Spicy Baked Roasted Chickpeas

Spicy Baked Roasted Roasted Chickpeas recipes are a perfect snack because it yields crunchy, healthy and delicious chickpeas! Dry roasted chickpeas are topped with herbs and oil, creating an addictive texture and flavor! Crispy chickpea snacks (also referred to as roasted garbanzo beans) add important fiber and protein. See my tips below for making this healthy recipe extra crunchy!

This Spicy Roasted Chickpeas recipe is a favorite snack at our house. It's healthy, delicious, easy, and a real crowd pleaser!

I can’t believe I’m sharing a recipe for Crispy Roasted Chickpeas. Because when I was a kid I hated chickpeas. Now I’m a complete convert. In fact, I have so many recipes that use chickpeas. Everything from Green Monster Hummus, to Blondies, to Veggie Burgers. When I’m in, I’m all in!

When I was a kid, I believe we called these white legumes by their alternate name, garbanzo beans. Now it’s more cool to call them chickpeas. Even cooler? I like to think of them as roasted chick peas! 😊

Taste buds change with time. That’s a good thing because now I love chickpeas recipes! I use them in veggie burgers. I eat them in Carrot Hummus and gravy. Heck, I even make a faux “tuna” salad with chickpeas.

How to Roast Chickpeas

Baked Chickpea snacks are a favorite because they’re easy to make and delicious. I love sharing how to make roasted chickpeas because it takes only a few steps, including:

Step One: Drain and Dry Chickpeas

Start with a can of chickpeas. I use regular garbanzo beans, but you can also use the low sodium variety.

Drain the chickpeas and transfer them to a kitchen towel or paper towels and pat them dry. Alternatively, let them sit out for several minutes to air dry.

Step Two: Add Oil

Pour olive oil into a bowl and add the chickpeas. Stir until all the chickpeas are coated. Then place the chickpeas on a pan lined with parchment paper.

Step Three: Bake

Place the pan in the preheated oven and bake for around 20 – 25 minutes.

Step Four: Seasonings

Once the chickpeas are done, remove them from the oven and coat with salt and seasoning of choice. I love using Mrs. Dash Chipotle seasoning, but you can also make your own by combining the following: chili powder, smoked paprika, turmeric, and cumin.

All these flavor options means this transforms into multiple chickpea snack recipes!

Spicy Roasted Chickpeas

Expert Tips:

Use these tips and tricks to make roasting chickpeas perfect every time:

  • You could go the extra mile and remove the chickpea skins when you’re patting them dry
  • Be sure each of the chickpeas are coated in oil before baking
  • You can bake these a little longer for an even crispier, crunchy chickpeas snack
  • Play around with the seasoning mixes you use – add more or less spice based on your preferences
  • Store toasted chickpeas in a sealed container in the fridge. You should reheat them in a toaster oven or oven to restore their crispiness.
  • Make a double batch of this oven roasted chickpeas snack and take them as an appetizer to a party, or just have them on hand as a healthy snack at home.
  • Looking for a different way to make your roasted chickpeas? Try using an air fryer! Yes, Air Fryer Chickpeas are a thing and they’re nothing short of amazing!

Baked garbanzo beans are also versatile. You can use chipotle seasoning for a spicy flair, garlic and rosemary for an Italian flavor. I love to sprinkle curry over them to make an Indian spiced treat. Or, you can even try some sage/thyme to give seasoned chickpeas a good old home cooking kind of feel.

Spicy Roasted Chickpeas

That’s everything you need for roasted chickpea recipes!

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

A bowl is full of roasted chickpeas with a teaspoon of seasoning beside it.

Spicy Roasted Chickpeas

Enjoy these spicy roasted chickpeas as a nutritious and crunchy snack! Make your own homemade spices or use my trick of buying a perfect seasoning mix!
5 from 2 votes
Print Pin Rate
Course: Snack
Cuisine: American
Keyword: Spicy Roasted Chickpeas
Prep Time: 10 minutes
Cook Time: 40 minutes
Resting Time: 10 minutes
Total Time: 50 minutes
Servings: 4
Calories: 113kcal
Author: Namely Marly


  • 15- ounce can Chickpeas
  • teaspoon olive oil
  • ½ teaspoon salt
  • Easy Version: 1 tablespoon Mrs. Dash Southwest Chipotle Seasoning or your choice of seasonings described above
  • Scratch Version: 1 teaspoon chili powder 1 teaspoon smoked paprika, ½ teaspoon turmeric, and ¼ teaspoon cumin


  • Heat your oven to 400 F. Line a baking pan with parchment paper.
  • Drain the chickpeas and let them sit in cool water for a minute or so to release some of the sodium (That’s a tip I read in Jane Brody’s Good Food Book).
  • Place chickpeas in a strainer to drain. Give that strainer a good shake to remove excess water. Spread the chickpeas out on a paper towel and pat dry. You can also just let them sit out for a few minutes to air dry. Whatever works.
  • Pour the olive oil into a bowl and add the chickpeas. Stir until each chickpea is coated with oil. Place chickpeas on the prepared pan.
  • Place in the oven and bake for 20-25 minutes, until the chickpeas are crispy on the outside.
  • Remove the chickpeas from the oven and do one of the following.
  • Easy Version: Sprinkle Mrs. Dash seasoning over the roasted chickpeas. Stir until thoroughly coated.
  • Scratch Version: combine the spices in a bowl. Sprinkle over roasted chickpeas, stirring until each is thoroughly coated.
  • Salt and Pepper to taste.
Nutrition Facts
Spicy Roasted Chickpeas
Amount Per Serving
Calories 113 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 586mg24%
Potassium 184mg5%
Carbohydrates 16g5%
Fiber 5g20%
Protein 5g10%
Vitamin A 60IU1%
Calcium 77mg8%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.


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24 Responses to Spicy Baked Roasted Chickpeas

  1. You hated chickpeas for the same reason I did. Because the only chickpeas anyone ever served came from a can, and were cold, slimy, grainy in texture, and over-salted.

    It was a revelation the first time I first had them fresh. Like lentils.

  2. This looks delicious! Only, as a Forrest Gump freak, I feel obligated to say this. It was Bubba, not Forrest, who was obsessed with shrimp (if that’s what you’re referencing). Haha this really isn’t that important though

    • It’s a great point to make because I would much rather be the Bubba of Chickpeas! It has a much better ring to it, don’t you think? Thanks for setting me straight!

  3. yum! I recently ate fried chickpeas at a restaurant and I have not stopped thinking about them. I am going to get these in the oven a.s.a.p.!

  4. I am in agreement in every way with the chickpeas. But since I have found several delicious ways to use them, I now crave them! I love the spicy chickpeas to add into salads now and other veggie dishes. They are simply
    delish! Please do share your other favorite ways to use them as they are
    such a healthful bean. And who knew they could be so versatile from the
    ole hummus dips.

    • They are so easy to work with! What a great idea to add these spicy chickpeas to salads. I’ll be adding more of my favorites soon!

  5. I’ve loved chickpeas ever since I fell in love with falafel. 🙂 I actually just roasted a can of chickpeas now per your instructions, but a lot of them came out extremely hard and crunchy, like the consistency of popping a bunch of unpopped corn kernels in your mouth. Some of them were soft. Are they supposed to be hard and crunchy or is my oven on the fritz?

    Thanks, and either way I love the idea of chickpeas as a quick snack!

    • Well, you could bake them longer if you wanted them to be a bit crunchier. I usually have one or two crunchy chickpeas in a batch, but for the most part they’ve got a crusty edge to them but still tender on the inside.

  6. Marley, these chickpeas would be perfect for the appetizer portion of the Get Grillin’ event I am hosting with Cookin’ Canuck. Please submit this and any two others if you wish 🙂

  7. These are the perfect thing to make for today’s 4th of July BBQ! I too am vegan and try to bring along a few different items so I can eat and share my vegan lifestyle!

    Thank you!

    • That is a great idea to make these for a movie night snack! They’re probably even better for you than popcorn. OK. Bring on the movie nights and Roasted Chickpeas! Thanks, Lisa!

  8. at a Greek Kabob restaurant I was severed humus I fell in love. I liked chickpeas in a 3 bean salad my father in law liked. I would eat them on a salad at a restaurant. My daughter in law will love this reccipe too.

  9. I’ve always hated chickpeas for the same reason I hate raw bananas: the gummy pastey texture. And fal-awful – yuck. Just yuck! At the same time, I know about all the nutritional goodness and health benefits of chickpeas and wish they weren’t so icky. Since it’s the texture of raw chickpeas that triggers my gag reflex, I’m wondering if I can get past that with this recipe in the same way as I can with say, banana bread. I’m willing to give it a try. Wish me luck! 🙂


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