Crispy Roasted Chickpeas
Total Time
25 mins
Prep Time
5 mins
Cook Time
20 mins
Rating
4.95 out of 5 stars
(294)
Ingredients
1 1/2 cups
- 1½ cups cooked chickpeas, drained and rinsed
- Extra-virgin olive oil, for drizzling
- Sea salt
- Paprika, curry powder, or other spices, optional
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Preparation
Step 1
Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Step 2
Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins.
Step 3
Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt.
Step 4
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!
Step 5
Remove from the oven and, while the chickpeas are still warm, toss with pinches of paprika, curry powder, or other spices, if using.
Step 6
Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days.
Step 7
Save recipe for the next time?
Chef's notes
Roasted chickpeas are best day-of, and they lose their crispiness as time goes on. Aim to finish up a batch by the second day for best texture and flavor.
Don’t refrigerate these; they become chewy quickly. Leave them in a bowl or jar on the counter, loosely covered with a piece of foil.
Spice them up by tossing with spices right as they come out of the oven. Try using a dash of paprika or your favorite spice mix. Chili, curry, or shawarma spices would all be great here.
