How to season chickpeas from a can

Roasted chickpeas make a great protein-packed vegan snack! Enjoy them on their own, or add them to your favorite healthy dishes for crispy texture.

Table of Contents Show

How do you add flavor to canned chickpeas?
How do you prepare chickpeas from a can?
Can you eat chickpeas straight from the can?
Do you have to prep canned chickpeas?

If you like chickpeas, you’re going to LOVE this roasted chickpeas recipe!

It’s no secret I’m a fan of chickpeas – they’re a great addition to soups, stews, salads, sandwiches, you name it. Not only are they a good vegetarian protein source, but they can also bump up the textural contrast in a dish. If you’ve been reading the blog for a while, though, you know that I’m not a fan of mushy food. Sometimes I’m craving something crispy in a salad, and chickpeas’ soft texture won’t satisfy me.

Enter: roasted chickpeas. They still have all the protein and heartiness of regular chickpeas, but they’ve become an irresistible salty, crunchy ingredient. Even better, they’re a great healthy vegan snack on their own!

How do I make roasted chickpeas?

Roasting chickpeas is simple! Start with three basic ingredients: cooked or canned chickpeas, extra-virgin olive oil, and salt. Then…

Preheat the oven to 425° and drain and rinse your chickpeas.
Spread the chickpeas on a kitchen towel and gently pat them dry. It’s essential to make sure they’re totally dry before you toss them with the olive oil – damp chickpeas won’t crisp up in the oven. Discard any loose skins from the outside of the chickpeas.
Transfer the chickpeas to a parchment-lined baking sheet and toss them with a drizzle of olive oil and generous pinches of sea salt. Spread evenly on the baking sheet.
Transfer the baking sheet to your preheated oven and roast until crispy. I start checking at 20 minutes, but it can take up t0 30 minutes for them to become really crisp.
Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices.

So simple! Your roasted chickpeas are ready to eat.

Tips & tricks for making the best roasted chickpeas!

Here are some of my favorite tips for making great roasted chickpeas.

Eat them fast! Roasted chickpeas are best day-of, and they lose their crispiness as time goes on. I aim to finish up a batch by the second day for best texture and flavor.
Store them at room temperature. Don’t refrigerate these guys. They become chewy quickly! I recommend leaving them in a bowl or jar on the counter, loosely covered with a piece of foil.
Spice them up! I like to toss my chickpeas with spices right as they come out of the oven. Try using a dash of paprika or your favorite spice mix. Chili, curry, or shawarma spices would all be great here. They’re also delicious with Everything Bagel Seasoning!

I made roasted chickpeas! What should I do with them?

Enjoy them as a snack, toss them in a simple salad, or use them in any of these recipes:

Cherry Tomato Couscous Salad
Chickpea Shawarma Wraps
Rainbow Kale Salad with Carrot Ginger Dressing
Mediterranean Chickpea Salad
Tahini Noodles with Carrots & Chickpeas
Caesar Salad
Panzanella Salad
Bright Spring Salad

For more snacks and appetizer ideas, check out this post!

More Plant-Based Proteins

If you love this recipe, try making Crispy Baked Tofu, Marinated Baked Tempeh, or protein-rich lentils next!

Prep Time: 5 mins

Cook Time: 20 mins

Total Time: 25 mins

Serves 1 1/2 cups

Make crispy roasted chickpeas for a protein-packed vegan snack. I also love them in salads or on sandwiches and bowls!

1 1/2 cups cooked chickpeas, drained and rinsed
Extra-virgin olive oil, for drizzling
Sea salt
Paprika, curry powder, or other spices (optional)

Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins.
Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt.
Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, if your chickpeas are not crispy enough, keep going until they are!
Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices, if using.
Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days.

How do you add flavor to canned chickpeas?

Instructions.

Drain and rinse the chickpeas. Mince the garlic..

In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant but before it browns..

Add the chickpeas, smoked paprika, salt, and several grinds of black pepper. Cook 2 minutes until warmed through..

How do you prepare chickpeas from a can?

How To Cook Canned Chickpeas.

Drain the canned chickpeas..

Rinse canned chickpeas with water..

Place chickpeas in a medium saucepan with 1/2 cup water..

Cook canned chickpeas over medium heat and add oil and seasonings..

Heat chickpeas for 30 minutes..

The chickpeas are ready to eat or save for later..

Can you eat chickpeas straight from the can?

Canned chickpeas are pre-cooked chickpeas. You can eat canned chickpeas straight out of the can! (Just be sure to rinse them off before chowing down to wash out excess sodium) Otherwise, you can roast them or turn them into any number of delicious dishes, like these here.

Do you have to prep canned chickpeas?

Canned or jarred chickpeas just need to be reheated if you are eating them in a hot dish, or can be used straight from the can for a recipe like hummus. Like dried chickpeas, they vary in quality and size, as do some of the jarred varieties from Spain.