These healthy roasted chickpeas are crispy, satisfying, and made with simple pantry ingredients. A great fat-free, high-protein snack for any time of the day.
I remember watching one of Rachael Ray’s shows years ago where she made roasted chickpeas on the stovetop. Until then, I always thought crunchy chickpeas had to be deep fried. Growing up, we used to buy them from stores all the time because they were one of my grandmother’s favorite snacks too.
Last week, I finally decided to try making them at home. Instead of standing near the stove stirring constantly, I made these oven roasted chickpeas instead. After trying a few different timings and temperatures, I found a method that gives really crispy chickpeas without deep frying.
This healthy chickpeas recipe is now one of our favorite snacks at home. I usually make spicy roasted chickpeas with different seasonings, and they are great for snacking or adding to salads for extra crunch. If you enjoy roasted snacks, don’t miss oven roasted cauliflower and baked tofu recipe.
How to oven roast chickpeas without oil?
1. Take 1 Garbanzo beans can. Drain the liquid (aquafaba, which is a great egg substitute for baking).
2. Spread the chickpeas on a baking sheet lined with parchment paper.
3. Add garlic powder/Herbal salt.
4. Add Garam masala or any other seasoning of your choice for extra flavor.
5. Add some Chilli powder as per your taste.
6. Mix and spread them well. Bake it at 425F for about 35-38 mins.
7. Crunchy, guilt-free, fat-free healthy oven-roasted chickpeas is ready!
More Healthy Snacks That You'll Love
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Recipe
Oven Roasted Chickpeas Recipe
Ingredients
- 3 and ½ cups Cooked Chickpeas,
- As Per Your Taste Red Chili Powder
- As Per Your Taste Garam Masala Powder
- 2 teaspoons Garlic Powder (Optional)
- As Per Your Taste Salt
Instructions
- Preheat the oven to 425F (220C) for 15 minutes.
- If using canned chickpeas, drain them in a colander and reserve the liquid (aquafaba), which works as a great egg substitute in baking.
- Rinse the chickpeas well and pat them gently with a clean kitchen towel or paper towel. Do not dry them completely; a little moisture helps the seasonings stick better.
- Transfer the chickpeas to a large baking sheet lined with parchment paper and toss with chili powder, garlic powder and other seasonings that you prefer to use. I usually skip adding extra salt because canned chickpeas already contain salt. If needed, add salt after roasting for a crispier texture.
- Roast the chickpeas for 35–38 minutes, stirring every 10 minutes for even roasting. For a crunchy-chewy texture, roast for about 35 minutes. For extra crispy chickpeas, leave them in for 38 minutes. Since oven temperatures can vary, start checking around the 35-minute mark and roast longer if needed.
- Once done, switch off the oven and leave the baking tray inside for another 10 minutes. This helps the chickpeas crisp up even more.
- Let the roasted chickpeas cool completely before storing them in an airtight container. The crispier batch stays crunchy even the next day and makes a great healthy snack.
My Notes
Nutrition
This recipe has been updated and republished from 2009 archives.
Kevin says
I tried this out and accidentally took too much water off so my chickpeas were plain. That's fine since I can eat them out of the can if I wanted to. Thanks for the recipe. This is probably the healthiest snack you can make. In my case it was a meal since I made 2 cans worth!
Madhuram says
That's great! 🙂
Kevin says
I tried it again right after posting, and I used 2 cans again. I found that it was successful to pad them dry like I did the first time and then use soy sauce for the moisture for the seasoning to stick onto the bean. It worked out a lot better than the first time!
Madhuram says
Interesting idea Kevin!
Urmi says
hello
Ilike ur muffin recipes and roasted chickpeas it's amazing
Thank u
Madhuram says
You're welcome Urmi.
neeta says
hi madhu,
did you try this with soaking the chickpeas instead using the canned chana?
Madhuram says
No Neeta. But I have tried it with soy beans and mung bean. So I think it should work with chickpeas too, but the roasting time might differ. Check it out here: http://www.egglesscooking.com/roasted-soy-beans-or-soy-nuts/
Ram says
Hi Madhu,
Accidentally came across your article. Thanks for sharing the recipe. I will surely try this at home. On another note, have you tried roasting dry lentils (Toor daal, Channa daal, Urad daal etc) in oven?
Madhuram says
Thanks Ram. Do you mean roasting soaked daal? I haven't tried it.
Gita says
Hi madhu
I tried this for our weekend snacking. It was great. I made it little bit spicy but the texture was awesome.
Thanks for the recipe.
G
You're welcome Gita.
RedChillies says
Thanks for the recipe. I tried this on Sunday and we loved it. I have posted it on my blog for T&T.
You're welcome RC.
Sonal says
Madhu, I tried this and all my american coworkers are loving it. I am eating it while typing this. 🙂
Thanks Sonal.
Kirby! says
I love roasted chickpeas! I like them with garam masala... they're like chewy little hummus balls!
Charu says
Hi,
I tried this today and it was fabulous! Thanks for this healthy and yummy snack. My husband is a garbanzo/protein freak and he loved it too. 🙂
Charu, thanks for the feedback. I'm glad both of you liked the roasted chickpeas.