Crispy Chickpeas
Crispy roasted chickpeas are one of my favorite ways to add crunch and a bit of protein to salads, bowls, and roasted vegetables. There are a few tricks to getting them extra crispy crunchy, and not sad.
I'm posting this crispy chickpea recipe because I use them a lot (like in this asparagus ribbon salad), and there are a number of tricks you need to deploy to get them deluxe crunchy.
Crispy Chickpeas: Pro Tips
Sad, chewy chickpeas are not what you're after here. And there are a number of things you can do to get golden, super-crisp chickpeas.
- Dry well: Get your chickpeas extra dry before baking, and you've won half the battle. - Hot oven: Crank that oven up, get it screaming hot.
- Hot pan: Preheat your baking sheet. Chickpeas coated in oil hitting a hot pan is the pairing you're after, and the hot pan gets things crisping more quickly.
- Don't overcrowd: If you cram your chickpeas onto a small pan they'll steam. The opposite of what you want for crispiness.
Ways To Use Crispy Chickpeas
- In salads: Swap in some crispy chickpeas for the regular chickpeas in this quinoa salad, toss some into this favorite coleslaw, or add some to this wedge salad. If none of those strike the right note, browse the salad recipes - lots of salads there that would welcome some crispy chickpeas. Use them in place of croutons.
- Lunch on the go: I love including crispy chickpeas in bento-style, feel-good lunches.
More Chickpea Recipes
- Spicy Chickpea Pasta Bowls
- Chickpea Chocolate Chip Cookies
- Chickpea Salad
- Turmeric Chickpeas
- all chickpea recipes
- all bean recipes
Other Salad Toppers
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Crispy Chickpeas
I’m writing this recipe using 1 can of chickpeas, but I heartily recommend making a double batch (2 cans) while you’re at it. If you do double the recipe, split the chickpeas across two pans to avoid overcrowding.
- 1 14- ounce can chickpeas, drained and rinsed
- 1 1/2 tablespoons extra-virgin olive oil
- 1/8 teaspoon fine grain sea salt
- Freshly ground black pepper to taste
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Heat the oven to 425°F with a rack in the center. Heat a rimmed baking sheet in the oven while you prepare the chickpeas.
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Spread the chickpeas on a clean kitchen towel and rub to dry thoroughly. You can continue to rub the skins from the chickpeas if you like, it improves crispiness, but honestly, I only do this about half the time. Too time intensive.
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Toss the chickpeas with the olive oil and salt in a bowl. When the sheet pan is hot, carefully remove it from the oven. Pour the chickpeas onto the hot pan and bake for about 30 minutes. Shake the pan every 5 minutes or so. The chickpeas with darken, crisp, and shrink a bit. When they’re done their sound changes when you shake them around the pan, sounding like little pebbles.
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Remove from oven, sprinkle with a bit more salt and some black pepper. Allow to cool completely. Crispy chickpeas will keep in an airtight container for a week.
Makes 3/4 cup.
Related Recipes
Chickpea Recipes
Everyone loves chickpeas. They’re one of the most charming and versatile ingredients in the kitchen. At home in soups, spreads, bowls, and snacks, they always deliver. This is a collection of tried-and-true chickpea recipes for all of it.
Spicy Chickpea Pasta Bowls
A colorful pasta bowl bonanza featuring a glossy, smooth chickpea harissa sauce and loads of crunchy cucumbers, cashews and fried onions. The definition of a vibrant, exciting one-bowl meal!
Chickpea Salad Sandwich
The chickpea salad sandwich filling to make in bulk for easy lunches and snacks all week. A perfect vegetarian or vegan sandwich option.
Turmeric Chickpeas
Turmeric chickpeas, you can use them in all sorts of things! This includes your favorite hummus, salads, and other chickpea creations.
Asparagus Ribbon Salad with Crispy Chickpeas and Hot Honey
Shaving asparagus into ribbons turns it into something completely different — delicate, tender, and perfect for a big spring salad.
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