These spicy roasted chickpeas are one of the easiest snacks you can make, and as a dietitian, they are one I actually recommend to clients who are looking for something crunchy and satisfying that is not a packet of crisps. Three main ingredients, one baking tray, and about 25 minutes in the oven is all it takes.
A Quick Look At This Recipe
✅ Recipe Name: Spicy Roasted Chickpeas with Harissa
🕒 Ready In: ~30 minutes
👪 Serves: 4 as a snack
🍽 Nutrition: ~155 calories, 5.5 grams of protein and 3.8 grams of fiber per serving
🥣 Main Ingredients: Canned chickpeas, olive oil, harissa paste, salt
📖 Dietary Info: Vegan, gluten-free, high in fibre, dairy-free
⭐ Why You'll Love It: Crispy, smoky, spicy, and ready in under 30 minutes. A satisfying snack with real nutritional value.
If you're craving something salty, crispy, and crunchy, these Spicy Roasted Chickpeas are about to become your new favorite snack. They have all the satisfying crunch of a packet of chips (or crisps as we call them in Ireland) but offer a more nutritious option, thanks to their protein and fiber content.
Harissa gives these chickpeas loads of flavor without needing lots of ingredients. It adds a little heat and makes them very hard to stop snacking on! If you've never cooked with harissa before, this is a great place to start because it adds lots of flavor with very little effort.
If you enjoy this kind of simple, flavour-packed recipe, you might also like my Mediterranean Roasted Chickpeas or my High Protein Hummus for more easy ways to use chickpeas.
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Recipe Nutrition Highlights
Chickpeas are one of my favourite foods to recommend to clients, and not just because they are cheap and easy to use.
High in fibre. A single can of chickpeas contains a significant amount of both soluble and insoluble fibre. Most people fall short of the recommended 25+ grams of fiber per day, so snacks like these are a great way to close that gap.
A source of plant protein. Chickpeas are not a complete protein on their own, but they still contribute a meaningful amount of protein. Combined with other plant or animal protein sources throughout the day, they are a great addition.
Counts as a plant food. Eating a wide variety of plant foods throughout the week is linked to a healthier gut microbiome. Every time you eat chickpeas, you are adding another plant to your weekly tally. Small wins add up.
Dietitian note on sodium. This recipe comes in at around 460 mg of sodium per serving, which is worth knowing if you have high blood pressure or are watching your salt intake. A good chunk of that comes from the harissa paste and the canned chickpeas. Rinsing your canned chickpeas really well under cold running water before using them can reduce their sodium content by a meaningful amount, so do not skip that step. Choosing a lower-sodium harissa brand will also help.
Nutrition information was calculated using Cronometer, a nutrition tracking tool that uses the USDA FoodData Central database and verified brand data for accuracy. Estimates are based on the exact ingredients and amounts listed, so your numbers may vary slightly depending on the brands and measurements you use. Food is much more than just numbers though, so use these as a guide rather than a rule.
Key Ingredients
The complete ingredient list with measurements can be found in the recipe card below.
Canned chickpeas: Drying them thoroughly is the single most important step for crispiness. If you use dried chickpeas that you have cooked yourself, that works too, just make sure they are fully cooled and dried before roasting.
Olive oil: A tablespoon is enough to coat the chickpeas evenly without making them greasy. Any neutral oil (rapeseed, avocado) works as a substitute. For an oil-free version, you can skip it, but the chickpeas will be a little less crispy.
Harissa paste: This is where the flavour comes from. Look for rose harissa or regular harissa paste in the world foods aisle of most supermarkets. Rose harissa tends to be a little milder and more fragrant. Regular harissa is bolder and spicier. Both work well here. If you want less heat, start with half a tablespoon and taste as you go. If you only have harissa spice blend (dried), you can use about a teaspoon mixed into the olive oil instead.
Salt: Just a pinch, added before the first roast. Go easy if your harissa paste is already salty.
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Expert Tips for Making This Recipe
Drying the chickpeas is non-negotiable. If they go into the oven damp, they will steam rather than roast and you will end up with a chewy result instead of a crispy one. Take the extra few minutes to dry them properly.
The microwave step is worth it. It might sound unusual, but microwaving the chickpeas before roasting drives out the internal moisture that patting alone cannot reach. If you skip it, increase your first roast time by 5 minutes to compensate.
Let the steam evaporate after microwaving. After the microwave step, let the chickpeas sit on the tray for a minute before putting them in the oven. Any residual steam on the surface will evaporate, which helps them roast rather than steam.
Add the harissa at the end, not the beginning. This is the key technique in this recipe. If you coat the chickpeas in harissa and then roast them from the start, the paste will burn before the chickpeas have had a chance to crisp up. Adding it in the final 5 to 10 minutes means you get all the flavour without any bitterness from burning.
Watch them closely in those last few minutes. Harissa contains natural sugars and dried spices that go from perfectly roasted to burnt surprisingly quickly. Stay nearby during the final stage.
Serving Suggestions
There are lots of ways to enjoy these beyond eating them straight from the tray (which is also completely valid).
Scatter them over a simple green salad with a tahini dressing for extra crunch and a protein boost. My Tahini Yogurt Dressing goes particularly well.
Serve them alongside a bowl of my High Protein Hummus with some flatbread or raw vegetables for a satisfying snack plate.
Add them as a topping to a grain bowl with roasted vegetables, quinoa or couscous, and a dollop of yogurt.
Toss into a wrap with some greens, cucumber, and tzatziki for a quick lunch with some crunch.
Serve them as a party snack with drinks. They are a great alternative to crisps and most people are delighted when they realise how good they are.
Storage
Room temperature: These are best eaten on the day they are made, when they are at their crispiest. If you are eating them as a snack, make the batch and enjoy.
Fridge: You can store leftovers in an airtight container in the fridge for up to 3 days. They will soften a little in the fridge. Re-crisp them in the oven or air fryer at 350°F or 175°C for 4 to 5 minutes.
Recipe FAQs
Harissa paste contains spices and a small amount of natural sugars. If you coat the chickpeas in it from the start and roast at a high temperature, the harissa will burn and become bitter before the chickpeas have had a chance to crisp up properly. Adding it in the final 5 to 10 minutes gives you all the flavour and a gorgeous colour without any bitterness.
No, it is optional. The microwave removes moisture from inside the chickpeas more effectively than patting alone, which helps them get crispier in the oven. If you skip it, add about 5 minutes to your first roast time and make sure the chickpeas are as dry as possible before they go in.
Almost always this comes down to moisture. Either the chickpeas were not dried thoroughly enough before roasting, or they were crowded on the tray and steamed each other instead of roasting. Make sure they are in a single layer with space around them, and take extra time with the drying step.
Yes. Air fry the oiled and salted chickpeas at 400°F or 200°C for about 12 to 15 minutes, shaking halfway through. Add the harissa, toss well, then air fry for another 3 to 5 minutes. Keep a close eye on them during that final stage as air fryers vary.
📖 Recipe
Spicy Roasted Chickpeas with Harissa (Crispy Every Time)
Equipment
- Baking tray (large enough to spread chickpeas in a single layer)
Ingredients
- 450 grams canned chickpeas drained and rinsed (1 x 16 oz tin or 2 cups)
- 1 tablespoon olive oil
- 1 tablespoon harissa paste
- 1 pinch fine salt omit if harissa paste is already quite salty
Instructions
- Preheat your oven to 425°F or 220°C.
- Drain and rinse the chickpeas. Tip them onto a clean tea towel or a sheet of kitchen paper and pat them as dry as possible. The drier they are, the crispier they will be.450 grams canned chickpeas
- Spread the dried chickpeas onto your baking tray and microwave on high for 2 minutes to remove additional internal moisture. Leave them on the tray for 1 to 2 minutes to allow any steam to evaporate.
- Drizzle the chickpeas with the olive oil and add a pinch of fine salt. Toss to coat and spread them out in a single layer with space between each one.1 tablespoon olive oil, 1 pinch fine salt
- Roast in the oven for 15 minutes until beginning to turn golden.
- Remove from the oven. Add the tablespoon of harissa paste and toss well until every chickpea is coated.1 tablespoon harissa paste
- Return to the oven for a further 5 to 10 minutes. Watch closely during this stage as harissa can burn quickly. Remove when the chickpeas are deeply golden and fragrant.
- Leave to cool on the tray for a few minutes before serving. They will crisp up further as they cool.
Air Fryer Method
- Air fry oiled and salted chickpeas at 400°F or 200°C for 12 to 15 minutes, shaking halfway. Add harissa, toss, then air fry for a further 3 to 5 minutes.
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Notes
- For crispier chickpeas, make sure they’re completely dry before roasting.
- Experiment with different spice blends to suit your taste, such as adding chili powder for some heat or dried herbs like oregano for an Italian twist.
- Since oven temperatures can vary, start checking the chickpeas around the 20-minute mark, and keep an eye on them to prevent burning.
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