When trying to cut carb-loaded snacks out of my diet and replace them with protein-rich options, I came across a recipe for roasted spiced chickpeas that hit the spot. Honestly, as a cheese-curl lover I was skeptical that a bean could offer the same kind of crunch and flavor.
You will be surprised after making this recipe how great of a snack chickpeas can become and how much you can customize them using your favorite flavors. You won’t ever go back to store-bought snack options, I promise.
The best parts about this recipe are that the chickpeas are extremely easy to make, and they take less than an hour to crisp up!
These spicy roasted chickpeas can be used as a salad or soup garnish to replace carb-loaded croutons!
Suggest Equipment & Appliances
- Colander or strainer
- 1 Large baking tray
- 1 small bowl
- 1 Medium heat-safe mixing bowl
- A wooden or plastic spoon
Recipe Yield and Cook Time
- Recipe Yield: 4 Servings
- Prep Time: 10 minutes
- Cook Time: 30-50 minutes
- Rest Time: 20 minutes
- Total Time: 1 hour
- 15 oz can of chickpeas (garbanzo beans)
- 1 tablespoon olive oil
- Olive Oil Spray
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon chili powder
- 1⁄4 teaspoon cumin
- Preheat the oven to 375 degrees Fahrenheit. Line a baking tray with parchment paper or aluminum foil and coat with non-stick cooking spray.
- Drain then rinse the chickpeas in a colander, and pour them out into a wad of paper towels to very thoroughly dry them. The dryer the chickpeas, the better the oil and seasonings will stick to them… making them irresistible. Optional: you can choose to remove the chickpea skins by rubbing the chickpeas (in small handfuls at a time) between two layers of paper towels, using your hands.
- Put the dry chickpeas in a medium mixing bowl, and toss them in the olive oil.
- Pour the coated chickpeas out onto the lined baking tray and spread them out so that they’re in a single layer and not touching.
- Bake the chickpeas for between 30-50 minutes, taking the tray out to give the chickpeas a stir or shake every 10 or so minutes to prevent burning. This is done to make sure that the chickpeas are cooking as evenly as possible. Stop baking once the chickpeas are crispy and golden brown.
- While the chickpeas are roasting in the oven, grab a small mixing bowl to prepare the seasoning mix. Measure out and combine the spices, giving them a good stir.
- Take the crispy chickpeas out of the oven and immediately put them in a medium heat-safe mixing bowl. Coat the hot chickpeas with olive oil spray and sprinkle the seasoning mix over them. Give everything a good toss or stir to make sure that all the chickpeas are evenly coated in delicious seasoning.
- At this point you can pour the seasoned chickpeas back onto the warm baking tray to cool.Let the spicy roasted chickpeas rest for at least 20 minutes before digging in. Salt to taste and enjoy your crunchy homemade snack!
Tips and Tricks
- If you have time to spare, let the rinsed, drained chickpeas rest over paper towels on the counter for 1-2 hours after drying them by hand to let them air out and dry a bit more before you coat or roast them. This will result in the crunchiest, crispiest roasted chickpeas!
- You can make this recipe in an air fryer instead of roasting in an oven. To do this, set the air fryer to 350 degrees Fahrenheit and follow the rest of the instructions as described, treating the air fryer basket as the baking tray. Check the roasting chickpeas every 10 minutes and give them a stir to prevent burning! They will take between 30-50 minutes to cook thoroughly.
- This recipe calls for tossing the crisped chickpeas in the seasoning mix after baking so that the spices don’t burn in the roasting process. This will also prevent your kitchen from smelling like burned seasonings!
- These spicy roasted chickpeas will keep well for up to 2 days if stored in a loosely-sealed container.
- This recipe can easily be doubled or tripled. You can also prepare extra seasoning mix to save and have ready for the next time you’re roasting a batch of chickpeas!
- Try eating these roasted chickpeas over rice, in tacos, or in salads for easy, healthy, and vegetarian meals!
Any of the following ingredients can be swapped for some alternatives at the same quantity:
- Paprika can be swapped out for smoked paprika if you prefer a smoky flavor, or turmeric if you prefer a lighter aroma and color.
- Olive Oil can be swapped out for coconut oil, sunflower oil, walnut oil, peanut oil, vegetable oil, canola oil, or ghee.
- Cayenne Pepper can be swapped for chipotle pepper or red pepper (chili) flakes.
There are so many different flavor options that you can try as an alternative to the spicy seasoning mix in this recipe!
- Try tossing the chickpeas in 1 tbsp of lime or lemon juice along with the olive oil before roasting! This will give your beans a tangy punch that complements the spice so well!
- For real spice lovers, you can toss the chickpeas in 1 teaspoon of your favorite hot sauce along with the olive oil before roasting.
- If you’re a turmeric fan, add 1⁄2 teaspoon of turmeric into the mix and omit the paprika. You can also try the following seasoning mix as an alternative to the one listed:
- 1⁄2 teaspoon of turmeric, 1⁄2 teaspoon of ginger powder, and 1⁄2 teaspoon of salt for a belly-warming snack.
- Cheese lovers can sprinkle some grated parmesan over the oven-roasted chickpeas. This can be done both with or without the seasoning mix and will taste great either way!
- For sweet and spicy roasted chickpeas: add 1 tablespoon of brown sugar to the seasoning mix and omit the garlic powder. You can also use maple syrup, agave nectar, or honey instead: tossing the chickpeas in 1 tablespoon prior to roasting and another tablespoon after roasting.
- You can also ditch this spicy seasoning mix altogether and opt for curry powder or your favorite store-bought seasoning mix such as bbq spice rub, Italian seasonings, or za’atar! Use 1 tablespoon of any of these spices in combination with 1⁄2 teaspoon of salt.