Looking for a cheap and healthy snack? These oven-roasted chickpeas (also known as garbanzo beans) make a great snack. As an added bonus, they’re gluten-free! Check out this easy and tasty recipe.
I love chickpeas in cold salads, hummus, and even by themselves as oven-roasted chickpeas! They make the perfect healthy snack.
They’re Easy to Make
Making roasted chickpeas is so easy and far from rocket science!
Simply pre-heat the oven, drain, rinse, dry, and season. That’s all the prep work needed before the chickpeas are lined on a baking sheet and placed in the oven for about 30 mins.
Read below for detailed instructions.
To make this recipe, you’ll need the following ingredients.
- 1 can of chickpeas
- 2 tablespoons of olive oil
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of black pepper
- Drain your chickpeas, and rinse them in cold water
- Gently pat them dry with paper towels
- Toss them in a large bowl with spices and coat well
- Transfer to a nonstick baking sheet and place them in a 400-degree oven for 30-40 minutes.
- Cook until golden brown
Although this recipe is easy, you’ll want to follow these tips to make sure your roasted chickpeas come out perfectly:
After rinsing the canned chickpeas, be sure to dry them as best as you can. Ensuring there is not any excessive water left on their surface will allow the olive oil and spices to coat them efficiently.
This will help to roast them to a golden brown finish.
Spread Evenly on Baking Sheet
After coating the chickpeas with olive oil and spices, be sure to spread them evenly on a baking sheet as a single layer. If your chickpeas are piled on top of one another, they won’t cook fully and get toasted.
Roasted chickpeas don’t have to be made exactly like this recipe. In fact, I encourage you to put your own spin on them. Here are some variations you could try:
Roasted chickpeas can be made sweet instead of savory. Instead of using the spices in this recipe, use a mixture of cinnamon and sugar. You could also substitute brown sugar for white sugar.
Another delicious sounding variation would be spicy chickpeas. Instead of using black pepper, use chili powder or paprika. You could also try salt, garlic powder, and crushed red pepper flakes.
Follow the recipe below to make Roasted Chickpeas.
Easy Classic Roasted Chickpeas
- baking sheet
- 16 oz can of chickpeas
- 2 tablespoons olive oil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- Preheat oven to 400°F
- Drain your chickpeas, and the rinse them in cold water.
- Gently pat them dry with paper towels.
- Toss them in a large bowl with oil, and spices. Coat them well.
- Transfer to a nonstick baking sheet.
- Place them in the oven at 400°F. Bake for 30-40 minutes or until golden brown.
I have stored mine in a zip lock bag any times. One has to make sure they have really cooled down….left ” out” for a while.
I travel with these often, in a zip lock baggie.
Amy Desrosiers says
While we do not guarantee any nutritional values (they are a guide) this recipe is broken into 4 portions. The values are an estimate for one portion.
Amy Desrosiers says
Hi, to be honest, they taste best on the same day in my opinion. However, you can use a glass jar with room at the top. They will lose some crispness though.
Beverly Eads says
Is there a way to store these or must they be prepared and eaten on the same day?
Barb Chamberlain says
By one portion do you mean all the chickpeas from a can? Because that doesn’t match up to the nutrition information on a 15.5 oz can with the addition of the oil I really appreciate getting the nutrition analysis and just need to make sure it’s right for my diabetic who loves these and is trackin absolutely everything. Thanks!
Amy Desrosiers says
It was set on 2 chickpeas- that’s why! I just fixed it to 1 portion.
Terry Burke says
False data on 1 gram of carbs per serving. 16 oz can has over 70 net grams
Hello, yes you can use vegetable or canola oil. Thank you!
Can you substitute olive oil with another oil like canola or vegetable oil?
You can store these in a bowl at room temperature lightly covered for a day.
They do not store well in a bag and will go soft.
Can they be made ahead of time and stored?
15.5 ounces is what I used.
Yes oil and spices in bowl toss to coat them on baking sheet
What size is the can of chick peas? They come into two different size cans where I live.
Hi, you toss them with oil and spices before adding them to the baking sheet.
Annette VanLaanen says
Maybe a dumb question, but the ingredients calls for olive oil, but it’s not clear where that comes into play.