Crispy Roasted Chickpeas

Crispy Roasted Chickpeas

Course: Salads & Sides


  • 1 1/2 cup Chickpeas Drained and rinsed
  • Olive oil For drizzling
  • Salt To taste
  • Paprika, curry powder, or other spices To taste, optional


  • Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  • Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins.
  • Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt.
  • Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, if your chickpeas are not crispy enough, keep going until they are!
  • Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices, if using.
  • Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days.


Recipe adapted from Love and Lemons
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