living a well tended life... at any age

snack it to me: {really good} roasted chickpeas

I’ve been on the hunt for a really good roasted chickpeas recipe for a LONG time.

And by “really good”, I mean one that yields crispy chickpeas.


This was harder to do than you might think. Or at least harder than I thought.

I thought one simply needed to roast the chickpeas at a high temperature. But this never seemed to work. The best I got was slightly crunchy outsides, while the insides remained soft.

Good, but not REALLY GOOD.

And then I stumbled across a recipe from Lindsay at The Lean Green Bean,  promising CRISPY chickpeas. And I gave it a try.

really good roasted chickpeas


These were SO good, guys. Like, addictively so. I’ve made these a few times, and always with perfect results.

Which is a good thing since I make these and these a lot lately, so I’m often left with a bunch of chickpeas to use.

really good roasted chickpeas

really good roasted chickpeas

really good roasted chickpeas

{Really Good} Roasted Chickpeas
from The Lean Green Bean

1 – 2 cans chickpeas, drained and rinsed
olive oil
salt and pepper and/or your choice of spices

Line a baking sheet with a few layers of paper towels. Pour the chickpeas on top and cover with more paper towels, patting to get them as dry as possible.

Discard the paper towels and pour a little olive oil over the chickpeas; toss to coat. The chickpeas should be JUST coated with the oil, not saturated. Season to taste.

Place the pan in a cold oven and set it to 425 degrees. Roast for 40 minutes, stirring every 10 minutes. Turn off the oven and leave the pan in for at least an hour. Remove pan and let cool completely; store in an airtight container.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

really good roasted chickpeas


  1. Sandra on March 21, 2017 at 9:37 am

    So similar to drying tomatoes except at a high temperature.

    This has eluded me too to the point that I quit trying! I’ll try this method, though. Thank you!!!

    • sherisilver on March 21, 2017 at 8:17 pm

      It would have never occurred to me to try this method. This is why I will never write a cookbook – I have no patience for trial and error – just give me the best way!

  2. Sarah | Well and Full on March 21, 2017 at 8:35 pm

    I LOVE crispy chickpeas!! I love roasting them with smoked paprika and cayenne 🙂

    • sherisilver on March 21, 2017 at 9:39 pm

      Oh my – that sounds delicious! 🙂

  3. nancy s on March 23, 2017 at 1:42 pm

    Another person in search of the really crispy chickpea! Were you able to store for another day and have them stay crispy?

    • sherisilver on March 23, 2017 at 4:52 pm

      Ummmmm – I’m embarrassed to say that they have never lasted more than a day. Or an hour. So I don’t know! 🙂

Leave a Comment