Crunchy roasted chickpeas make an awesome protein-rich snack or an easy salad topper! Most recipes say to remove the outer layer (skin) of the chickpeas, which can be time-consuming and tedious. My method leaves the skin on, making it the easiest and quickest way to make crunchy roasted chickpeas in the oven! Plus, it uses canned chickpeas and they don’t need to be fully dry before roasting.

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Roasted chickpeas can be either sweet or savory! Customize the spices to suit your tastes. Garlic powder is always a must for me when making savory roasted chickpeas.

Supplies needed:

Baking sheet: I like these stainless steel ones
Parchment paper for easy clean-up: this is the only brand I use because it is free from PFAS
Canned chickpeas: I always recommend using organic chickpeas, because non-organic chickpeas can be sprayed with herbicides, like glyphosate, in a process known as crop desiccation (same with wheat, oats, lentils, canola, etc.). This is where herbicides are applied on mature crops before harvesting, increasing overall exposure levels to these chemicals.
Coconut oil: or substitute avocado oil
Seasonings: salt, pepper, garlic powder, paprika, and whichever other seasonings you like! (some great ones to try are chili powder, onion powder, and dill.) I love buying organic spices in bulk from this brand.

How to Make Easy Crispy Roasted Chickpeas with the Skin On

The key to making EASY crispy roasted chickpeas is to dry roast them before adding your oil and seasonings. You also don’t need to worry about removing the skins with this method. Here’s a quick breakdown of how to make these:

Drain and rinse chickpeas
Add chickpeas to a parchment-lined baking sheet and dry roast in the oven for 20 minutes at 425 F
Then toss them in oil and seasonings, and then bake for an additional 10 – 15 minutes
Allow to cool for about 5 minutes

Easy Crispy Roasted Chickpeas (Skin On!)

These quick and easy roasted chickpeas make a great crunchy snack or salad topper! They can also be used like gluten-free croutons on soups. My recipe leaves the skin on, making them much easier to make! Dry roasting them is the key to getting them crispy without needing to worry about them being fully dry before baking. This uses a 540 mL can of chickpeas.

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Prep Time:5

Cook Time:35

Total Time:45

Diet: Gluten Free, Vegan, Vegetarian

Keyword: 425 F, easy, roasted

Servings: 4

Equipment

1 baking sheet
1 sheet parchment paper

Ingredients

1 can chickpeas (I used a 540 mL can from Costco)
1.5 tbsp coconut oil (substitute avocado oil)
1/2 tbsp garlic powder
1/2 tsp onion powder
1.5 tsp salt
1 tsp paprika
1/2 tsp black pepper

Instructions

Preheat your oven to 425 F.
Drain and rinse chickpeas. Shake off as much of the water as possible, and set your colander down to allow any excess water to drain off while you prep the baking sheet.
Add a piece of parchment paper to your baking sheet and add your chickpeas to it. We are going to dry roast the chickpeas before adding any oil!
Bake the chickpeas for 20 minutes. This will dry them out and get them nice and crispy.
After dry roasting for 20 minutes, add your oil and seasonings and toss together to combine. Spread the chickpeas out evenly across the baking sheet.
Bake them for another 10 – 15 minutes. Allow them to cool for 5 minutes. They will crisp up even more after cooling.

Notes

Adjust your baking time based off your oven. Check them after 10 minutes (after dry roasting for 20 minutes), and add additional time as needed.
These taste best when they are well-seasoned, so don’t be shy with the salt and spices!

These crunchy chickpeas make a great gluten-free alternative to croutons, so I love adding these on top of a kale caesar salad! And I definitely eat handfuls of them straight off the baking sheet….

I recommend making a a double batch of them for an easy snack or meal additions throughout the week! They add an extra boost of protein to any meal or snack with about 7 grams of protein per 1/2 cup.

To store the roasted chickpeas, keep in a glass jar in the pantry. They will be good for at least a few days, but will start to become less crispy. These are crunchiest when eaten fresh out of the oven!

Enjoy!

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