25-Minute Crispy Roasted Chickpeas
A quick, easy, and protein-packed snack, these crispy roasted chickpeas are golden, crunchy, and perfect for salads, bowls, or enjoying straight from the pan. High in fiber and plant-based protein, they’re a nutritious everyday option that’s naturally vegan and packed with flavor.
Equipment
- 1 Large Baking Sheet
- Parchment paper
- Kitchen Towel
- Measuring cups and spoons
Ingredients
- 1½ cups cooked chickpeas drained and rinsed
- 1 –2 tsp extra-virgin olive oil for drizzling
- ½ tsp sea salt or to taste
- ¼ –½ tsp paprika curry powder, or other preferred spices (optional)
Instructions
- Preheat and Prepare the Oven: Start by preheating your oven to 425°F (220°C). This high heat is essential for achieving perfectly golden and crunchy chickpeas. Line a large baking sheet with parchment paper to prevent sticking and make cleanup effortless. Make sure the paper covers the entire surface for even roasting.
- Dry the Chickpeas: Place your cooked chickpeas on a clean kitchen towel. Gently pat them dry, removing as much moisture as possible. Moisture is the enemy of crispiness, so take your time here. While drying, remove any loose skins that have separated from the chickpeas; this step ensures an even texture during roasting.
- Oil and Season the Chickpeas: Transfer the dried chickpeas onto your prepared baking sheet. Drizzle them with extra-virgin olive oil, using just enough to lightly coat each chickpea. Sprinkle sea salt generously for flavor. If you like a bit of spice, add paprika, curry powder, or your favorite seasonings at this stage. Toss the chickpeas gently with a spoon or your hands to ensure each one is evenly coated.
- Roast the Chickpeas: Place the baking sheet in the preheated oven. Roast the chickpeas for 20 to 30 minutes, keeping a close eye on them after 15 minutes to prevent burning. Halfway through the roasting, shake the pan or use a spatula to turn the chickpeas so they brown evenly on all sides. You’re aiming for a deep golden color with a crisp exterior—the roasting time may vary slightly depending on your oven and the size of your chickpeas.
- Add Finishing Spices: Once the chickpeas are perfectly golden and crispy, remove the baking sheet from the oven. While still warm, sprinkle additional paprika, curry powder, or any other preferred spices over the chickpeas. Toss gently to coat evenly—this step allows the spices to adhere without making the chickpeas soggy.
- Cool and Store: Allow the chickpeas to cool completely on the baking sheet before transferring them to a container. This step is crucial because they continue to crisp as they cool. Store your roasted chickpeas in a loosely covered container at room temperature, and enjoy them within two days for maximum crunchiness.
- Serve and Enjoy: Your chickpeas are now ready to enjoy as a protein-packed snack, a salad topping, or added to grain bowls. They are crunchy, flavorful, and incredibly versatile—perfect for a quick grab-and-go option or as a healthy addition to your everyday meals.
Notes
- Always pat chickpeas completely dry to ensure maximum crispiness.
- Removing loose skins helps prevent sogginess.
- Adjust seasoning to taste; smoked paprika or chili powder adds extra flavor.
- Roasting time may vary depending on your oven—keep a close eye after 20 minutes.
- Chickpeas will continue to crisp as they cool, so don’t worry if they feel slightly soft at first.
- Best consumed within two days for optimal crunch.
- Use parchment paper or a nonstick baking sheet to prevent sticking and easy cleanup.
