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Oil-Free Crispy Roasted Chickpeas (High-Protein)

June 10, 2026 - By 

Truly crunchy oil-free crispy roasted chickpeas! A healthy high-protein snack, they can be kept plain or seasoned any way that you like with herbs and spices.

a bowl of crispy roasted chickpeas made without oil

Today, I ate roasted chickpeas. It’s something I have waited decades to try.

I have known about roasted chickpeas since I was seven years old. I was obsessed with the All of a Kind Family series of books by Sydney Taylor and Helen John. I was especially dazzled by the food descriptions, including sizzling latkes, cinnamon babkas, matzoh ball soup, and a mystery: roasted, salted chickpeas.

But what on earth are chickpeas, I wondered? I asked my mother.

“It’s another word for garbanzo beans,” she informed me. Oh. I knew garbanzo beans from soups and salads at our house. I liked them as much as I liked any bean, but there was the rub: they were just beans. Why would anyone agitate for a cone full of beans?

Two decades later, I have the answer. Oil-free crispy roasted chickpeas are wonderful. Better still, they are easy to make at home!

crispy roasted chickpeas in a large white bowl

Recipe Benefits

  • Made with 3 ingredients
  • Oil-free
  • Frugal
  • High in protein
  • High in fiber
  • Quick and simple to make

Ingredients for Oil-free Crispy Roasted Chickpeas

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

  • 15-ounce can chickpeas
  • fine sea salt (or to taste)
  • herbs or spices of your choice (e.g., curry powder, chipotle Chile powder, garam masala, Italian herb blend, garlic powder, onion powder or herbes de Provence)

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

Chickpeas, salt, perhaps some herbs and spices, and a brief spell in a hot oven…it sounds deceptively simple. But it really is that easy!

  • Preheat the oven to 350F (180C).
  • Drain and rinse the chickpeas; transfer to a large dry dish towel and pat dry. Spread the chickpeas in an evenly layer on a rimmed baking sheet (discard any loosened chickpea skins).
  • Bake for 45 to 50 minutes, until dry to the touch, shrunken, and golden brown.
  • Remove from the oven and immediately toss with the salt and any herbs or spices.
  • Leave on the sheet to cool completely (they will continue to crisp).
  • Serve as a snack or as a topping to salads and soups!

    • crispy roasted chickpea on a baking sheet

    Oh. My. Goodness. Crunchy-crispy, hearty, healthy, and cheap to boot. The All of Kind Family clamor was clarified in the first nibble. I have found a new life-long snack. Do give them a try.

    Storage

    Store the chickpeas in an airtight container at cool room temperature for up to 1 month.

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    a bowl of crispy roasted chickpeas made without oil
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    5 from 2 votes

    Oil-Free Crispy Roasted Chickpeas (High-Protein)

    By: Camilla
    Truly crunchy oil-free crispy roasted chickpeas! A healthy high-protein snack, they can be kept plain or seasoned any way that you like with herbs and spices.
    Prep Time: 2 minutes minutesCook Time: 38 minutes minutesTotal Time: 40 minutes minutesServings: 3 servings

    Ingredients 1x2x3x

    • ▢ 1 .5 cups canned chickpeas, (1 15.5 oz/ 439 g can)
    • ▢ 1/8 teaspoon fine sea salt, or to taste
    • ▢ 1 teaspoon herbs or spices of your choice, e.g., curry powder, chipotle chile powder or herbes de Provence

    Cook ModePrevent your screen from going dark

    Instructions 

    • Preheat the oven to 350F (180C).
    • Drain and rinse the chickpeas; transfer to a large dry dish towel and pat dry. Spread the chickpeas in an evenly layer on a rimmed baking sheet (discard any loosened chickpea skins).
    • Bake for 45 to 50 minutes, until dry to the touch, shrunken, and golden brown. Remove from the oven and immediately toss with the salt and any herbs or spices. Leave on the sheet to cool completley (they will continue to crisp).
    • Serve as a snack or as a topping to salads and soups!

    Notes

    Tip: After making a few batches, I want to stress how important it is to pat dry the chickpeas after draining and rinsing them; the goal is to get a good crunch to the chickpeas, and they will not achieve it if they are damp.
    Storage: Store the chickpeas in an airtight container at cool room temperature for up to 1 month.

    Nutrition

    Calories: 120kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 350mg | Potassium: 214mg | Fiber: 4g | Sugar: 3g | Calcium: 20mg | Iron: 1mg
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