These roasted chickpea snacks turn a can of garbanzo beans into a crispy, savory, naturally vegan and gluten-free snack you can eat by the handful. Make them in the air fryer or oven, then season them with your favorite spices.
Sometimes I want a snack that I can munch on for a while, rather than something that’s gone in three bites. I was looking for a healthier option with lots of bite-sized crunchy pieces when Jeff started experimenting with chickpeas.
After testing both the air fryer and the oven, he came up with these roasted chickpea snacks. They’re crisp, salty, and easy to change up with different seasonings. They taste great, have the perfect crunch, and satisfy that urge to snack by the handful.
What you need to make crispy roast chickpeas
- Canned chickpeas (garbanzo beans) – convenient and already cooked, so all we need to do is rinse and dry them before roasting.
- Avocado oil, Jeff’s first choice because it handles high roasting temperatures well. A high-smoke olive oil also works.
- Extra fine salt – the fine grains cling to the freshly roasted chickpeas better than regular table salt.
- Optional spices: Mexican chili powder, curry powder, cayenne pepper, smoked paprika, or nutritional yeast (for a cheesy flavor) are some of our favorites
Chickpeas = Garbanzo Beans
Tips for making crispy roasted chickpea snacks
- Getting the chickpeas dry before adding the oil is one of the keys to making them crisp. After rinsing, roll them gently in a clean tea towel or paper towels. This also loosens some of the skins, which you can discard.
- Use an oil suitable for high temperatures. Our preference is avocado oil followed by olive oil.
- Keep the chickpeas in a single layer so hot air can circulate around them.
- If they’re still soft in the center when the cooking time is up, give them another 5 minutes and check again.
- Add salt and/or spices after roasting. High cooking temperatures can alter the flavor of spices and can even burn them.
Air fryer vs oven roasted chickpea snacks
Both methods produce crunchy roasted chickpea snacks, so either method works fine, each with its own advantages.
The air fryer is faster, taking about 15 to 20 minutes once the chickpeas are prepared. The oven takes closer to 30 minutes but gives you more room to spread out a larger batch.
Whichever method you choose, don’t crowd the chickpeas. Giving them space helps moisture escape and allows them to roast rather than steam.
Serving suggestions
- We usually eat these roasted chickpea snacks exactly as we intended, by the handful. Served in a bowl, I can eat them at my desk, in front of the TV, or even on the go.
- Sprinkle them over salads instead of croutons for extra crunch.
- Add them to grain bowls.
- Use them as a crunchy topping for creamy soups.
- Change the seasoning to easily complement whatever you’re serving. We think smoked paprika or Mexican chili powder works well with Tex-Mex dishes, while curry powder adds warmth to salads, soups, and bowls.
Some readers have asked . . .
Why aren’t my roasted chickpeas crispy?
Moisture is usually the problem. Drain and dry the chickpeas well before adding the oil, don’t crowd them while roasting, and cook them a little longer if the centers are still soft.
Do I need to remove all the chickpea skins?
No. We remove the loose skins that come off while drying the chickpeas, but there’s no need to peel every chickpea individually.
When should I season roasted chickpea snacks?
Add the salt and spices as soon as the chickpeas come out of the air fryer or oven. The remaining oil and heat help the seasoning stick without exposing the spices to the high roasting temperature.
How should I store roasted chickpea snacks?
Let them cool completely before storing them so trapped steam doesn’t soften them. Keep them in a container at room temperature rather than refrigerating them. If they lose some of their crunch, a few minutes of reheating can restore their crispness.
Our roasted chickpea snack recipe
Roast chickpeas snack recipe
Our recipe transforms canned chickpeas into a gluten-free crunchy snack using either an air fryer or a standard oven. Thorough drying and post-cook seasoning give an airy crispness that makes them tasty by the handful, as a salad crouton replacement, or as a soup topping.
Ingredients
- 1 can chickpeas
- 1 teaspoon avocado oil
- ¼-⅜ teaspoon extra fine salt
- ½ teaspoon spice (optional)
Instructions
- Preheat oven to 400°F (200°C) - unless using an air fryer
- Empty a 15 oz (400g) can of chickpeas into a colander or sieve and rinse thoroughly.
- Pour the chickpeas onto a clean tea towel or paper towels. Roll on the tea towel/paper towel or rub gently to remove any loose skins, then discard the skins. Let the remaining chickpeas air-dry on the towel for 15–20 minutes if you have the time.
- Place the chickpeas in a bowl and add the oil. Stir or rub by hand to coat all the chickpeas with oil.
- Pour a single layer of chickpeas onto either a parchment paper-lined baking sheet (for the oven), an air fryer grid tray, or a parchment paper-lined air fryer basket.
- Cook at 400°F (200°C) for 15-20 minutes in an air fryer or for 30 minutes in the oven. If using a basket-style air fryer, shake the basket every 4 to 5 minutes to ensure even roasting. Similarly, if using the oven, stir halfway through.
- Transfer the crunchy chickpeas to a bowl, and immediately toss with salt and your dry seasonings while the oil is hot.
Notes
I always add extra-fine salt to my roasted chickpeas so the salt sticks. Without salt, they taste rather flat and boring.
If you don't have extra fine salt, you can 'powderise' salt in a spice mill. Just add a tablespoon or two of table salt to the grinder, actuate it for 10-15 seconds, and then wait for a minute before you open the lid (salt dust will rise).
I use the same bowl that I coated the chickpeas with oil in to coat the finished chickpeas with salt.
My favorite simple spice additions are Mexican chili powder, curry powder, ground cayenne pepper, smoked paprika, and nutritional yeast. These are in addition to the salt.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 108Total Fat: 3gSaturated Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 178mgCarbohydrates: 15gFiber: 4gSugar: 3gProtein: 5g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
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