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Roasted Chickpeas
By Snejana Andreeva
on Jun 25, 2021, Updated Sep 08, 2025
If you’ve ever eaten half a tray of Roasted Chickpeas straight off the pan and called it “taste testing,” you’re in good company 😅. Chickpeas have been around forever (shoutout to ancient legumes 🫡), but give them a little oil, your favorite seasonings , and a trip through the oven (or air fryer), and suddenly they’re your new favorite snack. Whether you’re into spicy 🌶️, herby 🌿, or just salty and crispy , these crunchy little nuggets deliver. They’re perfect for tossing on salads 🥗, adding texture to bowls, or just inhaling like it’s your new job.
- Why You’ll Love Roasted Chickpeas
- Ingredients
- Nonna’s Tip 🔥
- How to Prepare Roasted Chickpeas
- Expert Tips to Stay Crispy
- Flavor Combinations to Try
- Variations and Substitutions for Roasted Chickpeas
- Similar Recipes
- Best Served With
- Common Questions
- Roasted Chickpeas Recipe
Why You’ll Love Roasted Chickpeas
My Roasted Chickpeas recipe totally satisfies a craving for something crunchy and flavorful. These are super easy to make and require only a few simple ingredients and minimal prep time. All you need is a can of chickpeas, a few pantry staples, and about 30 seconds of decision-making power. Plus, they’re completely customizable — season them however you like, from spicy chipotle to savory herbs. They’re packed with 💪 protein and fiber, making them a healthier alternative to traditional snacks like chips. Perfect for snacking , adding to salads, or serving as a crunchy topping, this recipe will quickly become your go-to for a delicious and nutritious bite.
Ingredients
Garbanzo Beans: The star of the show. Canned chickpeas are budget-friendly, protein-packed, and transform into golden, crispy bites with just a little time.
Avocado Oil: High heat-friendly and fully of healthy fats, this oil helps the chickpeas crisp up without burning. You can sub in olive oil or any neutral oil you love.
Salt: Essential for bringing out the flavor and making sure your snack actually tastes like a snack and not just beans from a can.
Chipotle Powder (or other seasoning): Smoky, spicy, and totally customizable. Swap in garlic powder, curry, Cajan seasoning, herbs — literally whatever fits your craving.
Nonna’s Tip 🔥
Stir the chickpeas halfway through so they roast evenly .
How to Prepare Roasted Chickpeas
🌡️ Preheat oven to 400F (200C).
💧 Open up a can of chickpeas, drain, and rinse well.
💨 With a clean kitchen towel, gently pat them dry and let them air dry fully (5-10 min).
🧂 Add the chickpeas to a bowl once they are dry and then add the oil and any seasonings.
🥣 Stir together well and then pour the chickpeas out onto a baking sheet lined with parchment paper in a single layer.
⏲️ Bake them for 20 to 30 minutes depending on your oven and then enjoy the Roasted Chickpeas as is or on top of a salad or soup!
Expert Tips to Stay Crispy
- Dry, dry, dry: Pat chickpeas really well and let them air-dry for 5-10 minutes. Peeling is optional but may help as well.
- Don’t overcrowd: Use one sheet pan per can of chickpeas. They need plenty of space!
- Cool completely: Let them cool on the pan before you move or store them.
- Room-temp storage: Keep in a jar or bowl loosely covered. Airtight and/or fridge storage will make them last longer, but will soften them.
Flavor Combinations to Try
🌶️ Chipotle, Smoked Paprika, & Lime Zest : Smoky, spicy, and a little zesty; perfect for taco night or solo snacking.
🧄 Garlic Powder, Onion Powder, Italian Herbs, & Parmesan dusting: Like a crunchy crouton energy but way more addictive.
🍋 Lemon Pepper, Sea Salt, & Cracked Black Pepper: Bright, peppery, and fresh.
🥜 Curry Powder, Cumin, & Turmeric: A bold, earthy vibe with crunch for days.
🧂 Everything Bagel Seasoning: Breakfast vibes but make it crunchy.
🔥 Cajun Seasoning, Paprika, Dried Parsley, & Hot Sauce drizzle (post-bake!): Bring the heat…and a glass of water.
🍯 Cinnamon, Coconut Sugar, & Dash of Nutmeg: Sweet, snacky, and just enough crunch to satisfy those 3pm cravings.
Variations and Substitutions for Roasted Chickpeas
- The seasoning possibilities for these Roasted Chickpeas are absolutely endless. Try fresh herbs such as 🌿 thyme or rosemary, chili powder for a kick, cumin and paprika for a Middle Eastern flair, or Italian seasoning for the taste of the Mediterranean.
- You can also bake these in the ♨️ air fryer instead of the oven. They’ll most likely take a bit less time to crisp up, so remove from the air fryer at the 15-minute mark.
Similar Recipes
Chickpea Crouton Salad
22 mins
Creamy Coconut Chickpeas
15 mins
Easy Hummus Recipe
15 mins
Pasta e Ceci
25 mins
Best Served With
- These Roasted Chickpeas make a great snack on their own to keep you satisfied for the day.
- Add these on top of 🥗 salads, for a bit of crunch, protein, and fiber instead of croutons. Use them on my Caesar Salad or Lemon Parmesan Salad .
- Add these Roasted Chickpeas on top of soups, like my Roasted Butternut Squash Soup , Cream of Zucchini Soup , or Lentil Soup for extra crunch and texture.
Common Questions
Absolutely! Air fry at 380°F for 12–14 min (shake halfway). Some models work at 400°F for 10–15 min—go until crisp. Keep an eye on them as different air fryers may take different lengths of time.
The key to crispy chickpeas is to make sure they are completely dry before roasting. Pat them with a towel and let them air dry for up to 10 minutes. Also, make sure not to overcrowd the baking sheet, so they have enough space to roast evenly.
Store cooled chickpeas in a glass container with the lid slightly ajar to help keep them crisp. They’re best within 2 days at room temp, or you can pop them in the fridge for a couple more days (just know they’ll lose some crunch).
Totally! Chickpeas are a great source of plant-based protein, fibre, and complex carbs. Roasting them with a little oil and spices makes them a more nutritious option than most packaged snacks.
Start by draining and rinsing your chickpeas, then really dry them well. Toss with oil and your seasonings of choice, spread them in a single layer on a baking sheet, and roast at 400°F for 30–40 minutes, shaking the pan halfway.
A thousand times yes 🙌. Damp chickpeas = soggy sadness. Don’t skip this step.
You’ve got options! Try chipotle powder for heat, za’atar for a herby twist, curry powder for bold flavour, or cinnamon and coconut sugar for a sweet version. Mix and match to keep things interesting.
A New Recipe Card!!
- Check off each step in instructions!
- Add ingredients to your shopping list!
Equipment
- ▢ Measuring Cups + Spoons
- ▢ Baking Sheet
- ▢ Parchment Paper
- ▢ Mixing Bowls
- ▢ Redmond Real Salt
Ingredients
- ▢ 1 can garbanzo beans , 14 oz
- ▢ 1 tablespoon avocado oil , or any
- ▢ 1 teaspoon salt
- ▢ chipotle chilli powder , to taste
Instructions
- ▢ Preheat oven to 400F (200C). Open the can of chickpeas, drain and rinse well.
- ▢ With a clean kitchen towel, gently pat them dry and let them air dry fully (5-10 min) whatever skins fall while you pat them dry is OK as you can just discard them.
- ▢ Add the chickpeas to a bowl once they are dry and add your oil with your seasonings.
- ▢ Stir it well and pour it out onto a baking sheet lined with parchment paper and space them apart.
- ▢ Bake them for 20 to 30 minutes depending on your oven. Mine took 25.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Roasted Chickpeas
Equipment
- Measuring Cups + Spoons
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Redmond Real Salt
Ingredients
- 1 can garbanzo beans 14 oz
- 1 tablespoon avocado oil or any
- 1 teaspoon salt
- chipotle chilli powder to taste
Instructions
- Preheat oven to 400F (200C). Open the can of chickpeas, drain and rinse well.
- With a clean kitchen towel, gently pat them dry and let them air dry fully (5-10 min) whatever skins fall while you pat them dry is OK as you can just discard them.
- Add the chickpeas to a bowl once they are dry and add your oil with your seasonings.
- Stir it well and pour it out onto a baking sheet lined with parchment paper and space them apart.
- Bake them for 20 to 30 minutes depending on your oven. Mine took 25.
Nutrition
Roasted Chickpeas https://themodernnonna.com/roasted-chickpeas/ June 25, 2021
Home › Recipes › Cookies & Snacks
Lemon Cheesecake Thumbprint Cookies
By Snejana Andreeva
on Dec 15, 2022, Updated Nov 08, 2023
My lemon cheesecake thumbprint cookies melt in your mouth . This recipe is one of those recipes that you’ll need to triple, because it’s THAT good. 🍋Whether you’re a lemon lover or simply looking for a unique and delicious cookie, these Lemon Cheesecake Thumbprint Cookies are a must-try. They’re perfect for any occasion, from a casual afternoon tea to a fancy dessert spread.
- Why You’ll Love Lemon Cheesecake Thumbprint Cookies
- How to Prepare
- Nonna’s Tip 🍋
- Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
- Other Holiday Recipes
- More Holiday Cookies
- Common Questions
- Lemon Cheesecake Thumbprint Cookies Recipe
Why You’ll Love Lemon Cheesecake Thumbprint Cookies
These lemon cheesecake thumbprint cookies are ideal for anyone who cannot tolerate 🥚 eggs as they are completely egg-free . The dough takes 5 minutes to whip up, so these cookies are easy enough for anyone who is not even a baker. They’re only 5 ingredients , which you probably already have on hand. I can honestly say that this is one of those cookie recipes that you cannot get enough of.
How to Prepare
🥣 Use a stand mixer with the paddle attachment or a hand-held mixer and bowl to cream butter and cream cheese for about 2 minutes until smooth.
🍋 Add sugar and lemon extract and mix until smooth . Then add flour, and mix until a sticky dough forms. Scrape down the sides to fully incorporate any remaining flour.
🧊 Cover the cookie dough with plastic wrap and refrigerate for one hour.
🥄 Remove dough from the refrigerator, use a small ice-cream scooper to portion the cookies, rolling each in a touch of flour to prevent sticking.
🍓 Place rolled cookies on a baking sheet lined with parchment paper . Flatten each with your thumb, creating an indent, and add a teaspoon of preferred jam/preserve to the center.
🔥 Preheat the oven to 350°F and bake the lemon cheesecake thumbprint cookies for 13-15 minutes or until the edges are light and golden brown .
❄️ Allow the cookies to cool completely and optionally dust with icing sugar. They can be stored at room temperature for up to a week.
Nonna’s Tip 🍋
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
- Try adding a decorative topping like chopped nuts or a sprinkle of coarse sugar for holiday decoration.
- I have not tried this recipe with gluten-free flour , but feel free to experiment with a gluten-free 1-1 replacement and let me know how it goes!
- Instead of lemon extract , you could try almond, vanilla, orange or another you have on hand.
- Feel free to experiment with different jams or preserves , for example, you could use strawberry, raspberry, apricot or even marmalade.
- You could try dairy-free or vegan alternatives to the butter and cream cheese if you or your guests have allergies.
Other Holiday Recipes
Antipasti Christmas Wreath
10 mins
Holiday Butter Board
20 mins
Holiday Candy Cane Prosecco
5 mins
Holiday Cheese Board
20 mins
More Holiday Cookies
Looking for an even fancier-looking cookie? Try my puff pastry cookies .
Easy Gingerbread Cookies
3 hrs 23 mins
Italian Amaretti Cookies
25 mins
3 Ingredient Sugar Cookies
20 mins
Shortbread Butter Cookies
27 mins
Common Questions
Feel free to use any jam or preserve you enjoy. I love fig or apricot but you are more than welcome to use any you have on hand.
The lemon extract is optional so don’t worry if you don’t have any on hand. You can also use pure vanilla extract, or almond extract, or leave them plain. Or, if you don’t have pure lemon extract, but still want the flavor, you can also use the zest of a lemon in the recipe.
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Feel free to freeze the cookie dough tightly wrapped for up to 3 months. Thaw in the fridge and shape as usual.
The cream cheese and butter must be softened in order for the cookies to bake correctly.
You can use salted or unsalted butter. I have made them with both and both results are delicious.
While 1 cup of flour weighs 160g in my kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.
A New Recipe Card!!
- Check off each step in instructions!
- Add ingredients to your shopping list!
Video
Equipment
- ▢ Measuring Cups + Spoons
- ▢ Mixing Bowls
- ▢ Baking Sheet
- ▢ Parchment Paper
Ingredients
- ▢ ½ cup cream cheese , softened
- ▢ ½ cup white sugar
- ▢ 1 stick softened salted butter
- ▢ 1.5 teaspoons lemon extract , optional if you don’t have any on hand
- ▢ 1 ¼ cup all-purpose flour , + 2 extra tablespoons for rolling the balls
- ▢ 18 teaspoons jam , I used fig preserve
Instructions
- ▢ In a stand mixer using the paddle attachment, cream the butter and cream cheese together for about 2 minutes or until smooth. You can also use a hand-held mixer and a bowl as well.
- ▢ Once creamy, add the sugar and lemon extract and mix until smooth. Add in the flour and mix until a sticky dough forms. If there’s any flour on the sides, you can scrape it down and mix again until fully incorporated.
- ▢ Cover the cookie dough with plastic wrap and refrigerate for one hour. After an hour, take out the dough, remove the plastic and use a small ice-cream scooper to scoop out the cookies. I scoop each cookie, roll it in a touch of flour as it will stick to your hands if you don’t.
- ▢ Repeat this step for all 18 cookies. Place each rolled cookie onto a baking sheet lined with parchment paper. Press each one down with your thumb to make an indent. Add a teaspoon of any jam/preserve you like to the middle.
- ▢ Preheat the oven to 350F and bake until the edges are light and golden brown. This should take 13-15 minutes depending on the oven.
- ▢ Let them cool completely and optionally dust with icing sugar. These are perfectly stored at room-temp for up to a week.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
