Crispy BBQ Roasted Chickpeas

This recipe is for those who love BBQ and crispy roasted garbanzo beans. Our Actually Crispy Chickpeas recipe was combined with our BBQ Spice Mix to create the ultimate crunchy, smoky, sweet snack.

You only need eight ingredients to make this delicious wrap that can be used for salads or bowls. We’ll show you exactly how to do it!

How to make Crispy roasted chickpeas

You’ve come to the right place if you want crispy chickpeas roasted in an oven (not fried). There are some key points to remember to make sure you’re successful:

  • Drain and dry chickpeas thoroughly
  • Peel the skins
  • Season after Baking
  • Overcrowding of the pan
  • Use the ideal temperature and time: 350 F for 45 minutes

These simple tips will help you to make irresistibly crisp oven-roasted chickpeas almost without any effort. It takes some time to peel the chickpeas, but if you play some music, it could become your favorite stress-relieving hobby!

How to season chickpeas

We chose a spicy, addictive, homemade BBQ spice mix made from smoked paprika chili pepper, salt, and pepper. Cayenne, if you decide to use it, adds some heat. Maple syrup brings out the sweetness.

Since chickpeas are mild, they can be paired with any spice mix. This includes our curry spice blend and shawarma seasoning blend. This method can be used with any of your favorite spices.

How to store roasted chickpeas

The best way to enjoy roasted chickpeas is the day they are made. However, you can store them at room temperature for up to four days. Let the chickpeas fully cool before transferring them to a jar. Leave the top cracked. This will allow the chickpeas to “breathe.” Please keep them in a dry, cool place because humidity can make them soften.

For longer-term storage, you can store them in a container with a lid in the freezer for up to one month.


  • Chickpeas (15 oz.) (very well-drained + thoroughly dry)
  • If you don’t want to use oil, drain the chickpeas and don’t wash them.
  • 2 tsp of maple syrup
  • 1 1/2 tsp smoked paprika
  • 1 tsp Chili powder
  • 1/4 tsp Garlic powder
  • 1/4 teaspoon sea salt
  • 1/4 tsp Black Pepper
  • 1/4 tsp cayenne pepper (optional)


  • Preheat oven to 350 degrees F. (176 C). Set out one (or several) baking sheets (or additional ones as required).
  • Drain the chickpeas thoroughly. Drain chickpeas well if you are using oil. Drain well, and do not rinse with water if you are not using oil.
  • After the chickpeas have been drained, use your hands and gently roll the chickpeas on a clean, absorbent towel. The skins will start to come off. Peeling all the chickpeas can give them a crispier texture. You can peel the chickpeas or remove any skin that comes off. The chickpeas crisp up in either case. I found that they were slightly crispier after peeling.
  • Add the oil to a bowl with chickpeas. Mix everything well. Do not add other seasonings until after baking.
  • Bake for 45 minutes or until golden brown. For even cooking, we like to turn the pan and shake the chickpeas at the halfway mark. Not:e Peeled chickpeas will cook faster than those that are not. By omitting the oil, you can also make them cook faster.
  • Prepare your BBQ seasoning and remove your chickpeas. Combine the maple syrup with the smoked paprika chili pepper, black and sea salts, cayenne, and garlic powder in a medium mixing bowl.
  • The seasoning will coat the chickpeas evenly if you pour it in while they are still warm. Then, place them back onto the cookie sheet so that they can cool completely and the seasoning will dry/set.
  • Use as a snack to get a boost of protein or top-grain salads or kale dishes. Or try our summery chopped lettuce. Store in a jar or storage container. DO NOT cover tightly. Crack the lid to allow them to “breathe.” It helps them to stay crisper longer. The first day is best, but these will keep for up to 4-5 days if kept at room temperature. Seal well and freeze for up to a month.

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