Oven Roasted Chickpeas Recipe

(from 10 reviews)
Spicy Roasted Chickpeas

Long time back in one of Rachael Ray’s show I saw her making roasted chickpeas by simply frying canned chickpeas on stove top and she was mentioning that it’s a nice, fat-free and crispy snack. I always thought that chickpeas and green peas were deep fried in oil to get that crunchiness. I didn’t know that toasted chickpeas would be has good as the deep fried ones.

I used to love these while growing up. Fried Chickpeas a.k.a. roasted garbanzo beans was my grandmother’s favorite snack too but we never made it at home. We always got it from stores. After seeing the show I also wanted to prepare it but somehow did not get to it until last week. Instead of sauteeing it in a pan, I decided to roast it in the oven. Otherwise you would have to stand nearby and keep stirring it. So I went looking for roasted chickpeas recipe.

I Googled to see if somebody has already made oven roasted chickpeas and found a lot of results. Here I thought I was the smart one, with this brilliant idea! So I was going through a lot of those roasted chickpeas recipes and found that the oven temperatures, time to roast were different in each case and the reviews of the result were also mixed.

So I decided to follow my own method and was really surprised that it worked out very well. My kids generally like cooked chickpeas by itself, but they like these baked chickpeas even better.

If you are wondering how to roast chickpeas, the recipe is very simple, actually it’s not a recipe at all. You have to just keep in mind the oven temperature and the time to roast it. The amount of chickpeas you want to roast, the seasonings are truly your call.

As mentioned before you can roast it in a frying pan on stove top itself. So finally a fat free crunchy snack. Yes it is! It’s oil free roasted chickpeas yet with the same taste and texture as deep fried. Who doesn’t like it! This baked garbanzo beans is a nice snack by itself or you can use it in your salads instead of bread croutons to get that nice crunchy texture.

You can also try using this roasted chick peas recipe with other cooked legumes. Just be cautious about the oven temperature and time to roast because each legume might need alteration depending on its texture.

If roasting is your favorite, then don’t miss this oven roasted cauliflower and baked tofu recipe.


Oven Roasted Chickpeas Recipe

Prep TimeCook TimeMakes
15 Mins38 Mins + 10 Mins Cooling5 Servings
Oven Roasted Chickpeas Recipe
4.9 from 10 reviews
Wondering how to make oil free roasted chickpeas? No other recipe can be as simple as this oven roasted chickpeas recipe. Give a crispy makeover to the boring and mushy chickpeas by roasting it in the oven. Even kids would love this crunchy garbanzo bean snack recipe.
  • 3 and 1/2 cups Cooked Chickpeas,
  • As Per Your Taste Red Chili Powder
  • 2 teaspoons Garlic Powder (Optional)
  • As Per Your Taste Salt
Here are the step by step instructions for making roasted chickpeas:

  1. Preheat oven at 425F for 15 minutes.
  2. If using canned chickpeas, open the can, drain it in a colander, rinse it with water. Dab the chickpeas with a clean kitchen towel or paper towel. Don’t wipe it dry, little moisture is recommended so that the seasonings stick to the chickpeas.
  3. Transfer the chickpeas to a large baking sheet and add the chili powder and garlic powder. I did not use salt because I was using canned chickpeas which has salt in it already. I also read in another place that adding salt initially will not quicken the process of roasting because it will release moisture. So add it after roasting or better cook the chickpeas with little salt if you are not using the canned ones.
  4. Canned Garbanzo Beans
    Spread them on a baking sheet
    Add Garlic Powder/Herbal Salt
    Add Garam Masala
    Add Chilli Powder
    Mix/Spread them well

  5. Leave it in the oven for 35-38 minutes, stirring every 10 minutes. If you want crunchy chickpeas roast it for 38 minutes. My husband likes the crunchy-chewy texture, so 35 minutes was perfect. SO I took out some after 35 minutes and roasted the balance for another 3-4 minutes. Again keep in mind that oven temperatures vary, so check yours around 35 minutes first and then decide either to roast it further or not.
  6. After 35 or 38 minutes, switch off the oven and leave the baking tray in the oven itself for another 10 minutes.
  7. Fat free, guilt free roasted chickpeas are ready to be snacked on. It was so crunchy and addictive. We couldn’t stop nibbling on. Anyhow I managed to save some for the next day to see if it remained crunchy even then. I stored them in a closed container and left it on the counter. The crunchy ones were perfect the next day too, but the chewy-crunchy ones were bit difficult to chew.
My Notes:
  1. The only thing which I wish I done differently was lining the baking sheet with aluminum foil. It was very difficult to get rid of the burnt chickpea marks from the sheet. (Update: See the step-by-step pictures above using the aluminum foil on the baking sheet)

Nutrition Facts
Servings: 5
Per Serving% Daily Value*
Calories 88
Total Fat 0.7g1%
Saturated Fat 0.2g1%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 259mg11%
Potassium 12mg0%
Total Carb 14.1g5%
Dietary Fiber 5g20%
Sugars 1g
Protein 5.8g
Vitamin A 0% – Vitamin C 6%
Calcium 1% – Iron 7%
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This recipe has been updated and republished from 2009 archives.

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  1. 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!

  2. 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?

  3. 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.


    You’re welcome Gita.

  4. […] the extra soaked Garbanzo Beans I made this tasty and crunchy snack by following Madhu’s recipe here. I made some minor modifications of my own, but nevertheless the taste is truly awesome. I also […]

  5. Madhu, I tried this and all my american coworkers are loving it. I am eating it while typing this. 🙂

    Thanks Sonal.

  6. 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.

  7. Madhu, wonderful snack here, read very carefully ..shall atempt this. Tks again..(shall surely use a foil on my tray 🙂 )

  8. What a great idea! I love that the roasting instead of deep-frying makes this a much more healthful snack. And one of my sons — the one who will actually eat hummus — will love it, too. I’m definitely going to try this.

  9. Made it and have been snacking on it all day today! Loved it Madhuram… Thanks! 😀

    That was very quick Anu. Thank you very much for the feedback.

  10. I saw this too on some other blog but haven’t tried it as yet. Looks good and I like the fact that it is healthy! Egg replacers this time for the event makes it all the more difficult!

  11. Thats one healthy snack. I am going to try it soon. Thanks for all the little notes you have added.

    Noticed the change in header. (Am I too late???) Its looking nice.

  12. This is brilliant. I am a garbanzo fanatic and can eat it any way I can… I so love them crispy, but always thought it would burst open if I baked them.
    This is my weekend snack, meaning tomorrow. Thanks so much!

    You’re welcome Anu. Some of the beans do burst open.

  13. that#s a wonderful idea. Will try it for sunny boy too. But, Nowthat you write about it, try sprouting black chickpea or also the regular garbanzo beans and then you only need to either microwave it or bake in the oven like above. Cooking won’t be required. I used to do it…uhh…I don’t even remember when…:D it was before sunny boy was born, but I made it quite often. Have to start it again.

  14. me too madhu i have made them before and loved just salted one. i too got this from salt roasted snacks which i used to buy from a snack shop near my house..But havent tried with chilli powder…will try this soon

  15. I have made them before. Love them with just salt and pepper or chilli powder. I got the idea from Costco`s soy beans.

    I have also made with soy beans and mung beans before. But the difference is, I did not cook the beans earlier. I simply soaked the soy and mung beans and roasted them.


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