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Perfectly Roasted Chickpeas

November 15, 2012 by Lindsay 48 Comments

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Hi Friends!

Time for another Quick Tip Thursday. Today we’re chatting about chickpeas. Specifically roasted chickpeas. Quite honestly, I’m not totally crazy about chickpeas straight out of a can. Turn them into hummus and you’ve got my attention. Stick them in the oven and roast them so they turn into tiny little crunchy puffs of deliciousness and consider me pretty much addicted.

I’ve been battling with roasted chickpeas for the past couple years. No matter how hard I tried, I could never seem to get them perfectly crispy. I tried all sorts of oven temperatures, cooking times, etc to no avail. Well, my friends, I’ve finally unlocked the secret. And believe it or not, it came about because I was in a hurry to get to yoga!  I didn’t have time to wait for the oven to preheat so I just put them in while the oven was still cold. I left them in as long as I could, which ended up being 45 min, then I turned off the oven and ran out the door. When I came home 90 minutes later, I discovered perfectly roasted chickpeas!

Find out the secret to perfectly roasted chickpeas. They make a great snack!

So here are you directions:

1. Rinse the chickpeas and put them on a baking sheet. Pat them dry with a paper towel and then let them sit and dry some more for about half an hour.
2. Mist with olive oil and season with desired spices- I use cayenne pepper and paprika usually.
3. Put the pan in the oven BEFORE you turn the oven on.
4. Turn the oven on to 425 degrees and roast them for 45 minutes, stirring every 10 min or so.
5. Shut the oven off and leave them in there for about an hour and a half*
6. Transfer to container and enjoy!

*If you leave to go somewhere they can stay in there longer than that because the oven will just keep getting colder.

Enjoy!
–Lindsay–

PS…If you haven’t added roasted chickpeas to your homemade trailmix…you haven’t lived 🙂

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Filed Under: Snack

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

Reader Interactions

Comments

  1. alex says

    November 15, 2012 at 12:33 AM

    great idea! I love chickpeas! this would be a great snack for me!

    Reply
  2. Alexis @ Hummusapien says

    November 15, 2012 at 1:00 AM

    Uh oh….I’m afraid I haven’t lived!! 😉 That addition to trail mix DOES sound fabulous. I’m really excited to try this version! Roasted chickpeas are one of my favorite snacks and they’re healthy to boot 🙂

    Reply
  3. Laura @ Sprint 2 the Table says

    November 15, 2012 at 1:11 AM

    Roasted chickpeas are almost even better than nuts to me. I love doing mine with Indian spices like curry and cardamom. Great quick snack!!

    Reply
  4. Life's a Bowl says

    November 15, 2012 at 5:54 AM

    Awesome idea! I picked up a pouch of roasted salt + pepper chickpeas from Whole Foods a few weeks ago that I totally forgot about… It’ll be my first time trying them [love them fresh in salads or hummus] but would love to try making a batch myself!

    Reply
  5. Linz @ Itz Linz says

    November 15, 2012 at 7:14 AM

    i love roasted chickpeas! cayenne and paprika are good ideas – i’ll need to try that!

    Reply
  6. Liz @ The Lemon Bowl says

    November 15, 2012 at 7:26 AM

    I love roasted chick peas!! Haven’t made them in awhile – need to get on that!! Love the idea of hating the pan first.

    Reply
  7. Fran@BCDC says

    November 15, 2012 at 7:58 AM

    This sounds so easy, Lindsay! How many cans did you use and could you use cooked from scratch chick peas? Thanks!

    Reply
    • Lindsay says

      November 15, 2012 at 8:04 AM

      i use two cans at once! i’m sure you could use cooked from scratch. i don’t have any experience with those so you might have to play around with the timing a little bit, but it should be pretty much the same!

      Reply
    • sarah k @ the pajama chef says

      November 15, 2012 at 2:02 PM

      i use cooked from scratch chickpeas sometimes & find that with my usual method (400 for about 30-40 min) they need to cook longer to get crispy… maybe i don’t cook my chickpeas as much as the canned version though. the texture was pretty similar though in the end.

      Reply
  8. Aparna B. says

    November 15, 2012 at 8:06 AM

    What a great tip! I’ve learned to make them by putting the temperature really high and then halfway through, reducing the heat and leaving them in there to do their own thing, giving them a toss here and there 🙂 The flavor possibilities are endless. I love roasted chickpeas!

    Reply
    • Mary says

      May 5, 2013 at 9:15 PM

      I have been playing aroung with these for the last 3 weeks ,I love this ,I’ve done it with the Goya dried as well as the canned ,canned came out better ,but what I am trying to figure out is how long to cook them so they are crunchy,but not break your teeth crunchy,it seems the are nearly perfect when they come out ,but after a day in the fridge ,they get very hard and I have to toss or get new teeth . Am I cooking them too long ? I mean do they continue to cook when you’ve turned off the oven and taken the, out
      I use olive oil,chili pepper powder,cumin,and pepper,
      Sometime I just use creole seasoning
      Help

      Reply
      • Aparna B. says

        May 6, 2013 at 7:55 AM

        Hi Mary! I don’t store them in the fridge. I just store them in an airtight container and leave them on the counter. They are still a little soggy the next day, but when I put them in the fridge before, they were more soggy than manageable! They do continue to cook after you reduce the heat or turn the oven off, and leave them in the oven, so you can definitely do that!

        Reply
  9. Tina @ Best Body Fitness says

    November 15, 2012 at 8:28 AM

    I have yet to roast chickpeas but SO need to do it! I know I would love them!

    Reply
  10. Angela @ Health's Angel says

    November 15, 2012 at 8:31 AM

    I am addicted to roasted chickpeas! Thanks for the tips. I’ll have to try your method!

    Reply
  11. Katie @ Talk Less, Say More says

    November 15, 2012 at 8:50 AM

    I still need to try roasting chickpeas….noted. 😉

    Reply
  12. Danica @ It's Progression says

    November 15, 2012 at 9:03 AM

    just added chickpeas to my grocery list so I can try this soon!!

    Reply
  13. misszippy says

    November 15, 2012 at 9:05 AM

    I have never tried roasting them, and now you have me intrigued! This sounds really yummy and what a healthy snack!

    Reply
  14. Kelly @ No Sugar Sweet Life says

    November 15, 2012 at 9:19 AM

    Interesting… I have never tried roasting chickpeas, but now that I have THE secret, I think I need to try 🙂 Thx for the great tip!!

    Reply
  15. Sabrina @Work It Ms Jackson says

    November 15, 2012 at 9:46 AM

    I’m going to try this! I, too, always burn some! Great idea

    Reply
  16. Heather @ Better With Veggies says

    November 15, 2012 at 11:46 AM

    I love that you turn off the oven – what a great idea!

    Reply
  17. sarah k @ the pajama chef says

    November 15, 2012 at 2:01 PM

    i love roasted chickpeas, will have to try this method! they are also great on salads 🙂

    Reply
  18. Brittany @ Delights and Delectables says

    November 15, 2012 at 3:38 PM

    I love roasted chickpeas!! These would be perfect on top of the salad I’m taking for Thanksgiving. Thanks love!

    Reply
  19. Kierston says

    November 15, 2012 at 5:06 PM

    These look amazing and so simple!

    Reply
  20. Natalie @ Free Range Human says

    November 15, 2012 at 7:09 PM

    I’ve never had chickpeas of any kind. I think it’s something I must try!

    Reply
  21. Lisa says

    November 15, 2012 at 11:49 PM

    I love roasted chickpeas. They are super delicious with coconut oil and nutritional yeast. I don’t roast them nearly enough, since I tend to burn them…oops. Trying your method asap!

    Reply
  22. Arturo Féliz-Camilo says

    November 16, 2012 at 8:56 AM

    Interesting idea! I’ll have to try soon!

    Reply
  23. Katie @ from icecream to marathon says

    November 16, 2012 at 11:01 AM

    I’ve always wanted to try these. Making them right now!! I’ll let you know how it goes!

    Reply
  24. Ashley @ Freckles & Spice says

    November 19, 2012 at 8:50 PM

    so excited to try this. you know i love a good roasted chickpea. Its great when something unexpectedly turns out so well. delicious homemade trail mix here I come – its been so long! thanks for the motivation.
    What else do you like to put in with the chickpeas?? I’m thinking about doing cheerios, honey roasted peanuts, mulberries, apricots.

    Reply
    • Lindsay says

      November 19, 2012 at 8:54 PM

      yum! sounds awesome! lately i’ve been loving mine with pumpkin seeds, almonds and raisins! and my cinnamon kashi heart to heart!

      Reply
  25. Dennis says

    November 24, 2012 at 4:40 PM

    Thanks for the recipe. One question, does one need to refrigerate them after they cool. Thanks

    Reply
    • Lindsay says

      November 25, 2012 at 9:36 AM

      nope! they don’t need to be refrigerated!

      Reply
  26. Carissa says

    November 30, 2012 at 11:18 AM

    If you seal them in something like a ziplock bag do they loose their crunch or does it work ok? I want to make some for Christmas gifting instead of the normal cookies and stuff, but I’m not sure the best way to package them…

    Reply
    • Lindsay says

      November 30, 2012 at 1:37 PM

      if you’re giving them away, i wouldn’t make them until right before you give them to people…i’ve found they don’t stay crispy very long when storing them so i usually only make one can at a time and eat them within about 2 days. airtight containers would probably be best…make sure they’re totally cooled before storing. you might want to test it out at home before you decide to give them to people to see how it works!

      Reply
  27. Heather says

    January 9, 2013 at 5:35 PM

    Thank you so much for sharing this little trick! I used to never want to make roasted chickpeas because they never cooked evenly in my oven and always burned, which was sad because they are delicious and one of the few healthy foods my boyfriend will eat. After trying your trick, though, I was able to make a batch that fully crisped up without burning :). I used dried chickpeas that I cooked and they worked really well. Now I can make this cheap healthy snack regularly without much trouble at all!

    Reply
    • Lindsay says

      January 10, 2013 at 6:39 AM

      awesome!!! so glad to hear it!

      Reply
  28. Sarah says

    February 17, 2013 at 2:22 AM

    I cannot wait to try this recipe. I have been pretty intimidated by chickpeas…well except for when making hummus. Thank you so much for the tips on your successful batch!

    Reply
    • Lindsay says

      February 19, 2013 at 6:48 AM

      you’re welcome! enjoy! they’re one of my favorite snacks!

      Reply
  29. Ashley says

    April 22, 2013 at 9:11 PM

    I tried this (not your version) but I tried using canned ones from a recipe I found on Pinterest …I roasted them at 400 degrees for 40 mins and they still wernt crunchy. They were cooked but still a little mushy inside. I dried my canned beans for about a half hour before roasting!! Any idea on why it didn’t work?? I bought bagged beans but now reading this I have to cook them? I can’t win this war! LOL

    Reply
    • Lindsay says

      April 24, 2013 at 10:59 PM

      did you leave them in the oven after you shut it off? i’ve found that’s when they crisp up. they keep cooking even after you turn the heat off!

      Reply
  30. Mary says

    May 5, 2013 at 9:24 PM

    So let me get this straight 425 for 45 minutes then turn off the oven let sit for 90iutes I had been cooking 425 for like 18 -20 minutes and they start to burn ! So then I kept checking at 10 minute intervals..but like I said they were hard like rocks the next morning
    Help

    Reply
  31. Megan says

    June 26, 2013 at 1:14 AM

    Salt & Vinegar chick peas

    Rinse, put in pot, cover in white vinegar, Bring to boil simmer 30min drain, roast with olive oil and sea salt.
    So good

    Reply
  32. Angela says

    January 12, 2014 at 7:28 PM

    Help! I followed your recipe exactly & they were completely burnt at 40 mins and set off my fire alarm. Now I have a tray of black smoldering gross. Unused a very well seasoned pan. Maybe that’s it?

    Reply
    • Lindsay says

      January 13, 2014 at 6:40 AM

      hmmmm, I’m not sure. I haven’t heard of that happening. I can only think that maybe it was all the oils in the well seasoned pan getting too hot? Or maybe your oven just runs at a very different temperature than mine. Sorry about that!

      Reply
  33. Ila Press says

    July 23, 2014 at 7:31 PM

    Thank you for sharing this. I had tried to make really crisp chickpeas on six prior occasions before I stumbled upon your site. Each prior attempt was disastrous–burnt or mush, or burnt AND mush, mealy, nasty, and awful. I tried canned, I tried dried, I tried cooked, and I tried raw. Believe me, my three dogs quickly developed a taste for chickpeas every time a batch turned out wrong. It became a game for us–those chickpeas can fly pretty far, so the dogs got a good workout. 🙂

    Then….NIRVANA! The “leave it in the oven” trick may have been accidental on your part, but I still credit you as a genius. They came out uniform, crispy throughout, satisfying and tasty. No popping chickpeas escaping the pan to become burnt sacrifice on the floor of the oven, and no hard-on-the-outside-and-mealy-mush-on-the-inside failures. Sad for the dogs, but happy for me. 🙂

    Thank you!!!

    Reply
    • Lindsay says

      July 30, 2014 at 12:47 PM

      wooohoo! glad it worked!

      Reply
  34. Jennifer says

    January 31, 2015 at 9:56 PM

    You can add rice to the bottom of the storage container to keep the chickpeas crisp.

    Reply
    • Lindsay says

      February 1, 2015 at 9:46 PM

      great tip! thanks. i’ll have to try it!

      Reply
  35. Dedi davis says

    November 21, 2023 at 10:26 AM

    I love roasted chickpeas but how can i still have them without cracking my teeth. I use to have no problem when i was younger but now yhey sound like yhey are about to crack or spinter my back teeth. I really dont want to give the up

    Reply

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