Crispy Roasted Chickpeas in 25 Minutes
Make perfectly crispy roasted chickpeas with this quick and easy recipe! These protein-packed bites are vegan, fiber-rich, and naturally low in saturated fat. Ideal as a snack or a crunchy topping for salads and bowls, they’re ready in just 25 minutes.
Equipment
- 1 Large Baking Sheet
- 1 Sheet of Parchment Paper
- 1 Clean Kitchen Towel
- 1 Mixing Bowl
- 1 Set of Measuring Cups
Ingredients
- 1½ cups cooked chickpeas drained and rinsed
- 1 –2 teaspoons extra-virgin olive oil for coating
- ½ teaspoon sea salt or to taste
- ¼ teaspoon paprika curry powder, or your favorite spice blend (optional, for seasoning after roasting)
Instructions
- Heat the Oven and Prepare the Pan: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and to make cleanup a breeze.
- Dry the Chickpeas Thoroughly: Place the cooked chickpeas on a clean kitchen towel or paper towels. Gently pat them dry to remove surface moisture.If any skins come off, you can discard them for a smoother texture, though it's not necessary.
- Season and Spread for Roasting: Transfer the dried chickpeas to the prepared baking sheet. Drizzle lightly with olive oil and sprinkle with sea salt. Toss gently to coat evenly, then spread them out in a single, uncrowded layer so they roast properly without steaming.
- Roast Until Golden and Crispy: Bake in the preheated oven for 20 to 30 minutes, shaking the pan or stirring the chickpeas halfway through to ensure even cooking.Chickpeas are done when they are golden brown and crisp all the way through. If they still feel soft, continue roasting in 5-minute intervals.
- Add Flavor While Warm (Optional): Once out of the oven, immediately toss the hot chickpeas with your preferred seasoning—paprika, curry powder, garlic powder, or any blend you enjoy. Doing this while they're still warm helps the spices adhere better.
- Cool and Store: Let the chickpeas cool completely before storing. This helps preserve their crisp texture. Store in a loosely-covered container at room temperature for up to 2 days.
Notes
- Crispiness Tip: The drier the chickpeas are before roasting, the crunchier the final result will be. Don't skip the drying step!
- Cooking Time Varies: Oven performance varies by model. Start checking at 20 minutes, but don’t hesitate to extend the time if needed for extra crispness.
- Spice it Your Way: Play with flavors—try cumin, smoked paprika, za’atar, lemon zest, or nutritional yeast for a savory twist.
- Storage Advice: These chickpeas are best eaten fresh. If storing, keep them uncovered or loosely covered to maintain their crunch; sealed containers can soften them.
- Batch Size: You can easily double or triple this recipe for larger batches—just use additional baking sheets to prevent overcrowding.