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.
bee says
i tried this once, yummy. thanks for the reminder.
ms says
Hi madhuram
what a nice and healthy entry for JFI Chickpea! Thank you very much for this entry.
best,
MS
Purnima says
Madhu, wonderful snack here, read very carefully ..shall atempt this. Tks again..(shall surely use a foil on my tray 🙂 )
sangeeth says
hey madhu super idea...I'll surely try it asap...luv chickpeas 🙂
9to5to9 says
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.
Srivalli says
that was great madhu..will surely try this..thanks for the entry!
anudivya says
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.
Bharti says
I've been meaning to try this out. Oven toasting is a great idea.
Happy Cook says
Wow after all the parties it isnice to know about a sncak like this which is healthy and delicious.
Vidya says
I have not tried this yet either. Looks good and the procedure is really simple and it's healthy too 🙂
Sunshinemom says
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!
Sandhiya says
That's one good idea of having healthy snack...It does look like UppuKadalai available on the street shop...Nice Entry
jayasree says
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.
anudivya says
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.
PG says
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.
Priya says
WOw this is one of my fav snacks..oven fried chickpeas looks too prefectly as they r deep fried..
Sweatha says
Lovely and healthy.I make with soybeans,never tried chickpeas.I too love them.yum 😛
ambika says
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
Asha says
Looks incredibly delicious. I used to eat brown channa roasted like these. great snack for winter! :))
Happy new year.
Cilantro says
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.