flavor:

  • 1 teaspoon curry powder
  • 1 tablespoon lime juice

Mediterranean Flavor:

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 tablespoon red wine vinegar

Cinnamon Sugar:

  • 1 1/2 tablespoons white sugar or coconut sugar
  • 1/2 teaspoon cinnamon

Instructions

  • Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
  • Toss the chickpeas with the salt, pepper, and olive oil and spread out on the baking sheet.
  • Bake for 30-35 minutes, tossing halfway through, until crisp.
  • Remove from oven, toss with spices and lemon juice, if using, let cool slightly, then serve!

Notes

For the Cinnamon Sugar Variation:
Toss the chickpeas with the olive oil, sugar, cinnamon, and 1/2 teaspoon coarse salt then bake at 425°F for 30-35 minutes, until crisp.
Nutrition information is for plain roasted chickpeas.

Nutrition

Calories: 50kcal | Carbohydrates: 0.2g | Protein: 0.05g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 465mg | Potassium: 3mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 0.1mg