Roasted Garbanzo Beans

Simple Roasted Garbanzo Beans (Chickpeas) are a high-protein snack. Roasted with olive oil, salt, pepper and garlic until golden and crispy.

When it comes to snacking, one of our favorites around here are crispy chickpeas (or garbanzo beans). I’ve shared several recipes for them before like curry chickpeas, harissa chickpeas and taco chickpeas. Each of those recipes produce crispy, snackable bites. But there is one difference: those are all pan fried. 

This recipe for Roasted Garbanzo Beans is done in the oven so you can get the perfectly crispy beans without the mess of pan frying. And these are simply seasoned with salt, pepper and granulated garlic. They are perfect for snacking, tossing on top of a salad or anywhere you want a little extra crunch. 

Let’s talk about what you’ll need to make them. 

Roasted Garbanzo Beans Ingredients: 

• CANNED GARBANZO BEANS (CHICKPEAS): Garbanzo beans and chickpeas are the same thing. The different names come from different languages (French and Spanish). You’ll likely find them dried or canned. For this recipe, I prefer canned. It makes the whole process easier. 
• OLIVE OIL: You won’t need as much olive oil as you would if you were pan frying but using a little bit will help the chickpeas crisp in the oven. 
• SALT AND PEPPER
• GRANULATED GARLIC: You can also use garlic powder. If you use garlic salt, omit the other salt in the recipe. 

Step by Step Photos and Instructions: 

Making Roasted Garbanzo Beans is so easy guys! You simply season them and bake. That’s it! 

STEP #1: Drain and rinse the garbanzo beans. Pat them dry with a paper towel. Remove any loose skins that come off. 

STEP #2: Place the dried beans on a large baking sheet (one large enough to keep them in a single layer and spread out a bit, I used 10×15). Drizzle olive oil over the top and sprinkle with seasonings. Use clean hands and toss to coat. Bake at 400 degrees for 20 – 25 minutes or until golden brown and crisp. 

Storage and Leftovers: 

Roasted Garbanzo Beans are best when eaten right away. We prefer them warm but not hot. Keep in mind the longer that they sit the chewier they get. If you do want to keep leftovers, keep them stored on the counter in an airtight container and eat within a day or two. 

Want more recipes using chickpeas? Try these!

This Arugula Chickpea Salad is one of my favorite lunches of all time!

If you’re looking for a hearty vegetarian dinner you’ve got to try this Chickpea Burger.

Chickpea Patties are a protein packed vegetarian dish that the whole family will love! Pan fried and topped with creamy chipotle avocado sauce.

Note: Originally published in 2009. Updated in 2025 with a modified recipe to make it gluten free, new photos, step by step photos and nutrition information.