Crunchy roasted chickpeas are one of my favorite healthy snacks of all time.  Roasted chickpeas are a lot more nutritious than processed pretzels and chips.  They’re also inexpensive and easy to make, too.

If you’re looking for a healthy snack recipe you’re going to love them.

Roasted Chickpeas a Crunchy, Salty, Healthy Snack Recipe

This healthy snack recipe is:

  • Sugar-free – Doesn’t affect blood sugar levels (They’re healthy carbs!)
  • High in protein – This helps boost the metabolism
  • Full of fiber and will fill you up and keep you feeling full for hours
  • Plant-based and 100% healthy so they’re vegan and Paleo friendly

I shared my roasted chickpea recipe on Instagram and everyone loved them so I wanted to share it with you, too.

Roasted Chickpeas Recipe


  • 2 cans of organic chickpeas (aka garbanzo beans)
  • 2 tbsp olive oil
  • seasonings of choice (keep reading for spice recommendations)
  • 2 tsp of quality salt like Celtic or Himalayan


Preheat your oven to 400.

  • Drain and rinse the chickpeas and pat dry.  Get they as dry as you possibly can.  Otherwise, they’ll take longer to get crunchy.
  • Place the chickpeas in a large bowl and toss with 2 tbsp of olive oil and spices of your choice until they’re evenly coated.
  • I like using cumin and cayenne to taste. You could also use garlic powder, taco, or fajita seasoning.
  • Salt is a MUST for dehydrating the beans so they’ll crunch.  I use approximately 1 tsp of salt and they’re perfect.
  • Then spread the chickpeas in an even layer on a baking sheet and bake at 400 until they’re crispy… which takes about 30 to 45+ minutes.
  • I always do a ‘taste’ test at the 30-minute mark to gauge the crunch level.  The chickpeas should crunch, not feel waxy or soft.
  • Depending on the crunch level, at 30 minutes I let them roast a bit longer.  If your chickpeas don’t feel crunchy after 30 minutes, you can bump up the temperature to 425.  But watch them.
  • When they’re done, remove from the oven and enjoy immediately.

When they’re ready they should split a little bit, like this…

Roasted Chickpeas Christina Carlyle


When roasted, these chickpeas get crunchy and pop in your mouth.  They’re great on their own as a snack or served on top of salads like croutons.  I like to make them for football game party snacks, to smuggle into movie theaters, when I travel via car or plane, or if I have a conference.

Leave me a comment and let me know how your roasted chickpeas turned out.


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Pin this recipe so you’ll have it forever.

roasted chickpeas Christina Carlyle