Description

These crispy garlic and herb baked chickpeas are an easy healthy snack made with simple pantry ingredients. Roasted until crunchy and seasoned with garlic, oregano, thyme, and parsley, they’re perfect for snacking, topping salads, or adding to grain bowls.

Ingredients

Scale

1 (15 oz) can chickpeas, drained and rinsed
1½ tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dried parsley
½ teaspoon dried oregano
¼ teaspoon dried thyme
½ teaspoon sea salt
¼ teaspoon black pepper

Optional:
¼ teaspoon smoked paprika
Pinch crushed red pepper flakes

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Instructions

Preheat oven to 400°F.
Drain and rinse chickpeas, then pat them completely dry with paper towels. Removing moisture helps them crisp up in the oven.
Remove any loose skins from the chickpeas if desired.
Place chickpeas in a bowl and toss with olive oil, garlic powder, onion powder, parsley, oregano, thyme, salt, and pepper until evenly coated.
Spread the chickpeas in a single layer on a parchment-lined baking sheet.
Bake for 25–30 minutes, shaking the pan halfway through cooking.
When chickpeas are golden and crispy, remove from oven and let them cool for 5–10 minutes.
Sprinkle with a little extra salt or herbs if desired and enjoy.

Notes

Make sure chickpeas are very dry before roasting for maximum crispiness.
Let them cool before storing — they crisp up more as they cool.
If they soften later, reheat in the oven at 375°F for 5 minutes to crisp again.

Prep Time: 5 minutes
Cook Time: 30 MINUTES
Category: Appetizer, Snack
Method: Baking
Cuisine: Mediterranean