Toasty Oven Chickpeas

You can’t just eat one!! This delicious snack is highly addictive and packed with protein. And did we mention easy?! Great for on the go snacking!



1 15.5 oz. can of Chickpeas [garbanzo beans] (we use organic)

1 tsp. garlic powder

1 tsp. onion powder

olive oil, for coating chickpeas

salt/pepper to taste

hot sauce or other spices (curry) optional


Method of Prep:

Pre-heat oven to 400 degrees

Drain, rinse and pat dry the Chickpeas

In medium sized bowl, toss Chickpeas in olive oil

Add spices/ salt & pepper and coat Chickpeas thoroughly

Spread out on a parchment lined sheet pan

Place in the oven for about 40 mins. (Ovens do vary, so keep a close watch as they may need less time) Stir around the chickpeas every so often to ensure proper browning.

Remove from oven and let cool entirely before eating.

Serves 1-2.

We never need to store this tasty snack because they are all gone in a hurry. But if you do, an air-tight container with a little rice in the bottom will ensure they stay crispy and fresh!

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Categories: Snacks


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187 Comments on “Toasty Oven Chickpeas”

  1. Me
    January 29, 2014 at 11:23 pm #

    I love beans and peas of every shape, size and flavor. The only thing i worry about here is the fact that they probably taste so dang good that i would eat the whole pan full. In turn, giving me a bad case of gut wrenching gas. Any suggestions on how to get past the gas overloads

  2. Racquel
    January 30, 2014 at 12:32 am #

    I made these tonight and they are delish! I made a few changes for my taste: Parsley flakes, creole seasoning, etc. I used dried beans, so I soaked them last night and cooked them this morning. The final product reminded me or corn nuts! LOVE THEM!!!

  3. January 30, 2014 at 11:25 am #

    do you have to use parchment paper…would foil work as well?

    • January 30, 2014 at 9:32 pm #

      I am going to try these with many different spice and flavors (ranch, buffalo wings, salt & vinegar,honey roasted….I am hooked! I used foil instead of parchment paper and some were barker and almost burnt, but still good. Wonder if the parchment makes a difference. Also has anyone made these in a dehydrator?

    • Larry in Lincoln County, WA.
      January 30, 2017 at 11:51 am #

      Deb, my experience drying/dehydrating with foil tells me it will take less time due to the reflective nature and may stick a bit more than parchment. That said, if I keep turning/flipping whatever I’m cooking it won’t stick and does a fine job.

  4. sara
    February 1, 2014 at 9:11 am #

    made these 3 days ago and put them in a container. they are still crispy, but…………i think ill warm them for about 10 minutes before snacking on them tomorrow when everyone else is eating junk.

  5. Jean Jeske
    February 1, 2014 at 2:44 pm #

    I am going to try this recipe, 45 to 50 mins at 400 degrees does not sound right so will watch them closely and stir often. This sure sounds good.

    • February 2, 2014 at 1:57 am #

      Probably 400 Fahrenheit. Which is about 180 Celsius

      • Pierre Tremblay
        February 2, 2014 at 4:07 pm #

        350 F = 180 C
        400 F = 205 C
        I have both in my oven
        Pierre from Montreal

    • Margo
      February 2, 2014 at 9:16 pm #

      I just made them and 400 degrees for40 minutes wasn’t quite enough. Mine are a little chewy, but delicious.

    • February 3, 2014 at 3:33 pm #

      I just made them…super quick to prepare literally 7 minutes…put them in the oven (no parchment, I ran out) after 20 minutes @ 400degreesF and being stirred every 5 minutes the fire alarm went off. They were popping open and jumping right off the pan into the bottom of the oven burning.. I pulled them out, Most were done, some were not but I just ate a whole can of chickpeas…they were delicious. The dogs loved them too!

    • Mike
      February 6, 2014 at 5:00 pm #

      I would and will try 350 for 30 to 40 min. The idea is to internally get rid of the moisture within the chickpea. 350* should be ok. I would check every 5 minutes after the 20 min mark. That way either I or someone else can let us know how they progressed.

  6. Ellen
    February 2, 2014 at 12:10 pm #

    I made these yesterday. My Husband who hates chick peas, could not get enough. So he ran out to the store early this morning so I can make more! Great recipe.

  7. Joan
    February 2, 2014 at 12:27 pm #

    My mom use to make something like this when I was a kid she use dried chickpeas and had to cook then first then dry then by baking them in the oven she did season them and use oil she would put then in paper bags and we would take them outside and eat them they were so good! I will try them thanks for the memories

    • Jac
      February 9, 2014 at 5:03 pm #

      Please try to use punctuation. It makes reading your comments so much easier. Thank you.

      • Jacisawhiner
        February 23, 2014 at 11:26 am #


      • shannon
        March 18, 2014 at 9:04 am #


      • Cindy
        June 26, 2014 at 1:36 pm #

        Agree, Jac.

  8. misty
    February 2, 2014 at 5:23 pm #

    Very excited making these as we speak, should they be crunchy before they’re out of the oven? Or do they cool crunchy?

  9. Helene Rose
    February 2, 2014 at 6:38 pm #

    You just complicated my favorite snack. I eat them right out of the can. Love them. Helene

  10. February 3, 2014 at 4:00 am #

    Find out all about chickpeas on this site:

  11. Serena Kent
    February 3, 2014 at 9:37 am #

    Going to make this today! Excited to see how they taste!

  12. Primrose Wylde
    February 4, 2014 at 2:07 pm #

    Heyyy …this sounds awesomeeeee. I really don’t much like chic peas any more in a dish. kMany thans

  13. Tiki kirk
    February 4, 2014 at 10:29 pm #

    Have made 4 batches to get them “just right” over the past 4 days. 400 degrees for 40 minutes in a gas oven is exactly right. Theres a fine line between perfect and “oooops burned!!! lol. Be warned — One can has 420 calories in it — I finished an entire can without breaking a sweat!!

  14. February 5, 2014 at 3:41 pm #

    Sweet recipe??? I know that out there some where there is a recipe to make them so they are sweet tasting and crunchy. Anyone have it???

  15. February 8, 2014 at 7:17 pm #

    40 minutes in my oven @ 400 was way too long. Pulled them out at just over 30 and some still burned. Will have to work on time & temp, unless anyone has solved it.

  16. February 12, 2014 at 9:03 pm #

    Reblogged this on My Random Awesomeness and commented:
    Trying this right now.

  17. February 16, 2014 at 12:12 am #

    I love chickpeas and this recipe. For a variation, use sesame oil, celery salt and white pepper. Another variation uses curry powder, chilli powder and cumin powder (for a spicy kick).

  18. Dawn
    February 19, 2014 at 10:05 am #

    Any nutrition facts available for this recipe? Thanks

    • June
      March 29, 2014 at 11:55 am #

      High protein, high calories, high fiber and high iron. A few as a snack is appropriate.

  19. Ginny
    February 19, 2014 at 5:59 pm #

    Just made these this afternoon. Baked in gas oven at 400 for 45 minutes because I doubled the recipe. Just started to “brown.” Wouldn’t roast them any longer than that … probably 40 mins for one can of peas. Problem was, I was making them for a group and they didn’t serve as many as I thought by doubling the recipe. Wish the recipe had told how many the one recipe serves.

    • Cindy
      June 26, 2014 at 1:46 pm #

      Info on the can label says 1 15.5 oz can yields approximately 3.5 1/2 cup servings.

  20. carolthompson194299564
    February 20, 2014 at 9:00 am #

    Reblogged this on Bright Side Newspapers, Cobb County, Georgia.

  21. March 9, 2014 at 9:35 am #

    We eaten this since we were kids…in Guyana we call it Channa!! So delish!!
    Add some Tastefully Simple garlic garlic, onion onion, garlic pepper seasoning….any of them!! OMG, finger licking good!!

  22. Lori
    March 18, 2014 at 12:37 pm #

    Just made them. 400 degrees for 40 minutes was too long! Most were burnt, but the ones that weren’t were tasty! Next time I will reduce the time & oven temp. Probably 350 for 30 minutes.

  23. tash
    March 25, 2014 at 7:21 pm #

    These are sooooo tasty!! Even more delish when you roast sweet potato pineapple and curry along with the chickpeas!

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  32. kat
    April 17, 2015 at 5:06 am #

    This sucks I really wish I saw this last week when there was a sale chickpeas, 5cans for $5

  33. January 28, 2016 at 8:39 am #

    Jeanne they look like China Berries lol Inform this Georgia Recheck what a chick pea is are they like English pea?bB

    • Larry in Lincoln County, WA.
      January 31, 2017 at 9:20 am #

      Bobby, I checked Wikipedia and they are different in several ways. Basically, English peas have a more fibrous outer shell than a field pea or sweat pea, but are essentially the same class of vegie. Chickpeas are Garbanzo “beans” with much different composition, nutrient value and growing requirements than the pea family, according to what I can find out.

  34. Larry in Lincoln County, WA.
    January 30, 2017 at 11:57 am #

    Now my mind is racing. I know I’ll love this treat as I eat a lot of corn nuts (all flavors). I intend to do this today and am going to experiment with hominy, as well, as the consistency of both are very nearly the same.


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