Crispy Chickpeas, oil-free

Preparation time 5 min
Cooking time 30 min
This recipe keeps for 4 days

Ingredients (2 servings)


  • 1 1/2 cup Chickpeas, boiled (canned or home-cooked)
  • 1/2 tsp Salt


  • 1/4 tsp, ground Cumin
  • 1/4 tsp Turmeric, ground
  • 1/4 tsp Garlic powder
  • 1/4 tsp Chili powder

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  1. Preheat the oven to 180C (360F) and set out a bare baking sheet (more if needed) or an oven air fryer pan/tray (this is my preferred option, you can find plenty of models on amazon).
  2. Dry the chickpeas
    Drain chickpeas well and spread out on a clean absorbent towel. Gently dry the chickpeas. The less moist the chickpeas are, the crispier they will become! At this point, you can opt to peel them off (personally, I leave the skins on).
  3. Transfer chickpeas to a mixing bowl and toss with salt.
  4. Bake the chickpeas
    Then, transfer to the baking sheet and bake for 25 to 35 minutes, or until golden brown and crispy to the touch.
  5. Toss with spices
    Remove from oven and toss with seasonings while still warm.
  6. How to store
    Keep chickpeas in a storage container or jar at room temperature for up to 4 days. Leave the lid crack open so they can “breathe” and stay crispy for a longer time.

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One serving contains 162 calories, 8 grams of protein, 3 grams of fat, and 27 grams of carbohydrates.

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Written by

Andreea Matei

Hi, I'm Andreea Matei, one of the founders. Calling me a foodie would be an understatement. I wholeheartedly embrace life through the realm of taste. My kitchen experiments are my superpower. For me, amazing food encompasses three dimensions: it must be crazy delicious, nutritious, and mindful of our animal friends and beautiful planet.