If you're anything like me, snacks need to be quick, crunchy, protein-packed, and actually satisfying. I started making roasted chickpeas in my second-ish year of going fully plant-based—on the hunt for something high-protein, budget-friendly, and easy.
After a few rounds, I nailed the method: dry them well, roast low and slow, season after baking.
Then I discovered the jumbo 12mm chickpeas, and honestly? Game changer. Crispy outside, fluffy inside, and completely addictive. Now I batch them on Sunday, toss them in jars, and hope they make it past Tuesday.....
Here's your step-by-step:
Whether you’re baking them low and slow or crisping them in your air fryer, these crispy chickpeas follow the same general process: dry well, season smart, roast until crunchy, spice at the end.
Prep and Dry the Chickpeas
Start with 240g cooked chickpeas (about 1½ cups). Rinse them if you're using canned, then:
Let them air dry for 10–15 minutes for the best results.
(Air fryer or oven—this part is the same for both.)
Pat them very dry with a kitchen towel or paper towels. Moisture = soggy.
Roll them gently to loosen skins—removing skins is optional but helps with crispiness.
💡 Meg’s Tip:
I used large 12mm chickpeas I bought on Amazon for this recipe, and honestly, they take it to the next level.
They puff up beautifully in the oven or air fryer—and stay fluffier on the inside, super crispy on the outside. If you can get your hands on these jumbo chickpeas, do it! Total game changer.
Light Oil + Salt (No Spices Yet)
In a bowl, toss the chickpeas with:
A generous pinch of sea salt
1–2 teaspoons olive oil (or skip for oil-free)
👉 Why no spices yet? Most spices—especially paprika, garlic, or chili powder—burn easily in high heat. You’ll add them later!
Cook Until Crispy
Oven Method:
- Preheat to 176°C (350°F) and line a baking sheet with parchment.
- Spread chickpeas in a single, evenly spaced layer.
- Roast for 40–50 minutes, shaking or stirring every 15 mins until golden and crunchy.
- Let cool for at least 10 minutes on the tray—they crisp more as they cool.
Air Fryer Method:
- Let cool in the basket or on a plate for 10 minutes.
- Preheat air fryer to 200°C (392°F).
- Add chickpeas in a single layer (work in batches if needed).
- Air fry for 12–15 minutes, shaking every 5 minutes.
Now Add the Flavors
Once they’re crisp and cooled slightly, toss with your favorite spice mix. This keeps the flavor strong and avoids bitterness.
Pro Tips
- Avoid overcrowding. If you're doubling the batch, cook in two rounds so they get evenly crispy instead of steaming.
- Don’t skip the cooling time—that’s when the real crunch develops.
- Store in a loosely covered container at room temp (not airtight!), and enjoy within 2 days.
Chickpeas are honestly one of the hardest-working ingredients in my kitchen. They’re cheap, filling, and so versatile it’s borderline unfair. If you loved these crispy little guys, definitely check out my vegan chickpea tuna salad—it’s a no-cook lunch hero.
And when you’re ready to turn chickpeas into dinner party magic, don’t miss the tomato chickpea tart. It’s flaky, savoury, and one of those “wait, this is vegan?!” kind of recipes.
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest!
Thank you so much!
Meg x
Ingredients
- 1 ½ cups cooked chickpeas, drained and rinsed
- 3 teaspoons extra-virgin olive oil, for drizzling
- ¼ teaspoon Sea salt, to taste
Seasoning blend ingredients in Notes
Instructions
Oven Method
- Preheat your oven to 175°C (350°F) and line a large baking sheet with parchment paper.
- Pat chickpeas dry with a kitchen towel—really dry. This step is crucial for ultimate crispiness.
- Toss chickpeas in olive oil and sea salt, then spread out in a single layer.
- Bake for 40–50 minutes, shaking the tray halfway through. They should be deeply golden and crispy.
- Toss with spices like garlic powder, paprika, or a blend. Suggestions in notes.
- Cool completely. Let the chickpeas cool on the baking sheet; they will continue to crisp up as they cool.
Air Fryer Method
- Preheat your air fryer to 200°C (about 3 minutes).
- Dry your chickpeas really well. Pat 240 grams of cooked chickpeas dry with a clean towel, removing any loose skins if you like. The drier they are, the crispier they'll get.
- Toss with oil and salt. In a bowl, mix the chickpeas with 5 to 10 milliliters (1 to 2 teaspoons) of olive oil and a generous pinch of sea salt.
- Air fry in a single layer for 10 to 15 minutes, shaking the basket every 5 minutes to cook evenly. Chickpeas should be golden and crunchy when done.
- Add spices after cooking. While still warm, toss with your favorite seasonings—paprika, garlic powder, curry powder, or even a smoky chili blend.
- Cool completely. Let the chickpeas cool in a single layer on a baking tray or plate they will continue to crisp up as they cool.
Notes
-
BBQ Chickpeas:
- 1 teaspoon maple syrup
- ¼ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon sea salt
- Pinch of black pepper
-
Za’atar Chickpeas:
- ½ teaspoon store-bought za’atar blend
-
Sweet & Spicy Chickpeas:
- 1½ teaspoons sugar
- 1 teaspoon chili powder
- ¼ teaspoon sea salt
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