Crispy Dry-Roasted Chickpeas (No Oil)

Dry-Roasted chickpeas are a crispy, crunchy and satisfying vegan snack with no added oil. Easy to make and perfectly portable!

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By Jessica Verma

59 Ratings

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Roasted chickpeas have been all over the internet for a while now, but I never got around to trying them myself – and now that I have, I wonder why I waited so long!

They are a delightfully crunchy, flavorful vegan snack, perfect for packing in a lunch or taking on a hike. They’re also easy to make and versatile.

Just drain and rinse a can or two of chickpeas (it might say Garbonzo beans on the label — same thing, but in Spanish) or prepare some dried chickpeas and toss them with whatever flavorings you like.

I used salt, garlic powder, and paprika, but you can use tons of things. Chili powder, lemon juice and dill, onion, black pepper — they go well with almost anything so it’s a lot of fun to experiment and play with various flavors.

Most of the recipes I saw called for oil but I went with a dry-roasted (no oil) method and baked in the oven. It worked great – just toss slightly damp chickpeas in with your seasonings and spread them out on a cookie sheet with parchment paper or a silicone baking mat like so:

Un-cooked chickpeas

Pop them in the oven at 400 degrees for about 45-60 minutes, stirring every 20 minutes or so (this part is important – if you don’t stir them occasionally they won’t cook evenly and you want them all to be nice and crispy/crunchy but not burnt) and you’ll end up with something like this:

Dry roasted chickpeas

Not the most gorgeous thing in the world, but once you throw them in a little bowl they look just fine – kind of like nuts, really. It’s amazing how the chickpeas go from soft to crunchy, they really have a satisfying crispy texture!

Oven-roasted chickpeas with no oil

So if you haven’t tried oven-roasted chickpeas yet, please don’t be like me and wait forever! If you have, do you have any favorite seasoning combinations I should try?

Crispy Dry-Roasted Chickpeas (No Oil)

Vegan, gluten free, soy free, low fat, refined sugar free Feel free to play with the seasonings and try your own variations!
Click stars below to rate, or leave a full review in the comments
59 Ratings
Print Rate it Now Pin Recipe
Course: Snack
Keyword: roasted chickpeas
Prep Time: 2 minutes
Cook Time: 1 hour
Total Time: 1 hour 2 minutes
Servings: 3 servings
Calories: 2kcal
Author: Jessica Verma


  • 1 15.5 oz can chickpeas drained and rinsed (you can also use dried chickpeas, just soak them overnight first)
  • ½ tsp salt or to taste
  • ½ tsp garlic powder
  • ½ tsp paprika


  • Preheat oven to 400 degrees. 
  • Toss chickpeas, salt, and spices together in a small bowl until the chickpeas are evenly coated.
  • Spread chickpeas evenly on a cookie sheet and bake for anywhere from 45-60 minutes, stirring occasionally until they get hard and crunchy. 
  • Serve immediately or allow to cool first, they are good both ways!


Calories: 2kcal | Sodium: 333mg | Vitamin A: 160IU | Iron: 0.1mg
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36 thoughts on “Crispy Dry-Roasted Chickpeas (No Oil)”

  1. Great recipe but the time to roast is WAY off! They looked awesome at about 30 minutes. Because I’ve never made them I stuck to the instructions.. Smelled something burning after about 35 min! They were toast! Disappointed but will make them again only roasting till golden brown.. Note ovens vary but I was leery of 60 min at 400. Should have trusted my instincts…
    Will def try them again! Need to buy more !

  2. 4 stars
    Nice and crunchy. 45 minutes was a little too long. I think 40 minutes would have been enough. I added some dried parsley flakes. Reminded me of corn nuts. Will make again!

  3. 5 stars
    Just made these! Yum!!! I added dried lemon zest and it gave it a nice zing! Baked for 40 mins, turning them over at the 20 mark, and they turned out perfectly crispy. Thanks for sharing!

  4. Last post was 2012, wow! I am making this now. Thanks for the recipe!

    EDIT: Sorry, I see you have more recent posts. Not sure why I didn’t see posts beyond 2012 earlier.

    • There was a big gap is we purchased the website and started ramping things back up earlier this year. We hope you enjoy our recipes, new and old!

      • All the other roasted chickpea recipes I have seen tell you to dry off the chickpeas after rinsing. This recipe does not say to do that. We really don’t need to dry them?

  5. 5 stars
    I have made these many many times but always tossed in oil :(:( am making today with no oil for my first time. I soak my own beans over night, drain and boil for about 50 minutes. If you do this try boiling them in part water and part white vinegar then bake them with sea salt.

  6. I grind a mixture of herb de’province (lavender spice) onion powder, cumin, basil, turmeric and rock or kosher salt. I grind it in a coffee grinder. No garlic salt. I am allergic

  7. 5 stars
    I also add 1 can of black beans to 3 cans of chickpeas. I want to experiment with other types of beans. These roasted chickpeas are an awesome portable snack for those you are Diabetic and watching your sugar. Or when your sugar is low and you need glucose or something with sugar to bring your level back to normal the roasted chickpeas will give you enough protein your.sugar will level out and not spike.

  8. 5 stars
    I baked for 40 minutes and they were perfect. I used Mrs. Dash Extra Spicy. They reminded me of “cornnuts” that you can find at the convenience store.

    • I think as long as they are fully soaked and softened to the point that you would eat them raw, then that’s fine!

  9. I tried making these last week, but couldn’t get them hard and crunchy. Even increasing the baking time the centers were still soft. Any suggestions?!

  10. Every time I’ve tried to roast chickpeas they don’t work! I use dry ones, straight from a packet. I soak them overnight, and then just pop them in the oven. They never work! What am I doing wrong?

  11. These look terrific! Pinterest won’t allow me to pin your photos of the chickpeas. Is there a way you can change that so we can share the love?

  12. So I tasted them after 40 mins on my second round of rotating them around and they were yummy! A little soft in the middle still so I put em back for the last 20 mins. Too bad the last 20 mins managed to burn them. I’m thinking slight lower cook temp or shorter cook time?

  13. 5 stars
    Just made my first batch and loving them! Can’t wait to try different seasonings. AWESOME! My 9-year old is going to love these too. What a terrific snack to replace popcorn, crackers, etc.

  14. 5 stars
    Just made them, they’re delicious! Question about using dried chickpeas… I used beans that I had already soaked and cooked. The way your recipe reads, it sounds like I just have to soak them, and not cook them before roasting? (that would be great!)

    thanks for the recipe, we all love it!

  15. I tried to make roasted chickpeas once, and they didn’t turn out so well; I will have to try again! The next time you make them you should try them with a mix of nutritional yeast, garlic powder, onion powder, and chili powder. I put this mix on popcorn and it is delicious!

  16. looking at these chickpeas, i feel like making them soon. just that never tried making these.

    in india we do get roasted as well as fried chickpeas all spiced with indian masala. the roasting is on hot sand and not in the oven.

  17. 5 stars
    Wonder why I have never made it too! I am constantly looking for savory snack ideas and this one is perfect.

  18. 5 stars
    I’ve been making these for nearly a year with various seasonings. They are a great snack for children; my 4-year-old loves them. She’s already leaning towards a vegan diet, just like her daddy!