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Rachel White

Roasted Chickpeas Vegan Snacks

Roasted Chickpeas Vegan Snacks are crispy, savory, protein-packed bites with bold flavor and satisfying crunch for easy everyday snacking.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 78
Ingredients Equipment Method Notes

Ingredients
  

Chickpeas
  • 2 15 oz cans chickpeas drained and rinsed
  • 1 tbsp olive oil
  • 1 2 tsp sea salt
  • 1 tsp smoked paprika
  • 1 2 tsp garlic powder
  • 1 4 tsp black pepper

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Colander
  • Kitchen Towel
  • Freezer
  • Tray

Method
 

  1. Heat oven to 425°F and line a baking sheet.
  2. Dry chickpeas thoroughly with a towel. Remove loose skins for extra crisp texture.
  3. Toss chickpeas with oil, salt, paprika, garlic powder, and pepper.
  4. Spread in one layer on the tray. Roast 25 to 35 minutes, shaking halfway, until crisp and golden.
  5. Cool 10 minutes for maximum crunch, then serve or store.

Notes

For softer centers, roast less time. For extra crispy texture, roast longer and cool fully on the tray. Freeze cooked chickpeas only if using later in soups, not for crunch. Add cinnamon sugar, curry, ranch, or chili lime for flavor customization. Store loosely covered at room temperature up to 3 days.