Balsamic Roasted Chickpeas

Balsamic roasted chickpeas are the perfect crunchy, salty snack! You can also top them on salads to use them as croutons.

Balsamic Roasted Chickpeas

Balsamic Roasted Chickpeas

Roasted chickpeas are one of my favorite snacks, and this particular batch tasted just like salt and vinegar chips. Okay, well not exactly, but pretty darn close. You can’t really replace potato chips, but we can try. 

I like my roasted chickpeas extra crunchy, so I roast them in a really hot oven. I’ve been told that it may be better to roast them at a lower temp to keep them from burning, I think that’s bologna. They don’t get as crunchy. And my goal here is to feel like I’m eating chips, so we need that oven HOT. You do have to be careful and sort of keep an eye on them. They can go from beautifully brown to black in a split second. Trust me, I have experienced with this. I am a pro at setting off the smoke alarm.

Balsamic Roasted Chickpeas

The key to getting them crunchy is to make sure that they are completely dry before putting them in the oven. If you’re using canned chickpeas (which is what I did here), drain and rinse them. Then lay them out on a kitchen towel and gently roll them around between the towel to dry them off. This also helps get the skin off the outside. Don’t worry about going through every single one and taking the skin off, it is no big deal. I am way too impatient for that, anyway.

Then spray with a small amount of cooking spray, put whatever seasoning you want on them, and roast. You can really get creative with these babies. Today, we’re going with the salt and vinegar combo.

Balsamic Roasted Chickpeas

You can add these to salads, pasta, rice, soups, or eat them alone like chips. If you need some more ideas on how to use chickpeas, check out this post!

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balsamic roasted chickpeas
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Balsamic Roasted Chickpeas


  • 1 (15oz) can chickpeas (also known as garbanzo beans)
  • 1 tbsp balsamic vinegar
  • 1/4 tsp salt
  • olive oil cooking spray


  • Preheat oven to 425 degrees. Rinse and drain the chickpeas in a mesh strainer. Pour them out onto a towel, and roll around between the towel to completely dry. Discard any skins that may have come off the chickpeas.
  • Place on a foil lined baking sheet, and very lightly spray with olive oil spray. Add the vinegar and salt, and toss together to get it all evenly coated.
  • Roast for 15 minutes, toss and flip them around a bit, then roast for another 10-15 minutes. Keep an eye on them for the last 10 minutes because they can burn quickly.
  • Let them cool a bit before serving, and enjoy!


  1. I love roasted chickpeas also! I don’t have the patience to dry them, so I put them in the oven for a few minutes to dry off before adding any flavorings… I have never tried balsamic vinegar and think it’s a great idea! Thanks for the inspiration.

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