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a bowl filled with golden roasted chickpeas

Roasted Chickpea Snack Recipe

This roasted chickpea snack is crunchy, flavorful, and healthier than chips. Made with simple ingredients and bold seasonings, it’s the perfect bite for snacking, salads, or as a crispy topper for soups.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Appetizer, Snack
Cuisine: Fusion, Global-inspired
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 1 can 15 oz chickpeas, rinsed and drained
  • 1 –2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika smoked is best
  • ½ teaspoon garlic powder
Optional: cayenne, cumin, chili powder, or cinnamon and sugar for variations

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Dry the chickpeas: Pat them with paper towels until there’s no moisture left. The drier they are, the crispier they’ll get.
  3. Season: In a bowl, toss the chickpeas with olive oil, salt, pepper, paprika, and garlic powder. Add extra spices if you’d like.
  4. Bake: Spread the chickpeas in a single layer on a baking sheet lined with parchment paper.
  5. Roast for 25–35 minutes, shaking the pan halfway through. Keep an eye on them near the end so they don’t burn.
  6. Cool: Let them cool slightly—this helps them crisp up even more.
  7. Serve: Enjoy warm as a snack, or sprinkle them over salads and soups.

Notes

  • Best eaten fresh the day you make them.
  • If storing, keep them in a loosely covered bowl at room temperature for 1–2 days. Don’t seal in an airtight container, or they’ll lose their crunch.
  • Try different spice blends to keep things interesting—BBQ, chili-lime, or even sweet cinnamon sugar.