Chickpeas 3 Ways, from Holley Grainger

3 Ways with Roasted Chickpeas

  • Author: Holley Grainger
  • Yield: 4 1x


Learn how to first make basic roasted chickpeas then kick the flavor up a notch with these 3 variations: buffalo, chili lime and garlic parmesan rosemary.



  • 1 can chickpeas (15-oz)
  • 1 Tbsp extra virgin olive oil
  • 1 tsp kosher salt


  1. Preheat oven to 400 degrees. Rinse and drain chickpeas. Evenly spread the chickpeas on a paper towel to try (approximately 15 minutes). Once chickpeas have dried, coat them with olive oil. Spoon the chickpeas onto a baking pan, sprinkle with salt, and place in the oven. Bake 45 to 60 minutes.
  2. Every 15 minutes, take them out of the oven and stir to ensure that the chickpeas cook evenly.
  3. To check for “crispness”- take the chickpeas out of the oven, and let sit for a minute. Try one of the chickpeas. If it is crunchy, they are done and are ready for seasoning. If it is chewy, place back in the oven and continue cooking. Continue testing like this until all chickpeas are crisp and crunchy.
  4. Follow the directions in the body of the blog to learn how to make 3 additional variations: Buffalo, Chili Lime, and Garlic Parmesan Rosemary.Chickpeas 3 Ways, from Holley Grainger