Roasted Chickpeas

Perfect for snacking and great on salads, pasta and sweet potatoes!

Roasted Chickpeas

These crispy chickpeas are crunchy and loaded with protein and fiber. I love to snack on them and almost always use them to garnish my salads. I even use them as a garnish on my pasta dishes and baked sweet potatoes!

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Roasted Chickpeas

recipe from Lisa Rice's Kitchen Plantastic


3 cups (or two cans) cooked chickpeas (garbanzo beans), drained

1 tsp garlic granule

1 tsp sea salt


1 tsp onion granules, sweet or smoky paprika, or your favorite spice and herb mix like lemon pepper.


Spread a kitchen towel on a baking sheet or wide bowl and toss the beans to get most of the water off. Toss them in a bowl with the spices and/or herbs until coated.

Air fryer:

spread evenly on air fryer racks, cook at 350 for 12 minutes, then toss or stir and cook another 8. Allow to cool in air fryer to get the best crunch. Our fryers vary, so if they are still not crunchy, cook 4 more minutes at a time until you get the desired crunchiness.


Preheat oven to 350

Cover a baking sheet with sides with parchment paper. Spread beans evenly then bakes 10 minutes. Stir then bake another 10. Check crispness. When they are crunchy or slightly crunchy, shut off the heat and leave the beans in the oven while the temp comes down and the oven is cool (or almost cool). Don’t forget they’re in there!

Because oven temps also vary, you may need to cook them for longer – try 5 more minutes at a time until crunchy.

Lisa Rice

Sr. Health Mentor & Director of Content and Promotion