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Roasted Garlic Chickpeas


This roasted garlic chickpea recipe may be the ultimate easy snack solution. Mix with oil and simple seasonings, roast, and enjoy! 

Roasted Garlic Chickpeas
Where does one begin when explaining the amazingness of roasted chickpeas? Nutritional value? Tastiness? Affordability? Versatility? Let’s not worry about that just now. Instead, let’s discuss how unbelievably easy this snack is to make. All you need are chickpeas, an oven, and some simple seasonings. Ready? Let’s make snacks!

Roasted Garlic Chickpeas Jar

Roasted Garlic Chickpeas Bowl
This recipe was born of necessity. When I was working in NYC, I needed snacks. Let’s be honest… I’ve always needed snacks. I’m the kind of person that absolutely cannot sit still, especially at a desk for extended periods of time without something to keep me occupied. Enter snacks. I started down a dark path of potato chips and trail mix (expensive and often loaded with bad calories.) And then I decided to create my own healthier snack arsenal at home on the cheap.

So obviously, I love to keep roasted chickpeas on hand for quick snacking because they stay crispy and fresh for days on end. BUT – I also like to add them to sweet potato noodles or salads or stuffed sweet potatoes when the urge strikes. And yes, I’m aware I have an obsession with/love affair with sweet potatoes.

The sooner you make these chickpeas, the sooner you will understand what I mean when I say they are the BEST savory homemade snack option ever. I’m certainly partial to sweet snacks, but these do a fantastic job of meeting that salty craving that sometimes hits you. Make these, keep a stash in your purse for sudden hanger strikes, sneak them into the movies, and most definitely keep some at home for dinner topping situations.


Roasted Garlic Chickpeas

Roasted Garlic Chickpeas – the BEST snack. I try to bake a double batch every weekend to keep on hand all week. Perfect for late night salty cravings.

This crispy roasted garlic chickpeas recipe is the easiest snack EVER. Mix everything together in a bowl (or Ziplock!) and bake. This filling snack lasts for up to 2 weeks.

  • Author: The Fitchen
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Category: Snack


  • 115 oz. can of chickpeas, drained and rinsed
  • 1/4 cup fresh parsley [chopped]
  • 1/2 T. olive oil
  • 1 tsp. garlic powder
  • 1/4 tsp. sea salt
  • 1/4 tsp. fresh black pepper


  1. Line a baking sheet with parchment. Preheat the oven to 415°.
  2. Drain and rinse chickpeas. Pat them dry with a paper towel. They should be slightly damp – not sopping wet.
  3. In a large bowl or Ziplock bag, combine parsley, oil, garlic powder, sea salt, and pepper. Add the chickpeas and mix until well-combined.
  4. Empty the chickpeas onto the baking sheet and spread them out. Try to situate the chickpeas mostly together in the center of the pan. Outliers have a tendency to burn.
  5. Bake for 25 minutes, tossing every 5 to 7 minutes.
  6. Remove and cool. Then enjoy!


If you want to save them for later snacking, keep them fresh by storing them in a glass jar. No need to refrigerate!


  • Serving Size: 1
  • Calories: 177
  • Sugar: 4g
  • Sodium: 352mg
  • Fat: 5g
  • Saturated Fat: 0g
  • Unsaturated Fat: 6g
  • Carbohydrates: 24g
  • Fiber: 7g
  • Protein: 7g

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Roasted Garlic Chickpeas Spoon

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  • Jennie Stumm
    May 25, 2017

    We need to watch our sodium intake, I noticed these are pretty high. Is it because they’re canned? They sound tasty otherwise. – jenn

    • thefitchen
      May 26, 2017

      Yikes! Our nutritional calculator went haywire on this recipe. I’ve corrected everything to reflect the right amounts. It definitely does not have 1500mg of sodium! Sorry about that. :)

  • Gary Nolan
    May 7, 2017

    Your ingredients list say 1/2 T. of olive oil. But in the recipe it says to use 2 tablespoons. Which is correct? Thanks!

    • thefitchen
      May 10, 2017

      Hi Gary –

      Sorry about the confusion on the olive oil! It’s just 1/2 Tablespoon. I’ve corrected it – thanks!

  • Jane
    May 7, 2017

    The recipe says 1/2 T of olive oil the directions say 2 T. Which is it?

    • thefitchen
      May 10, 2017

      Hi Jane –

      Sorry for the confusion! It’s 1/2 Tablespoons of olive oil. I’ve corrected it accordingly. Thanks!

  • Barbara Hayden
    May 7, 2017

    The recipe sounds delicious, but I can never understand why anyone would use canned chickpeas when the dry ones are 10 times nicer, especially the Australian ones which are the world’s best. I just soak them overnight and pressure cook for 5 minutes – done! Plump and juicy and ready to make into anything you desire.

    • thefitchen
      May 10, 2017

      Hi Barbara –

      I’ve never tried that method of preparing chickpeas. I don’t even own a pressure cooker, actually! But I’m looking into buying an Instant Pot, so I’ll give it a try!

  • L.S. Engler
    August 1, 2013

    Ooh, I’ve had some chickpeas in my pantry, waiting for me to get tahini for hummus, but….I think they’re gonna have to be used for this instead! I’m looking for more snack ideas, and this sounds perfect.

    • thefitchen
      August 2, 2013

      Good idea! Hummus is great, but this is another great way to enjoy chickpeas. :)

  • Chris
    July 31, 2013

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