These Spicy Roasted Chickpeas are perfect to have on hand when those savoury cravings strike. They are quick & easy to make (about 30 minutes from start to finish!) and – once roasted – crispy on the outside and soft on the inside (with a slightly nutty flavour!).
About this Recipe
I’ve got a confession to make: I LOVE to snack in between meals. Seriously, I’m always looking for snacks to munch on between meals. In my defence, I TRY to make them healthy. These Spicy Roasted Chickpeas are perfect to have on hand when those savoury cravings strike. They are quick & easy to make (about 30 minutes from start to finish!) and – once roasted – crispy on the outside and soft on the inside (with a slightly nutty flavour!). Also, have I mentioned that they’re not only vegan but gluten-free and nut-free as well? You’re welcome!
Ingredients for Spicy Roasted Chickpeas
You will only need a few basic ingredients that you’re likely to have in your pantry: chickpeas, olive oil, and spices (garlic powder, onion powder, sea salt, and cayenne pepper). That’s it. Feel free to experiment with other spices for different flavour combinations. For example, I also love the combination of (1) olive oil, lime juice, chili, and sea salt OR (2) olive oil, lemon zest, rosemary, and thyme (using fresh herbs!). The options are endless and it’s hard to go wrong here.
How to make Spicy Roasted Chickpeas
These Spicy Roasted Chickpeas are about as simple as it gets (dry, roast, and coat) but there are a few things to keep in mind:
#1 Dry chickpeas: Drain and rinse the chickpeas carefully and then, using a tea towel, gently pat them until completely dry. Remove any skins that came off while drying.
#2 Roast chickpeas: Transfer the chickpeas to a baking sheet and spread them out in an even layer. Then roast them for about 15 minutes (stir once after 10 minutes!).
#3 Coat chickpeas: In a medium bowl, mix olive oil and spices together. After 15 minutes of roasting, transfer hot chickpeas to bowl with spice mix and toss well to coat evenly.
After that, simply roast the chickpeas for another 15 minutes or so until they are golden and lightly darkened. They should be crispy on the outside and soft on the inside. Let your Spicy Roasted Chickpeas cool for about 5 minutes before snacking.
How to serve Spicy Roasted Chickpeas
These Spicy Roasted Chickpeas are a great snack and you could munch on them all day (pssst… they’re perfect for healthy snacking while watching a movie!) but keep in mind that oven-roasted chickpeas don’t stay as crunchy once they cool (they get soft and chewy!). You can store the chickpeas without a sealed lid (so they will stay crunchy a wee bit longer!) for up to two days and simply re-heat them in oven to restore crunchiness (see recipe notes!) BUT they are best on the first day and I HIGHLY recommend eating them fresh.
By the way, these Spicy Roasted Chickpeas are not just for snacking. They are a yummy addition to many different meals. For example, I love using them in place of croutons. Simply toss with salad (e.g., Simple Green Salad with Sweet Balsamic Vinaigrette) OR sprinkle over soup (e.g., Roasted Butternut Squash Soup) to add a little crunch. Enjoy your homemade Spicy Roasted Chickpeas!
More Cooking Inspiration
If you love savoury snacks to munch on, you might also like my Vegan Veggie Cookies.
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Spicy Roasted Chickpeas
- 1 can chickpeas drained and rinsed
- 2 tbsp extra-virgin olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp cayenne pepper
- Preheat oven to 360 degrees F (180 C).
- Dry chickpeas: (a) using a strainer, drain and rinse the chickpeas, (b) using a tea towel, gently pat the chickpeas until completely dry, (c) remove any chickpea skins that came off while drying.
- Roast chickpeas: (a) transfer chickpeas to a baking sheet and spread them out in an even layer, (b) roast chickpeas for about 15 minutes (stir once after 10 minutes!).
- Coat chickpeas: (a) in a medium bowl, mix olive oil and spices together, (b) after 15 minutes of roasting, transfer hot chickpeas to bowl with spice mix, and (3) toss well until they are evenly coated.
- Transfer coated chickpeas back to oven and roast for another 15 minutes or so until they are golden and lightly darkened. They should be crispy on the outside and soft on the inside.
- Let the Spicy Roasted Chickpeas cool for about 5 minutes before snacking.
Quick Tip: To restore crunchiness, simply reheat chickpeas at 350 degrees F. (for about 5 minutes!).