Simple Roasted Garbanzo Beans (Chickpeas) are a high-protein snack. Roasted with olive oil, salt, pepper and garlic until golden and crispy.
When it comes to snacking, one of our favorites around here are crispy chickpeas (or garbanzo beans). I’ve shared several recipes for them before like curry chickpeas, harissa chickpeas and taco chickpeas. Each of those recipes produce crispy, snackable bites. But there is one difference: those are all pan fried.
This recipe for Roasted Garbanzo Beans is done in the oven so you can get the perfectly crispy beans without the mess of pan frying. And these are simply seasoned with salt, pepper and granulated garlic. They are perfect for snacking, tossing on top of a salad or anywhere you want a little extra crunch.
Let’s talk about what you’ll need to make them.
Roasted Garbanzo Beans Ingredients:
- CANNED GARBANZO BEANS (CHICKPEAS): Garbanzo beans and chickpeas are the same thing. The different names come from different languages (French and Spanish). You’ll likely find them dried or canned. For this recipe, I prefer canned. It makes the whole process easier.
- OLIVE OIL: You won’t need as much olive oil as you would if you were pan frying but using a little bit will help the chickpeas crisp in the oven.
- SALT AND PEPPER
- GRANULATED GARLIC: You can also use garlic powder. If you use garlic salt, omit the other salt in the recipe.
Step by Step Photos and Instructions:
Making Roasted Garbanzo Beans is so easy guys! You simply season them and bake. That’s it!
STEP #1: Drain and rinse the garbanzo beans. Pat them dry with a paper towel. Remove any loose skins that come off.
STEP #2: Place the dried beans on a large baking sheet (one large enough to keep them in a single layer and spread out a bit, I used 10×15). Drizzle olive oil over the top and sprinkle with seasonings. Use clean hands and toss to coat. Bake at 400 degrees for 20 – 25 minutes or until golden brown and crisp.
Storage and Leftovers:
Roasted Garbanzo Beans are best when eaten right away. We prefer them warm but not hot. Keep in mind the longer that they sit the chewier they get. If you do want to keep leftovers, keep them stored on the counter in an airtight container and eat within a day or two.
Want more recipes using chickpeas? Try these!
This Arugula Chickpea Salad is one of my favorite lunches of all time!
If you’re looking for a hearty vegetarian dinner you’ve got to try this Chickpea Burger.
Chickpea Patties are a protein packed vegetarian dish that the whole family will love! Pan fried and topped with creamy chipotle avocado sauce.
Note: Originally published in 2009. Updated in 2025 with a modified recipe to make it gluten free, new photos, step by step photos and nutrition information.
Servings
Ingredients
- 29 ounces garbanzo beans (2 (14.5 ounce) cans, drained and rinsed )
- 2 tablespoons extra virgin olive oil
- 2 teaspoons kosher salt
- 1 teaspoon granulated garlic
- 1 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees.
Drain the garbanzo beans and gently pat dry. Remove any loose skins and discard.
Place garbanzo beans on a baking sheet. Drizzle with olive oil. Sprinkle with salt, pepper and granulated garlic. Use clean hands to toss to coat. Shake baking sheet so that beans are in a single layer.
Bake in pre-heated oven. Shake pan after 10 minutes. Continue cooking for a total of 20 - 25 minutes or until the beans are golden brown and crispy. Serve immediately.
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Mark- The salt is kosher, the pepper is not. The use of kosher salt is a personal preference of mine, its large crystals make it easier to pinch when cooking and allows me to use less salt. If you opt to use table salt use less than the recipe calls for. Here is a good salt guide from Morton Salt http://www.mortonsalt.com/salt_guide/index.html#conversion_chart Hope this helps!
Why should I use kosher salt and pepper?
LOVE these!! Thanks for the recipe!!!! I made two cans worth and my 10 yr old son and I were fighting over them!!
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I LOVE this! Thank you for sharing this recipe. I made it tonight and posted the results on my blog.
You’re welcome Wiste! I am glad that you enjoyed them. Thanks for the tip about the shaking, I had a few that got a little too crispy too but I think that might help. :)
Thanks for the recipe. This was very tasty and easy to make. I’ve been experimenting with healthy replacements for my unhealthy love of potato chips. This is now at the top of my list. If I could add one tip, it’d be to rotate the pan as well as shaking it. I had a few get a little too crispy one one end of the pan. Overall, an excellent use of a spare can of chickpeas.
I’ve seen several different recipes for these but this I think sounds the best. Love garbanzo beans.
I hope you enjoy them Teanna!
ohh I love wasabi peas too Nancifl!
What a great alternative to wasabi peas! Now I know what to do with the leftover can of garbanzo beans in my fridge.
These look fantastic! I’ll definitely be giving these a try this weekend!
Cassie: I’m glad I could help! You may have better luck then me frying them, I just thought they weren’t as crunchy as the roasted ones.
Thanks ChezUS!
You’re welcome Savor!
Wow, i posted a roasted garbanzo recipe during superbowl as an alternative. I truly enjoy them and now hae a different recipe to try-thanks.
My other half, Laudalino, loves chick peas. I will definitely be trying these. I have seen a few recipes for frying or baking but have never tried. You have inspired me!
I’ve been wanting to fry them. So glad you did and posted so I’ll know better!