Roasted Chickpeas


  • Two 15-oz cans chickpeas (or soak and cook chickpeas in advance)
  • 2 tbsps. grapeseed oil
  • 1/2 – 3/4 teaspoon sea salt
  • 1/2 – 3/4 teaspoon sea salt
  • 2 – 4 teaspoons spices or finely chopped fresh herbs such as chili powder, curry powder, cumin, smoked paprika, or rosemary


Heat the oven to 400°F and place an oven rack in the middle of the oven.

Rinse chickpeas thoroughly under running water.

Pat the chickpeas very dry with a clean dishtowel or paper towels. They should look matte and feel dry to the touch; if you have time, leave them to air-dry for a few minutes. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.

Spread the chickpeas out in an even layer on the baking sheet. Drizzle with Grapeseed oil and sprinkle with sea salt. Stir with a spatula to make sure the chickpeas are evenly coated.

Roast the chickpeas in the oven for 20 to 30 minutes, stirring the chickpeas every 10 minutes. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle.

Sprinkle the spices over the chickpeas and stir to coat evenly. Serve while the chickpeas are still warm or once cooled.



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