These healthy oil-free roasted chickpeas make for a wholesome snack that has a satisfying crunch and savory flavor. They are vegan, gluten-free, conveniently portable, and bursting with delightful taste!
Rich in protein and fiber, oven-roasted chickpeas are an excellent snack. Enjoy them on their own or or add them to your salads, soups, and meal bowls for crispy texture.
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Recipe Highlights
- Dietary – vegan, whole food, oil-free, nut-free, gluten-free
- Nutritious snack
- Quick & easy to make
- Packed with protein and fiber
- Healthy & oil-free
- Only 5 simple ingredients
- Budget-friendly
- Allergy-friendly
- Perfect as a snack, add them to salads, sandwiches, etc.
Ingredient Notes
This recipe for roasted chickpeas is super easy, healthy and delicious. Chickpeas are roasted without any oil for a wholesome nourishing snack.
Here is what you’ll need:
- chickpeas – you can cook your own chickpeas or use canned ones. Just make sure to drain and rinse them under running water.
- spices – I used a combination of smoked paprika, cumin, garlic powder, onion powder, and salt. You can use other spices such as curry powder, cayenne pepper, chili powder, or thyme.
For the full ingredients list, measurements, and instructions, please find the recipe card below.
How to Make Roasted Chickpeas
Step 1: Preheat the oven to 400°F (200°C) and line a baking pan with parchment paper.
Step 2: Prep the chickpeas – I prefer to cook my chickpeas from scratch but if you’re using canned chickpeas drain and rinse them well under running water.
Step 3: Dry the chickpeas – spread the chickpeas on a clean kitchen towel or paper towel and pat them dry. Try to remove as much of the moisture as you can. Remove any loose skins.
Step 4: Season the chickpeas – in a medium bowl, put the dried chickpeas and season with the spices. Toss well to coat.
Step 5: Roast and stir – spread the seasoned chickpeas on the prepared baking pan in a single layer. Roast them for about 30 mins, stirring halfway through.
It’s so simple! Now you can enjoy your healthy snack.
Top Tips
- Make sure to dry your chickpeas thoroughly before seasoning. Spread the chickpeas on a clean kitchen towel or paper towel and pat them dry. Try to remove as much of the moisture as you can.
- Remove loose skins. The roasted chickpeas will become even more crunchy if you remove the skins
- Stir the chickpeas halfway through roasting or even more times. This will ensure they cook evenly.
How to Serve Roasted Chickpeas
Roasted chickpeas can be enjoyed in a variety of ways. They can be added to your favorite healthy dishes for a crispy texture and more flavor.
Here are a few of my favorite ways to use them:
- Enjoy them on their own as a healthy protein-rich snack.
- Add these roasted chickpeas to your salad for a crunchy texture and protein punch.
- You can also top a delicious cream soup with them, like this curried sweet potato parsnip soup, easy butternut squash soup, or creamy zucchini soup.
- Combine them with a healthy rice dish, and mashed potatoes.
- Add them as a topping for caramelized roasted sweet potatoes together with a delicious creamy garlic sauce.
- Add them to your tacos, or wraps.
- Serve as part of healthy nutritious grain bowls.
How to Store
These oil-free roasted chickpeas are best to enjoy right away or on the same day they are cooked.
To keep them crispy and crunchy store them at room temperature. I recommend storing them in a loosely covered or uncovered container or jar on the counter. They will be fine for about 2-3 days.
If stored in an airtight container or in the fridge they will soften up and lose their crunchy texture. If you need to to re-crisp them simply warm them in the oven for a few minutes.
More Vegan Snack Recipes
If you try these Oil-free Oven Roasted Chickpeas, please let me know! Leave a comment and ★★★★★ recipe rating below. I would love to see your remakes and hear what you think.
Oil-free Oven Roasted Chickpeas
Ingredients
- 2 cups (300 g) chickpeas, cooked/canned, drained and rinsed
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 2 tsp onion powder
- ½ tsp Himalayan salt
Instructions
- Preheat the oven to 400°F (200°C) and line a baking pan with parchment paper.
- Spread the chickpeas on a clean kitchen towel or paper towel and pat them dry. Remove any loose skins.
- In a medium bowl, put the dried chickpeas and season with the spices. Toss well to coat.
- Spread the seasoned chickpeas on the prepared baking pan in a single layer.
- Roast them for about 30-35 mins, stirring halfway through until they feel dry and crispy to the touch.
Notes
- The roasted chickpeas will become even more crunchy if you remove the skins.
- If you're using canned chickpeas drain and rinse them well under running water.
- Make sure to dry your chickpeas thoroughly – try to remove as much of the moisture as you can.
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