Kichererbsen Backofen Rezept – Knusprig, Würzig und Gesund

Table of Contents

• 1) Key Takeaways
• 2) Easy Roasted Chickpeas Recipe
• 3) Ingredients for Roasted Chickpeas
• 4) How to Make Roasted Chickpeas
• 5) Tips for Making Roasted Chickpeas
• 6) Making Roasted Chickpeas Ahead of Time
• 7) Storing Leftover Roasted Chickpeas
• 8) Try these snack recipes next!
• 9) Roasted Chickpeas Recipe
• 10) Nutrition

1) Key Takeaways

This roasted chickpeas recipe is my go-to for those moments when I want something crunchy without reaching for chips. I love how a simple can of chickpeas can turn into a golden, crispy, irresistible snack. It’s one of those “how did I not make this sooner” recipes.

We’re talking about a healthy, protein-packed treat that’s perfect for snacking, topping salads, or adding a bit of crunch to a grain bowl. Plus, it’s entirely plant-based, which makes it great for anyone leaning into vegan or vegetarian eating.

What I really enjoy about this recipe is how forgiving it is. You can change the spices, bake it longer for extra crunch, or even toss it with a bit of lemon zest for brightness. If you ever felt bored with snacks, this little recipe might just bring you back to life.

2) Easy Roasted Chickpeas Recipe

Let’s be honest, easy recipes are my love language, and this one fits perfectly. My kichererbsen backofen rezept doesn’t ask for much—just some chickpeas, a splash of oil, and your favorite spices. If you’ve got an oven and about half an hour, you’re golden.

I still remember the first time I tried roasting chickpeas. I thought they’d end up soft and sad, but instead, they came out so crisp I couldn’t stop munching. Now, they’re a regular part of my weekly rotation. They go great with hummus, tucked in wraps, or scattered over soup.

It’s one of those Gerichte mit Kichererbsen that’s simple enough for lazy evenings yet feels special when shared with friends. If I had to describe it in one word—it’d be addictive.

3) Ingredients for Roasted Chickpeas

Chickpeas: I use canned chickpeas because, let’s face it, nobody wants to soak beans overnight when the snack craving hits. Just drain, rinse, and pat them dry.

Olive Oil: A good drizzle helps the spices stick and adds that subtle, savory richness that makes these so satisfying.

Smoked Paprika: This gives a warm, smoky touch that pairs beautifully with the nutty flavor of the chickpeas.

Garlic Powder: Adds that familiar punch of flavor without overpowering the other spices.

Cumin: Just a little for earthiness—it ties the flavor together perfectly.

Salt and Pepper: The basics. Don’t skip them—they bring the whole thing to life.

4) How to Make Roasted Chickpeas

Step 1. Preheat the oven to 400°F and line a baking sheet with parchment paper. You’ll want to give those chickpeas room to breathe.

Step 2. Pat the chickpeas dry with a towel. The drier they are, the crispier they’ll get. This step is key to that perfect crunch.

Step 3. In a large bowl, toss the chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Get your hands in there and coat every piece.

Step 4. Spread them on the tray in a single layer. Roast for about 25 to 30 minutes, shaking halfway through so they cook evenly.

Step 5. Let them cool before serving—they get even crispier as they rest. Try not to eat them all straight from the tray, but no promises.

5) Tips for Making Roasted Chickpeas

If you want them extra crispy, keep an eye on the last few minutes in the oven. A few minutes too long, and they might go from golden to burnt fast.

I’ve found that spreading the chickpeas out helps a ton. Crowding the pan traps steam, and then you end up with soggy beans instead of crunch. Nobody wants that.

You can change up the flavor any way you like. Try curry powder for warmth, chili flakes for heat, or even a sprinkle of cinnamon for something sweet. This kichererbsen backofen rezept really is a canvas for your taste buds.

6) Making Roasted Chickpeas Ahead of Time

If you’re like me and love having snacks ready to grab, you can make these ahead easily. Roast a big batch, let them cool completely, and store them in a jar with a tight lid.

I love using them as a topping on salads and soups. They add such a nice crunch to a Kichererbsen Suppe or a Kichererbsen Pfanne. Just be sure to keep them away from moisture. The moment they get humid, the crunch is gone.

They stay good for about four days at room temperature. After that, they start to soften, but you can pop them back in the oven for a few minutes to bring them back to life.

7) Storing Leftover Roasted Chickpeas

When you’ve finished snacking (if that ever happens), store leftovers in a dry container. Avoid sealing them before they cool—any trapped heat turns them soft.

I like to keep mine in a glass jar on the counter. They look beautiful, and every time I pass by, I grab a handful. If they do lose their crunch, just reheat them in the oven for about five minutes.

This Kichererbsen Eintopf-inspired recipe gives you all the cozy flavors of chickpeas with none of the fuss of cooking a stew. Crispy, flavorful, and satisfying—these are the kind of snacks that make you proud of your oven skills.

8) Try these snack recipes next!

9) Roasted Chickpeas Recipe

10) Nutrition

Serving Size: 1 cup | Calories: 210 | Protein: 8 g | Fat: 7 g | Carbohydrates: 30 g | Fiber: 6 g | Sodium: 220 mg

Written by Emilia from Emilia Rezepte