Roasted Chickpeas

Roasted Chickpeas

akcpa 1

"Chickpeas are oven roasted and seasoned to taste for a delicious high fiber snack"

Ingredients 45 m {{adjustedServings}} servings 161 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 434 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.
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Reviews 286

  1. 385 Ratings

Kelly Bradshaw

These are my favourite snack! However I also found they went soft after some time and so I asked an Indian friend of mine who was the first to introduce these to me, she said they are absolutely the best when dry roasted - and seasoned after cooking. So I tried them without the oil, and seasoned them when they were cooked and they were the best Ive had them. Apparently the oil keeps them moist longer and the salt holds the moisture inside them pea. This works great for any legume, peas, beans of any description - my nieces and nephews eat them by the bucket load and they HATE peas and beans any other way. A great snack for body builders or just anyone watching their weight - especially when dry roasted as it cuts out ALL the oil!


I've been looking for a high protein snack, and this is it. I tried a similar Martha Stewart recipe that called for baking at 300 degrees, but the chickpeas never dried out, even after being in the over for twice the recommended time. I decided to see if there was a similar recipe on, and I was so pleased there was. Once I raised the temperature to 450 for about 10 minutes, the chickpeas finally dried out, shrunk, and got crunchy, as they are supposed to do. As another reviewer stated, they do taste a little like corn nuts - a tasty snack but with a lot more protein. Next, I decided to try kidney beans, and they were good too, but some burned at 40 minutes. These I'll have to remove about 5-10 minutes sooner. These beans also split open at this temperature, but it does not affect the pverall taste. I plan on carrying these around in my purse from now on instead of pretzels for future snack attacks.


What a great idea for a crunchy snack! These came out really great. I know some others have had problems getting them crunchy but mine really came out perfectly. If they're soft in the middle, you need to roast them about another 10 minutes (based on mine). I started with 20' on 350 and then went another 15' or so on 450 to get them nice and crunchy - they roast up and get small and nutty. They didn't burn at all. I used about 1TB oil and about a TB of curry powder and a few dashes of cayenne.