Make Crispy Chickpeas and Pistachios for a party appetizer or enjoy as a delicious snack! Crunchy and lightly seasoned, they’re delicious!
If you’re looking for a yummy, easy to make appetizer or snack, I hope you will check out this recipe for crispy chickpeas and pistachios! The recipe is delicious and only will take you about 5 minutes or less of prep time!
Canned chickpeas are rinsed, drained, seasoned and roasted, which turns them into a crunchy, snack, with lots of protein! This dish is perfect for a gameday snack or if you want to double or triple the recipe makes a wonderful appetizer for any party, family get together or potluck!
The recipe (as written) is for a single batch and makes just over 1¼ cups of roasted chickpeas (about 5 small servings), but it’s very easy to double or triple. Here’s how simple it is to make crispy chickpeas and pistachios.
Scroll Down For A Printable Recipe Card At the Bottom Of The Page
Prepare The Chickpeas For Roasting
Before beginning, preheat your oven to 400°F. The chickpeas are ready for roasting in just a couple of minutes, so make sure your oven is ready to go, in order to save time!
Drain and rinse one can (15.5 oz.) of chickpeas, also known as garbanzo beans. Place the drained chickpeas in a small mixing bowl.
Drizzle the chickpeas with vegetable oil, toss to coat, and then add the spices. The spices you will need are coarse sea salt, ground cumin, ground black pepper and a small amount of cayenne pepper.
Toss the chickpeas well, to make sure they’re evenly covered with oil and the spices. Now the chickpeas are well-seasoned and ready to be roasted in the oven.
Spread the seasoned garbanzos out on a rimmed baking sheet as much as possible to ensure even roasting.
Roast The Seasoned Chickpeas
Place the baking sheet on the middle rack of your preheated oven. Bake the chickpeas for 18-20 minutes, stirring them every 4-5 minutes using a metal spatula.
When they’re done, the chickpeas should be golden brown and slightly crisp on the outside. Remove the pan from the oven.
Add shelled pistachios and fresh thyme leaves to the roasted chickpeas and put the baking sheet back into the oven for Round #2 of roasting.
Continue to bake for 10-12 additional minutes, or until the garbanzos become browned and crispy. When they’re done roasting, remove the chickpeas from the oven.
Let the crispy chickpeas and pistachios cool to room temperature, then transfer them from the baking sheet to a serving bowl.
Serve The Crispy Chickpeas And Pistachios
The crispy chickpeas and pistachios are a wonderful addition to any buffet table and will probably be gobbled up fairly quickly. If you will be serving them to a large group, you may want to consider doubling or tripling the original recipe to meet your needs!
Crispy, lightly seasoned and delicious, I am confident you’re going to enjoy this easy snack or appetizer. Be sure to store any leftovers in an airtight container to preserve their crunch.
I hope you have the chance to make these yummy roasted chickpeas for yourself and/or those you love. They disappear quickly, so I heartily recommend making a double batch!
Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day, friend!
Looking For More SNACK And APPETIZER Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of snack and appetizer recipes to choose from, including:
- Bacon Wrapped Jalapeño Poppers
- Coconut Candied Cashews
- Air-Fried Mozzarella Bites
- Cheddar Jack Cheese Spread
- Baked Parmesan Zucchini Fries
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Recipe adapted from the cookbook: “The Flavors of Bon Appetit”, page 19, published in 2004 by Conde Nast Books
↓↓ PRINTABLE RECIPE BELOW ↓↓
Make Crispy Chickpeas and Pistachios for a party appetizer or enjoy as a delicious snack! Crunchy and lightly seasoned, they're delicious!
- 15.5 ounces canned chickpeas (garbanzo beans) rinsed and drained (1 can)
- 2 Tablespoon vegetable oil
- ½ teaspoon coarse sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ½ cup shelled pistachios
- 1 teaspoon fresh thyme leaves
Preheat oven to 400°F.
Drain and rinse one can (15.5 oz.) of chickpeas. Place chickpeas in a mixing bowl.
Drizzle chickpeas with vegetable oil, toss to coat; add sea salt, cumin, black pepper and cayenne pepper. Toss chickpeas well, to make sure they're evenly covered with oil and spices. Spread garbanzos out on a rimmed baking sheet for even roasting. Place baking sheet on middle rack of oven.
Bake at 400℉. for 18-20 minutes, stirring every 4-5 minutes. When done, chickpeas should be golden brown and slightly crisp. Remove pan from the oven.
Add pistachios and fresh thyme leaves, stir to combine, then spread them back out on the baking sheet and put it back into the oven. Continue to bake 10-12 more minutes, or until chickpeas are browned and crispy; remove from oven. Let cool to room temperature, then transfer mixture to a serving bowl.
Serve (at room temp.) and enjoy! Store any leftovers in an airtight container.
Here’s one more to pin on your Pinterest boards!