Roasted chickpeas make a fantastic protein-packed snack! They are delicious plus loaded with healthy fiber. Vegetarians and vegans, look no further. If you are looking for a crunchy, salty snack to hold you over to the next meal, try a batch of easy, oven-roasted chickpeas. They are also great to sprinkle into salads and power bowls, making them more filling and extra good for you too.
It’s no secret that I love the taste and nutritional profile of garbanzo beans in Mediterranean dishes, Persian stews, and any type of hummus.
Beans are so good for you! Loaded with protein, vitamins, and minerals, and fiber – the fiber means they help keep you regular which is always a good thing. They also help you to feel full. Salty, crunchy popcorn works for me sometimes but it is sort of like eating air. You need to eat so much to feel satiated. Not the case with beans! A little goes a long way. Plus, they are delicious!
Roasted chickpeas are good on their own and easy to snack on. They also work well as a crouton substitute in salads, served on the side of appetizers, or as an accouterment in a mezze platter (see our recipe for Mediterranean Cheese Board), and most definitely in a nourishing power Buddha bowl!
Isn’t this Mediterranean bowl gorgeous?
The steps for making homemade roasted chickpeas is simple.
Watch this video for instructions:
Steps for preparing crunchy, spicy chickpeas:
- Preheat oven to 400 degrees
- Line a baking sheet with parchment paper or tin foil
- Drain and rinse a can of garbanzo beans also known as chickpeas with water in a colander
- Allow to air dry and/or roll around between a couple of sheets of paper towel – one laid beneath the beans, and one draped over the tops of an even layer of beans on a countertop
- Remove any stray chickpea peels that have loosened or fallen off and discard
- Bake for 20 minutes
- Transfer the beans to a bowl, add olive oil and spices, and stir
- Place back on the lined baking sheet and back for another 5 minutes keeping a close eye on them
This is how oven roasted garbanzo beans look after the 1st round baking – some prefer a softer version so maybe one round of baking is enough for you?
The result is crunchy, munchy, delicious, flavorful, satisfying healthy snacking roasted garbanzo beans. The longer you cook them, the crunchy and munchier they’ll get.
The sky is the limit when it comes to the seasoning on spicy roasted chickpeas.
Spice options for garbanzos:
- garlic
- salt
- paprika
- cumin
- turmeric
- sumac
- saffron
- dried mint
- rosemary
- thyme
- cinnamon
My personal favorite combination and the one I share with you here in this recipe post is salt, garlic, and paprika. If I’m feeling in a Persian flavor mood I add saffron and/or sumac for a delicious middle eastern twist.
Keep an eye on them! Oven temperatures vary and it is easier than it seems to burn up these little guys.
These babies last 24 hours at best in our house – only because we eat them up so fast. I recommend making a double batch if you have 2 cans of garbanzo beans in the pantry. They should stay fresh for up to 4 days in an airtight container or zip lock bag.
Store in an airtight container or zip lock bag.
Looking for ideas on how to incorporate nutritious oven-roasted chickpeas into a meal? Try them sprinkled on top of Grilled Chicken Greek Salad
Add them as a crouton or garnish on Instant Pot Okra Stew.
For added texture to traditional hummus and make it more interesting, stir spicy roasted garbanzo beans right into a creamy batch of Easy Homemade Hummus.
The easiest way to enjoy roasted chickpeas is by popping them straight into your mouth for a filling healthy snack.
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Roasted Chickpeas
A nutritious snack that is versatile and simple to prepare. Easy to switch up the spices to your mood. Add to salads or eat plain.
Ingredients
- 1 cans garbanzo beans
- 1 Tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
Instructions
- Preheat oven to 400 degrees
- Line a baking sheet with parchment paper or tin foil
- Drain and rinse a can of garbanzo beans also known as chickpeas with water in a colander
- Allow to air dry and/or roll around between a couple of sheets of paper towel - one laid beneath the beans, and one draped over the tops of an even layer of beans on a countertop
- Remove any stray chickpea peels that have loosened or fallen off and discard
- Bake for 20 minutes
- Transfer the beans to a bowl, add olive oil and spices, and stir
- Place back on the lined baking sheet and back for another 5 minutes keeping a close eye on them
- Store in an airtight container for up to 4 days
Notes
Oven temperatures vary - be sure to keep a close eye on the chickpeas as they are baking to ensure they don't burn.
Store in an airtight container or freezer bag for up to 4 days.
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