Roasted Chickpeas

Hello my chickadees! Let’s talk chickpeas.

I have a weird aversion to using the term “garbanzo beans.” Garbanzo beans and chickpeas are the same damn thing, but I only ever seem to call them chickpeas. It’s kind of a weird quirk.


Some people say they have a sweet tooth. Me, I have a savory tooth. I love a chocolate chip cookie now and then, but I have to balance the sweet with something savory. When it comes to snacking, I always want something more substantial than sugar. Lately, roasted chickpeas have been my thang. I even snuck some into the movies the other night to munch on instead of popcorn. I demolished them before the previews were even over. Whoops.


I love to eat these by themselves as a savory, crunchy snack. You could also use them as a salad topping or snack mix component. They are easy peasy to make and a great snack for all.

They’re super addicting and healthy, too- half a cup of chickpeas packs 6 grams of fiber and 6 grams of protein. Heck yes.

Salty. Crunchy. Savory.

15 oz. canned chickpeas
1 tbsp of EVOO
sea salt
freshly cracked black pepper
garlic powder
smoked paprika
cayenne (optional, but adds a nice kick)

  1. Preheat your oven or an air fryer to 390 degrees. I received a Power Air Fryer XL for Christmas and it has become my new kitchen BFF.
  2. Drain and rinse the chickpeas well. Shake in the colander to get rid of excess water and then leave the chickpeas in the colander to dry a bit. I usually just leave the chickpeas alone for about 10 minutes, or up to half an hour.
  3. Once you’ve given your chickpeas a bit of time to dry, transfer them to a large, flat surface (I place my chickpeas on a wooden cutting board). top the chickpeas with a paper towel and gently (very lightly!) press down and massage the chickpeas through the towel. Remove the towel and pick out any of the chickpea skins that have come loose. Discard those and transfer your chickpeas to a bowl.
  4. Add your olive oil seasonings and stir to coat. I included the spices I prefer to use, but you can use any spices that you enjoy. Season to your own liking- I usually add a few shakes of everything and a tiny pinch of the cayenne.
  5. Pour chickpeas into the fryer basket or onto a cookie sheet. Bake or air fry the chickpeas for 15-20 minutes. The best way to achieve maximum crunch without burning the chickpeas is to stir the chickpeas every five minutes. If you’re using a cookie sheet, you’ll want to turn the sheet as well. Stir the chickpeas every 5 minutes until you hit the 15-minute mark. After 15 minutes, you’ll want to stir the chickpeas every minute or so until golden brown. Keep a very close eye on your chickpeas so that they don’t burn.
  6. Once your chickpeas and lookin’ good, remove them from your oven or air fryer and let cool.
  7. Eat, enjoy, and share this recipe with all your friends (Heyyy!)

I recommend eating the chickpeas within a day or two, or they may lose their crunch. Store in a plastic bag or small air-tight container.


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