Homemade Roasted Chickpeas

The other day, my friend Claire introduced me to roasted chickpeas. We happened to be studying for an exam, and I almost ate the entire bag on my own. So Claire and I decided that we needed to test out making some homemade roasted chickpeas. A Pinterest search later, we landed on two recipes we were excited to try out.

We gathered the ingredients, and decided to try out a spicy chickpea recipe from this blog and a ranch chickpea recipe from this blog.

Following the directions, we baked the chickpeas for around 50 minutes, and then tossed them with our seasonings and olive oil. However, this seemed to make the chickpeas slightly soggy, so we then baked the chickpeas with the seasonings on for an additional 10-15 minutes.

The final product was DELICIOUS. Definitely try these out. They’re unexpectedly yummy hot out of the oven.


Spicy Roasted Chickpeas

  • 2 cans chickpeas
  • 1 tsp ground cumin
  • 1 tsp chili powder (we used mild)
  • 1 tsp cayenne pepper
  • ½ tsp sea salt (we probably used more like 1-2 tsp)
  • 2 Tbs olive oil

Ranch Roasted Chickpeas

  • 2 cans chickpeas
  • 2 tsp dried dill
  • 1 tsp onion powder
  • 1 teaspoons garlic powder
  • 1/2 teaspoon salt (again, we used more like 1-2 tsp)
  • 2 Tbs olive oil
  • juice of 1/2 a fresh lemon


Directions (for both)

  1. Drain and rinse chickpeas. Remove any excess skins
  2. Lay chickpeas on a paper towel to dry for around 30 minutes (or longer – the longer, the better)
  3. Bake chickpeas for 40-50 minutes
  4. While chickpeas are baking, mix dry ingredients for seasonings
  5. Remove chickpeas from oven and mix dry ingredients with wet ingredients and shake seasoning mixture with chickpeas
  6. Bake longer if needed (10-15 minutes)
  7. Remove and let cool