Crispy Oven-Roasted Chickpeas


These are fast, easy, and super adaptable. True, they make a terrific snack on their own, but I really like them with other things, like a bowl of pasta, a freshly tossed salad, or even on top of a chili or thick soup.

I think these are best when warm and crunchy, but definitely still tasty if made ahead. They will be chewier as they cool.

When choosing the spice or herbs, think about what you are eating them with (suggestions below). Salt and any ground spices should be tossed on before roasting and any freshly chopped herbs after. The fresh herbs will want to fall off, but I still like using them for the color and bright taste they add. If I am putting the chickpeas in a bowl for a snack, I’ll usually wait and sprinkle the herbs on after they are in the bowl.

Peeling chickpeas takes a little extra time, but with this hazelnut-like method you will have a better end result.

This recipe easily doubles for a larger batch.



Makes 1 cup

One 15-ounce can chickpeas
1 ½ tablespoons oil (I like avocado oil and extra-virgin olive oil, but for an Asian twist, use a bit of sesame oil.)
½ teaspoon kosher salt
¾ to 1½ teaspoons dried spices (and/or 1 to 2 teaspoons finely chopped fresh herbs)

A Few Suggestions
·      Orecchiette with Kale and Roasted Peppers
1 ½ tablespoons extra-virgin olive oil, ½ teaspoon kosher salt, and 1 teaspoon granulated garlic before roasting and 1 teaspoon finely chopped chives or flat-leaf parsley after

·      Almost Anytime of Year Crisp Salad  with Cilantro-Lime Vinaigrette, great chili topper, or spicy snack version
1 ½ tablespoons avocado oil, ½ teaspoon kosher salt, ½ teaspoon ground cumin, ½ teaspoon smoked paprika, and a generous pinch of cayenne before roasting and 1 teaspoon finely chopped cilantro after

·      Mixed greens dressed with Sesame-Lime Vinaigrette, on top of fried rice, or as part of a noodle bowl
1 tablespoon Avocado oil, ½ tablespoon toasted sesame oil, ½ teaspoon kosher salt

·      Vegetable Stews and Curries
Avocado oil, salt, and 1 teaspoon curry powder


Preheat the oven to 400˚F.

Pour the chickpeas in a fine-mesh strainer and rinse under cold water. Shake the strainer to drain. Spread the chickpeas on a clean towel, fold over the towel, and lightly roll around between the layers to dry the chickpeas and remove their skins (see photo below). Pick out and discard the skins. Transfer the chickpeas to the bowl, removing any remaining skins, leaving any on that are too tough to remove.

Put the chickpeas in a bowl large enough to toss them. Drizzle with the oil, followed by the salt, then the spices to taste (err on the side of less). Toss or stir to evenly coat.

Spread on a small baking sheet. (They will fit on a quarter sheet pan which measures 9-by 13-inches.) Roast, until crisp and dry, 20 to 25 minutes, shaking the pan every 10 minutes.

Remove from the oven and sprinkle with any fresh herbs, if using. Shake the pan to evenly distribute. Transfer to a serving bowl for snacking or use in the recipe or your choice.