I don’t think you’ve ever had the desire to eat an entire can of beans, but that was before you met this crispy chickpea recipe. These crispy roasted chickpeas are loosely modeled after the brunch chickpeas at The James in Brooklyn, and they are insanely addictive. Crunchy, salty, crispy – just everything that’s good about a snack.
The crispy chickpeas at The James are deep fried (god bless ’em) but if you want a more hands-off, passive cooking approach, this recipe is perfect. These chickpeas are coated in a large amount of olive oil, allowing them to “shallow-fry” in the oven, while all you have to do is roast.
Table of contents
Ingredients for these crispy roasted chickpeas
- 12 ounce can chickpeas drained and rinsed
- 1/3 cup fresh sage leaves
- 3 sprigs fresh rosemary
- 3 tbsp olive oil
- kosher salt to taste
What makes crispy chickpeas crispy?
This is a good question, seeing as we are roasting these chickpeas and not frying them. When you roast chickpeas in a high amount of oil, the oil will eventually reach a high enough temperature and two things will occur:
- First, the chickpeas will begin to release moisture on the surface, drying them out and creating a crispy exterior
- Second, the escaping water allows oil to seep into the food, resulting in what food scientists call oil uptake. This is starkly different than what would happen if you put the chickpeas in without oil and just allowed them to dry out in the oven.
But don’t worry, since we are roasting and not deep frying, oil uptake is regulated in this recipe, so you won’t be left with a greasy mess.
How to make crispy chickpeas
We love a recipe that is all about set-it-and-forget-it. In this recipe you
- Preheat the oven to 400F.
- Drain and rinse the chickpeas and transition them to a bed of paper towels. Lightly pat to dry.
- Thinly slice the sage leaves into slivers, remove the rosemary leaves from the stem and roughly chop them into small pieces.
- Line a baking pan with parchment paper and add the chickpeas, sage and rosemary. Drizzle the olive oil over the top of the ingredients and use your hands to mix them all together. Make sure to evenly coat every ingredient in oil.
- Season with salt to taste, and roast in the oven at 400F for 25-30 minutes or until the chickpeas are golden brown and sizzling. Test one chickpea for audible crunch, and if they are still slightly soft, cook for another 5 minutes.
- Let the mixture cool slightly, then serve! For the best texture, serve these shortly after cooking.
FAQ
The best way to reheat these is to quickly put them in the oven or air fryer for 5-6 minutes at 400F. This will re-crisp the chickpeas to the original texture.
I prefer to store these chickpeas in an airtight container in the fridge. They will last about 5-6 days.
Sage and rosemary are the only herbs that can hold up to the roasting process in this recipe. If you want to try other flavors, I recommend playing around with spices to see what you like!
Looking for other snack recipes?
Here are a few favorites you can find on the blog!
And that’s it for this roasted chickpea recipe!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Crispy Chickpeas with Sage & Rosemary
Ingredients
- 12 ounce can chickpeas drained and rinsed
- 1/3 cup fresh sage leaves
- 3 sprigs fresh rosemary
- 3 tbsp olive oil
- kosher salt to taste
Instructions
- Preheat the oven to 400F.
- Drain and rinse the chickpeas and transition them to a bed of paper towels. Lightly pat to dry.
- Thinly slice the sage leaves into slivers, remove the rosemary leaves from the stem and roughly chop them into small pieces.
- Line a baking pan with parchment paper and add the chickpeas, sage and rosemary. Drizzle the olive oil over the top of the ingredients and use your hands to mix them all together, making sure every ingredient is well coated in oil.
- Season with salt to taste, and roast in the oven at 400F for 25-30 minutes or until the chickpeas are golden brown and sizzling. Test one chickpea for audible crunch, and if they are still slightly soft, cook for another 5 minutes.
- Let the mixture cool slightly, then serve! These are best served shortly after cooking.
