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Simple Roasted Chickpeas

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 8 (anywhere from 4 to 8, depends on use case)
Calories: 111kcal
Author: Nisha Vora


  • 2 15-ounce cans chickpeas, drained and rinsed
  • 4 to 5 teaspoons Simply Nature Organic Extra Virgin Olive Oil
  • 1 ½ teaspoons kosher salt
  • Freshly cracked black pepper


  • Preheat the oven to 425ºF. Transfer the drained chickpeas to a large clean kitchen towel. Pat dry and gently roll the chickpeas back and forth to remove all water.
  • In a large bowl, toss the chickpeas with the oil, salt and pepper. Spread out on a rimmed baking sheet. Bake for 20 minutes. Shake the pan and roast for another 5 to 10 minutes until crispy and nicely browned.
  • Store in a container with the lid slightly ajar. To reheat, add to a baking sheet at 300F and bake for 7 to 10 minutes until hot and a bit crunchy.
  • Store cooled chickpeas in a jar or container with the lid slightly ajar. Store on the countertop or in the pantry for 4 to 5 days.
    To reheat chickpeas, transfer to a baking sheet, spray with nonstick cooking spray (or toss with a tiny bit of oil, about ¼ teaspoon) and bake at 300ºF for 7 to 8 minutes, until hot and crisp.


• For *super crispy* roasted chickpeas, add the chickpeas to a salad spinner to remove all the water (depending on size of salad spinner, may need to do this in two batches).