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crispy roasted chickpeas baked

Crispy Roasted Chickpeas Two Ways

Andrea Toole
Perfect crunchy chickpeas with two variations of spice blends: Everything Bagel Spice & Cumin Herb Spiced!
Prep Time 10 mins
Cook Time 30 mins
Course Snack
Servings 4


  • 1 can (19 oz) chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • Pinch black pepper

Choose One Seasoning Blend:

    Everything Bagel Seasoning

    • 1/2 tsp poppy seeds
    • 1/2 tsp sesame seeds
    • 1/4 tsp dried onion flakes (or onion powder)
    • 1/4 tsp garlic powder
    • Optional* pinch cayenne pepper

    Cumin Herb Spiced

    • 1/2 tsp cumin
    • 1/2 tsp dried thyme
    • 1/4 tsp dried oregano
    • 1/4 tsp garlic powder
    • 1/4 tsp smoked paprika (or regular)
    • Optional* pinch cayenne pepper


    • Preheat the oven to 400F.
    • Drain and rinse the can of chickpeas in a mesh wire strainer. Next, dry the chickpeas using a kitchen towel or paper towel. Drying them well is the key to get super crispy chickpeas! Lay a dishtowel on a flat surface and pour the rinsed beans on the cloth. Roll the chickpeas around on the cloth using the edges of the cloth to dry them on top. Discard the majority of the skins that come off during this process.
    • Spread out the dried chickpeas on an unoiled baking sheet, do not use the oil or seasonings yet. Bake for 5 minutes totally bare- they should turn whiteish. Remove from the oven and swirl the chickpeas around the hot pan for a minute or two releasing the steam. This cooks off excess water so they get super crispy!
    • Add the olive oil, salt and pepper and mix well to ensure they have all been coated. Return to the oven and bake for another 23-25 minutes until they are deeply golden and crispy. Remove from the oven and add your chosen seasonings.
    • Allow them to cool on the pan. Store in a loosely covered bowl at room temperature. They are best eaten within 2-3 days but will last up to 5 days.


    Don't store in an airtight container- they will loose some of their crispiness!