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These garlic and herb seasoned Roasted Chickpeas only need a few ingredients and are so easy to make. They’re perfect for snacking or adding to salads, grain bowls, soups, and more!
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Chickpeas are a pantry staple and they can be used in so many ways! We eat them several times a week in both savory and sweet recipes.
Crunchy seasoned roasted chickpeas are by far my kids’ favorite way to enjoy them. The following recipe is the perfect combination of garlic and herbs to complement almost any dish.
Ingredients you need
Ingredient notes and substitutions
Chickpeas ~ I use canned chickpeas for convenience, but this recipe would work with chickpeas cooked from dry beans, too.
If using canned, make sure to drain and rinse the chickpeas and then dry them as much as possible. Drying them really well will ensure they roast up crispy and crunchy.
Oil ~ Use a high-heat neutral oil, like olive oil, grapeseed oil, or avocado oil. You don’t need much…just 2 teaspoons for one 15-oz can of chickpeas.
Herbs and spices ~ You could really use any dried herbs and spices that you like. For this particular recipe, I like the combination of oregano, thyme, and garlic powder. It’s a flavorful, yet neutral flavor that goes with so many things.
Other great choices: cumin, smoked paprika, dill, rosemary, onion powder, coriander, curry powder, etc. It just depends on the flavor profile you’re going for.
Extras ~ A dash of cayenne for a kick of heat would be a great addition to these seasoned roasted chickpeas.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Drain, rinse, and dry the canned chickpeas. You can dry the chickpeas by rubbing them gently with a clean dish cloth or paper towels.
Remove any chickpea skins that happen to come off while drying. They are edible, but they will burn easily if unattached.
Place the chickpeas in a small mixing bowl and drizzle them with oil. Mix well.
Add the herbs and spices and toss well until the chickpeas are evenly coated.
Spread the seasoned chickpeas out evenly on a parchment lined rimmed baking sheet.
Roast for 15 minutes, shake the pan to stir up the chickpeas, and roast again for another 15 minutes until crunchy.
The seasoned roasted chickpeas will continue to crisp up as they cool.
Serving suggestions
These crunchy chickpeas are so versatile.
They’re perfect for snacking. Try making your own trail mix by mixing them with your favorite nuts and seeds, dried fruits, pretzels, etc.
They’re great in salads, like this Healthy Taco Salad.
They’re perfect in bowl recipes, like these Roasted Veggie Rice Bowls and these Mediterranean Quinoa Bowls.
Sprinkle them over creamy soups, like this Creamy Vegan Tomato Soup, for a lovely texture contrast.
Storage
Counter: The best way to store crunchy roasted chickpeas is in an air-tight container on the counter for 2 to 3 days.
Fridge: I do not recommend storing them in the fridge as they will lose their crunch.
Pro tips and tricks
~ Dry the chickpeas as much as possible.
~ Remove any loose skins that have become unattached.
~ Use a rimmed baking sheet so the chickpeas don’t roll off!
~ Spread out the chickpeas in one even layer.
~ Switch up the herbs and spices to change the flavor profile.
~ Cool them completely before transferring to a storage container.
FAQs
Season the chickpeas by tossing them with a drizzle of oil and a sprinkle of dried herbs and spices before roasting. The herbs and spices used is totally up to you. Almost anything goes here…use your favorite flavors.
The best way to store seasoned roasted chickpeas is in an air-tight container on the counter. They are best used within 2 to 3 days. Make sure they are completely cool before transferring to the storage container.
To ensure the chickpeas get crunchy, make sure to dry them thoroughly before adding the oil and spices. If they aren’t crispy after the 30 minutes of roasting time, continue baking in 5 minute increments until crunchy. They will continue to crisp up as they cool, but they do need to have a good crunch before taking them out the oven.
More vegan chickpea recipes
- Vegan Chickpea Salad
- Vegan Chickpea Tacos
- Spiced Chickpea Stew
- Chickpea Veggie Burger
- Chickpea Walnut Vegan Bolognese
- BBQ Chickpeas Sandwiches
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Garlic Herb Seasoned Roasted Chickpeas
Recommended Equipment
Ingredients
- 1 can (15 oz) chickpeas drained, rinsed and dried really well
- 2 teaspoons olive oil
- ¾ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ¼ teaspoon salt or to taste
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
- If you haven't already, rinse and drain the canned chickpeas. Dry them really well by gently rubbing them with a clean dish cloth or paper towels. Remove any loose skins that come unattached as they will burn easily.
- Place the chickpeas in a small mixing bowl and drizzle them with the oil. Mix well.
- Add the spices and herbs to the chickpeas and toss well until evenly coated.
- Spread out the seasoned chickpeas onto the prepared baking sheet into one even layer.
- Bake for 15 minutes. Shake the pan so the chickpeas get mixed up a bit. Bake for another 15 minutes until they are crunchy.
- Serve immediately for best results.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Suzy
I love the spice mixture! I made them to go over the grain bowl. I pre-heated my air fryer to 400 degrees while I was prepping the chickpeas and picking out the skins. I put them in a bowl, drizzled with olive oil and then the spices. I fried them for about 13 minutes shaking twice. They were done perfectly and the crunch added so much to the salad! Thanks!!
Jenn Sebestyen
I’m so glad you loved them! And thank you for detailing how you did them in the air fryer as I’m sure others will be interested in that method, too!
Suzy
I’ll be making these to go with the grain bowls. Just wondering if they would adapt to being air fried (with a few shakes to keep them apart, etc.)?
Jenn Sebestyen
Probably. I don’t have an air fryer, so I can’t tell you how to do it, but I know many people do air fry chickpeas. Enjoy!