With only 3 ingredients, these roasted chickpeas tossed with olive oil, salt, pepper, and Parmesan couldn’t be simpler to make. They make an awesome snack or crispy topper for salads and soups.
I’ve taken to making these roasted chickpeas on the regular, to throw into salads, top soups, spiff up lunch bowls, or eat in the afternoon when the munchies inevitably strike. They only require 3 ingredients (that you likely already have in your pantry), and come together effortlessly, in just 30 minutes. They pack a delightful protein punch and are a great sub for regular chickpeas, especially in salads like my Italian chopped salad with marinated chickpeas or my Moroccan soup with kale and chickpeas.
Parmesan cheese brings the umami, while plenty of black pepper lends a nice bite. They’re basically like cacio e pepe pasta, but in bean form. Not to mention these crispy, totally pop-able bites are delicious, satisfying, and satiate me way better than the empty carbs I’m sometimes tempted to reach for.
Are Roasted Chickpeas Still Good For You?
Yes! Chickpeas are full of fiber, protein, vitamins, and minerals and an important part of many of the Blue Zone diets of the world. They’re also an inexpensive way to incorporate healthy protein into your diet if you’re going for more plant-based meals.
What’s in These Roasted Chickpeas
- Canned chickpeas
- Extra-virgin olive oil
- Kosher salt & freshly ground black pepper
- Parmesan cheese
Other Ways to Flavor Your Roasted Chickpeas
- Smoked paprika, cayenne, chili powder, cumin, coriander, or curry powder
- Fresh thyme, rosemary, oregano, or sage (toss with chickpeas after roasting)
- Fresh lemon juice
How to Make These Roasted Chickpeas
These roasted chickpeas really could not be easier to make.
Get that oven nice and hot. 400°F is the way to crispy chickpeas.
Drain, rinse, and pat your beans dry. Starting with dry beans is important because it ensures they’ll get nice and crispy later (nobody wants soggy beans).
Drizzle, sprinkle, and toss to coat. Get those chickpeas coated with a toss in olive oil, salt, and pepper.
Roast and let the magic happen. Feel free to roast your beans a bit longer if you want them even crispier, then toss with Parmesan and try not to eat them all in one sitting.
What to Serve With Roasted Chickpeas
These roasted chickpeas are incredibly versatile. Here’s how to serve them:
- Enjoy them as a healthy, protein-packed snack
- Add them to salads (I especially love them in Caesar salads, in lieu of croutons)
- Make them spicy by adding a few shots of Tabasco like I do in this spinach salad with hot bacon dressing
- Add to grain bowls
- Incorporate them as part of a snack board or antipasto platter
- Use them as a topper for soups, like my roasted red pepper and tomato soup
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Easy Roasted Chickpeas
- 2 15-ounce cans chickpeas , drained
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup grated Parmesan cheese
- Preheat oven to 400°F.
- Drain and rinse the chickpeas beans, then pat dry. Place the beans on a baking sheet, drizzle with the olive oil, and sprinkle with the kosher salt, and freshly ground black pepper. Toss to coat.
- Bake the beans for 25-30 minutes, or bake longer for extra crispy beans. Remove from the oven, cool, then toss with Parmesan cheese. Serve warm or at room temperature. Refrigerate for up to 1 week.
More Recipes to Make With Chickpeas
- Outrageous Herbaceous Mediterranean Chickpea Salad
- Greek Chickpea Salad
- Kale Salad with Butternut Squash, Chickpeas and Tahini Dressing
- Garlicky Swiss Chard and Chickpeas
- Italian Chopped Salad with Marinated Chickpeas
- Chana Masala with Spinach
- Quinoa Tabbouleh with Chickpeas
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