These Garlic Roasted Chickpeas are an irresistible healthy party snack that I love putting around the house in small bowls when I am expecting company. They are so easy to prepare and way too easy to eat!
Roasted crispy chickpeas are a popular snack these days because of how healthy and delicious they are.
For this recipe, I use canned chickpeas which makes this snack super quick!
The idea is to roast them in the oven until all the moisture has evaporated. Then we add the seasoning before popping them back in the oven to get them extra crispy.
They are one of the easiest party snacks I have on my blog and require just a few minutes of prep!
The Garlic Flavoring
I love garlic in any form. Roasted, raw, smashed, dried, sautéed, you name it. And since my motto has always been, go big or go home, you can guarantee this recipe will pack a garlic punch! Sorry not sorry.
To infuse as much garlic flavor as I can into the chickpeas, I like to use a combination of garlic powder and garlic infused oil.
I don't recommend adding freshly minced garlic to your chickpeas since it will most likely burn in the oven while adding more moisture to the chickpeas which is not what we want.
Chickpeas are VERY bland on their own so it is key that you add lots of seasoning. The spice blend I used in this recipe is made with a mixture of a few different spices that bring the flavor and heat.
Most of the heat comes from the chili powder but you can also add cayenne powder if you really want to "kick it up a notch" as Emeril says.
Other Chickpea Seasoning Blends:
The good thing about chickpeas is the fact that they can take on any flavor profile. If you want to make them more festive, try adding some rosemary or sage. If you want to sweeten them up a bit, add some sugar or cinnamon. Here are some other delicious spice blends you could use on your chickpeas!
- Old Bay Seasoning (Summer time)
- Rosemary and Sage (Holiday Parties)
- Pumpkin Spice and Sugar (Fall)
- Lemon zest, Basil, Parsley (Spring)
- Blackened Seasoning (Anytime)
- Indian Spice Blend
Any don't forget, adding flavored oils will infuse even more 'yum' into your chickpeas. Zucchi's Chili Pepper or Pesto-infused oils would be delicious additions to chickpeas!
Roasting Chickpeas Without Oil
The trick to super crispy, crunchy chickpeas is adding your oil LAST. For a majority of the time, I like to roast my chickpeas "naked", with zero seasoning or oil added.
This allows all of the moisture trapped inside the chickpeas to easily evaporate. Then before the chickpeas turn a golden brown, you will take them out and add Zucchi's Garlic-Flavored EVOO along with my spice blend to finish roasting.
Did you know? Chickpeas are also called garbanzo beans, bengal grams, egyptian peas, ceci beans and kabuli chana.
How To Store Roasted Chickpeas Properly
Storing your chickpeas is simple. They do not need refrigeration. In fact, you do NOT want to put roasted chickpeas in the fridge at all. This would add moisture to your chickpeas causing them to turn soft. Instead, wait for them to fully cool, then toss them in a plastic container with a lid or plastic baggie.
How Long Will They Stay Fresh?
Roasted chickpeas will stay fresh for up to 5 days properly sealed but are best eaten within 2-3 days.
Why Are My Roasted Chickpeas Soggy?
If they're soggy then you didn't roast them long enough. You really need to roast them for 45-60 minutes so that they get nice and crispy.
Did you know? Chickpeas can also be black, green, brown or even red!
Other easy snack recipes you will love:
Crispy Crunchy Garlic Roasted Chickpeas
- 2 15 oz. cans chickpeas (garbanzo beans)
- 2 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder (*use less for less heat)
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- Preheat oven to 350°F.
- Drain your chickpeas and then lay them flat on top of a few paper towels. Place a few more paper towels over top and lightly roll the paper towel on top to dry the chickpeas as much as possible. Discard of any peels.
- Add your PLAIN unseasoned chickpeas to a parchment paper lined baking tray and bake for 45 minutes.
- In the meantime, prepare your spice blend by mixing the spices in a small bowl.
- After 45 minutes, take out your chickpeas and drizzle over top 2 TB olive oil along with the spice mixture. Using your hand, roll the chickpeas around so the spices stick to each chickpea.
- Bake for another 8-10 minutes on the middle rack until crisp and dry.
- Let the chickpeas cool completely on the baking sheet for at least 15 minutes. Store in a container or plastic bag.