These easy oven roasted chickpeas make a frequent appearance in our house and once you make them, you'll understand why! They're crispy, perfectly seasoned and ready in about 25 minutes. Plus, they can be enjoyed so many different ways!
I add them to everything from Caesar salads, to veggies wraps and my favorite vegan Mediterranean Buddha bowls. They also make the best healthy snack straight off of the pan.
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"I've tried many roasted garbanzo bean recipes. This is by far the best!"
- Mark
New to chickpeas? Chickpeas are part of the legume family and can be a great option for adding protein into vegetarian or vegan diets. While I'm neither a vegan nor a vegetarian, I do believe in getting a good amount of plant-based foods in my diet. And these easy oven roasted chickpeas make a frequent appearance in our house!
Oven roasted or sheet pan roasted chickpeas (garbanzo beans), call them what you will, I love adding them to a Ceasar salad, my vegan Mediterranean buddha bowls, throwing them on my spring asparagus quinoa salad, a veggie wrap/sandwich (tip: if adding to a sandwich, slightly smush them together), or they make a healthy snack as is.
But wait… are chickpeas and garbanzo beans the same thing? Yes, these are the exact same thing. Some cans will say "chickpeas" and some will say "garbanzo beans" - they are most commonly referred to as chickpeas, but if you see a can that says "garbanzo beans" just know it's the same thing! Either work for this roasted chickpea recipe.
Why You'll Love These Oven Roasted Chickpeas
VEGAN PROTEIN - There are 7 grams of protein in ½ cup, however, when I roast chickpeas, I typically use ½ can for a salad, giving me roughly 12 grams of plant-based protein from the chickpeas.
NUTRITIOUS - Chickpeas are nutrient-dense! They contain 7g of fiber per serving, plus numerous other vitamins and minerals.
QUICK, EASY, AND VERSATILE - Less than 5 minutes of prep, 20-ish minutes of roasting, and you're ready for salads, sandwiches, and/or healthy snacking!
Ingredients
- Canned chickpeas - Most commonly, you'll see these labeled as "chickpeas," but you may also see them labeled as "garbanzo beans." They are exact same thing, so either one works.
- Extra-virgin olive oil - You can use either extra-virgin olive oil or avocado oil.
- Spices - I keep it simple in this roasted chickpea recipe with smoked paprika, garlic, and salt, but feel free to play around with other spices. Cumin and chili powder are good options. And if you don't have smoked paprika, regular paprika works!
🤍Sara's clean food tip: Conventional chickpeas are often sprayed with glyphosate right before harvest, so opting for organic is recommended.
How to Make Oven Roasted Chickpeas
- Step 1: Drain and rinse canned chickpeas with cold water.
- Step 2: Thoroughly dry chickpeas using a tea towel or paper towels. If you have some extra time, in addition to drying them with a towel, let them air dry for 15-30 minutes.
- Step 3: Place dried chickpeas in a small mixing bowl and mix with extra-virgin olive oil, salt, garlic powder and paprika.
- Step 4: Spread chickpeas out on a baking sheet and roast at 400 degrees F for 20-25 minutes. Stir chickpeas halfway through roasting time.
Expert Tips & Notes (Secrets to Success)
- Rinse chickpeas and then fully dry - Before tossing chickpeas in oil and spices, you want to rinse and fully dry the chickpeas. I find it best to pat between a dish towel or a couple of paper towels. If you have time, let them air dry for an extra 15-30 minutes after you've towel dried them.
- Don't use parchment paper - The heat from the pan helps to fry the chickpeas and get them crispy. I'm usually a fan of easy clean-up and parchment paper, but trust me, for this recipe you'll want to skip the parchment, or any lining, on your baking sheet.
- Add different spices - I keep this recipe for oven roasted chickpeas simple with just salt, garlic powder, and smoked paprika. But some cumin, onion powder, or even chili powder will be great substitutions or additions. Or just plain old salt and pepper will be delish!
- Eat roasted chickpeas fresh - Oven baked chickpeas are best eaten right out of the oven! As they cool they will lose their crispy texture. However, with that said - they are still delicious, just not as crisp.
recipe FAQs
No, you can leave the skin on. If any of the skin falls off while you are drying the chickpeas, you can remove those, but no need to remove the skin from any others.
Oven-baked chickpeas are done when they are slightly browned, dry, and crisp on the outside.
They are best served right away, but if you have leftovers, they can be stored in an airtight container in the fridge for 3-4 days. Just know they will be less crisp, but will still be delicious.
Yes, chickpeas/garbanzo beans are part of the legume (bean) family, so they are naturally gluten free.
HOw to Use Oven Roasted Chickpeas
There are many use to enjoy these little fiber and protein rich gems!
- My favorite way is to add them on salads. You'll find me using them on my Vegan buddha bowls, but I also love adding them to Caesar salads, any simple green salad with my easy balsamic vinaigrette.
- You can use them in wraps for a vegan protein option. Pro tip: mash them before adding to the sandwich/wrap so they hold together in the sandwich.
- Sprinkle them on chili, like this vegan sweet potato and quinoa chili.
- Or, enjoy them as a snack straight off the baking sheet.
- Season them with my clean eating taco seasoning and enjoy them in vegan tacos!
More Vegan Recipes to Try!
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Eat Clean.Be Well!
-Sara
Easy Oven Roasted Chickpeas
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Equipment
- Mixing bowl
- Baking sheet
Ingredients
- 1 can chickpeas
- 1 tbsp. extra-virgin olive oil
- ½ tsp. fine sea salt
- ¼ tsp. garlic powder
- ¼ tsp. smoked paprika
Instructions
- Preheat oven to 400 degrees F.
- Drain and rinse the chickpeas. Place chickpeas on either a dish towel/kitchen towel (or paper towels), and thoroughly pat dry.1 can chickpeas
- Place dried chickpeas in a small mixing bowl and mix in the olive oil, salt, garlic powder, and smoked paprika.1 tbsp. extra-virgin olive oil, ½ tsp. fine sea salt, ¼ tsp. garlic powder, ¼ tsp. smoked paprika
- Pour chickpeas on a baking sheet ensuring they are spread out in a single layer.
- Bake for 20-25 minutes, stirring halfway through. You'll know they are done when they are browned and crisp on the outside. Don't let them become too dark.
- Remove from oven and enjoy!
Notes
- For extra-crispy chickpeas, let them air dry for 15-30 minutes after you've dried them with a towel.
- Don's use parchment paper - the heat from the pan helps to fry the chickpeas and get them crispy.
- They are best served right away, but if you have leftovers, they can be stored in an airtight container in the fridge for 3-4 days. Just know they will be less crisp, but will still be delicious.
Nutrition
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Arif Sharif says
I really enjoyed this recipe! Roasted chickpeas are such a great healthy snack, and the seasoning combination with garlic powder and smoked paprika sounds amazing. Your tip about drying the chickpeas well before roasting is super helpful too—getting that crispy texture makes all the difference. I often add roasted chickpeas to salads or wraps for extra crunch and protein. Thanks for sharing such an easy and nutritious idea!
brian says
couldn't get them to crisp up. looked at other recipes and it was suggested to roast at a much higher temperature for a longer time. the spice blend was also very bland. for a $1 can of beans it was a good lesson
Sara Ecklin says
I'm sorry to hear these didn't turn out the way you'd hoped! Did you ensure they were fully dried? If not, I would suggest making sure the chickpeas are thoroughly dried before trying again (even a different recipe). Good luck!
Helaine W Yeskel says
i can’t stop eating these !
Sara says
Haha... happy to hear 🙂
Saachhi Mehtaa says
This recipe looks so amazing! Pair it with https://lucofast.com/, a refreshing non-carbonated hydration drink rich in electrolytes and vitamins.
Saachhi mehtaa says
Loved this recipe!
Miss Trying To Be Vegan says
These were pretty tasty! I did air dry them for 20 minutes before roasting them in my toaster oven. They needed the full 25 minutes, stirring at the mid point as instructed.
Sara says
Thanks for sharing about air drying them first - I'm sure that helped get them extra crispy!
Rosa Sharp says
Do you take off the hull before you roast them?
Sara says
Hi! You don't need to remove the hull/skins before roasting - some will naturally fall out when you rinse and dry them, but I personally never remove them all. Removing them will result in an even crispier texture, so it's completely a personal preference.
Mark says
I’ve tried many roasted garbanzo bean recipes. This is by far the best!
Sara says
So happy to hear this... appreciate you letting me know 🙂