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Crispy Smoky 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 3 votes
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Snack
Cuisine Gluten-free, Vegan
Servings 2
Calories 270 kcal


  • 1x 400 g tin of chickpeas, drained
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin


  • 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 35-40 minutes, shaking the pan again a couple of times during cooking.
  • After 35-40 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 sprinkled over salads.


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. They contain a little less moisture than tinned chickpeas, so 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.
Fun fact – 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 vegan meringue recipes, save the water when you drain the chickpeas. 
This recipe uses smoked paprika and ground cumin, 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.
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* The nutrition info below is for one serving, based on a total of two servings.


Calories: 270kcalCarbohydrates: 35gProtein: 11gFat: 9gSaturated Fat: 1gSodium: 591mgPotassium: 364mgFiber: 10gSugar: 6gVitamin A: 280IUVitamin C: 2mgCalcium: 61mgIron: 4mg
Nutrition Facts
Crispy Smoky Roasted Chickpeas
Amount Per Serving
Calories 270 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 591mg26%
Potassium 364mg10%
Carbohydrates 35g12%
Fiber 10g42%
Sugar 6g7%
Protein 11g22%
Vitamin A 280IU6%
Vitamin C 2mg2%
Calcium 61mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword chickpeas, roasted garbanzos, vegan protein
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan