Easy Oven Roasted Chickpeas

Small bowl filled with 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

Cook Time 25

Total Time 30

Servings servings

Calories 268kcal

Author Sara

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 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!

Notes

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.

Nutrition