Roasted Chickpeas

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Roasted chick peas are an easy and delicious snack that you don’t have to feel guilty about! Season them with whatever flavors you like.
Roasted Chick Peas - a healthy but delicious snack! | Persnickety Plates

I feel like if I’m not posting a super sweet baked good, I’m usually posting a semi-healthy snack. At least my taste buds have a little balance.
I love chick peas. I like them on salads and I love them as hummus. Since I love roasting things (potatoes, zucchini, cauliflower, green beans), I decided to roast some them. It was a good decision because these were really good. I couldn’t stop eating them. I especially liked the ones that were extra crispy (some might even say burnt). The key to getting them crunchy is making sure you dry them really well before you roast them.
I divided this batch into two flavors – lemon pepper and cajun. Then I mixed them together.

Roasted Chick Peas - a healthy but delicious snack! | Persnickety Plates

Roasted Chickpeas

Melissa Williams | Persnickety Plates
Roasted chick peas are an easy and delicious snack that you don't have to feel guilty about! Season them with whatever flavors you like.
No ratings yet
Cook Time 25 minutes
Total Time 25 minutes
Servings 1 .5 cups


  • 1 can 14 oz chick peas
  • olive oil
  • seasonings of your choice – I did half lemon pepper/sea salt and half cajun/sea salt


  • Preheat the oven to 450 degrees and line a rimmed baking sheet with foil. Set aside.
  • Drain your can of chick peas in a colander and rinse really well.
  • Lay out a couple layers of paper towel and spread the rinsed chick peas out on top. Pat them with another piece of paper towel. You want them to be really dry. As you dry them, the skins should start to fall off. Peel off any skins that are hanging.
  • Once dry, add the chick peas to a bowl and very lightly drizzle olive oil over them. Toss them so they’re evenly coated. [I split into two batches so I could make two flavors]
  • Sprinkle your choice of seasonings over the chick peas liberally.
  • Line the seasoned chick peas in a single layer over the foiled pan.
  • Bake for 20-25 minutes, keeping an eye on them near the end so they don’t burn.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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  1. Carly Kite says

    Love this recipe! I mixed hot sauce in with the olive oil and sprinkled Lawry’s seasoning salt on them. I cooked my own chickpeas instead of using canned. I might have overcooked them because they turned out soggy after baking for an hour on 350. I had better luck putting them on the bottom rack at 250 for half an hour after that. Mine turned out fantastic! Great snack for when you’re craving potato chips. 🙂

  2. Crystal says

    These sound really good, May have to give them a try soon!

  3. Lisa Longley says

    I love love LOVE roasted chick peas!! And these seasonings look great! Pinning this one!

  4. Lori Yates says

    I love roasted chickpeas! Well, actually, I love FRIED chickpeas (especially at Grange in Ann Arbor – theirs are GREAT!), but I hate frying stuff at home, so I roast them. The perfect afternoon snack! And all for like 75 cents 🙂

    • Melissa {Persnickety Plates} says

      I’ve never been to Grange but fried chickpeas sound great. & I agree, I don’t fry at home. Much to my husband’s dismay 😉

  5. Heather Kinnaird says

    I have a VERY picky eater, and she LOVES chickpeas 🙂 these look So good!! thanks for linking up to wake up wednesdays

  6. Kelly Biedny says

    Chick peas are one of my favorites and this recipe is so simple. Can’t wait to try it!

  7. Rachel Willis says

    Love me some chick peas! I bet they are awesome roasted, too! Pinned!

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