February 17, 2026
Crispy, protein-packed roasted chickpeas — great as a snack, on salads, sandwiches, or bowls.
appetizer side dishWord Count: 172
| Total time: 55 minutes |
|---|
| Prep time: 10 minutes |
| Cook time: 45 minutes |
Equipment
| Equipment |
|---|
| Baking Sheet |
| Parchment Paper |
| Kitchen Towel |
Ingredients
| Ingredient | Quantity |
|---|---|
| Chickpeas (drained, rinsed) | 2 cans (15 oz each) |
| Avocado Oil | for drizzling |
| Sea Salt | generous pinch |
| Paprika, Curry Powder, or Other Spices (optional) | pinch |
Steps
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins.
- Transfer the dried chickpeas to the baking sheet and toss with a drizzle of avocado oil and generous pinches of salt.
- Roast the chickpeas for 45 minutes, shaking the pan every 15 minutes, until golden brown and crisp. Ovens can vary — if your chickpeas are not crispy enough, keep going until they are.
- Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices, if using.
- Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days.