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a small bowl with roasted chicekpeas
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5 from 7 votes

Roasted Chickpeas (Garbanzo Beans)

Crispy roasted chickpeas are a great crunchy snack and also perfect to use on salads, on top of soups, or alongside your favorite roasted vegetables.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Appetizer, Snack
Cuisine: American
Servings: 8 servings
Calories: 107kcal
Cost: $2


  • 15.5 ounce can of chickpeas (garbanzo beans) drained
  • 1 Tablespoon extra virgin olive oil
  • ½ teaspoon kosher salt

Optional Spices

  • ¼ teaspoon black pepper, freshly ground
  • ½ teaspoon garlic powder, or to taste
  • ½ teaspoon chili powder


  • Preheat oven to 350°F
  • Drain and rinse a 15.5 ounce can of chickpeas (garbanzo beans).
    Pat very dry between two paper towels and allow to air dry for 10-minutes.
    *Residual moisture will cause the chickpeas to steam rather than roast and get crisp.
  • Toss chickpeas with olive oil and salt
  • Place chickpeas in a single layer on a rimmed baking sheet in the oven.
  • Roast for 15 minutes, shake the pan, and cook for additional 15 minutes. Check to see if done. If not continue cooking. and continue roasting until crispy, about 30-40 minutes total.
  • Once crunchy, sprinkle with pepper, garlic powder, and chili powder and cook 5 more minutes.
  • Remove from sheet pan and allow to cool for 5 minutes on the pan
  • Serve in a bowl, or store in a sealed jar


  • These chickpeas are best used same day
  • The chickpeas are done when golden in color and slightly darkened, dry and crispy on the outside, and soft in the middle
  • You need 1-2 teaspoons total of spice so use the above suggestions as a guide


Serving: 2ounces | Calories: 107kcal | Carbohydrates: 15g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 151mg | Potassium: 165mg | Fiber: 4g | Sugar: 3g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg