Roasted Chickpeas: Crispy, Savoury, and Seriously Addictive

If you haven’t fallen headfirst into a bowl of roasted chickpeas yet, you’re missing out on one of the most satisfying, protein-packed snacks out there.

The kids love them too— at first they thought they were the slightly unpopped kernels of popcorn that they love, but no. Crunchy and lightly spiced, These little golden nuggets are super addictive and surprisingly versatile. Whether you’re looking for a plant-based snack, a crunchy salad topper, or a way to impress your dinner guests with something simple but chef-y, roasted chickpeas are it.

As chefs, we’re always looking for ways to squeeze big flavour out of humble ingredients. AND more importantly, save a ton of money! And few ingredients are as humble—or as magical—as the chickpea.

Why Roasted Chickpeas Deserve a Spot in Your Kitchen

Chickpeas, also known as garbanzo beans, have been a pantry staple in cuisines around the world for centuries. When roasted just right, they go from soft and creamy to ultra-crispy, transforming into an addictive snack that also happens to be loaded with fibre, protein, and iron.

They’re naturally gluten-free, totally plant-based, and can take on just about any spice mix you throw at them. Win, win, win.

The Secret to Truly Crispy Roasted Chickpeas

Alright, let’s talk technique. Roasting chickpeas isn’t just about tossing them in oil and popping them in the oven. If you want that shatteringly crisp texture, there are a few key chef tips that make all the difference:

• Start with dried chickpeas. Canned chickpeas are quick, sure, but they’ll never get as crispy. Soak 1 1/2 cups dried chickpeas overnight, then boil until tender. Drain and dry thoroughly.
• Dry them well. Like, really well. Moisture is the enemy of crispiness. After boiling, lay them on a clean towel and pat them dry until no surface moisture remains.
• Don’t crowd the pan. Spread your chickpeas in a single layer with space in between. If they’re too close, they’ll steam instead of roast.
• Add spices at the end. Roasting spices from the get-go can burn them. Oil and salt go in first; spices get tossed in once the chickpeas are crisp and still hot.

Roasted Chickpeas Recipe (Chef-Tested!)

Ingredients:

• 1 1/2 cups dried chickpeas (soaked overnight, then boiled until tender)
• 2 tbsp olive oil
• 1 tsp salt (or to taste)
• 1 tbsp mixed spices (we used smoked paprika, a pinch of cayenne, a pinch of cumin and 1/2 tsp sumac)

Instructions:

1. Soak and boil. Soak chickpeas overnight in plenty of water. Drain, then boil in fresh water for about 45 minutes or until tender. Drain thoroughly.
2. Dry the chickpeas. Spread out on a clean kitchen towel and pat dry. Let them air-dry for 15-20 minutes if you have time.
3. Preheat your oven. 375°F Convection is perfect.
4. Toss with oil and salt. Place dried chickpeas on a sheet tray and mix with olive oil and salt. Don’t add the spices yet!
5. Roast. Bake for 20-25 minutes, shaking the tray about halfway through.
6. Add the spices. While still hot, toss chickpeas with your spice mix. Put back in the oven for a further 5-10 minutes. Its ok if they are quite dark. Let cool and then taste and adjust seasoning.

Let them cool for maximum crunch, and try not to eat the whole tray at once (no judgement if you do).

Substitutions

• No time to soak? Use canned chickpeas, but dry them very thoroughly and expect a slightly softer result.
• Spice it your way. Try curry powder, za’atar, chili lime, or even cinnamon-sugar for a sweet take.
• Oil swaps. Avocado oil or grapeseed oil work well for high-heat roasting.

What to Know/Avoid in This Recipe

• Don’t skip the drying step. Damp chickpeas = chewy, not crunchy.
• Spices added too early can burn and turn bitter.
• Store leftover chickpeas uncovered for a few hours to keep them crisp, or re-toast briefly to revive.

Storage Recommendations

Store completely cooled roasted chickpeas in a loosely covered container at room temperature. Airtight containers can trap moisture and make them soft.

If they lose their crunch, a quick 5-minute blast in a 375°F oven brings them back to life.

FAQ

Can I freeze roasted chickpeas?
Not recommended. The texture really suffers in the freezer. Stick to small batches you can enjoy within a few days.

Are roasted chickpeas healthy?
Yes! They’re high in fibre, protein, and complex carbs. Just watch your salt and oil quantities if you’re keeping an eye on those.

Can I roast them in an air fryer?
Absolutely. 375°F for about 15-20 minutes, shaking halfway through.

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