The Right Way to Roast Chickpeas 

Only the best snack you will ever have in your life that can replace a craving for something salty and carby, like chips or something – and the best part is, you can make this snack salty AND spicy by adding lots of cayenne pepper!

I’ve seen variations of this recipe pop up here and there on my Pinterest and Instagram, but I’ve found they’re never quite right (in my opinion). I started making this snack before it was a thing, when I was majorly cutting back on carbs/adding fiber as I prepared for my wedding day, back in 2011.

Although my pre-wedding diet is very much behind me (I munched on some chips last night at a friend’s BBQ 😬) I still sometimes crave these roasted chickpeas and love that I feel guilt free when I eat them. They’re seriously good for you. Chickpeas are naturally low in fat, high in dietary fiber and rich in vitamins and minerals AND they can help reduce your risk of getting type 2 diabetes, according to and multiple other legit sources. 

So here’s the deal. You can’t really mess these up unless you burn them, but if you want a good crunch, you need to follow my version of this. Most recipes I’ve seen don’t have the oven temperatures high enough, and they don’t have you cook them long enough.


  • 2 15 oz. cans of chickpeas (garbanzo beans)
  • Olive oil
  • Spices


  • Turn on your oven to 450 degrees
  • Line a baking sheet with foil (for easy clean-up)
  • Thouroughly rinse the beans in a strainer
  • Lay two or so layers of paper towels on the baking sheet
  • Pour your rinsed beans onto the papertowels in one layer (not stacked on top of each other)
  • Take another few paper towels and dry off the beans (move them around – really make sure they’re dry because this will impact the crunchiness)
  • Remove the towels so the beans are now sitting on the foil
  • Pull out the bean skins that have detached (this part is kind of annoying, I know – I just grab as many as I can)
  • Pour a generous amount of extra virgin olive oil – use your hands and evenly coat these beans in the oil
  • Add whatever spices you want – I like to add salt, cayenne pepper, garlic powder, onion powder and sometimes smoked paprika if I’m looking for a smoky flavor
  • Shuffle the beans around a bit by just shaking the baking sheet (make sure they’re all flat and not on top of each other)
  • Bake for 20 minutes, stir around, bake for another 20 or so

** remember every oven is different, so modify the cooking time as needed **


3 thoughts on “The Right Way to Roast Chickpeas 

  1. Thanks for your post. I’ve followed other instructions and they are no where near crunchy. I’ll follow your directions next time. I’m pretty excited to find this so I hope that you don’t mind if I reblog your post. You have it in your line-up so I think that must be OK, but let me know if it isn’t. 🙂

  2. Reblogged this on Sandra McCall and commented:
    I’ve followed other instructions to the tee for roasting chick peas, but they come out nowhere near crunchy, so I was pretty excited to find these directions. perfection! Follow the instruction here and you will have roasted chick peas that are spicy, crunchy and delicious. (I used the Mrs. Dash Fiesta Lime spice mixed with the Mrs. Dash extra hot spice plus garlic powder. WOW! What a crunchy, satisfying punch!.)

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