If you love BBQ and crispy roasted chickpeas, this is the recipe for you! We combined our go-to BBQ spice mix with our Actually Crispy Chickpeas method for the ultimate smoky-sweet, crunchy, portable snack.
How to Make Crispy Roasted Chickpeas
If you want chickpeas that are oven-roasted (not fried) but still crispy, you’re in the right place! But there are a few key things to know to ensure success:
- Drain and dry the chickpeas well
- Peel the skins
- Season after baking
- Avoid overcrowding the pan
- And use the perfect temperature and time: 350 F (176 C) for 45 minutes
Keeping these simple tips in mind yields irresistibly crispy oven-roasted chickpeas nearly effortlessly. Peeling the chickpeas does take some time, but turn on some tunes and it might just be your new favorite stress-relieving activity!
How to Season Chickpeas
For this recipe, we went with a spicy, addictive, homemade BBQ spice blend made with smoked paprika, chili powder, garlic powder, and salt and pepper. Optional cayenne adds a little heat and maple syrup adds a subtle sweetness and balance.
But since chickpeas have a mild flavor, they go well with nearly any flavorful spice mix, including our curry powder, shawarma spice blend, and za’atar. Try this same method with all your favorite spices!
How to Store Roasted Chickpeas
Roasted chickpeas are best eaten in the first day, but they will last at room temperature for up to 4-5 days. To keep them as crispy as possible, let the chickpeas cool completely and then transfer them to a jar, leaving thelid cracked so the chickpeas can “breathe” a bit. Store them in a cool, dry place as humidity and heat can cause them to soften.
Or, for longer term storage, keep them in a sealed container in the freezer for up to 1 month.
We hope you LOVE these BBQ roasted chickpeas! They’re:
More Flavorful Chickpea Recipes
- Harissa Marinated Chickpeas
- Chickpea Chopped Kale Salad with Adobo Dressing
- Crispy Miso Chickpea Bowls with Garlic Sesame Dressing
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Crispy BBQ Roasted Chickpeas
- 1(15-ounce)can chickpeas(very well drained + thoroughly dried)
- 1Tbspavocado or other neutral oil(if avoiding oil, omit and don’t rinse chickpeas — just drain)
- 2tspmaple syrup
- 1 ½tspsmoked paprika
- 1tspchili powder
- 3/4tspgarlic powder
- 1/4tspsea salt
- 1/4tspblack pepper
- 1/4tspcayenne pepper(optional)
- Preheat oven to 350 degrees F (176 C) and set out a bare (or parchment-lined) baking sheet (or more as needed).
- Drain chickpeas well. If using oil, rinse well with water and thoroughly drain. If omitting oil, simply drain well and skip rinsing with water.
- Once drained well, spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. You can opt to peel all of the chickpeas — which can help for extra crispiness! — or simply remove the skins that come off. Either way, the chickpeas will crisp up. I just found that peeling them does yield slightly crispier chickpeas.
- Transfer the chickpeas to a mixing bowl and top with oil. Mix well to combine. DO NOT add the other seasonings at this point — they can interrupt the crisping process, so wait to add until after baking.
- Bake for 45 minutes or until golden brown and dry/crispy to the touch. We like turning the pan around and shaking the chickpeas around the halfway point for even cooking. Note: Peeled chickpeas cook faster than unpeeled. If omitting oil, they will also cook faster.
- Remove your chickpeas from the oven and prepare your BBQ seasoning. In a medium-size mixing bowl, combine the maple syrup, smoked paprika, chili powder, garlic powder, sea salt, black pepper, and cayenne (optional) until a paste forms.
- Pour in your still-warm chickpeas and toss gently to evenly coat them with the seasoning mixture. Place them back on the cookie sheet to cool fully and so the seasoning can dry/set.
- Enjoy as a protein-rich snack or use atop things like grain bowls, kale salads, or our easy and summery chopped salad! To store, place in a storage container or jar and DO NOT tightly cover. Instead, crack lid so they can “breathe” a bit. This helps them stay crispy longer. These are best the first day, but they will last for 4-5 days at room temperature. Alternatively, seal well and freeze up to 1 month.
*We tested with coconut sugar in place of maple syrup but found it didn’t stick to the chickpeas as well.