Spiced Vegan Roasted Chickpeas

Spiced roasted chickpeas are awesome to snack on by themselves, throw in salads, on soups, or in any dish you’d like an extra crunch to!

These vegan roasted chickpeas are so easy to make, and are super versatile, as you can add whatever spice blend you prefer!

All you need is a can of chickpeas and some spices. You can also soak dry chickpeas instead of using canned beans, but I usually just reach for a can out of convenience-- either work!

How to make spiced roasted chickpeas:

First, drain your chickpeas. Save and set aside the liquid, or aquafaba, to use in other recipes. Try these pink meringue kisses, or vegan chocolate mousse. Preheat the oven to 400 F.

Lay them flat and pat them dry with a tea towel. The dryer they are going into the oven, the faster and crispier they turn out. While drying, if any skins peel off you can remove them, but I would not spend too much time peeling each chickpea (trust me, it takes forever)!

Spread them out on a baking sheet, and bake for 30 minutes. Shaking the baking sheet to move them around halfway through.

Remove them from the oven and transfer them to a bowl. They should look almost completely dried out at this point (but if you try them will still be somewhat mushy on the inside).

Drizzle them in olive oil, and add your spices. Toss to coat them completely, and adjust the amount of seasoning to your preference.

Pop them back in the oven for another 10 minutes.

After this point, keep a careful eye on them so they don’t burn and turn black (this has happened to me on multiple occasions). Keep checking for the desired level of crispiness, which could take another 10-15 minutes depending on your preference and oven.

Remove them from the oven, and use them right away, or store in an airtight container to keep their crispiness! I enjoy them on their own as a snack, in soups, salads, and bowls of rice and roasted veggies.


This time around I made cumin, smoked paprika spiced roasted chickpeas, and a batch of ginger, turmeric spiced roasted chickpeas. Like I mentioned, the opportunities are endless! I’ve enjoyed a chili powder blend, and have even tried cinnamon and sugar for a sweet spin on these vegan roasted chickpeas.

In general, for one can of chickpeas, I drizzle about 1 tablespoon of olive oil (can add up to 2 tablespoons), and around 2 teaspoons of spices total.

Of course you can tweak and find the optimal ratio for you, but this is what I’ve found to work the best for me!



Serving Size: 1/2 cup; Yield: 3.5

A serving of spiced vegan roasted chickpeas have 7 g protein, 5 g of fiber, 25% RDI Folate, 10% RDI Phosphorus, 8% RDI Iron, 4 g fat, 6 g carbohydrate, for 164 calories.


If you’re using canned chickpeas, and excluding the cost of spices since those will vary and you likely already own those, the cost is around $1.00 for the recipe, or $0.28 per serving.

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Yield: 3.5; 1/2 cup serving sizePin it

Spiced Vegan Roasted Chickpeas

These spiced vegan roasted chickpeas are crispy, crunchy, and the perfect plant based protein source to add to soups, chilis, salads, bowls, and even enjoyed as a snack on their own! This recipe is very easy, and gives you freedom to try out your own spice combinations that you enjoy!

prep time: 2 minscook time: 45 minstotal time: 47 mins


  • 1 can (15 oz) Chickpeas (also called Garbanzo Beans)
  • 1 Tablespoon Olive Oil
  • Pinch of Salt
Spices - 2 teaspoons total
  • 1.5 tsp Turmeric & 1/2 tsp Ginger
  • 1 tsp Cumin & 1 tsp Smoked Paprika
  • 2 tsp Chili Powder
  • 1 tsp Sugar & 1 tsp Cinnamon
  • Any other combination you enjoy!


  1. Preheat the oven to 400 F
  2. Drain your chickpeas, and set aside the liquid for another use (1, 2)
  3. Lay the chickpeas flat in a single layer and pat them dry with a tea towel. Remove any visible skins that have peeled off.
  4. Spread the chickpeas out on a baking sheet and bake for 30 minutes. Shake the baking sheet to move them around halfway through.
  5. Remove them from the oven and transfer to a bowl. 
  6. Drizzle them in olive oil, and add your spices at this time.
  7. Toss to coat them completely. Adjust spices to your preference.
  8. Place them back on the baking sheet, and back in the oven for another 10-15 minutes.
  9. Check every few minutes to ensure they are not burning. Once they reach the desired level of crispiness, remove them from the oven.
  10. Enjoy right away, or store in an airtight container.
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Remember, don’t throw out that chickpea liquid from the can, try these recipes that use aquafaba: Vegan Chocolate Mousse, and Pink Meringues