How to Make Crunchy Chickpeas

Crispy, crunchy chickpeas are an addicting little snack, and quite simple to make! We’re talking the basics on How to Make Crunchy Chickpeas that are perfect as snack, salad, or soup topper, and they’re gluten-free, dairy-free and vegan!

How to make chickpeas crunchyHow to Make Crunchy Chickpeas

Chickpeas, or garbanzo beans are one of those pantry staples that are so versatile in how they can be used. Chickpeas are great in soups, stews, salads and even baked goods but quite possibly the best way to eat them may be simply baked on their own with a little olive oil and salt until they are nice and crunchy! You can optionally add in a little spice (and we suggest you do!). They are the best salty and savory snack out there. 

What kind of chickpeas?

We use the canned version! They’re so cheap and typically, unless you have a dietary restriction against beans (and in that case you probably would not have gotten this far into a bean post), they can be found already in your pantry! Likely this would work with beans cooked from dry as well, so long as the chickpeas haven’t been overcooked and still hold their shape.

How to roast chickpeas in the oven

How do you prep the chickpeas?

This is the most tediuos part of the recipe! The chickpeas need to be:

  • rinsed
  • drained
  • dried
  • take off any loose skin

What that means is that after you’ve rinsed and drained the chickpeas you’ll want to rub them dry between two clean kitchen towels. When you do this, most of the skins from the chickpeas will come loose. Discard those. If you feel so inclined you can take a minute or two to take off the rest of the skins from the chickpeas that didn’t come loose. You pick up the chickpea and lightly pinch it and the skin will come loose. This isn’t strictly necessary but it does allow the chickpea to get ultra crispy in the oven.

Oven roasted chickpeas

Save the seasoning for later!

Roast the chickpeas with just oil and salt, and once they’re crispy add the seasoning and return to the oven for a few minutes. If you season them first, the spices can burn in the oven.

How to Store Crispy Chickpeas

They’re best the day that they are made, hot out of the oven! But they have the potential to get crispier as they cool. We’ve experimented with storing them a few different ways. We have found the best way to store them is to cool them outside of the oven and then once the oven has cooled a bit, leave them on the baking sheet uncovered inside of the closed oven overnight. The reason you take them out of the oven and then put them back inside is because you don’t want to keep cooking them, you just want to leave them inside of the closed oven to dry out. This isn’t essential, but a trick we accidentally discovered. After that overnight stay, you can place them in a storage container. Otherwise you can store them for a few days at room temperature in a breathable container. This means a brown paper bag or a storage container with a loose seal. They become chewier (but still delicious) after they are cool. If you want to leave them in a sealed container they will soften slightly.

How to make crispy chickpeas

We used these tools in this recipe:

  • strainer
  • 2 clean kitchen towels
  • rimmed baking sheet

If you liked this how to recipe, check out these others:

How to Make Crunchy Chickpeas

Prep Time 00:05 Cook Time 00:45 Total Time 00:50 Yields 3 cups

Ingredients

  • 2-15oz cans chickpeas
  • 2 tablespoon oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cumin (optional)
  • 1/2 teaspoon garlic powder (optional)
  • Zest from 1 lemon (optional)

Directions

  1. Pre-heat oven to 350 degrees. 
  2. Drain and rinse the chickpeas well. Place on a clean kitchen towel and rub the chickpeas dry. The skins will start to loosen. If desired you can remove any leftover chickpea skins still intact, but this is optional.
  3. Place dried chickpeas on a rimmed baking sheet. Add 1 tablespoon oil, salt and pepper and move around to evenly coat this chickpeas. Bake for 40 minutes.
  4. Add remaining 1 tablespoon oil, cumin, garlic powder and lemon zest. Continue baking for 5 minutes and remove from oven.
  5. Let cool.
  6. Store at room temperature in a breathable storage container (like a brown paper bag, or in a jar with a loose seal) for 3-5 days.

Recipe Notes

  1. Read post for extra tips.
  2. We've experimented with storing them a few different ways. We have found the best way to store them is to cool them outside of the oven and then once the oven has cooled a bit, leave them on the baking sheet uncovered inside of the closed oven overnight. The reason you take them out of the oven and then put them back inside is because you don't want to keep cooking them, you just want to leave them inside of the closed oven to dry out. This isn't essential, but a trick we accidentally discovered. Otherwise you can store them for a few days at room temperature in a breathable container. This means a brown paper bag or a storage container with a loose seal. They become chewier (but still delicious) after they are cool. If you want to leave them in a sealed container they will soften slightly.
Loading nutrition data...
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Tomato Cucumber Salad with Crispy Chickpeas (& Green Yogurt Dressing)

This Tomato Cucumber Salad with Crispy Cumin Chickpeas & Green Yogurt Dressing is my new favorite cucumber tomato salad to date. This vegetarian cucumber salad is made with fresh tomatoes and cucumbers, easy pickled onions, crunchy cumin roasted chickpeas, and paired with an amazing dairy-free yogurt dressing that is packed with herbs. Made in partnership with Silk Almondmilk Yogurt Alternative.

Cucumber Tomato Salad

Cucumber Tomato Salad

I am excited to partner with Silk today for this recipe. We absolutely love using Silk Almondmilk Yogurt Alternative in our recipes! It’s creamy and mimics traditional yogurt perfectly, especially for yogurt dressing! There are five delicious flavors in single-serve cups which have 5-6g protein from California almonds. They also now have NEW Almondmilk 24oz tubs (Plain & Vanilla) which are great for a variety of occasions. All these products have 7-8g protein from California almonds and offer a smooth, creamy texture!

Dairy Free Yogurt Salad Dressing Recipe

How do you make a tomato cucumber salad

This salad is:

  • Flavorful
  • Fresh
  • Packed with a crunch
  • Nutritious
  • Great for a party

How do you make a tomato cucumber salad ingredients

Use Silk’s store locator to find Silk Almond Dairy Free Yogurt Alternative in your area, and visit https://silk.com/spoonfulofsilk for a coupon!

Dairy Free Yogurt Salad Dressing

How do you make crispy chickpeas:

  1. Pre-heat oven to 350 degrees. Line rimmed baking sheet with parchment paper.
  2. Drain and rinse chickpeas really well. Pour on to clean kitchen towel and rub chickpeas dry. The skins will start to loosen.
  3. Place dried chickpeas in large bowl leaving behind any skins. Add 1 tablespoon oil, salt and pepper and toss to coat. Place chickpeas on baking sheet and bake for 40 minutes.
  4. Place chickpeas back in bowl and toss to coat with remaining 1 tablespoon oil, cumin, garlic powder and lemon zest. Place back on baking sheet and continue baking for 5 minutes.  Let cool.

Tomato Cucumber Salad with Crispy Roasted Chickpeas

If you like this salad recipe, you’ll also love these fresh salads:

Tomato and Cucumber Salad with Crispy Chickpeas and Green Yogurt Dressing

Prep Time 00:20 Cook Time 00:45 Total Time 1:05 Yields 4

Ingredients

For Crispy Chickpeas

  • 2-15oz cans chickpeas
  • 2 tablespoon oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Zest from 1 lemon

For Quick Pickled Red Onion

For Green Yogurt Dressing

  • 1 1/2 cup Silk Almond Milk Plain Yogurt
  • 3 garlic cloves
  • 1/4 cup cilantro
  • 1/4 cup dill
  • 1/4 cup parsley
  • 2 scallions, roughly chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cumin
  • 1/2 teaspoon garlic powder

For Base Salad

  • 3 tomatoes, rough chopped
  • 1/2 large english cucumber or 1 cucumber, sliced
  • 1 cup roasted red pepper, rough chopped
  • 1 cup pickled red onion or pepperoncini (see notes)
  • 1 scallion, sliced
  • 1 cup feta (optional)

Directions

Make chickpeas: 

  1. Pre-heat oven to 350 degrees. Line rimmed baking sheet with parchment paper.
  2. Drain and rinse chickpeas really well. Pour on to clean kitchen towel and rub chickpeas dry. The skins will start to loosen.
  3. Place dried chickpeas in large bowl leaving behind any skins. Add 1 tablespoon oil, salt and pepper and toss to coat. Place chickpeas on baking sheet and bake for 40 minutes.
  4. Place chickpeas back in bowl and toss to coat with remaining 1 tablespoon oil, cumin, garlic powder and lemon zest. Place back on baking sheet and continue baking for 5 minutes. 
  5. Let cool.

Make Quick-Pickled Red Onion:

  1. Put 2 cups water in medium sauce pan and bring to boil.
  2. Place 3/4 cup vinegar, 1/4 cup water, salt, honey and peppercorns in mason jar.
  3. Once water has boiled, turn off heat and place in onion slices. Leave in hot water for 1 minute.
  4. Drain and using tongs place blanched onions inside mason jar.
  5. Place in refrigerator to cool at least 30 minutes.

Make Dressing:

  1. Place all ingredients in a blender and blend until dressing just starts to tint green.

Assemble Salad: 

  1. Toss tomato, cucumber, roasted peppers, scallions, optional feta and 1 cup pickled onions and season to taste with sea salt and ground pepper.
  2. Add 1/3 cup of dressing and toss.
  3. When ready to serve top with crispy chickpeas.

Recipe Notes

  1. This salad taste phenomenal with the pickled red onion, but if you preferred to skip this step you can swap it out with pepperoncini.
  2. This salad is best served the day it is made, but if you prefer to make ahead for meal prep keep the chickpeas separate and add when ready to serve only to ensure crispness.
  3. Crispy chickpeas will keep for 5 days at room temperature in a sealed jar.
Loading nutrition data...
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.