Roasted chickpeas are a terrific, protein-packed snack or salad topper.
They are lightly seasoned with nutritional yeast flakes and salt. Perfect for when you’re craving something crunchy, salty, and satisfying.
Vegan and gluten-free.

Roasted chickpeas (also known as garbanzo beans) are a warm & delicious snack.
They’re super satiating by the handful. Or add them to a salad or pasta dish.
They are inexpensive and easy to make in the oven with just a few simple ingredients.
(Have an air fryer? You can use that instead with this air fryer chickpeas recipe.)
In this post:
Ingredients
Here are the ingredients you will need to make this recipe.
Chickpeas: Use made-from-scratch or canned beans that have been drained.
Oil: Any cooking oil will work here.
Nutritional yeast: This inactive yeast adds cheesiness. Look for it in natural grocery stores, Trader Joe’s, or online.
Salt: A pinch of salt brings it all together.
Step by step instructions
Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
Drain the chickpeas. And blot them dry on a clean kitchen towel for the best browning.
Put them onto a parchment paper covered baking sheet.
Drizzle with oil. Then toss with nutritional yeast flakes and salt. Spread the chickpeas across the baking sheet.
Bake at 400 degrees for 20 to 30 minutes, stopping once or twice to shake the pan.
Tip: The softer the chickpea, the longer the cook-time necessary to make them crispy.
Make them your own
You can make roasted chickpeas your own by varying the cooking time and seasonings.
- If you like them crunchy on the outside & creamy on the inside, cook around 20 minutes.
- If you prefer them crispier throughout, cook between 25 to 30 minutes.
- Omit the nutritional yeast flakes if you’re not a fan or can’t access it.
- Replace extra virgin olive oil with your preferred oil.
- Instead of salt, use your favorite seasoned salt like Fox Point or Slap Ya Mama.
Add a sprinkling of any of the following herbs or spices:
- Granulated garlic
- Granulated onion
- Dried oregano
- Dried parsley
- Chili powder
- Cumin
- Curry powder
- Paprika or smoked paprika
Keep in mind that the chickpeas will shrink a little as they cook, so any seasonings will intensify in flavor as the surface area of the bean gets smaller.
I recommend starting with a sprinkle of seasoning and working up from there.
Ways to enjoy them
There are so many ways to enjoy these roasted chickpeas.
They can be eaten on their own as a snack or used as a topping for a larger dish.
- Eat them by the handful right out of the bowl
- Sprinkle them on top of kale salad
- Add them as a protein component to bowtie pasta salad
- Use them as a topping on a pesto rice bowl
- Include them in your dinner of artichoke pesto pasta
- Have them with roasted asparagus & sautéed spinach
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Roasted chickpeas
Ingredients
- 1 (15-ounce) can chickpeas drained and rinsed
- 1 teaspoon extra virgin oil or your preferred oil
- 1 Tablespoon nutritional yeast flakes
- Pinch of salt
Instructions
- Preheat oven to 400 degrees. Line baking sheet with parchment paper.
- Move drained chickpeas to a clean kitchen towel, and blot dry. (Wet chickpeas don't roast as nicely as dry.)
- Put chickpeas on the parchment paper covered baking sheet. Toss them with extra virgin olive oil, nutritional yeast flakes, and salt. Spread the chickpeas across the baking sheet, making sure they aren't touching.
- Put baking sheet in the oven and roast chickpeas for 20 minutes, stopping once or twice to shake the pan so that the chickpeas roast evenly. If you'd like them to be browner & crispier, continue cooking for 5 to 10 more minutes until they reach your desired level of crispiness.
- Remove from oven and serve.
Watch how to make it
Notes
Nutrition
Recipe updated October 12, 2022. Originally posted September 20, 2014.
Shell
I’m still using this recipe often and love it every time!
Cadry
Yay! I’m so glad it continues to be a hit.
Lauren
Yum, roasted chickpeas are the best! Especially with nooch. You’ve inspired me to make some this week 🙂
Cadry
Oh, good! The world can use more roasted chickpea action! 😀
Shell
I love roasted chickpeas!!! I’ve never thought about drying them off before baking them. I’ll try that next time. Thanks!
Cadry
They become noticeably browner if you take the time to dry them first. You’ll have to give it a shot!
Randi (laughfrodisiac)
I am also obsessed with roasted chickpeas! They are so easy to make in all kinds of flavors. I love buying The Good Bean’s cinnamon flavored ones though; I can’t get mine to hold as much cinnamon sugar!
ameyfm
I really love crunchy chickpeas. It was such a revelation the first time I made them.
zsudever
I love roasted chickpeas. Your variation sounds so wonderfully simple, yet tasty. Looks like a lovely satisfying light meal.