How To Make Crispy Baked Chickpeas

4.67 from 6 votes

Chickpeas are lightly tossed with truffle salt and roasted to create a crispy, addictive and guilt-free salty snack.

Crispy Baked Chickpeas with Truffle Salt
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As you've probably gathered by now, I have a major salty tooth. I will take a cheese platter over a tray of cupcakes any day of the week! When it comes to healthy snacking, these Crispy Baked Chickpeas with Truffle Salt are the ideal balance of satisfying crunch and protein-packed nutrition.

Truffle salt can be found at most specialty food stores, spice shops or online. While it is a bit pricey, a little goes a long way thanks to the deep, nutty flavor of the truffle mushrooms. These are great for stashing in the car, bringing to work for a mid-day snack, or keeping in your gym bag for post-workout fuel. They will stay fresh in an airtight container for several days but they are most crunchy right out of the oven. If you cannot locate truffle salt pink Himalayan salt would be a good substitute.

📖 Recipe

Crispy Baked Chickpeas with Truffle Salt

Crispy Baked Chickpeas

4.67 from 6 votes
These crispy baked chickpeas are lightly tossed with truffle salt to create an addictive guilt-free salty snack packed with protein and nutrients.
PREP: 5 mins
COOK: 45 mins
TOTAL: 50 mins
Servings: 8


  • 2 cans chickpeas (drained and rinsed)
  • 1 ½ tablespoons extra virgin olive oil
  • ½ teaspoon truffle salt (or sea salt)


  • Preheat oven to 400 degrees.
  • Once you've drained and rinsed the chickpeas, lay them out on a baking sheet and pat dry with paper towel. (The drier the chickpeas, the crispier the end result.)
  • Drizzle the chickpeas with olive oil and sprinkle with truffle salt. Toss well to coat.
  • Bake until crispy, 40-45 minutes.


Calories: 110kcalCarbohydrates: 14.9gProtein: 4.4gFat: 3.8gSaturated Fat: 0.3gPolyunsaturated Fat: 3.5gTrans Fat: 0gCholesterol: 0mgSodium: 390mgFiber: 3.5gSugar: 1g
DID YOU TRY THIS RECIPE? Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

Frequently asked questions:

How do you make chickpeas crispy?

The key to making these baked chickpeas as crispy as possible is to pat them dry with a paper towel once you've rinsed off the canning liquid. Not only does this process remove unnecessary sodium but it ensures optimal crunch faction at the end. If you're feeling ambitious, you are welcome to pop the skin off the chickpeas but I am a huge fan of leaving it on for added fiber.

Where are chickpeas in a supermarket?

They are normally located with all of the other canned beans.

What are chickpeas labeled as in a supermarket?

If you don't find chickpeas look for garbanzo beans. They are the same bean.

Are chickpeas good for you?

Yes. Between the fiber, b vitamins, iron and magnesium they are good for you. Also, chickpeas contain no cholesterol.

49 thoughts on “How To Make Crispy Baked Chickpeas”

  1. I am like you - I always choose savory over sweet, especially salty and crunchy! Plus, I think anything is better with truffle salt! Have you tried adding a bit of truffle salt to ground meat and making burgers? it's unbelievable!

  2. I have a reason to buy truffle salt! In the meantime, I've got truffle oil and some truffle butter - think it will make a good substitute?

  3. Yes please! I have never even thought to take skins off chickpeas, but I see people mention it all the time, so glad my laziness equals extra fiber! :)
    These make for awesome snacking.

  4. WOW!! With the temps you have and the pile of snow to boot I hate to say what we have. Right now about 2 inches of snow and it is up to 37 degrees. First time in 2 days though it has been this warm. We are not getting sunshine too. We have had more snow in years past but this is the most we have had in a couple years.

    1. YES!! You must get some truffle salt. It lasts a really long time because it's pretty strong so I really don't think of it as a pricey ingredient. Also try it on eggs and popcorn and thank me later. ;)

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