While chickpeas are delicious in recipes like falafel and other Middle Eastern and Mediterranean dishes, I never thought of them as something I can easily munch on throughout the day. Of course, you can blend them into hummus or mix them into a salad, but that makes them an ingredient, not a standalone snack.
Enter crispy chickpeas: A crunchier, poppable version of your favorite legume that you can eat like popcorn or a handful or nuts. Here’s how to make crispy, crunchy, cute roasted chickpeas that will rival the soft and chewy beans that you’re used to.
Crispy Chickpeas Recipe
This easy recipe for crispy roasted chickpeas comes to us from Julie Ruble of Charlotte, North Carolina. It makes about 2 cups.
Ingredients
- 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed, drained and patted dry
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon grated lime zest
- 1 tablespoon lime juice
- 3/4 teaspoon sea salt
Directions
Step 1: Prep the chickpeas
Line a 15x10x1-inch baking sheet with foil. Spread the chickpeas in a single layer over the foil, removing any loose skins.
Step 2: Bake the chickpeas
Bake the chickpeas at 400ºF for 40 to 45 minutes, stirring every 15 minutes or so. When fully baked, they’ll be crunchy.
Step 3: Make the spice mixture
Meanwhile, whisk together the extra virgin olive oil, chili powder, ground cumin, grated lime zest, lime juice and sea salt.
Step 4: Coat the chickpeas
Remove the chickpeas from the oven and let them cool for 5 minutes. Drizzle them with the oil mixture and shake the pan to coat. Cool completely.
How to Serve Crispy Chickpeas
Use crispy chickpeas like you would croutons on a salad. They’d also add some welcome crunch to your favorite bowl recipes such as a BLT quinoa bowl or a tomato garlic lentil bowl, or even a roasted sweet potato hot from the oven. I have even sprinkled them over a lunchtime bowl of cottage cheese and cherry tomatoes and now, crispy chickpeas are one of my must-have savory toppers.
Other Seasonings for Crispy Chickpeas
There are lots of ways to play around with the seasonings for crispy chickpeas. No matter what you decide to try, you’ll want to mix the chickpeas with the oil and spices after baking, not before. The spices can become bitter if they burn.
- Rosemary sea salt: Prepare the chickpeas according to steps 1 and 2. Toss them with 2 tablespoons of extra virgin olive oil, 1 tablespoon minced fresh rosemary and 1/2 teaspoon sea salt.
- Orange curry: Prepare the chickpeas according to steps 1 and 2. Whisk 2 tablespoons of extra virgin olive oil, 1 tablespoon of curry powder and 1 teaspoon of grated orange zest. Toss the chickpeas with the oil mixture. Cool completely.
- Lemon pepper: Prepare the chickpeas according to steps 1 and 2. Whisk 2 tablespoons of extra virgin olive oil, 2 teaspoons of pepper and a teaspoon of lemon zest. Toss the chickpeas with the oil mixture. Cool completely.
How to Store Crispy Chickpeas
Store cooled crispy chickpeas in an airtight container for 4 to 5 days. They’ll be better fresh, since they’ll gradually lose their crunch, but you can toss them back in the oven for a few minutes or even the air fryer to crisp them back up again.
Tips for Making Crispy Chickpeas
How can you make sure the chickpeas get crispy enough?
One trick is to make sure the chickpeas are totally dry before you put them on the baking sheet. Rubbing them between two layers of cloth towels will not only dry them more thoroughly after you’ve rinsed them, but it will also loosen some of those outer skins. (Those outer skins envelop the chickpeas with a thin, extra layer of moisture.)
Can you toss the chickpeas with the seasoning before baking?
Since spices can become bitter if they burn, we recommend tossing the chickpeas with the spices after baking to play it safe. Don’t worry—they’ll be just as flavorful!
How else can you make crispy chickpeas?
The oven is reliable, but you could also make crispy chickpeas in the air fryer too. Put completely dry chickpeas in a single layer in your air fryer basket at 400° for 20 to 30 minutes. Be sure to keep an eye on them so they don’t get too toasted, shaking the basket every 5 minutes or so.
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