Smokey Roasted Chickpeas

Sometimes in the late afternoons, I get an urge to snack.  Roasted chickpeas are a great, healthy snack alternative.  They can be done sweet or savory.  I made a sweet version with my Maple Cinnamon Chickpeas.  This is a savory option.

Smokey Chick Peas watermark

I am warning you, these are highly addictive!  They are very easy to make.  If you don’t eat them all at once, you can store them in a container with rice scattered at the bottom.  The rice will help absorb the moisture and keep them crispy.  In addition to the spices I list, you can also add a pinch of cayenne if you like some extra heat.

For a sweet version of roasted chickpeas, check out this video.

Smokey Roasted Chickpeas

Smokey Roasted Chickpeas

Prep Time 10 min Cook Time 60 min



  1. Preheat oven to 350.
  2. In a bowl, mix all of the ingredients.
  3. Make sure all beans are coated well with spice.
  4. Line a baking sheet with parchment paper .
  5. Bake for about 40-60 minutes, stopping to shake the pan every 15 minutes.
  6. Wait until beans are completely cooled before storing.


Recipe Notes

I store mine on the counter in a glass mason jar . This makes about 4 servings. Enjoy!

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55 thoughts to “Smokey Roasted Chickpeas”

  1. When you make roasted chickpeas do you cook your dried beans first or do you just soak them? Also, do you take off the outer film/coating thing on the chickpeas before roasting them?
  2. I am trying to stray from buying canned beans, but an new to cooking dried ones (I've had dried chickpeas in my cupboard for two months wondering what to do with them!) so what is the soaking/softening method for using dried beans in the recipe? Thanks!
    1. Chickpeas take the longest of all the beans. Soak them for about 18 hours. Then drain and rinse. Put the in a pot with fresh water and boil until soft. Takes about 30 minutes. Dried beans are so much cheaper and you will be surprised at how clean they taste.
  3. Had some left over canned chick peas in fridge so decided to make these before they went to waste (as they so often do if a recipe I use only requires a small amount) and wow! The uncooked version is delicious and had to stop myself from "picking" before they went in oven! Can already taste what they'll be like. Love your recipes, different, fresh, healthy and plenty of leeway to experiment too. Thanks for what you're doing;)
  4. How long will these keep for in the container with rice? My husband is deployed so I am always looking to healthy snacks that I can send him. However, the only down side (and good side!)of real food is it doesn't last forever.
      1. It takes him about a week to get a package. I think I will try to send them anyway. Fingers crossed they keep, because I know he will love them!
        1. Maybe turn down the heat and cook them slightly longer. Like to 200 and check on them every few minutes. Sorry they didn't come out crunchy. :(
  5. After you soak and boil you drain them and let them dry before following the above...sorry new to soaking, but trying to avoid canned beans and such. Thank you:)
    1. I soak them overnight, drain and rinse them in the morning and then boil them in fresh water until they are soft. About 20-30 minutes. Chickpeas take the longest out of all the beans
  6. LOVE these. I have made them quite a few times. My husband and I love them so much we tend to get giddy with excitement when I make a batch. Love how adaptable they are, too. I have tried them with a squirt if sriracha sauce and garlic powder added as well- they come out yummy every time.
  7. Hi! I'm excited to try your recipe, but I'm wondering if it's necessary to soak the chickpeas first if they start out dry - or to soak them fully? Wouldn't it help keep them crunchy if there was no/little water in them to start? Or would that make them inedible from the start? Sorry, new to the whole chickpea scene...
      1. That makes sense. What about just soaking them for part of the recommended "softening" time, so they're still a bit stiff in the centre? So, soaking them for just a few hours versus the suggested 8hrs? Do you think that might help keep them from losing their crunch so fast, or no?
        1. To keep them from losing their crunch, store them in a container with rice scattered on the bottom. The rice will help absorb the moisture and help keep them crispy.
          1. Okay. How long do you think they'll stay crispy with the rice? And does it matter what I store them in (plastic, glass, etc.?)
  8. I made these last night and am hooked. They were a great substitute to the chocolate I crave after dinner, which I managed to substitute with strawberries, after I had a few of these chickpeas. I love how eating something savoury, like these beautiful little morsels, actually cut back on my sweet-tooth (which is the largest tooth in my mouth!). THANK YOU!!
    1. You are so welcome!! I also have a sriracha version.
  9. I cannot thank you enough for this recipe! They are perfect when I am craving something crunchy and salty. It's so much fun to play around with the spices too... I even made an old bay version! These are a staple in my household now. Again, a huge thank you!!!

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