Easy oven roasted chickpeas

What if I told you that you can have a snack loaded with fiber, minerals and packed with protein that will cost you less than two bucks, its guilt free, plus you probably have a can in the back of your cupboard that you forgot about. Simply put, oven roasted chickpeas is a

quick, healthy and easy alternative instead of reaching for that bag of chips. Their wonderful on their own, great to pack if you’re going on a hike or just want that added crunch to spruce up a salad. Here are some tips and a quick rundown on how to take a simple can of chickpeas and turn them into a savoury bite size delight.

I’ve learned a few simple things to maximize crispness and there's no need to bore yourself when it comes to flavour. Mess around with your spice rack to come up with your own

combinations. Now before you get started please read the tips below so you don’t end up with soggy burnt chickpeas like I had in the past lol.

TIP #1: You want to make sure that once you drain the excess liquid from the can you spread them out on a baking sheet and pat them as dry as possible. I find a tea towel works best to soak up the excess moisture but a paper towel works just as well.

TIP #2: Olive oil works great to coat the peas without burning them while they roast. The less oil you add the less crispy they will be so don't have them swimming in olive oil but do coat them evenly.

TIP #3: Whatever you do, don’t add all the spices beforehand, I learned this the hard way as a burning aroma filled the air as I realized the spices were taking on a life of their own in my oven. Olive oil and salt work just fine during the roasting process and once their done you can add any additional spices of your choice.

TIP #4: I cannot lie, these taste better when you eat them right away, once they cool they tend to become chewy (still good), just missing that crunch and munch vibe so eat them right away.


  • 19 fl oz can chickpeas (you can use more than one can for your needs, I just made a small batch)

  • 1-1 ½ tablespoon olive oil (add more as needed to ensure their evenly coated)

  • Season Salt or Pink Himalayan Salt (to taste)

  • Once roasted add additional spices as desired. I added ½ teaspoon of the following- ground thyme, black pepper, garlic powder and cumin but use whatever you like.


  • Line your baking sheet with parchment paper and preheat oven to 400 degrees. Drain excess fluid from can of chickpeas, lay peas evenly on the baking sheet and dry off any remaining liquid using a tea towel or paper towel.

  • Add olive oil and salt to taste and mix well. Bake for about 20-25 minutes. Every oven is different so keep an eye on the peas and stir after 10 minutes to ensure each side bakes evenly. If after 25 minutes you find they're not totally crispy just leave them in the oven until their doneness is to your liking.

  • Once roasted, in a bowl toss in any additional herbs and spices you like and enjoy. For best results eat them right away.



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