How to Roast Chickpeas – Culinary Hill

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Learn How to Roast Chickpeas, one of the easiest, healthiest snacks you can make. Toss canned chickpeas with olive oil and salt, roast in the oven, then season with your favorite herbs and spices. They’re great for snacking by the handful or adding to salads and grain bowls.

A bowl of roasted chickpeas.

Roasted chickpeas start off warm and crunchy, then evolve into a chewy, satisfying snack as they cool. Canned chickpeas speed up the whole process, and removing the skins is an optional (but recommended) step.

I love roasted chickpeas on salads and grain bowls. They taste great and elevate the whole meal while keeping me full, longer. Customize roasted chickpeas with your favorite spice blends, too (Taco Seasoning and Cajun Seasoning are two of my favorites), then store them in the pantry for days of healthy snacking.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. How to Roast Chickpeas Recipe

Recipe ingredients

Labeled ingredients for roasting chickpeas.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Herbs and spices: I love to use a combination of garlic powder, onion powder, paprika, chili powder, and cayenne pepper on my chickpeas. If seasoning with dry spices, add them before roasting the chickpeas. If using fresh herbs, add them after roasting (so they don’t scorch).

Step-by-step instructions

  1. Adjust an oven rack to the middle position and preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup. Pour the chickpeas on a clean, dry kitchen towel. Rub vigorously until dried and the paper skins start to fall off (It is not required to remove all skins, but roasted chickpeas taste better if you do).
Rubbing the skins off chickpeas.
  1. Transfer chickpeas to a medium bowl. Add olive oil, salt, and spices and toss to coat. Pour onto two prepared baking sheets.
A baking tray full of canned chickpeas before roasting.
  1. Bake until the chickpeas are golden brown and crispy, dry on the outside but soft on the inside, about 20 to 30 minutes. Stir or shake the baking sheet every 10 minutes. Serve warm or cool completely before storing in an air-tight container.
A baking sheet full of roasted chickpeas.

Recipe tips and variations

  • Yield: This recipe makes about 4 cups of roasted chickpeas, enough for 8 servings, ½ cup each.
  • Storage: Store covered in an airtight container (with a piece of paper towel to absorb any moisture) for up to 2 weeks.
A bowl of roasted chickpeas.

Recipe FAQs

Are chickpeas a healthy snack?

Full of fiber, zinc, folate, and protein, and low in calories, chickpeas can be a part of your healthy, balanced meal plan.

Are canned chickpeas already cooked?

Yes, canned chickpeas are already cooked and, after a little drain and rinse, can be eaten straight from the can.

Mediterranean buddha bowl in a white bowl.

Put your roasted chickpeas to work

How to Roast Chickpeas

Oven-roasted chickpeas are one of the easiest healthy snacks you can make. Toss with olive oil and salt, roast in the oven, and season with your favorite spice blend or herb mixture, the possibilities are endless!

Prep Time 5 my s

Cook Time 30 my s

Total Time 35 my s

Servings 8 servings (½ cup each)

Course Appetizers, Pantry

Cuisine Mediterranean, Middle Eastern

Calories 33

  • Adjust an oven rack to the middle position and preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.

  • Pour the chickpeas on a clean, dry kitchen towel. Rub vigorously until dried and the paper skins start to fall off (It is not required to remove all skins, but roasted chickpeas taste better if you do).

  • Transfer chickpeas to a medium bowl. Add olive oil, salt, and spices and toss to coat. Pour onto two prepared baking sheets.

  • Bake until the chickpeas are golden brown and crispy, dry on the outside but soft on the inside, about 20 to 30 minutes. Stir or shake the baking sheet every 10 minutes.

  • Serve warm or cool completely before storing in an air-tight container. Once cooled, the chickpeas will go from crispy to chewy, but they will still be deliciously addictive!

  1. Herbs and spices: I love to use a combination of garlic powder, onion powder, paprika, chili powder, and cayenne pepper on my chickpeas. If seasoning with dry spices, add them before roasting the chickpeas. If using fresh herbs, add them after roasting (so they don’t scorch).
  2. Yield: This recipe makes about 4 cups of roasted chickpeas, enough for 8 servings, ½ cup each.
  3. Storage: Store covered in an airtight container (with a piece of paper towel to absorb any moisture) for up to 2 weeks.

Serving: 0.5cupCalories: 33kcalCarbohydrates: 1gProtein: 1gDish: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 146mgPotassium: 4mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 4mgIron: 1mg


Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.


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