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    Roasted chickpeas: Easy vegan snack

    Published: Jun 23, 2021 · Modified: May 10, 2022 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

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    Text overlay: Roasted chickpeas. Garbanzo beans in pan.

    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.

    Overhead salad with avocado and roasted garbanzo beans.

    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.)

    What kind of chickpeas should I use?

    For this roasted chickpeas recipe, you can use homemade or canned beans.

    One thing to keep in mind is that chickpeas vary in softness depending on how long they were cooked.

    Made-from-scratch beans can be al dente or very soft, depending on how much time they spent in hot water.

    Even from one brand of canned chickpeas to another, you’ll having varying degrees of softness. That will affect how long the chickpeas need to roast to achieve the same level of crispiness.

    Softer chickpeas take a longer amount of time to get crispy.

    Step by step instructions

    Labeled ingredients for roasted chickpeas.

    Here are the ingredients you will need for roasted chickpeas.

    Garbanzo beans on clean kitchen towel.

    Drain the chickpeas. And blot them dry on a clean kitchen towel.

    Chickpeas on baking sheet lined with parchment paper.

    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.

    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.

    Salad with avocado and roasted chickpeas in blue bowl.

    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

    Roasted chickpeas in skillet.

    Roasted chickpeas in skillet.

    Roasted chickpeas

    Put these roasted chickpeas everywhere. Eat them as a snack, put them on salads, or throw them into pasta salad. Crunchy, salty, and packed with protein, it's the snack that improves almost any dish. 
    Makes 1 cup roasted chickpeas.
    5 from 2 votes
    Print Pin Rate
    Course: Snack
    Cuisine: American, Vegan
    Keyword: easy snack, salad topper
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 4 people
    Calories: 48kcal
    Author: Cadry Nelson

    Ingredients

    • 1 cup chickpeas drained and rinsed
    • ½ teaspoon extra virgin olive oil or your preferred oil
    • 1 Tablespoon nutritional yeast flakes
    • Pinch 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.

    Video

    Notes

    If you'd prefer to use an entire can of chickpeas, simply add a touch more of oil, nutritional yeast flakes, and salt. Everything else stays the same.
    You can use either made-from-scratch or canned beans for this recipe. Keep in mind that some chickpeas are softer than others. Softer chickpeas tend to take longer to achieve the same level of crispiness on the exterior.
    Vary the seasonings to suit your tastes. Good options include granulated onion, granulated garlic, curry powder, paprika, cumin, and/or your favorite seasoning salt.
    The chickpeas will shrink as they cook, intensifying the flavor. So start with a small amount of seasoning & work up from there.
     

    Nutrition

    Calories: 48kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Sodium: 113mg | Potassium: 96mg | Fiber: 2g | Calcium: 14mg | Iron: 0.6mg
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

    Content, recipe, and photos updated June 23, 2021. Originally posted September 20, 2014.

    Roasted chickpeas are great as a snack, salad topper, or in pasta salads. They are vegan & gluten-free. | cadryskitchen.com

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    Reader Interactions

    Comments

    1. zsudever

      September 20, 2014 at 4:32 pm

      I love roasted chickpeas. Your variation sounds so wonderfully simple, yet tasty. Looks like a lovely satisfying light meal.

      Reply
    2. ameyfm

      September 21, 2014 at 11:28 pm

      I really love crunchy chickpeas. It was such a revelation the first time I made them.

      Reply
    3. Randi (laughfrodisiac)

      September 22, 2014 at 10:03 am

      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!

      Reply
    4. Shell

      September 22, 2014 at 1:08 pm

      I love roasted chickpeas!!! I’ve never thought about drying them off before baking them. I’ll try that next time. Thanks!

      Reply
      • Cadry

        September 30, 2014 at 10:08 am

        They become noticeably browner if you take the time to dry them first. You’ll have to give it a shot!

        Reply
    5. Lauren

      September 29, 2014 at 9:19 pm

      Yum, roasted chickpeas are the best! Especially with nooch. You’ve inspired me to make some this week 🙂

      Reply
      • Cadry

        September 30, 2014 at 10:09 am

        Oh, good! The world can use more roasted chickpea action! 😀

        Reply
    6. Shell

      May 08, 2019 at 9:59 am

      5 stars
      I’m still using this recipe often and love it every time!

      Reply
      • Cadry

        May 13, 2019 at 10:08 am

        Yay! I’m so glad it continues to be a hit.

        Reply

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    Hi, I'm Cadry!

    I’m a longtime vegan. (14 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

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    Easy weeknight meals

    • Air fryer baked potato in about 35 minutes
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