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Dill pickle flavour crispy roasted chickpeas on a white plate

Dill Pickle Crispy Chickpeas

Andrea Toole
These Dill Pickle Crispy Chickpeas will become your new favourite snack. They are crunchy, flavourful and are the perfect topper for salads or grain bowls!
Prep Time 20 mins
Cook Time 32 mins
Course Snack
Servings 4


  • 1 can (19 oz) chickpeas, drained and rinsed
  • About 1 cup white vinegar
  • 1 tbsp olive oil
  • 1 tsp dried dill
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt and pepper to taste


  • Add the strained and rinsed chickpeas to a bowl and pour about 1 cup of white vinegar over top, just enough to completely cover the chickpeas. Soak in the vinegar for 15 minutes then strain off the vinegar (do not rinse).
  • Preheat the oven to 400°F. Place the strained chickpeas between 2 pieces of paper towel (or a clean tea towel) and dab off the excess moisture.
  • Once fairly dry, add the chickpeas to a baking sheet. Remove any large pieces of the chickpeas skins that may have come off while drying them. Do not add any oil to the pan yet!
  • Bake for 7 minutes, then swirl the chickpeas around on the hot pan for about 30 seconds to release the steam (my best trick to get super crispy chickpeas!).
  • Add 1 tbsp of oil and mix to coat the chickpeas, returning to the oven to bake for an additional 25-28 minutes.
  • Once they are done baking toss the spices, salt and pepper onto the pan while it’s still hot and mix to coat. Add more salt to taste if needed.
  • Store uncovered at room temperature for up to 4 days. Enjoy!
Keyword crispy chickpeas, dill pickle, healthy snack, roasted chickpeas