Oven Roasted Chickpeas


I only discovered this recipe a few weeks ago but have made these a number of times since. These are delicious on their own but also a great addition to soups and salads. You can use different herbs and spices to keep this an exciting snack.


  • 3 cups cooked chickpeas, drained and rinsed
  • 1 tbsp of grape seed oil or olive oil
  • sea salt and pepper to taste

optional flavors:

  • 1 tsp garlic powder, 1 tsp onion powder, ½ tsp cayenne
  • 1 tsp curry powder, 1 tsp garam masala, ¼ tsp garlic powder, ½ tsp sea salt, ¼ tsp pepper
  • 2 tsp rosemary, ½ tsp sea salt



  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Thoroughly dry chick peas using a tea towel and transfer to prepared baking sheet.
  3. Drizzle with oil and roll them around to ensure that they are evenly coated.
  4. Sprinkle with seasoning and roll them around again to ensure even coating.
  5. Roast the chickpeas for 20 minutes then shake the pan and roll the chick peas around. Return to oven for another 10-20 minutes depending on how crunchy you want your chickpeas.
  6. Cool for 5 minutes and then dig in! Or once they have cooled completely, store in an airtight container for up to 2 weeks. They do lose their crunch over time, but you can restore crunchiness by throwing them back in the oven for 5- 10 minutes at 400°F.