Loving Legumes: Roasted Chickpeas

By , March 16, 2010 4:35 am

Being vegan, I choose legumes as my main source of protein. And lucky me, there is a huge variety to choose from – and I’ve never met a legume I didn’t like (to consume, ha!).

Since we have been cooking so much with legumes lately, and loving it, Steven and I decided to do a series here sharing some of our favorite legume recipes!

Before I get in to the first recipe though, I have to ask, do you know how to prepare dry beans? That is what we will be using in most of our recipes (instead of canned beans, but I will give the equivalent), and I would be happy to write a post on it, but only if want to read it! I put in a little poll below if you want to answer.

Would you like Kim to write a post about how to prepare dry beans?

View Results

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On to the recipe!

Roasted Chickpeas

Roasted Chickpeas

If you like crunchy, filling, slightly-salty snacks, you are going to love these! And guess what? They taste just like Corn Nuts!


  • 3 1/2 c. prepared dry chickpeas or 2 cans chickpeas
  • 3 tbsp. olive oil
  • 1 tbsp. garlic powder (updated to fix typo)
  • 1 tbsp. onion powder
  • 1/2 tsp. salt + more to taste
  • 1/4 tsp. cayenne pepper

Roasted Chickpeas ingredients


  1. Turn oven on to 425°.
  2. Rinse and pat dry chickpeas.
  3. Mix olive oil and spices in a bowl and whisk together. Add chickpeas and mix together with a spatula.
  4. Roasted Chickpeas

    Roasted Chickpeas

    Roasted Chickpeas

  5. Evenly spread chickpeas on a baking sheet lined in parchment paper.
  6. Roasted Chickpeas

    Roasted Chickpeas

  7. Cook for 30-40 minutes, stirring every 10 minutes. Once you hit the 30 minute mark, watch them to make sure they don’t burn.
  8. Roasted Chickpeas

    Roasted Chickpeas

These are such a satisfying treat! I love taking them to work to have as a snack. My only advice? Bring some gum to chew afterward!

Kate has an almost identical roasted chickpea recipe on her blog, but uses different spices and tosses them with the chickpeas after roasting.

Do you think you would like roasted chickpeas? What spices would you put on them?

37 Responses to “Loving Legumes: Roasted Chickpeas”

  1. K says:

    I’ve been meaning to try this for weeks now! I saw it posted on another blog a while back. She used chex mix spices/flavors.

  2. Mmmm…I LOVE roasted chickpeas! So tasty!

  3. I normally don’t like whole chickpeas, mostly due to the consistency of them. But, I love hummus (go figure). And this recipe? Not only does it sound easy, but it definitely sounds like something I’d really like!!

    • kilax says:

      Confession – I didn’t like chickpeas that much out of the can, but when we make them from dry beans, I can’t get enough! I am not sure what the difference is.

  4. I normally don’t like chickpeas because of their texture. I think this sounds really good though and since the texture would be different, I would probably like them. They look delicious!

  5. Yum that sounds wonderful!

    I would use italian season, basil and thyme… but garlic and onion poweder both sound really good.

  6. k8 says:

    I have never gotten mine to be crunchy. What am I doing wrong?

    • kilax says:

      I noticed that the more spread out they are on the pan, the crunchier they get. Also, you have to pull them out right before they start to burn, which is kind of tricky! I actually think this amount may be too much for one pan. How many did you try to cook at once before? What temp did you use?

  7. Erin says:

    I think I toss mine with cayenne pepper and salt, but then I usually add them to salad. They never get that crunchy, though. Maybe the secret is the parchment paper. I don’t use that.

  8. Ameena says:

    I love chickpeas and I used to LOVE Corn Nuts so this is a fabulous recipe. Thank you Kim!

  9. Holly says:

    I’ve only had roasted chickpeas once and LOVED them. So, so good. I didn’t use parchment paper, though – I will try that next time!

  10. I’ve made roasted chickpeas before… loved them. But I love chickpeas in general! And I’ve been using canned beans / legumes, but I think I am going to switch to dry because then I don’t have to worry about what to do with the leftover beans.

    <3 <3

    • kilax says:

      We love using the dry beans! Only one problem – our fridge is full of them now! We eat them up though 🙂

  11. I’ve tried roasted chickpeas once and they were a tad dry for me…but the flavor was awesome. I would probably put savory spices on there like soy sauce or cumin

    • kilax says:

      A couple of times we made them they were too dry, but this seems to be the right amount of olive oil.

  12. I made these while I was on South Beach and YUMMO are they ever good! I am going to make up a batch tonight. Thanks for the reminder that they even exit!

  13. Lacey says:

    hooray! i am doing this tonight!!!! can’t wait 🙂 i loooove chickpeas but have never roasted them.

  14. Kim says:

    Oh my gosh, I LOVE beans. Chickpeas are my favorite. I stuff them in wraps and sandwiches usually. I have no idea how to prepare dry beans. I’m always assuming it’s a ton of work. I’d love to hear more about it.

    • kilax says:

      It’s super simple to prepare dried beans! I will write the post soon to show you how 🙂

  15. Ali says:

    When I did my vegan for a week – I ate chickpeas everyday, they are awesome. You can do so much with them.

    I love the idea of roasting them as a treat … this will be happening tonight!

  16. did you say “cornnuts?” count me in! healthy cornnuts is something i can’t pass up-i will try this;)!

  17. Stef says:

    would LOVE a post on that! i tried roasted garbanzos before using canned beans, and they didn’t turn out so great

  18. Kristie says:

    I already KNOW I love roasted chickpeas. Truth be told, I think I could be happy roasting pretty much anything 😉

  19. I love roasted chickpeas and have done a post on them as well! Take out onion powder and insert chili powder and that’s my recipe. They are so so good especially on top of a salad the next day!

  20. Nicole, RD says:

    I love roasted chickpeas….although they are always a little dry. I like garlic salt and chipotle chili powder on them. Mmm mmmm!

    P.S. I voted “yes” because I’ve ALWAYS used canned beans. Pathetic, I know!

  21. Kate says:

    Kim, you and Steven have EXCELLENT taste. 🙂

  22. those looks soooooo good. I wonder if you could roast them in just ketchup!! I think I’m onto something.

  23. Leah says:

    I love roasted chickpeas. We used to eat them when I was younger. And by “we” I mean I did and my brother made a face and refused.

    I would probably make them pretty much the same as you. Im all about the cayenne pepper. I might add some red pepper flakes too depending on my mood.

  24. i use dried beans all the time! i make mine this way:

    but i would love to see how you do it!

    • kilax says:

      Do you not soak them overnight? That is something we have been doing. I told Steven about skimming the foam but he read somewhere that that is where the protein is? Hmm…

  25. sizzle says:

    I just so happen to have dry chick peas in my pantry. Hooray!

  26. so many ladies have done the roasted chickpeas on the net and i have heard everything from amazing to meh. Just b/c they tasted like dried out, well, chickpeas.. Corn Nuts! That’s a word i havent heard in about 20 yrs and now, I think I need to try these!

    I have seen them done with cinny, cumin, ginger, turmeric, you name it, Ive seen them but have never personally tried them.

    Corn Nuts. That’s powerful 🙂

  27. Mica says:

    OH MAN! I LOVE corn nuts! I am super excited to make these! Thank you for the recipe, Kim!

  28. Ooooooh! These sound yummy! Bookmarking this post! Thanks! 🙂

  29. […] Kim made these and as soon as I saw her post about them I knew I would be making my own. CHICKPEA LOOOOOOOVE. […]

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