Crispy Roasted Chickpeas Three Ways (Vegan, Gluten Free, Packed with Protein)


I’m absolutely obsessed with snack food.  I’ll take three tiny tacos over a big one any day, and I often spoil my dinner by noshing chips and blueberries.  There’s something about small, bite-sized things that’s just so appealing – which is totally fine, as long as your snacks are healthy.


Which is why I’m so obsessed with these crispy roasted chickpeas.  After testing tons of recipe variations, I finally settled on a technique that makes the chickpeas perfectly crispy (and never burnt!) every single time.  Honestly, they taste so good it was hard to believe they’re healthy (and not fried!).RoastedChickpeas-2RoastedChickpeas-4

Because texture is only part of the story, I’ve included three different flavor profiles that all work amazingly with these:  za’atar, sweet chili and BBQ.  These are all perfect to bring to those summer BBQs (I see you, Memorial Day weekend!) so you can make sure you have something super healthy (but as delicious – if not more – than the packaged chips and the like) to nosh on.

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Try them and tell me which flavor is your favorite.  Zack and I are both totally addicted to the BBQ chickpeas right now – they’re the perfect combo of salty, sweet, smoky and spicy, and taste just like reaching into a bag of Lay’s potato chips.

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Crispy Roasted Chickpeas Three Ways

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4.5 from 2 reviews


  • 1 15 ounce can of chickpeas
  • 1 tablespoon extra virgin olive oil, coconut oil or avocado oil

For BBQ Chickpeas:

  • 1 tsp maple syrup
  • 1/4 tsp paprika
  • 1/4 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp sea salt
  • Pinch black pepper

For Za’atar Chickpeas:

  • 1/2 tsp store bought za’atar

For Sweet Chili Chickpeas:

  • 1.5 tsp coconut sugar
  • 1 tsp chili powder
  • ¼ tsp sea salt


  1. Preheat oven to 350 degrees. Drain and rinse chickpeas, then spread in a single layer on a parchment lined pan. Bake (no oil or seasonings yet!) for 30 minutes. Remove chickpeas from oven and toss with oil (I just leave them on the parchment paper to do this, kind of using a spoon to move them around until they’re all coated). Bake for another 20-30 minutes, or until they turn golden brown. Remove and immediately toss with spice blend of choice, then return to oven for 10 minutes. Turn off oven and let cool in the oven. The cooler they are, the crispier they’ll get. These will keep at room temperature in a tightly sealed container for 4 – 5 days.