How To Roast Chickpeas 3 Ways

You need just 3 basic ingredients to make this dish. No matter which method you decide to cook with, the ingredients will remain more or less the same for this dish.

So go ahead, get these ingredients and prepare your very own roasted chickpeas.

• Chickpea (1½ cups): Of course! Fresh (dried) chickpeas (or garbanzo beans) can be soaked (and subsequently cooked) to make roasted chickpeas. But due to their easy availability, we almost always use canned chickpeas. Just pour them from the can, drain and dry, and call it done.
• Olive Oil (½ tbsp): No roasting is complete without some oil. The required amount changes according to the way you cook. For air-frying, just drizzle/spray, while for stovetop cooking, you will need a tablespoon's worth. For the oven, something in between will do.
• Seasoning: Here's where it starts to get fun. First, chickpeas are protein and quite stuffy. The best way to back away from this texture is to apply some seasoning. For the most basic version, use salt, smoked paprika, black pepper, and chili powder to taste. Want more options? Find them below.

Start the cooking by preparing the workspace, gathering all the ingredients needed and selecting a technique that best suits available equipment and time.

The following will give a step-by-step guide to all methods of cooking chickpeas: in the oven, on a stovetop, and with an air fryer.

This is the most popular way to roast chickpeas. It is quick, gives you a ton of hands-free time and consistent results throughout.

Oven method defeats other methods on this list because it is a familiar equipment that results in arguably the crispiest chickpeas.

Instructions

• Dry: Get the chickpeas out of the can and drain the liquid out. Once all the liquid is gone, dry the chickpeas with a kitchen towel or some tissue paper. Looking for something quick and efficient? Lay them on a paper towel-lined baking tray so that it absorbs any remaining moisture. Moisture will ruin the texture of the final product so do not skip this step.
• Take the skin off: Much of the skin on the chickpeas will fall off by themselves as you dry them. For others that don't, you can try to rub them between your fingers or pinch them with your fingers. If you are short on time, let the skin be. Crispy skin is all the more fun.
• Ready the baking tray: As your oven gets preheated to 425ºF, find your baking tray. Line the tray with some parchment paper. Technically, you could roast chickpeas directly on the tray but using a parchment paper will protect the tray. It prevents any seasoning from sticking to it.
• Prep the chickpeas: Since the baking tray and chickpeas are prepped, transfer them to the parchment-lined baking sheet. Spread them evenly throughout. Make sure they are not cramped together as this will create moisture and result in soggy chickpeas.
• Seasoning: Drizzle the chickpeas with some olive oil and mix them together so all of them are evenly coated with the oil. Season them with some salt and black pepper. You can also add in other seasoning powders if you like an intense seasoning. For mild chickpeas, skip other seasonings for now.
• Bake: Bake the seasoned chickpeas for about 20-30 minutes at 425ºF, pausing in between to shake the sheet at the 15-minute mark. This ensures uniform roasting on all sides. To check whether these are done, watch the color change to golden brown or until they feel dry and crispy to touch. Ovens vary so it's important you make the distinction yourself.
• Serve: If you decided to skip on the seasoning in the previous step, add the smoked paprika and chili powder while they are still hot. If not, simply transfer them to a serving bowl or store them in a container to serve later.

Possibly the easiest and least time-consuming method, air frying allows you plenty of hands-free time. The chickpeas will be done in 15 minutes and remain crispy for a few hours.

Instructions

• Prepare the chickpeas: Same as oven-roasting method. Be sure to dry the chickpeas really well before roasting since any moisture left inside of them will affect their final consistency. While you're at it, remove off the loose skin on the chickpeas.
• Initial seasoning: Transfer the dried chickpeas to a bowl and toss it with some oil and salt. Leave the rest of the seasoning for now as they might get burnt in the air fryer. Spread the seasoned chickpeas on the air fryer basket in a single layer. It is important they are spread evenly as they might develop moisture if they are too close to one another.
• Roast: Air fry the chickpeas for 10-15 minutes at 400ºF. This is the timing for preheated air fryer so the time will increase if you’re directly air frying without preheating. Check on them halfway through to avoid any burning.
• Final seasoning and serve: Once they become golden and crispy, take them out of the basket and season them with the rest of the spices while they are still hot. Serve them immediately or store them for later.

Pan-roasted chickpeas are great when you are craving some and don't have an air fryer, and you have very little time on your hands.

Of the three methods, pan-roasting is likely the least utilized it requires constant supervision. That is not to say the finished product does not taste good.

Instructions

• Grab a skillet (cast iron skillet is ideal) and get it hot with 1 tablespoon olive oil.
• As the skillet gets hot, open the can, drain the chickpeas, and then place them into a bowl. In the bowl, add in your seasoning. Mix it all together well so that each of them is coated with the mixture.
• Once the oil is nice and hot, add your seasoned chickpeas to the skillet. There might be some oil splatter so be careful in this step.
• Sautee the chickpeas so they are uniformly spread over the skillet. 
• Cook them for 3 minutes (covered) while mixing them every minute. Check the chickpeas and cook them for another 3 minutes (covered).
• Add in some more olive oil and mix them once more. Let them cook for 10 minutes (covered) while mixing in between at every 3-minute mark.
• Check to see if they are changing color and let them cook uncovered for another few minutes.
• Once everything seems crispy and dry, turn the heat off and keep them covered until you’re ready to serve or store them.

When it comes to the time, what method you use to prepare roasted chickpeas matters. Air frying is the number one choice. It reduces the cooking time by almost a half.

Several factors like the type of chickpeas used, quantity of the said chickpeas and the temperature at which these are cooked are responsible for how long or short they need to be roasted.

A must-use tip is to start with canned chickpeas. This is your first step towards reducing the roasting time significantly. Dry chickpeas will require hours of soaking (sometimes overnight) before you can begin the roasting process.

The roasting time for chickpeas (1½ cups) for different cooking methods are:

• Oven roasting (425ºF): 20-30 minutes 
• Air frying (400ºF): 15 minutes
• Pan-roasting (medium-high heat): 20 minutes

There are really no limits to how you can season roasted chickpeas. So many possibilities, you'll almost never run out! Below are just a few of our favorite seasoning options:

• Za'atar seasoning: Made with dried oregano, sumac, sesame seeds, marjoram and thyme, this one is obvious. Its zesty twist adds a special flavor to your chickpeas (think hummus). And if you want some spice, just throw in the chili powder.
• Cumin and Ginger: Are you a fan of Indian flavors? Apart from salt and pepper, add cumin and ginger powder to season the chickpeas. These make great appetizers for an Indian dinner.
• Cinnamon Sugar: The next is a sweeter option. Slightly unusual but hear us out! Cinnamon sugar can turn these small snacks into fall treats or Christmas snacks. Bonus: your kids will absolutely love these.
• Lemon Juice: This one might be a bit controversial. Yes, you can put roasted chickpeas with lemon juice. However, it should be noted that you add lemon juice right before serving as leaving it in too long will make them soggy.
• Cajun seasoning: A little seafood seasoning never hurt anybody! To make this mix, just combine paprika, salt, garlic powder, oregano, thyme, black pepper, onion powder, cayenne pepper, and red pepper flakes. Great if you intend on serving these chickpeas with something light.

Roasted chickpeas are a vegan snack that can be served as it is to munch on. It is healthy and incredibly delicious.

But there are also other ways to serve these whether to add nutrition or a textural component to dishes.

• Salad: Instead of croutons, throw in a few roasted chickpeas to your salads. It adds a slight crunch and flavor to the salad. These are best with some leafy like a kale salad or something creamy like a tuna salad.
• Soups: As mentioned, chickpeas can replace croutons or bread in many dishes. In soups, they serve the same function. The crispy texture complements the creamy texture of the soup. Try it with some pumpkin soup or even chicken noodle soup.
• Bowls: Any meat bowl will be brightened up with roasted chickpeas. These are light and flavorful, a contrast to the heavy and filling meat options. Don’t just stop at meat bowls, you can also add them to vegan bowls as well.
• Mac and Cheese: Hear us out! You can treat roasted chickpeas as breadcrumbs. Add them on top of a creamy mac and cheese from that crispy texture. Something new, something fun while still delicious.

This one is slightly tricky. There is no ideal method of storage to maintain the same crispy texture of freshly made chickpeas. However, there are ways to store them for a few days.

Any hint of moisture will change the texture and crispiness of these chickpeas so do not store them in an airtight container. Instead, store them in a mason jar where air can flow through easily.

If you’re planning to serve them in a few hours, you can simply put them on a bowl and cover them with a dry paper towel or a kitchen cloth.

In the jars, they will remain for upto 5 days (they are best in the first 2). Anything longer and you risk introducing moisture to your perfectly crispy chickpeas.