Roasted Chickpeas
Turn basic chickpeas into a crunchy, smoky treat with this roasted chickpeas recipe. Just add smoked paprika and coarse salt to bring out their natural taste, and a bit of butter for a golden, crispy texture. Ideal as a snack or a salad topping, this recipe is easy to make and delicious to eat. Try them and enjoy the satisfying crunch and burst of flavours that make this snack perfect for any occasion.
Ingredients
|
1 can
Chickpeas in brine (approx. 240 g)
|
|
|---|---|
|
1 tsp
Smoked paprika
|
|
|
½ tsp
Coarse salt
|
|
|
15 g
Butter
|
Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Master these three simple tricks and you’ll have perfectly roasted chickpeas every time: Make sure the chickpeas are well-drained and patted dry before seasoning – excess moisture leads to soft, not crunchy. Spread them out in a single layer on the baking sheet so the hot air can circulate evenly. Give them a shake or stir a couple of times while roasting to ensure they cook uniformly on all sides.
If you’ve got a little extra time, try peeling the thin skins off your chickpeas before roasting. The skins hold on to moisture, which can stop them from getting fully crisp. Without them, the heat reaches the chickpeas more evenly, giving you a lighter, crunchier texture. It’s a bit fiddly, but the payoff is extra-crispy chickpeas that are hard to resist.
For the best crunch and bold flavour, season your chickpeas right after they come out of the oven. Spices added before baking can sometimes burn or lose their punch but sprinkling them on while the chickpeas are still hot will help the flavours stick without dulling their intensity.
Questions about roasted chickpeas
Have questions about roasting chickpeas? From why a cold oven works best to how to keep them crispy, here are the answers to help you get the perfect crunch every time.
Why is it better to start with a cold oven?
Starting with a cold oven helps your snack to crisp up evenly without burning. The slow rise in temperature lets moisture inside the chickpeas evaporate gently, which keeps the outer layer from turning hard or burning too quickly. This method also works well with butter, which has a lower smoke point than oil. It melts slowly, evenly coating the chickpeas and boosting their flavour without burning. Plus, it prevents delicate spices like smoked paprika from burning, so your snack turns out consistently crispy and tasty.
Do I need to dry the chickpeas before roasting?
Yes, drying is key to getting irresistibly crunchy roasted chickpeas. Excess moisture causes the chickpeas to steam instead of roast, leaving them soft rather than crispy. After rinsing, let them drain well and pat thoroughly with a clean tea towel or paper towel before seasoning. The drier they are, the crispier they’ll turn out.
How long will roasted chickpeas stay crispy after baking?
This snack is at its crispiest straight out of the oven and best enjoyed the same day. If you store them in an airtight container at room temperature, they’ll usually keep their crunch for one to two days before softening. To bring back some crispiness, you can pop them back in a hot oven for a few minutes before serving.
Nutritional values
Nutritional value, per
387 Kcal
| Fibre | - | 15.9 gram fibers |
| Protein | 18.8 | 17.9 gram |
| Fat | 42.7 | 18.7 gram |
| Carbohydrates | 38.5 | 36.7 gram |
Recommended information
Serving suggestion
Can I use fresh chickpeas for this recipe?
Yes, but they’ll need a little extra prep. Fresh chickpeas must be cooked until tender before roasting, otherwise, they’ll be too firm and won’t crisp up properly. Once cooked and cooled, treat them just like canned chickpeas: drain well, pat dry, season, and roast until golden and crunchy.
Can I make this recipe ahead of time?
While you can make this snack ahead of time, the roasted chickpeas will gradually lose their crispiness as they sit. If you’d like to prep in advance, rinse, drain, and dry the chickpeas earlier in the day, then store them in the fridge until ready to roast.
Once baked, they’ll keep for a day or two in an airtight container, and you can revive some of the crunch by reheating them in a hot oven for a few minutes.
Seasoning ideas to take your roasted chickpeas to the next level
Shake up the flavour of your snack with different spice blends and toppings:
- Smoky and spiced: paprika, cumin, and a pinch of cayenne for warmth and depth.
- Herby and fresh: dried oregano, thyme, or rosemary for a Mediterranean twist.
- Cheesy and savoury: a sprinkle of grated Parmesan for extra umami.
- Sweet and spiced: cinnamon, nutmeg, and a touch of sugar for a crunchy snack with a sweet edge.
Mix and match to suit your taste, this recipe is the perfect canvas for bold flavours.
Can I use oil instead of butter?
Yes, oil is a great alternative to butter when roasting chickpeas. Olive, avocado, or vegetable oil all helps the spices cling and give you the same crispy texture. Butter adds a rich, creamy flavour, while oils are more neutral or lightly fruity depending on the type you choose. Simply swap in about one tablespoon of oil and follow the recipe as usual.
Build a snack platter with roasted chickpeas and these extras
Transform this recipe into the centrepiece of a vibrant snack platter by pairing them with a mix of textures and flavours. Add gooey, crispy mozzarella sticks, golden vegetable fritters, and feather-light kale chips for plenty of variety.
For dipping, try stirring the same spices you roasted the chickpeas in into creamy skyr for a tangy, perfectly matched dip. You can also add variety with bold blue cheese dip, fresh sour cream and chive dip, or a smooth garlic and herb dip. Together, they create a colourful, crunchy, and cheesy snack spread that’s ideal for sharing.
