Roasted chickpeas, commonly known as roasted chana, present a delectable and nutritious snack option that seamlessly aligns with a vegan lifestyle. This simple yet enticing recipe transforms humble chickpeas into crispy, flavorful bites that are not only satisfying but also packed with protein and fiber.

To embark on this culinary journey, start by preheating the oven to 400°F (200°C). Whether utilizing canned or dried chickpeas, ensure they are well-drained and patted dry for optimal crispiness. The magic lies in the seasoning, where a harmonious blend of olive oil, cumin powder, smoked paprika, garlic powder, onion powder, chili powder, and a pinch of salt imparts an irresistible flavor profile.

Once coated with this aromatic medley, spread the seasoned chickpeas evenly on a baking sheet, allowing ample space for each to crisp up uniformly. Roast in the preheated oven for approximately 25-30 minutes, remembering to stir or shake the pan halfway through to guarantee an even golden brown hue. The final result is a batch of crispy roasted chickpeas, boasting a satisfying crunch and a burst of savory, smoky goodness.

These vegan roasted chickpeas serve as an ideal standalone snack or a versatile addition to salads, providing a healthier alternative to traditional munchies. Experiment with various spices and herbs to tailor the flavor to your liking, and relish in the joy of transforming a humble legume into a delightful, guilt-free indulgence. Whether you’re embracing a plant-based lifestyle or simply seeking a wholesome, homemade snack, these roasted chickpeas are sure to captivate your taste buds with every crunchy bite.

Vegan Roasted Chickpeas (Roasted Chana)


  • 2 cups cooked chickpeas (canned or cooked from dried)
  • 1-2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste


  1. Preheat your oven to 400°F (200°C).
  2. Rinse and drain the cooked chickpeas and pat them dry with a paper towel.
  3. In a bowl, toss the chickpeas with olive oil, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
  4. Spread the chickpeas in a single layer on a baking sheet.
  5. Roast in the preheated oven for 25-35 minutes or until crispy, shaking the pan occasionally to ensure even roasting.
  6. Remove from the oven and let them cool slightly before serving.

Nutritional Information (Approximate for 1 cup/164g of cooked chickpeas):

  • Calories: 269 kcal
  • Protein: 14.5g
  • Carbohydrates: 45.2g
    • Dietary Fiber: 12.5g
    • Sugars: 7.9g
  • Fat: 5.4g
    • Saturated Fat: 0.6g
    • Monounsaturated Fat: 2.6g
    • Polyunsaturated Fat: 1.3g
  • Cholesterol: 0mg
  • Sodium: 25mg
  • Potassium: 477mg
  • Calcium: 84mg
  • Iron: 4.7mg
  • Magnesium: 78mg
  • Phosphorus: 221mg
  • Zinc: 2.5mg
  • Vitamin C: 4.7mg
  • Vitamin B6: 0.3mg
  • Folate: 282mcg