Easy Oven Roasted Chickpeas
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!
Servings 3 servings
Calories 179kcal
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
Calories: 179kcal | Carbohydrates: 21g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 739mg | Potassium: 232mg | Fiber: 7g | Sugar: 0.1g | Vitamin A: 225IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 2mg
