• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Pesky Vegan
  • About
    • My Story
    • FAQ
  • Recipes
  • Blog
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Blog
  • Ebook
  • Subscribe
  • Vegan FAQ
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Blog
    • Ebook
    • Subscribe
    • Vegan FAQ
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Oven-Roasted Chickpeas

    Oven-Roasted Chickpeas

    Jun 22, 2022 by The Pesky Vegan | This post may contain affiliate links, meaning I may earn a small commission on any purchases made through those links. | 12 Comments

    225 shares
    Jump to Recipe >
    Roasted Garbanzo Beans Pin

    Featuring just a few store cupboard ingredients, these crispy smoky roasted chickpeas – a.k.a. garbanzo beans or chana – make for a flavourful snack that's both vegan and gluten-free.

    Crunchy Oven-Roasted Chickpeas Vegan Gluten-Free

    To make the roasted chickpeas extra crispy, pat them dry before baking and wait until the end of the cooking time before adding the seasoning. Simple and delicious!

    Enjoy as they are, or throw them into a vegan Waldorf salad or Mediterranean couscous salad. For a similar snack idea, check out these crispy roasted lentils, roasted peas, and roasted squash seeds.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Roasted Chickpeas Close-Up

    Are roasted chickpeas good for you?

    Chickpeas – or garbanzo beans – are packed full of protein, fibre, vitamins, and minerals. Nutritious, cheap, and widely available, they play an integral part in many a plant-based diet.

    While roasting the chickpeas involves a little bit of oil, you get all the great nutrients mentioned above while adding a delicious nuttiness and crispiness.

    For more healthy chickpea recipes, check out this chana masala, Moroccan couscous, 10-minute chickpea salad, and vegan three-bean salad.

    Roasted Garbanzo Beans on Baking Sheet

    Which spices work?

    This recipe uses smoked paprika and ground cumin (also great for roasted black beans), but you could use whatever spices you like. I've made crispy roasted chickpeas with chilli powder, garlic powder, dried thyme, curry powder, and various other spice blends such as Cajun seasoning.

    Note: save the spices until later on in the cooking process. Roasting the chickpeas first with oil and salt helps them to crisp up, before then adding the flavour at the end.

    Smoked Paprika and Cumin

    Can you roast dried chickpeas?

    If using dried chickpeas, these must be soaked and properly cooked before you roast them.

    Once soaked and cooked, they're delicious roasted. Since they contain a little less moisture than tinned chickpeas, they may not need as long in the oven. Just keep an eye on them to make sure they don't overcook or burn.

    Learn more about how to cook dried chickpeas.

    Dried Chickpeas

    What you'll need

    Roasting chickpeas is a pretty straightforward endeavour. You'll need:

    • Canned chickpeas that have been drained and rinsed
    • Olive oil to help them crisp up and prevent sticking
    • Salt for basic flavour
    • Additional seasoning such as smoked paprika and cumin
    Roasted Chickpea Ingredients

    How to make oven-roasted chickpeas

    Preheat the oven to 180°C (360°F). Drain the chickpeas well, saving the water (aquafaba) if you want to use this in other recipes.

    Spread out the chickpeas across a baking sheet and pat them dry with some kitchen towel. Drizzle with olive oil, sprinkle with salt, and then shake the pan to make sure all the chickpeas are coated.

    Drained and Rinsed Chickpeas on Baking Sheet

    Bake in the oven for 30-35 minutes, shaking the pan again a couple of times during cooking.

    After 30-35 minutes, the chickpeas will have reduced slightly in size and started to crisp up. Sprinkle over the smoked paprika and ground cumin, shaking the pan well to coat everything.

    Roasted Chana with Spices Sprinkled Over

    Return to the oven for another 5-10 minutes or until golden and crispy. Once crispy, remove from the oven, allow to cool slightly, and enjoy.

    Serving suggestions

    The roasted chickpeas are best eaten shortly after they've come out of the oven, as they will start to soften over time (although they're still really nice with a bit of a chew).

    Enjoy as a snack or use in other recipes such as Mediterranean couscous salad, spinach couscous, or vegan Waldorf salad.

    Crispy Smoky Roasted Chickpeas in Bowl

    Recipe FAQ

    Are chickpeas the same as garbanzo beans?

    Yes, these are just two names for the same thing. Depending on where you are in the world, you may also see chickpeas referred to as chana (e.g. on the Indian subcontinent).

    Do roasted chickpeas have protein?

    They sure do! One standard can of chickpeas (400 g / 14 oz) provides around 20 grams of protein, which is roughly 40% of the RDA for an average adult. If you divide this recipe into two servings, you get around 10 grams of protein per serving (20% of the RDA).

    Can roasted chickpeas be stored?

    Once cool, you can store the chickpeas in an airtight container at room temperature for a few days (although the texture will be best just after cooking).

    Is this recipe gluten-free?

    Yes, chickpeas are a gluten-free ingredient and this recipe is 100% gluten-free as written.

    Variations and tips for oven-roasted chickpeas

    • Oven: Temperatures will vary slightly depending on the oven, so just keep an eye on the chickpeas to avoid over-cooking.
    • Dried chickpeas: If using dried chickpeas, these must be soaked and properly cooked before you roast them (see this post on how to cook dried chickpeas). They may not need as long in the oven, so just keep an eye on them.
    • Aquafaba: The water from a drained tin of chickpeas is called aquafaba, and can be used to replicate egg white in recipes such as vegan meringue. If you want to experiment with other recipes, save the water when you drain the chickpeas.
    • Other seasoning: Mix it up with other flavours such as chilli powder, garlic powder, curry powder, dried thyme, or other spice blends.
    • Oil: I used olive oil, but you could use any cooking oil that you'd usually use for roasting.
    Crispy Oven-Baked Chickpeas on Baking Sheet

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

    Keep in touch

    Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. 👇

    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Crispy Roasted Lentils
    • Easy Hummus Recipe
    • Hummus Pasta with Lemon and Basil
    • Spiced Chickpea Biryani
    • Roasted Black Beans
    • Moroccan Couscous with Chickpeas
    • Vegan Pancetta
    • Roasted Green Peas

    You can also check out my full list of vegan dips and snacks.

    Full recipe

    Oven-Roasted Chickpeas with Paprika and Cumin

    Oven-Roasted Chickpeas

    The Pesky Vegan
    Featuring just a few store cupboard ingredients, these crispy smoky roasted chickpeas make for a flavourful snack that's both vegan and gluten-free.
    5 from 4 votes
    Rate this Recipe Pin Recipe Print Recipe
    Prep Time 5 minutes mins
    Cook Time 40 minutes mins
    Total Time 45 minutes mins
    Course Snack
    Cuisine Gluten-free, Vegan
    Servings 2
    Calories 270 kcal

    Ingredients
     

    • 1x 400 g (14 oz) tin of chickpeas (garbanzo beans), drained
    • 1 tablespoon olive oil
    • ½ teaspoon salt
    • ½ teaspoon smoked paprika
    • ½ teaspoon ground cumin
    Prevent your screen from going dark

    Instructions
     

    • Preheat the oven to 180°C (360°F).
    • Drain the chickpeas well, saving the water (aquafaba) if you want to use this in other recipes.
    • Spread out the chickpeas across a baking sheet and pat them dry with some kitchen towel. Drizzle with olive oil, sprinkle with salt, and then shake the pan to make sure all the chickpeas are coated. Bake in the oven for 30-35 minutes, shaking the pan again a couple of times during cooking.
    • After 30-35 minutes, the chickpeas will have reduced slightly in size and started to crisp up. Sprinkle over the smoked paprika and ground cumin, shaking the pan to coat everything. Return to the oven for another 5-10 minutes or until golden and crispy.
    • Remove from the oven, allow to cool slightly, and enjoy. The roasted chickpeas are best eaten shortly after they've come out of the oven, as they will start to soften over time (although they're still really nice with a bit of a chew). Enjoy as a snack or add them to a vegan Waldorf salad or couscous salad.
    Rate this recipe 👇

    Notes

    Dried chickpeas: While the quickest method is to use a tin of chickpeas, you could also use dried chickpeas. These must be soaked and properly cooked before you roast them (see this post on how to cook dried chickpeas). They may not need as long in the oven, so just keep an eye on them.
    Oven: Temperatures will vary slightly depending on the oven, so just keep an eye on the chickpeas to avoid over-cooking.
    Aquafaba: The water from a drained tin of chickpeas is called aquafaba, and can be used to replicate egg white in recipes such as vegan meringue. If you want to experiment with other recipes, save the water when you drain the chickpeas.
    Other seasoning: Mix it up with other flavours such as chilli powder, garlic powder, curry powder, dried thyme, or other spice blends.
    Gluten-free: This recipe is 100% gluten-free as written.
    Storage: Once cool, you can store the chickpeas in an airtight container at room temperature for a few days (although the texture will be best just after cooking).
    If you liked this recipe, you may also enjoy:
    • Roasted Pumpkin Seeds
    • Chickpea Stir-Fry with Peanut Sauce
    • Crispy Baked Falafel
    • Cajun-Spiced Baked Potato Wedges
    • Easy Vegan Chana Masala
    • Vegan Pancetta
    • Easy Roasted Cauliflower
    • Vietnamese Rice Paper Rolls
     
    * The nutrition info below is for one serving, based on a total of two servings.

    Nutrition

    Calories: 270kcalCarbohydrates: 35gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 591mgPotassium: 384mgFiber: 10gSugar: 6gVitamin A: 286IUVitamin C: 2mgCalcium: 67mgIron: 4mg
    Nutrition Facts
    Oven-Roasted Chickpeas
    Amount Per Serving
    Calories 270 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 1g6%
    Polyunsaturated Fat 2g
    Monounsaturated Fat 6g
    Sodium 591mg26%
    Potassium 384mg11%
    Carbohydrates 35g12%
    Fiber 10g42%
    Sugar 6g7%
    Protein 10g20%
    Vitamin A 286IU6%
    Vitamin C 2mg2%
    Calcium 67mg7%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword baked chickpeas, roasted chana, roasted garbanzo beans
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan
    Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over £60. I may earn a small commission on purchases made through the link above.

    Social follow

    🌱 Follow along @thepeskyvegan on Instagram, Pinterest, and Facebook.

    Further reading

    📩 Fancy keeping in touch? Subscribe to my weekly newsletter.

    📖 Find out more about my story.

    🍽️ Want to get straight to the food? Hop aboard the recipe train.

    🌿 Got a question about veganism? You might find the answer in these vegan FAQs.

    « Vegan Cashew Parmesan (Easy 4-Ingredient Recipe)
    Tofu Cream Cheese (Oil-Free) »
    225 shares

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Amanda

      October 14, 2022 at 1:54 pm

      5 stars
      These are delish! Thanks for the recipe!

      Reply
      • The Pesky Vegan

        October 18, 2022 at 4:40 pm

        You're very welcome, cheers for the review!

        Reply
    2. Barbara

      October 04, 2022 at 5:16 pm

      Hi again, I SO want to make the roasted but can't use oil - can you think of another way to roast these little beauties?

      Reply
      • The Pesky Vegan

        October 10, 2022 at 8:47 am

        Hi Barbara, you could try a good non-stick baking sheet or possibly an air fryer? Those would be my initial thoughts without oil (although an air fryer might still need a little bit) - hope that helps!

        Reply
    3. Bethanie

      June 25, 2020 at 1:57 am

      5 stars
      Yummm thank you so much for a delicious healthy snack!!

      Reply
      • The Pesky Vegan

        June 25, 2020 at 10:43 am

        Glad you enjoyed - thanks for taking the time to leave a review!

        Reply
    4. Marly

      April 15, 2020 at 4:35 pm

      5 stars
      These were flavorful, delicious, and crispy! They have become a favorite snack in my home. Thanks for such a wonderful recipe.

      Reply
      • The Pesky Vegan

        April 15, 2020 at 8:13 pm

        Glad you're enjoying them, thanks for commenting Marly!

        Reply
    5. Vicky

      March 18, 2020 at 9:14 am

      5 stars
      Great snack! So easy to make and delicious - they also feel healthier than my usual salted nuts snack 🙂

      Reply
      • The Pesky Vegan

        March 19, 2020 at 10:55 am

        Glad I could add another snack to your repertoire 🥳

        Reply
      • Toni Baker

        February 23, 2021 at 10:10 pm

        OOOOHHHH i love the crispy chickpeas....there a great snack and healthy too and they last yonks...thanks

        Reply
        • The Pesky Vegan

          February 24, 2021 at 1:30 pm

          Agreed!

          Reply

    Primary Sidebar

    I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

    Like most people, I come from a background where consuming animal products was the norm. It's safe to say I never thought I'd go vegan.

    If you want to find out more about how on earth this happened – and how you can do the same – click below.

    Learn more about me →

    Free Download

    Vegan Recipes Download Sidebar

    Grab your free copy →

    Popular Posts

    • Vegan Haggis
      Ultimate Vegan Haggis
    • Crispy Shredded Tofu Tacos Feature
      Easy Shredded Tofu Tacos (Cajun-Spiced)
    • Grilled Tofu Skewers Recipe Feature
      Irresistible Grilled Tofu Skewers (Vegan Kebabs)
    • Vegan Butter Bean Stew with Peppers and Spinach
      Lemony Butter Bean Stew (Vegan + Gluten-Free)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy
    • Terms of Use

    Support

    • Buy ebook 📗
    • Buy a beer 🍺
    • Annual donation 💚

    More

    • My story 👋
    • Subscribe 📩
    • Contact 📞

    Copyright © 2024 The Pesky Vegan. All rights reserved.