Roasted Chickpeas

By Sheela Prakash

Published April 24, 2024

Roasted Chickpeas
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Rating
4(733)
Comments
Read comments

Roasted chickpeas are a pleasantly crisp-on-the-outside, slightly chewy-on-the-inside addition to salads, noodles, creamy soups and grain bowls. Rub the chickpeas vigorously in a dish towel not once but twice to ensure that they’re completely dry before sliding them into the oven, and do your best to remove all the skins that fall off in the process. While this may seem fussy, it’s the secret to achieving the crispiest results. To make these chickpeas your own, rummage your spice cabinet and swap the smoked paprika for za'atar, chili powder, garam masala, herbes de Provence or anything else that sounds good.

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Ingredients

Yield:About 2 cups
  • 2(15-ounce) cans chickpeas (3 cups), drained and rinsed
  • 2tablespoons extra-virgin olive oil
  • Salt
  • 2teaspoons smoked paprika
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

315 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 9 grams dietary fiber; 8 grams sugars; 15 grams protein; 184 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees. Spread the chickpeas out onto a clean dish towel and thoroughly rub them dry. Discard any chickpea skins that happen to fall off in the process. Transfer the chickpeas to another clean dish towel and repeat the process to get them very dry. (The dryer the chickpeas, the more success you’ll have with crisping them in the oven.)

  2. Step 2

    Transfer chickpeas to a rimmed baking sheet. Drizzle with olive oil and season generously with salt. Toss well to evenly coat.

  3. Step 3

    Roast, shaking the pan every 10 minutes or so, until the chickpeas are dry, golden-brown in spots and crisp, 30 to 35 minutes. Turn off the oven. Immediately sprinkle the chickpeas with smoked paprika and shake the pan to coat. Taste and season with additional salt as needed. Return the chickpeas to the oven with the door ajar and let the chickpeas cool in the oven to continue to crisp.

Tip
  • Roasted chickpeas are best served fresh but leftovers can be stored in an airtight container for up to a week. Leave the lid ajar to allow moisture to escape and to keep the chickpeas crisper for longer. If they become chewy, re-crisp on a baking sheet at 400 degrees for about 5 minutes.

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Ratings

4 out of 5
733 user ratings
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Comments

Rhiannon

I can't remember where I learned this, but the best trick for really crispy chickpeas is to put them (towel dried like the directions here; without oil or seasoning) on your baking tray and put it into the oven just until the oven comes to temperature, then take them out and add the oil/seasoning and proceed with the recipe. It's just long enough to dry them off so there's very little moisture left when you actually start cooking them

CRISPR

If you want crispy chickpeas, roast the chickpeas without oil. Toss in oil and spices after they come out of the oven.

peter stock, toronto

I am seeing this "plop everything on a baking sheet and then toss the in oil and spices" in more and more recipes. I understand that you are trying to minimise kitchen mess and cleanup but "tossing" something on a sheet pan seems woefully inefficient. Too much oil and spices would be required to do that job. Plop them into a bowl and oil and season them there. THEN spread them on the sheet pan.

Sabrina

Great snack for movie night. Quick and easy. I added spices I liked. These tasted best when skin was removed before baking.

Jen

Rinsed chickpeas, then dried in tea towel twice. Put into air fryer basket, then into cold oven. 400F until Larry sings, then take out. Mix 2tbsp oil, good shake of Himalayan salt, 2 tsp paprika. Air fryer at 400F for 25 minutes, stirring every 7 or 8 minutes. Crisp on outside, still kind of soft on the inside. So needs more time but was afraid of burning. Pretty good. Next time try with curry powder? Paprika is pretty mild; needs more flavour.

Cilantro Dame

I was all excited to make roasted chickpeas. But there is a big problem with this recipe: removing skins from the chickpeas. After 10 minutes, I finally realized that just about every bloomin’ chickpea had a skin that could come off. Maybe the NYT has a special brand of chickpeas? Or maybe someone forgot to test this part of the recipe? Sorry, this was a fail for me.

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