Oven Roasted Chickpeas Recipe

4.91 from 10 votes

This healthy roasted chickpeas recipe makes a crispy, flavorful snack without deep frying. It's easy to customize and tastes great straight from the oven or tossed into salads.

Prep Time15

Cook Time35

Cooling Time10

Total Time1

Method: Baking

Course: Snacks/Appetizers

Servings: 5 People

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.

Notes

This roasting method can be used with other cooked legumes like green peas, black beans, or white beans too. Roasting time may vary slightly depending on the size and texture of the legume, so keep an eye on them towards the end.

Nutrition