Oven-Roasted Chickpeas

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Spicy, scrumptious Oven-Roasted Chickpeas are a warm, crispy-crunchy finger food that pairs well with soups, salads, snack time, and just because time. Two varieties plus tips and tricks included in this family-favorite recipe! {Vegan + Gluten-Free}

Spiriteds, I have a confession. I was a picky eater as a child. And I mean picky. Up until adulthood, one of the foods I didn’t like was the garbanzo bean. Boy, was I baffled when I learned the chickpeas I enjoyed were none other than the garbanzo beans I protested against in sides and salads throughout my youth. I was so baffled I read a post in Real Simple titled Chickpeas vs. Garbanzo Beans – What’s the Difference? by Lisa Millbrand.

Ah, youth. Thank goodness my prefrontal cortex continued to develop, along with my tastebuds. Because here we are today with Oven-Roasted Chickpeas. Utterly delicious barely begins to describe them.

Even if they ARE a garbanzo bean. 

Let’s not tell my younger self, shall we? Instead, let’s roast a batch. Oh, and just so the transformation from childhood to adulthood is complete, we have not one but TWO recipe varieties to enjoy.

Oh, yes. I didn’t just stop at one spice variety. These Oven-Roasted Chickpeas are perfect for any number of spice varieties and seasonings. So go wild and have fun. We do! Like our Arugula Bean Dip, this is one made thought the month. I start to stress a little when my chickpea stash dwindles. What if I crave an Oven-Roasted Chickpea and I have not one but none? What then, Spiriteds?

So, yes, we keep chickpeas stocked, we make these on the regular, and we cannot wait to share them with you!

Oven-Roasted Chickpeas are

• A crispy, crunchy snack food
• Easy to make
• Vegan
• Gluten-free
• A great soup or salad topper

Side note: Inspired by Kat Nouri’s Crispy Barbecue Chickpeas in her cookbook, Let’ sFix Lunch! these Oven-Roasted Chickpeas will be at their crispiest the day they are prepared. But don’t let that stop you from adding them to main dishes, sides, and salads after that. They might be a little softer, but they’ll still be amazing!  

Oven-Roasted Chickpeas ingredients

• Chickpeas. Oterhwise known as garbanzo beans, these provide the base for this crispy, crunchy snack!
• Olive oil. The key here is to not add too much or your crispy chickpeas will be a soggy mess.
• Onion and garlic powders. These bring out the flavors and match well with the flavor varieties included in this recipe.
• Sea salt. It enhances the flavor. I even sprinkle a little extra on the chickpeas just as I remove them from the oven.
• Taco flavor: Cumin and oregano. Just like the sea salt, I sprinkle extra on the chickpeas while they are still warm, if I’m in the mood for an even stronger flavor.
• Pizza flavor: Oregano, basil, and thyme. Increase or decrease the amount of each as desired. 
• Homemade Loaded Hummus: More than just a hummus topper, roasting chickpeas flavored with 2 teaspoons cumin and 1 teaspoon paprika is just straight-up delish.

How to make Oven-Roasted Chickpeas

1. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
2. Rinse and drain the chickpeas. Then lay them on napkins or thin towels to absorb excess moisture. Once they are dried, transfer them to a mixing bowl and stir in the olive oil. Next add the onion powder, garlic powder, and seasonings for either the taco version or pizza version. Stir until the ingredients are well combined. Transfer them from the bowl to the parchment-lined baking sheet, spreading them out in one layer to prevent overlapping.
3. Roast them for 40-45 minutes, rotating the baking sheet once during the cook time. For extra-crispy chickpeas, roast them another 5-10 minutes. Remove from the oven and let cool before serving.
4. Store the chickpeas in an airtight container for about 1 to 2 days.

Side note: In the above images, you see how the chickpeas look before they are roasted (left) and after they are roasted (right).

Side side note: You can skip lining the baking sheet with parchment if you want super-crispy chickpeas and don’t mind a little extra clean-up.

Let’s talk oven temps and roast times

Here’s the thing: not all ovens work quite the same way. Some are right on temp, others run hot, and others run cool. I noticed a distinct, although not surprising, difference in my own oven with food towards the back (considerably more cooked) and foods toward the front/oven door (lightly cooked). 

So when you roast your chickpeas, think about your oven. If it runs hot, you can drop the temp or reduce the roasting time. If foods take longer to prepare in your oven compared to recipes you follow, then keep it at 450 degrees and check periodically for progress.

This recipe may take you a few times to finagle to the ratios you like best. Fortunately, it’s such a scrumptious recipe, making extra batches to taste-test and oven-proof will still be worth each and every bite. 

More roasty-toasty goodness!

We love these delicious roasty-toasty recipes! They are big on flavor, 

• Spicy Roasted Cashews
• Roasted Cauliflower Steaks
• Cinnamon Roasted Pecans
• Roasted Pumpkin Seeds

We also have an hoary mention. While the final result isn’t crispy, Roasted Salsa Verde relies on roasted tomatillo tomatoes for an absolutely amazing treat.

Spiriteds, stay well and stay wild. Jump into the fun when you can. I’m glad you’re here. 🩷

Oven-Roasted Chickpeas

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Spicy, scrumptious Oven-Roasted Chickpeas are a warm, crispy-crunchy finger food that pairs well with soups, salads, snack time, and just because time. Two varieties plus tips and tricks included in this family-favorite recipe! {Vegan + Gluten-Free}

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 2 cups 1x
• Category: Appetizers and Snacks
• Method: Oven
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 2 15–ounce cans chickpeas, rinsed and drained
• 2–3 tablespoons olive oil
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon sea salt
• Taco seasoning: 2 teaspoons dried oregano and 1 teaspoon dried basil
• Pizza seasoning: 2 teaspoons dried basil, 1 teaspoon dried oregano, and 1/4 teaspoon dried thyme
• Homemade Loaded Hummus: 2 teaspoons cumin, 1 teaspoon paprika

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Instructions

1. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
2. Rinse and drain the chickpeas. Then lay them on napkins or thin towels to absorb excess moisture. Once they are dried, transfer them to a mixing bowl and stir in the olive oil. Next add the onion powder, garlic powder, and seasonings for either the taco version or pizza version. Stir until the ingredients are well combined. Transfer them from the bowl to the parchment-lined baking sheet, spreading them out in one layer to prevent overlapping.
3. Roast them for 40-45 minutes, rotating the baking sheet once during the cook time. For extra-crispy chickpeas, roast them another 5-10 minutes. Remove from the oven and let cool before serving.
4. Store the chickpeas in an airtight container for about 1 to 2 days.

Notes

• When you roast your chickpeas, think about your oven. If it runs hot, you can drop the temp or reduce the roasting time. If foods take longer to prepare in your oven compared to recipes you follow, then keep it at 450 degrees and check periodically for progress.
• This recipe may take you a few times to finagle to the ratios you like best. Fortunately, it’s such a scrumptious recipe, making extra batches to taste-test and oven-proof will still be worth each and every bite.
• You can skip lining the baking sheet with parchment if you want super-crispy chickpeas and don’t mind a little extra clean-up.