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Roast Chickpeas

Crispy Roasted Chickpeas

Crispy Roasted Chickpeas - crispy, crunchy, easy healthy snack that can be made with canned or dried chickpeas and comes in two flavors - savory and sweet! Enjoy them on their own for snacking or as add-ons to your favorite salads or soups for added texture!
Course Snacks
Cuisine American
Keyword chickpeas, healthy snacks, roasted chickpeas
Prep Time 20 minutes
Cook Time 40 minutes
Air Dry Time 15 minutes
Total Time 1 hour 15 minutes
Servings 2 cups
Calories 302kcal
Author Imma


Savory Creole Chickpeas

  • 2 15-ounce can chickpeas (drained and dried thoroughly ) or use dry chickpeas, soaked overnight.
  • 1-2 tablespoons (14-28 ml) canola oil
  • ½ teaspoon (2.5 g) sea salt
  • 2 teaspoons (8 g) Creole seasoning 

Sweet Cinnamon Chickpeas

  • 2 15-ounce cans of chickpeas, drained, rinsed, and dried
  • 2 tablespoons (28 ml) canola oil
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon (7 g) cinnamon
  • ½ teaspoon (2 g) nutmeg (optional)


  • Preheat oven to  400 Degrees F about  (204 degrees C).
  • Line a  baking or cookie sheet with a parchment paper, foil or a nonstick baking mat. Set aside.
  • The next step is to drain, rinse and dry the canned chickpeas really well, using a paper towel or dish towel, making sure you remove all the moisture. You can discard any excess skin that comes from the chickpeas.
  • Place the chickpeas on the baking sheet and then air dry for about 10-15 minutes, for best results.
  • Roast for about 30-40 minutes, shaking the pan 1-2 times throughout.
  • Remove from the oven and toast with oil , followed by spices (either sweet or savory). Return to the oven and bake until the chickpeas are crunchy - an extra 10 or more minutes, depending on your oven or chickpeas brand. Toss once halfway through baking.
  • Also, keep a close eye on the chickpeas. The last few minutes of cooking is crucial. They do brown up pretty fast.
  • Let it cool for at least 1 hour; the chickpeas will become crunchier as they cool.
  • Allow to cool. Store in an airtight container in a dry pantry for up to 1 week.


  1. If your chickpeas loss their crispness the next day, toss in the oven for a few minutes until crisp enough.
  2. If using dried chickpeas soak overnight, thoroughly dry then toss in the oven. See FAQ above "Can You Use Dried Chickpeas".
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1cup | Calories: 302kcal | Carbohydrates: 30g | Protein: 1g | Fat: 21g | Saturated Fat: 2g | Sodium: 583mg | Potassium: 40mg | Fiber: 3g | Sugar: 25g | Vitamin A: 832IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg