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Small bowl filled with roasted chickpeas.

Easy Oven Roasted Chickpeas

These oven roasted chickpeas are flavorful and crispy. Ready in 30 minutes and are great to snack on or they make a delicious vegan protein for salads and sandwiches.
Course snacks
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 servings
Calories 268kcal
Author Sara


  • Mixing bowl
  • Baking sheet


  • 1 can chickpeas
  • 1 tbsp. extra-virgin olive oil
  • ½ tsp. fine sea salt
  • ¼ tsp. garlic powder
  • ¼ tsp. smoked paprika


  • Preheat oven to 375 degrees F.
  • Drain and rinse the chickpeas. Place chickpeas on either a dish towel/kitchen towel (or paper towels), and thoroughly pat dry.
  • Place dried chickpeas in a small mixing bowl and mix in the olive oil, salt, garlic powder, and smoked paprika.
  • Pour chickpeas on a baking sheet ensuring they are spread out in a single layer.
  • Bake for 20-25 minutes, stirring half way 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!


  • If you have extra time after towel drying the chickpeas, let them air dry for an extra 15-30 minutes. 
  • 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.


Calories: 268kcal | Carbohydrates: 31g | Protein: 11g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 1108mg | Potassium: 348mg | Fiber: 10g | Sugar: 1g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 3mg