A square photo of a bowl with roasted chickpeas

Roasted Chickpeas

  • Author: Iosune
  • Prep: 5 mins
  • Cook: 45 mins
  • Total: 50 mins
  • 2-4 1x
  • Appetizers, Snacks
  • Vegan, American

Servings 2-4 1x

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Roasted chickpeas, the perfect snack or appetizer that’s also full of protein. They are savory and crunchy, so easy to make and ready in only 5 minutes!


  • 1 15-ounce can of chickpeas (425 g), drained and rinsed (see notes)
  • 1 tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ¼ tsp salt


  1. Preheat the oven to 375ºF or 190ºC.
  2. Spread the chickpeas onto a lined baking sheet and bake the chickpeas for 30 minutes
  3. Remove the baking sheet from the oven and stir the chickpeas every 10 minutes, that way they will be super crispy.
  4. After the 30 minutes, remove from the oven, put the chickpeas into a bowl and add all the remaining ingredients. Stir until well mixed.
  5. Bake for 10-15 more minutes or until golden brown and remove from the oven.
  6. You can eat them hot or cold. Keep the leftovers in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.


  • It’s very important to eliminate the excess of water very well before baking the chickpeas.
  • Dry the chickpeas with a dish cloth or a kitchen towel so it’s easier to eliminate the excess of water.
  • Bake them alone (with no other ingredients) to make sure they get the perfect crispy texture.
  • You can also use 1 and 1/2 cups of cooked chickpeas (250 g) instead of the can of chickpeas.
  • Eat your roasted chickpeas as a snack, as an appetizer, add them into salads, like these vegan pasta salad or these tomato avocado salad, or serve them as a topping for your favorite soups, like this vegan cauliflower soup.


  • Serving Size: 1/4 of the recipe
  • Calories: 109
  • Sugar: 0.2 g
  • Sodium: 335 mg
  • Fat: 4.4 g
  • Saturated Fat: 0.6 g
  • Carbohydrates: 14.9 g
  • Fiber: 3 g
  • Protein: 3.3 g