roasted chickpeas

$0.80 recipe / $0.40 serving

Move over popcorn, I have a new love! I am seriously kicking myself right now for only buying one can of chickpeas today. I most definitely should have bought two because this recipe was everything I wanted it to be and these crunchy tasty little morsels are disappearing right before my eyes. I had been seeing recipes all over the net the past few weeks for roasted chickpeas and I knew I had to try them. After looking at a few, my favorite was this one from One Perfect Bite (a pretty cool blog that always has something interesting that I want to try!). I live in Louisiana so I had some of cajun spice on hand (okay, maybe not “some”, more like 4 bottles) but if you don’t have any, this recipe would be FANTASTIC with regular chili powder and a little salt instead. I was really excited to have the salty/spicy mixed with the brown sugar but I have to admit I couldn’t taste any sweetness. So, next time I think I’ll double the brown sugar and see what happens!

Roasted Chickpeas

Roasted Chickpeas

5.0 from 1 reviews
roasted chickpeas
Prep time
Cook time
Total time
Total Cost: $0.80
Cost Per Serving: $0.40
Serves: 2
  • 1 can chickpeas $0.66
  • 1 tsp cajun spice $0.05
  • 1 tsp brown sugar $0.05
  • 1 tsp olive oil $0.04
  1. Preheat your oven to 400 degrees. Line a baking sheet with foil. Drain and rinse a can of chickpeas. Using a paper towel, dry the beans as good as possible.
  2. Place the chickpeas in a bowl and toss with olive oil, cajun spice and brown sugar. Spread the seasoned beans onto the baking sheet and transfer to the oven. Bake for 30 minutes or until golden brown and crispy. Keep an eye on them for the last 5-10 minutes because they brown then burn quickly at the end.
  3. Let the roasted beans cool then enjoy!

Step By Step Photos

Tony ChacheresToss the chickpeas with oil, cajun spice and brown sugar. I use Tony Chachere’s extra spicy cajun seasoning.

roast chickpeasSpread the seasoned beans out on a baking sheet and bake at 400 degrees for about 30 minutes.

roasted chickpeasEnjoy!

NOTE: Next time I will definitely be doing two cans at one time because they shrink quite a bit when they roast. What was once about two cups of chickpeas ended up being only about 1 cup. Just like roasting anything in the oven, make sure that when you do more beans at one time they are still only in one layer on the baking sheet or else they will not get crispy.


  1. Mila says:

    Can I use Creole instead of Cajun? Is there a difference? Sorry if that’s a stupid question, I live up north and I’ve never had Creole/Cajun food!

    • Yep, you can just Creole seasoning instead. As a matter of fact, you can use just about any seasoning! Just be sure to add salt if you’re using a seasoning blend that doesn’t include it. :)

  2. Jennifer says:

    I saw this and was wondering if you could sub the garbanzo beans for pecans (or walnuts) in a cinnamon sugar pecan version?

    • I think nuts roast much faster, but it seems like it would work. I’d have to test it out to say for sure, though.

  3. Kyndra says:

    This recipe is so good!

  4. These were wonderful! What a great snack to grab and go! I have no access to cajun spice where I live, so I followed your suggestion and used 1 tsp chili powder and a pinch of salt, along with doubling the brown sugar and the balance was perfect! While these were wonderful, I may try adding a bit more of both spices next time for a bit more flavour – maybe 1.5 tsp each? Thanks so much for sharing!

  5. Beth, what do you think about doing these with sriracha? I’m trying to figure out what the best way to do it would be: toss them in some sriracha before roasting, or after?

    • Hmm, I think I would toss them first so that it’s not goopy… but then you do run the slight chance of the sriracha burning. I think it will be a balancing act between the sriracha and chickpeas roasting.

      • Erin says:

        If you roast them and then in the last five minutes toss them in sirracha and pop them back in the oven he sirracha won’t burn, and it’s not goopy :) Just spicy deliciousness

  6. I just made these with the chili powder/brown sugar, and they were great, but I think I might want them a little spicier. Maybe next time I’ll leave out the brown sugar or add a little cayenne? I imagine these would be really versatile as far as other flavors, so I might try them with like salt/pepper/garlic or something too.

  7. Anon – I would let them cool completely and then store them in an air-tight container at room temperature. Although, mine were crunchy all the way through. If you cook them so that they’re still a little soft in the center, you’ll need to refrigerate them because they still hold moisture.

  8. Hi! What would be the best way to store these?

  9. I think that it’s just personal preference. My first batch I baked until they were crunchy throughout, but I think I like them a little soft in the center because they seem less dry that way :)

  10. I just made these (and double the brown sugar was delicious)and I’m curious how crunchy they’re supposed to be. Mine had a sort of cripsy outside but on the inside tasted like normal chickpeas. Is that how you envisioned them or should I bake them for longer?

    PS – I just found your website a day or two ago and I’ve looked through every recipe and I can’t wait to try some more!

  11. Oh my god, I am in love with the recipe!

    I made them just as the recipe said and they were great! I think next time I will try less oil and more sugar. But yum!!!

  12. Excellent suggestion, Dee! It really makes sense too. Roasting with oil might hold the moisture in rather than letting it evaporate. PLUS, if you spritz it on afterward you undoubtably use less oil and reduce the calorie content. I’m definitely going to try this next time!!

  13. Just my input; I’ve made sooo many batches of this; it’s my new “junk” food, and I’ve found that dry roasting them helps them get/stay even crunchier! When I use oil beforehand they don’t get as crispy, so instead when they come out of the oven I spritz them with olive oil and then toss them with cajun :)

  14. Just made these to sprinkle on top of our stir fry and they were wonderful! I didn’t have any Tony Chachere’s so I used onion powder, cumin & ground red pepper. I also subbed some molasses and white sugar because I was out of brown sugar! Pretty much I was out of everything but the chickpeas, haha. At any rate, these are delicious and I’ll be making them again! I’ll double the sugar next time as well.

    Thank you for your great recipes!

  15. Laura says:

    this was a great recipe – thank you! We were impatient and ate them while they were still hot – delicious. Now another batch is cooling…

  16. Anonymous says:

    @Naomid and others –

    What about buying them bulk (dry)? They are 2.09 for a pound at my local health food store.

  17. These look yummy! But I think it’s unfair that you’re in Louisiana and haven’t posted a great recipe for gumbo yet! You should get on that for sure :)

  18. Chickpeas you were 3 for a dollar, then 2 for a dollar. Now $1 for one can. I still eatem most days a week, and I like this recipe.

  19. Anonymous says:

    Garbanzos are also tasty roasted with 1 tsp garam masala, 1 tsp salt, and 1 tsp olive oil.

  20. Last night I made served these with your parmesan roasted potatoes and it was delicious. It never occured to me to put cajun spice on garbanzos. Thanks for the fantastic idea.

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