Add a pop of crunchy protein to snacks, soups, salads and more with a quick-fix recipe for Crispy Chickpeas made in an air fryer or roasted in the oven. Plus, they can be customized with your favorite seasonings!
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What if I told you that with a can of food, a few basic spices, and less than 15 minutes, you could have an insanely delicious, crunchy, protein-packed snack? It’s true: a single can of chickpeas (or garbanzo beans, as they’re often called on the label), tossed with olive oil and seasonings, can transform into little nuggets of crispy goodness.
I have a strong affinity for snacks that pack a punch, especially when they’re crispy, crunchy, and downright addictive. You’ve got your sweet and spicy roasted nuts, your zesty homemade barbecue potato chips, and let’s not forget the best savory Chex Mix. Today, we’re adding one more to the mix with crispy chickpeas.
This recipe can be made in either the oven or the air fryer, and it’s so simple that even my kids can whip up a batch with minimal supervision. These crunchy chickpeas are perfect for a grab-and-go snack on the way to soccer practice or a hike. They also add a delightful crunch to salads, soups and more (see below for my favorite ways to use them!).
Why You’ll Love ‘Em
So what makes these little crunchy bites so snack-worthy? Well, you can customize them with any combination of dried spices and seasonings, from taco seasoning to simple salt and pepper. Here are even more reasons why you’ll love them:
- Made with just 7 ingredients.
- Cooks in 12 minutes in an air fryer.
- Healthy, kid-friendly snack. Chickpeas are packed with protein and fiber.
- Perfectly spiced and crunchy.
Can You Make Roasted Chickpeas from Canned Chickpeas?
Absolutely yes! My recipe utilizes canned chickpeas, which are rinsed and drained before heading into either the air fryer or the oven.
- Chickpeas: The base of our snack, offering a hearty, nutty flavor and crisp texture. Rinse and drain them well — the drier they are, the crispier they’ll get in the oven or air fryer.
- Olive oil: Helps the chickpeas roast to a golden, crunchy perfection. I use olive oil in this recipe, but a neutral plant-based oil like avocado or grapeseed oil would also work.
- Garlic powder: The mellow, pungent flavor of garlic is the real powerhouse of this spice blend.
- Cumin: Ground spices tend to lose their flavor after a few months, so make sure your cumin is fresh and flavorful. A good way to check is by giving the jar a sniff: if the aroma is weak or dusty, it might be time to replace it.
- Smoked paprika: Made by smoking and drying the pimentón pepper, smoked paprika gives a nice earthy smoky flavor without a lot of heat. I also use it in my Homemade Chex Mix recipe.
- Kosher salt: Because every good crunchy snack is a little salty!
See the recipe card for full information on ingredients and quantities.
You can make crispy chickpeas in either the oven or the air fryer. The oven takes longer, but there’s room to make multiple batches at once. The air fryer gets the chickpeas crispier in a shorter amount of time.
How to Make Crispy Chickpeas in the Air Fryer
- After draining and rinsing the chickpeas, add them to a bowl, drizzle with the olive oil and toss well. Sprinkle them with the seasonings.
- Arrange the chickpeas in a single layer in the air fryer basket and cook at 390˚F for 12 to 14 minutes. Shake them halfway through cooking for uniform crispness.
- When chickpeas are golden brown and crispy, remove from the oven and serve hot or at room temperature.
Kelly’s Tip: Mixing all the dry seasonings together in a small bowl before sprinkling onto the chickpeas will distribute all the flavors more uniformly.
How to Make Crispy Chickpeas in the Oven
- While the oven preheats to 400˚F, drain and rinse the chickpeas. Place them in a bowl, toss with olive oil, and sprinkle evenly with seasoning.
- Arrange the chickpeas in a single layer on a parchment-lined baking sheet and cook for 45 minutes. Toss the chickpeas in the pan and cook another 5 to 10 minutes until browned and crispy.
- Remove from the oven and serve.
- For the crispiest chickpeas, start with chickpeas that are as dry as possible. After rinsing, drain the chickpeas well in a colander and blot them with paper towels.
- Experiment with seasonings. Try different dry herbs and spices to change up the flavor profile. You’ll need a total of about a teaspoon of dry seasonings.
Ways to Use Roasted Chickpeas
My three favorite ways to enjoy roasted chickpeas are simply as a snack (it’s impossible to eat just one handful!), as a salad topping or as a soup topping.
They stole the show in one of my all-time favorite salad recipes, Kale Salad with Warm Bacon Vinaigrette. The combination of leafy greens, crispy bacon, shredded Parmesan and crispy chickpeas makes this salad a guaranteed dinner winner!
See how the crunch and flavor of these crispy snacks takes these recipes to the next level:
- Greek Cucumber Tomato Salad
- Corn and Zucchini Salad with Basil Vinaigrette
- Quinoa Salad with Warm Goat Cheese
- Iceberg Wedge Salad with Buttermilk Dressing
- Quick Cauliflower Soup
Store roasted chickpeas at room temperature in an airtight container for two to three days. Make sure they’re completely cool before storing. If the chickpeas get soft or soggy, they’ll crisp up with a few minutes in the air fryer or the oven at the original cooking temperature.
Frequently Asked Questions
I found myself asking the same question as I was shopping for this recipe at my local grocery store. And the answer is… nothing! Garbanzos and chickpeas are the same thing. The only difference comes down to the origin of each ingredient name. “Garbanzo” is the Spanish name, while “chickpea” is the English name. No matter what you call them, one thing is certain: They’re the best in crispy form!
There are a few ways to make sure your chickpeas have maximum crunch factor, rather than being soggy. First, dry the drained and rinsed chickpeas as much as possible before tossing in the oil. Use a paper towel or a clean dish towel to blot them dry. Second, give the chickpeas plenty of room on the baking sheet or air fryer basket. Air needs to circulate between them to cook from all sides, and if they’re too close together, they’ll steam rather than roast. Finally, try adding a few minutes to the cooking time to see if they crisp up more.
Leftover roasted chickpeas can be stored in an airtight container at room temperature. Be sure they are completely cool before storing. They’ll keep for two to three days. They can be reheated in the oven or air fryer for a few minutes to crisp up.
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Ingredients
- 1 (15.5-oz.) can chickpeas
- 1 Tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
In an air fryer:
- Drain and rinse the chickpeas then add them to a large bowl.
- Drizzle the chickpeas with the oil, then toss to combine. Sprinkle with all of the seasonings and toss well.
- Arrange the chickpeas in a single layer in the air fryer basket. Cook them at 390˚F for 12 to 14 minutes, shaking once halfway through, until they are golden brown and crispy.
- Remove the chickpeas from the air fryer and serve.
In an oven:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Drain and rinse the chickpeas then spread them on paper towels and pat well to dry.
- Add the chickpeas to a bowl then drizzle with the olive oil and sprinkle with seasonings. Toss well to combine.
- Arrange the chickpeas in a single layer on the baking sheet. Bake them for 45 minutes then toss and bake an additional 5 to 10 minutes until crispy.
- Remove the chickpeas from the oven and serve.
Kelly’s Notes
- Drying the chickpeas as much as possible will help them become extra-crispy.
- Experiment with dry seasonings — you’ll need about a teaspoon total.
- Stir together the dry seasoning ingredients in a small bowl before sprinkling over the chickpeas for the most uniform distribution.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Made these following the air fryer instructions and they are perfectly crispy! Love the flavor too!
I’m so thrilled you enjoyed the recipe, Emma!