These crispy roasted chickpeas are a bold and flavorful snack bursting with warm Middle Eastern and North African spices like za’atar, sumac, and harissa. Perfectly crunchy, high in protein, and incredibly versatile, they’re an addictive and healthy treat you can enjoy on their own, toss into salads, or sprinkle over soups for extra texture and flavor. Make these crispy chickpeas for an easy, healthy, flavor-packed snack! Salt and extra virgin olive oil is all you need for the roasted chickpeas, but if you want to jazz them up, add some spices or seasoning as soon as they’re out of the oven! This recipe yields about 8 servings.
🕒 Total Time: 45 minutes
🍽️ Yield: 8 servings
🌍 Cuisine: Middle Eastern / Mediterranean
💪 Category: Snack, Appetizer, Side
Ingredients:
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2 (15-ounce) cans chickpeas, drained and rinsed
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3 tablespoons extra virgin olive oil (recommend: Private Reserve Greek EVOO)
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1/2 teaspoon kosher salt
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1 teaspoon za’atar
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1 teaspoon sumac
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1 teaspoon harissa spice blend (or to taste)
Instructions:
1. Drain and dry the chickpeas
Rinse the chickpeas well, then drain and dry them thoroughly using paper towels. For best results, spread them out in a colander or on a towel-lined baking sheet and let them air dry for 20–30 minutes. The drier they are, the crispier they’ll get in the oven.
2. Preheat the oven
Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
3. Prep the baking sheet
Place the chickpeas on a bare baking sheet—do not use parchment paper or foil, which can trap moisture and reduce crispiness.
4. Toss with oil and salt
Drizzle the olive oil over the chickpeas and sprinkle with kosher salt. Toss them well to ensure they’re evenly coated, then spread them out in a single layer on the baking sheet.
5. Roast the chickpeas
Roast for 20 to 35 minutes, shaking the pan every 10 minutes to ensure even roasting. Chickpeas should be deep golden and crispy on the outside when done. The exact timing may vary depending on your oven and how dry your chickpeas are.
6. Season with spices
As soon as you remove the chickpeas from the oven, toss them with za’atar, sumac, and harissa. Start with 1 teaspoon of each and adjust to taste. The heat from the chickpeas will help the spices bloom beautifully.
Serving Suggestions:
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Enjoy as a crunchy snack on their own
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Sprinkle over hummus or dips for added texture
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Toss into grain bowls, salads, or wraps
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Use as a topping for creamy soups or roasted vegetables
Why You’ll Love These Crispy Chickpeas:
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High in plant-based protein and fiber
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Gluten-free and naturally vegan
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Bold, earthy, tangy, and spicy flavor from za’atar, sumac, and harissa
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Customizable spice blend – switch it up with cumin, smoked paprika, or curry powder
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Perfect make-ahead snack – stays crispy for days if stored properly
Pro Tips:
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Make sure chickpeas are completely dry before roasting. Moisture = sogginess.
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For even crispier results, remove the skins from the chickpeas (optional but effective).
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Let chickpeas cool completely before storing to preserve their crunch.
- Roasted chickpeas from dried: If you’d like to make this recipe from dry chickpeas, do not cook them! Simply soak the dry chickpeas in plenty of water for 24 hours. They will expand and at least double in size, that’s what you want. Follow the same instructions for drying and roasting.
- How to keep chickpeas crispy: Roasted chickpeas are best warm right out of the oven; they are crispiest at this point. Once they cool off and are stored for a time, they will maintain some crunch, but they will soften a bit on the inside. Still a very tasty and additive snack. If you want to re-crisp them, you can put them in the oven for 2 to 3 minutes when you need to.
- Storage tip: You can store cooled roasted chickpeas in a glass jar. They’ll last for 4 to 5 days. And leaving the jar lid a bit loose allows the chickpeas to breathe, keeping them crispy for longer. You can also freeze them for later, but keep in mind that they will be chewy rather than crispy when they thaw out.
Storage:
Store cooled chickpeas in an airtight container at room temperature for up to 4 days. For best texture, avoid refrigerating.
Nutrition
Variations:
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Spicy Curry Chickpeas: Swap za’atar and sumac for curry powder and cayenne
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Smoky BBQ Chickpeas: Use smoked paprika, chili powder, and a touch of brown sugar
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Lemon-Herb Chickpeas: Toss with dried oregano, lemon zest, and garlic powder
Are chickpeas good for you?
Chickpeas, also known as garbanzo beans, are a good source of plant-based protein, fiber, and carbohydrates. According to the USDA, one cup of chickpeas provides almost 1/3 of an adult’s daily protein needs! Needless to say, they are a regular item on shopping list.
It’s not hard to find delicious ways to use these little plant-based powerhouses, either! I use chickpeas all the time, from making creamy hummus to Greek braised eggplant or sheet pan smoked paprika chicken
FAQs
1. Can I use dry chickpeas instead of canned?
Yes! Soak and cook them fully first. Make sure they’re very dry before roasting.
2. Do I have to peel the chickpeas?
Not required, but peeling makes them even crispier.
3. Why are my chickpeas not crispy?
They may not have dried fully or were overcrowded on the baking sheet.
4. Can I air fry these instead?
Absolutely! Air fry at 390°F (200°C) for 15–20 minutes, shaking occasionally.
5. Are these good for meal prep?
Yes—just store them in a sealed container and eat within 3–4 days.
6. Can I use different spices?
Totally—experiment with whatever you have on hand!
7. Are these chickpeas spicy?
They have a warm kick from the harissa, but you can adjust the spice level easily.
8. What’s the best olive oil to use?
A high-quality extra virgin olive oil, like Private Reserve Greek EVOO, brings great flavor.
9. Can I double the recipe?
Yes, just use two baking sheets to avoid overcrowding.
10. How do I re-crisp them if they soften?
Pop them back in a 350°F oven for 5–10 minutes to restore crispiness.