How to Roast Chickpeas in a Skillet, 4 Ways

There are tons of recipes out there for oven roasted chickpeas, but I question the need to turn the oven on for one, or even two can’s worth of this tasty legume. Instead, we’ll show you how to roast chickpeas in a skillet, and give them a variety of flavors each time — spicy, savory, and even sweet.

The result might not be quite as crispy as what you’d get from oven-roasting, but it also sidesteps the tendency to dry out. What you’re left with are flavored chickpeas to snack on with no guilt, and far fewer calories than the equivalent volume of nuts.

Each of these simple recipes yields ½ cups, which amounts to 3 or 4 servings, depending on how you’ll use them. If you’re just going to snack on them, you can easily go through a half cup (though nothing wrong with a whole cup if you’ve got a bad case of munchies). Or you can sprinkle them on salads or simple pasta dishes; or just use as a small side dish to add protein to the plate.

I recommend using low-sodium chickpeas, so your flavorings, rather than salt, can shine through. Try some of the other variations listed below the recipes, or think up your own!

Sesame-Ginger Chickpeas (featured at top of page)

2 teaspoons dark sesame oil
2 teaspoons soy sauce or Bragg liquid aminos
2 teaspoons agave nectar or maple syrup
15-ounce can drained and rinsed chickpeas
1 teaspoon ground ginger, or more, to taste
2 teaspoons sesame seeds

Combine the oil, soy sauce, and agave in a medium skillet with the chickpeas.

Bring to a simmer and cook for 8 or so minutes over medium-high heat, or until liquid is absorbed. Stir often.

Add the ginger, cook for 2 to 4 minutes longer, or until lightly browned to your liking. Sprinkle in the sesame seeds. Remove from the heat and transfer to a container or serving bowl.

Maple-Cinnamon Chickpeas

1 teaspoon neutral vegetable oil (or vegan butter)
2 tablespoons maple syrup
15-ounce can drained and rinsed chickpeas
½ teaspoon cinnamon
½ teaspoon natural granulated sugar

Combine the oil and syrup in a medium skillet with the chickpeas.

Bring to a simmer and cook for 8 or so minutes over medium-high heat, or until liquid is absorbed. Stir often.

Sprinkle in the cinnamon and sugar, then cook for 2 to 4 minutes longer, or until lightly browned to your liking. Remove from the heat and transfer to a container or serving bowl.

Sriracha-Lemon Chickpeas

1 teaspoon olive or other oil
1 teaspoon sriracha (plus more to taste)
1 tablespoon maple syrup or agave
1 tablespoon lemon juice
15-ounce can drained and rinsed chickpeas

Combine the oil, sriracha, syrup, and lemon juice in a medium skillet with the chickpeas.

Bring to a simmer and cook for 8 or so minutes over medium-high heat, or until liquid is absorbed. Stir often.

Add more sriracha to taste then cook for 2 to 4 minutes longer, or until lightly browned to your liking. Remove from the heat and transfer to a container or serving bowl.

Curried Chickpeas

1 teaspoon olive or other vegetable oil
1 tablespoon lemon or lime juice
1 tablespoons vegan mayonnaise
1 teaspoon curry powder, or more to taste or for color
Sriracha or other hot seasoning to taste, optional

Combine the oil, lemon or lime juice in a medium skillet with the chickpeas.

Bring to a simmer and cook for 8 or so minutes over medium-high heat, or until liquid is absorbed. Stir often.

Add the curry powder and hot seasoning and cook for 2 to 4 minutes longer, or until lightly browned to your liking. Remove from the heat and transfer to a container or serving bowl.

A few more ideas

Smoky “Bacon” Chickpeas: Combine 1 teaspoon neutral oil, 2 teaspoons liquid smoke, 2 teaspoons maple syrup, and 2 teaspoons soy sauce (or liquid aminos) in a skillet with 1 can drained and rinsed chickpeas, and follow the general instructions for the recipes above. After 8 minutes or so, sprinkle in ½ teaspoon smoked paprika, mesquite or BBQ seasoning, and continue until lightly browned to your liking.

Nacho “Cheese”: Combine 1 teaspoon neutral oil (or vegan butter), 2 tablespoons vegan mayo, and 1 teaspoon lemon juice in a skillet with 1 can drained and rinsed chickpeas, and follow the general instructions for the recipes above. After 8 minutes or so, sprinkle in 1 tablespoon nutritional yeast and 1 teaspoon chili powder, and continue until lightly browned to your liking.

Lime Ranch: Combine 1 teaspoon olive oil, 1 tablespoon lime juice, and 1 tablespoon vegan mayo in a skillet with 1 can drained and rinsed chickpeas, and follow the general instructions for the recipes above. After 8 minutes or so, sprinkle in ¼ teaspoon dried dill, ½ teaspoon seasoning blend (like Mrs. Dash or Frontier), and freshly ground pepper to taste, and continue until lightly browned to your liking.

All photos by Hannah Kaminsky