Spicy Roasted Chickpeas

Spicy roasted chickpeas are crunchy, healthy, and delicious. This healthy treat is oven-roasted with herbs and oil, creating a crunchy texture and flavor. Crispy chickpeas add essential fiber and protein to your diet.

Roasted chickpeas are in a bowl with a measuring spoon of spices beside it. There are more roasted chickpeas on a pan in the background.

I can’t believe I’m sharing a recipe for spicy roasted chickpeas (also referred to as roasted garbanzo beans). 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 other name, garbanzo beans. Now it’s cooler to call them chickpeas.

Why This Recipe is a Winner

  • Patting drained chickpeas until dry helps make the perfect crunchy texture after baking
  • Drizzling olive oil over patted-dry chickpeas helps the seasoning to adhere to the chickpeas
  • Baking the chickpeas to perfection creates a crunchy texture and infuses them with delicious seasonings.

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

  • Lemon — We’ll use both the zest and the juice of the lemon.
  • Oats — I used rolled oats for this recipe, but you can substitute instant oats.
  • Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
  • Syrup — I used maple syrup, but you can substitute agave nectar.
  • Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
  • Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
  • Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
  • Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
  • Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
  • Chickpeas — You’ll need a 15-ounce can of chickpeas.
  • Olive oil
  • Salt
  • Seasoning — You can use Mrs. Dash Southwest Chipotle Seasoning or substitute chili powder, smoked paprika, ground turmeric, and cumin.

How to Make Spicy Roasted Chickpeas

Baked Chickpea snacks are a favorite because they’re easy to make and delicious. I love sharing with you how to make roasted chickpeas because it takes only a few steps. Let’s get started:

  1. Spread the chickpeas out on a paper towel and pat dry.
  2. Coat chickpeas with oil and place the prepared pan.
  3. Bake for 20 to 25 minutes, until the chickpeas are crispy on the outside.
  4. Remove the chickpeas from the oven and add spices.
  5. Salt and Pepper to taste.

Here are more detailed step-by-step instructions:

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 & Spices

Pour olive oil into a bowl and add the chickpeas. Stir until all the chickpeas are coated.

Combine the spices together in a bowl and sprinkle them over the chickpeas. Give them a quick stir to coat, then transfer them to a pan lined with parchment paper.

A hand pours spices over chickpeas in a bowl.

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.

Step Three: Bake

Place the pan in the preheated oven and bake for around 20 to 25 minutes, until golden brown.

Storage Tips

Store toasted chickpeas in a sealed container in the fridge. You should reheat them in a toaster oven or oven to restore their crispiness.

Spicy Roasted Chickpeas are in a bowl with a measuring spoon of spices beside it.

Marly’s Tips

  • You could go the extra mile and remove the chickpea skins when you’re patting them dry
  • Be sure each of the chickpeas is coated in oil before baking
  • You can bake these a little longer for an even crispier, crunchy chickpeas snack
  • Add more or less spice based on your preferences
  • 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!

Plant-Based Appetizers

These spicy roasted chickpeas are amazing. If you want eve more tasty, plant-based appetizers, here are some favorites!

Two hands hold a bowl full of roasted chickpeas.

That’s it for these spicy roasted chickpeas. Enjoy!

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 6 votes
Course: Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Resting Time: 10 minutes
Total Time: 50 minutes
Servings: 4
Calories: 113kcal


  • 15- ounce can Chickpeas
  • 1 ½ 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


  • Preheat your oven to 400°F/204°C. Line a baking pan with parchment paper.
  • Drain the chickpeas in a strainer, shaking it 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.
  • Pour the olive oil into a bowl and add the chickpeas. Stir until each chickpea is coated with oil.
  • Easy Version: Sprinkle Mrs. Dash seasoning over the chickpeas. Stir until thoroughly coated.
  • Scratch Version: combine the spices in a bowl. Sprinkle over chickpeas, stirring until each is thoroughly coated.
  • Pour chickpeas on the prepared pan, spreading them out so they're not touching. Place the pan in the oven and bake for 20 to 25 minutes, until the chickpeas are crispy on the outside.
  • Remove the chickpeas from the oven and allow them to cool slightly before adding salt and pepper to taste.

(The products above contain sponsored links to products we use and recommend)

Calories: 113kcal | Carbohydrates: 16g | Protein: 5g | Fat: 3g | Sodium: 586mg | Potassium: 184mg | Fiber: 5g | Vitamin A: 60IU | Calcium: 77mg | Iron: 2.2mg

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.

This post was originally published in 2011 and was updated to include new photos, new text, and an updated recipe in 2020.

26 Responses to Spicy Roasted Chickpeas

  1. Avatar thumbnail image for MarlyFreddie Reply

    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! 🙂

    • Avatar thumbnail image for MarlyMarly

      They are pretty good when they’re roasted like this. I hope you like them!

  2. Avatar thumbnail image for MarlyMerri Reply

    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.

  3. Avatar thumbnail image for MarlyLisa Reply

    5 stars
    I made these last night minus the oil. They were fantastic ~ a new movie night snack! Thank you for this recipe!

    • Avatar thumbnail image for MarlyMarly

      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!

  4. Avatar thumbnail image for MarlyMichelle Reply

    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!

    • Avatar thumbnail image for MarlyJanice

      Can you tell me how long these will keep without refrigerating them?

    • Avatar thumbnail image for MarlyMarly

      Hi Janice. You can store roasted chickpeas at air temperature for up to 10 days. I have had them last longer, but it needs to be a dry environment. Otherwise, they can get stale.

  5. Avatar thumbnail image for Marlymarla Reply

    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 🙂

  6. Avatar thumbnail image for MarlyAlex Reply

    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!

    • Avatar thumbnail image for MarlyMarly

      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.

  7. Avatar thumbnail image for MarlyBritnie Reply

    I make these all the time! but I haven’t done chipotle, I usually use chili powder.

  8. Avatar thumbnail image for MarlyRhonda Reply

    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.

    • Avatar thumbnail image for MarlyMarly

      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!

  9. Avatar thumbnail image for MarlyPeaSoup Reply

    I was looking for inspiration for a party I’m going to this evening and kaboosh here it is! Thanks Marly x

Rate / Comment

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.