Prep oven and baking sheet. Heat oven to 350°F. Line a large baking sheet with parchment paper.
Rinse, drain and dry the chickpeas. Rinse the chickpeas thoroughly in a colander until they are no longer foamy and the water runs clear. Drain thoroughly. Spread the chickpeas out on a clean towel and rub the chickpeas thoroughly with the towel to dry them off as much as possible, discarding any skins that happen to fall off while drying.
Season. Transfer the chickpeas to a large mixing bowl. Drizzle evenly with the olive oil, then sprinkle on the sumac, smoked paprika, garlic powder, salt and pepper and toss gently until evenly coated.
Bake. Spread the chickpeas out in an even layer on the prepared baking sheet. Bake for 45 minutes, pausing to shake the pan briefly at the 15- and 30-minute mark, or until the chickpeas feel dry and crispy to the touch. (Although please note that they will continue to crisp up even more as they cool after baking.)
Serve. Serve immediately, or store in a jar or bowl uncovered (or lightly covered with a thin kitchen towel or paper towel) at room temperature for up to 3 days.
Reviews
Michelle on 2026-06-16 (5 stars): That sounds good!!!!!!!
Pat on 2025-08-08 (5 stars): Tried this recipe they turn out prefect this is my first time roasting chickpeas, but I'm sure I will be doing them again. Trying new things and ways of cooking more healthier, this will be a great snack for me. Thanks for the recipe
Madonna on 2025-04-07 (2 stars): Too much smoked paprika gave them a strong, off-putting flavor. They would be better with just salt and pepper or maybe cumin.
Kim on 2025-03-27 (5 stars): Hello,
I too love chickpeas, as hummus, in a salad, soup-well I will have to try and on their own. This is the first time I have ever roasted chick peas (I did not know it was 'a thing', so glad I found your recipe!! Now I did not have the spices you recommended as I did not have them on hand, I did use; salt, pepper, and I used The Keg steak seasoning & it was delicious!!!
So, Thank-You very much for the recipe which I have added to my others, Chickpeas rule!!!
Cheers
~Kim G. 🇨🇦
Joey Perez on 2025-01-09 (5 stars): I use red fajita seasoning. Yum!!! Addicted
Not Linda on 2025-01-03 (5 stars): Linda, Linda, Linda - at the top of nearly every single food blog in the world is a button that says "jump to recipe" so problem solved. The *entire* recipe card is literally every instruction you need to make this and that is where the "jump to recipe" button takes you. This post has A LOT of great information about this incredible recipe and all the tips, tricks and variations you would ever need. Don't be a negative Nellie. Linda - Come on!
Desiree on 2024-09-09 (5 stars): Hi Ali, I really enjoyed the recipe! I made one batch with the sumac and prepped the other with Za'tar seasoning; I am looking forward to making that one. Thank you again!
Nanajee Travels on 2024-09-03 (5 stars): This oven-roasted chickpeas recipe sounds absolutely perfect! I love how simple it is to make, yet it delivers that irresistibly crispy and delicious texture. Chickpeas are such a versatile ingredient, and roasting them brings out their best qualities. This recipe is a great way to enjoy a crunchy, flavorful snack that's also nutritious. It’s always exciting to find a recipe that’s both easy and satisfying—this one is definitely a winner!
Jefken on 2024-07-17 (5 stars): You can use baked and ground epsom salt (bake it at 400°F, break it up regularly and when it has become completely like a rock, crush it into coarse powder) or rock salt in de tea bag, added to your sealed pot as a natural humidity trap.
