Roasted Chickpeas | in the oven or air fryer!

Preheat the oven to 400 degrees Fahrenheit.

Rinse and drain the chickpeas well.

Dry the chickpeas off in a towel, removing as much moisture as possible.

(Optional) Remove the chickpea skins that fall off, or leave them on for extra crunch.

Add the dry chickpeas to a bowl.

Add 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, 1/2 teaspoon of dried oregano, and 1/2 teaspoon of salt to the bowl.

Stir well to ensure all chickpeas are evenly coated.

Transfer the chickpeas to a large rimmed baking sheet and spread them out as much as possible for maximum crispiness.

Bake for 20 minutes.

Shake the pan to crisp up the chickpeas evenly and remove any dark crispy skins if desired.

Return the pan to the oven and bake for an additional 10 to 20 minutes until golden and crispy, checking for desired crispiness.

Remove from the oven at 30 to 35 minutes for a softer interior, or bake longer for extra crispiness.

Serve warm shortly after removing from the oven, as they tend to dry out as they cool.

Store in an airtight container in the fridge for up to 1 week, but note the texture will change after chilling.

For air fryer method, preheat the air fryer to 400 degrees Fahrenheit.

Season the chickpeas the same way as before.

Spread the chickpeas evenly in the air fryer basket.

Cook at 400 degrees Fahrenheit for 10 to 12 minutes, shaking the basket halfway through.

Check for golden and crispy appearance, adding a couple more minutes if needed.

Equipment Needed

Spice Level:

Dietary