RECIPE: Oven-Roasted Chickpeas
Cook time
Total time
These oven-roasted chickpeas are salty, crunchy, and keep for days in a sealed container. Perfect for road trips, camping trips, or any other time you need a protein rich snack. *Plan a day ahead- you will need to soak the dried beans overnight.
Recipe type: Snack
Cuisine: American
  • 1 pound dried chickpeas (also known as garbanzo beans)
  • Olive Oil
  • Salt
  • Dried spices to taste
  1. The day before cooking, place the dried beans in a bowl and cover with water. The beans will absorb a lot of the water, so make sure to cover by at least an inch of water.
  2. After the beans have soaked for at least 12 hours, drain and rinse them well with clean water.
  3. Spread the beans out on a towel, and dab them with another towel until they are quite dry.
  4. Preheat oven to 400 degrees.
  5. Place the beans back into a dry bowl, and slowly pour olive oil over them. You want to use the oil quite sparingly. Mix the beans with your hand ensuring each bean has a light coating of oil.
  6. Lightly sprinkle with salt (to taste). You will be adding additional salt and spices at the end.
  7. Lay the beans out in a single layer on a lined cookie sheet. Don't pack them too tightly on the pan, you will need space to stir. Place on middle rack in pre warmed oven.
  8. Every 5-10 minutes you will want to check the beans, and stir to redistribute. The beans near the outside of the pan will brown more quickly.
  9. Watch for them to turn a rich medium brown (about 35 minutes), then remove them from the oven to cool. (You can also taste-test cooled beans from time to time to check if they are crunchy.) While they are still warm, sprinkle your favorite spice mix, and more salt to taste. (I kept these simple with just a little garlic powder.)
  10. When the beans have cooled, place them in an air-tight container. They will keep for at least a few days before getting stale (less crispy.)
Recipe by Adventures In Making at