Pan Roasted Chickpeas are a super-healthy snack that couldn’t be easier to make. These seasoned chickpeas make a great addition to soups and salads and are a great way to add crunch and flavor to any meal.
Full disclosure…I’ve never been a fan of chickpeas. I’m not sure what it was, but for years they were a big no for me. Now, I’ve changed my mind. You see, I never want to be considered a “stick in the mud” kind of person who never tries anything new.
Last week, I grabbed a couple of cans of garbanzo beans, the official name for chickpeas, some olive oil, salt and pepper, and a skillet. After seasoning and roasting those babies for a few minutes, I tried them. After just one bite, my attitude towards chickpeas was changed forever!
Why You’ll Love Pan Roasted Chickpeas
- These chickpeas have a great texture! They are crispy on the outside and creamy and tender on the inside.
- You can customize them with any spice blend that you like.
- This is a one-pan recipe made in about 20 minutes.
- They are a nutritious plant-based protein loaded with fiber.
- Chickpeas are an inexpensive way to stretch your budget and a meal.
What You Need To Make This Recipe
- Canned Chickpeas – 15-ounce or 16-ounce can, drained and dried on a paper towel.
- Extra-Virgin Olive Oil
- Salt
- Red Pepper
Scroll down for measurements and instructions
Flavor Variations
This healthy snack can be flavored so many different ways. Here are some of my favorites:
- Smoked Paprika
- Curry Powder
- Cayenne Pepper
- Dan-O’s Chipotle Seasoning
- Chili Powder
- Garlic Powder
- Onion Powder
- Cumin or Taco Seasoning
Roasted Chickpeas Recipe Tips
- Make sure the chickpeas are dry before roasting. Drain them, then rinse. Next, I line a sheet pan with paper towels and then spread the chickpeas to dry.
- Once the chicken are roasted, place them on a parchment paper lined baking sheet to cool.
- Store pan roasted chickpeas in an airtight container in the fridge. They will soften, so to add back the crunch, place them in a dry skillet and heat over medium for a couple of minutes.
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Ways To Serve
Soups and salads are no-brainers, but I also like to serve roasted chickpeas in several other ways.
- Sprinkled over Bloody Mary or Creamy White Chicken Chili
- As a topping for Crock Pot Potato Soup, Sweet Potato Soup or Healthy Mushroom Soup.
- Tossed into Spaghetti Salad, Skillet Green Beans or Instant Pot Garlic Parmesan Noodles.
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Pan Roasted Chickpea Questions, Answered
The key is starting with canned chickpeas that are completely drained and dried — pat them dry on a paper towel before they hit the pan. A hot skillet with a generous pour of olive oil does the rest. Don’t move them around too much at first; let them sit and get crispy before you toss. About 20 minutes total and they come out crispy on the outside, creamy and tender on the inside.
The options are endless, which is one of my favorite things about this recipe. I love smoked paprika, garlic powder, and a pinch of cayenne for a warm, savory flavor. Curry powder, cumin, or chili powder are all wonderful too. Start with salt and olive oil as the base, then build from there depending on what you’re in the mood for.
I love them as a snack straight from the skillet, but they’re also incredible on top of soups, tossed into salads for crunch, or served alongside roasted vegetables. They’re a great plant-based protein that stretches any meal further. Once I tried them, my attitude toward chickpeas changed forever!
They’re best fresh when the crunch is at its peak. If you do have leftovers, store them in an airtight container at room temperature — not the fridge, which makes them soft. They’ll keep for a day or two, though a quick toss back in a hot pan revives them nicely.
Ingredients
- 1 15 or 16 ounce can chickpeas, drained and rinsed
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon Kosher salt
- ¼ teaspoon red pepper flake
Instructions
- Place the drained and rinsed chickpease on a paper towel to dry for 3-5 minutes.
- Heat the oil in a skillet over medium-high heat. Add the dried chickpeas and roast until golden brown.
- Sprinkle with kosher salt and red pepper flakes, stir, then place on a parchment-lined baking sheet to dry.
- Serve immediately.
Notes
- After storing in the fridge, the chickpeas will soften. To add crunch, place the chickpeas in a dry skillet and heat for 1-2 minutes.
Nutrition
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