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Spiced Roasted Chickpeas

Morgan Baker
Cook Time:
40 mins
Prep Time:
5 mins

Chef notes

We love dipping crackers and veggies into hummus as much as the next person, but chickpeas deserve more than to be thrown into a blender and reduced to a dip or a spread. Enter: Our latest obsession, spiced roasted chickpeas. These easy-to-make, crunchy and savory bites have just the right blend of spices and texture to elevate the legume  from boring bean to mouth-watering snack. And thanks to the naturally high protein and fiber content of chickpeas, they pack a ton of nutrients into every bite.

When we talk about foolproof recipes, we mean ones like this. It couldn’t be easier to throw all the ingredients into a bowl, and then spread the chickpeas on a baking sheet before roasting to a perfect golden-brown color. Even better, you don’t need to run to the store and buy any fancy ingredients or specialty spices for this recipe. The irresistible spicy flavor comes from a combination of spices you probably already have in your pantry such as garlic powder, onion powder, dried parsley and chili powder. 

When it comes to serving these, you really can’t go wrong. Try throwing a handful of flavor-packed crispy chickpeas on your favorite salads, in grain bowls or pop them straight in your mouth on their own for a nutritious snack (sorry, popcorn, but there’s a new salty bite in town!) 

Technique Tip: Make sure to stir the chickpeas around the pan a few times during baking so they don't stick together.


  • 2 (15.5-ounce) cans chickpeas
  • 1/4 cup olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1/4 teaspoon chili powder
  • kosher salt and freshly ground black pepper, to taste
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Preheat oven to 375 F. Line a baking sheet with parchment paper.


Drain both cans of chickpeas and transfer chickpeas to a bowl. Add the olive oil, garlic powder, onion powder, parsley, chili powder, salt and pepper and mix with the chickpeas.


Spread chickpeas in an even layer on the prepared baking sheet. Bake for 30 to 40 minutes, stirring often.


Once the chickpeas are crispy and mostly dry, take the pan out of the oven and let them cool.