Everything Bagel Roasted Chickpeas

A quick and easy snack recipe!

Happy Wednesday, everyone- lets talk chickpeas! Weird topic of conversation, I know… but chickpeas are EVERYTHING! Since becoming vegan and becoming so adventurous in the kitchen, my eyes have been opened to what a staple chickpeas are, at least in my house! They’re such a versatile ingredient and the best thing is that they’re a great source of protein for us vegans. As my dad would say “too many carbs” but we don’t listen to that noise 😉

I’ve always loved hummus, as I’m sure most of you do too, but chickpeas make the best snack, like the one I’m about to share with you! They can be an alternative to all of those potato chips, and they can even be blended into edible cookie dough (how cool)! They’re a superfood with so much protein, fiber, and nutrients like calcium & iron. I promise you, if these are not already a staple in your life they need to become one!

Getting the Perfect Roast

There are a few tricks to roasting some perfectly crispy chickpeas. I have experimented a few times with roasted chickpeas, and they always came out of the oven perfectly crisp but then after the first day they became soft & soggy. So a few quick tips before we get into the recipe:

This is what it should look like after peeling the chickpeas!


I know this sounds tedious, and it is, but it makes quite the difference! So when you’re preparing to make these, prepare to do some PEELIN’ in order to get the most crisp on your chickpeas. Pictured above you can see what the skins will look like when you’re done.

2. PRE-COOK the chickpeas before you season them

Pre-cooking them for about 10 minutes will allow them to start cooking before the seasoning so they don’t get soggy and will start their journey to crispness.


Make sure you don’t immediately take them out of the oven and put them into a storage container. PATIENCE IS KEY. Make sure you let them cool in the oven for about 10+ minutes for the ultimate crispness.

Spread out the chickpeas on parchment lined baking sheet


What you will need…

  • 2 cans of Chickpeas
  • 1 tbsp of (melted) Coconut Oil
  • Trader Joes Everything But the Bagel Seasoning


  1. Preheat the oven to 425F.
  2. Drain and rinse the chickpeas and spread them onto a kitchen towel to pat dry.
  3. PEEL THE CHICKPEAS! After rinsing some of the skins will become loose making them easier to peel!
  4. Spread the chickpeas on a parchment lined baking sheet and pre-cook in the oven for about 10 minutes shaking halfway through.
  5. Remove from the oven and add the coconut oil and seasoning and coat the chickpeas well, tossing on the pan or in a bowl.
  6. Place them back in the oven for 12 minutes tossing halfway through.
  7. When they’re done cooking, turn the oven off and open the door to release the heat and let them cool for about 10-12 more minutes!

I hope you all enjoy this recipe and a little “how-to” on cooking the perfectly crisp chickpea! If you try this recipe out, be sure to leave a comment down below and/or tag me on social media @eatnaturalwithnat!

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