You can Google (Bing, Yahoo, whatever)  baked chickpeas and come up with many different recipes. I’ve tried several and never really been wowed by any and that’s a disapoinment because I really like chickpeas. I decided to take matters into my own hands and come up with something that satisfied my need for crunch and taste. After several unsuccessful tries I can now say….yum and yum and yum. This is it!


  • 2 cans (15 oz) chickpeas (I used Eden organic no salt added)
  • 3 tbsp sun dried tomatoes in oil, pureed (or tomato paste *see notes)
  • 2 tbsp extra virgin olive oil
  • 2 tbsp dried minced onion
  • 1 tbsp garlic powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp sea salt
  • 1/4 tsp pepper or to taste
  • 3 tbsp grated parmesan cheese


  1. Preheat oven to 350 degrees.
  2. Rinse and drain the chickpeas in a colander.

    Dry the rinsed chickpeas on paper towels

  3. Lay out on paper towels, cover with another paper towel and roll around until the chickpeas are dry.
  4. In a large bowl mix together the rest of the ingredients.

    Add the chickpeas to the tomato mixture

  5. Add the chickpeas to the tomato mixture and stir until evenly coated.

    Spoon in an even layer on a baking sheet

  6. Spoon the chickpeas in a single layer onto a non stick baking sheet and place on the middle rack in the oven.
  7. Bake for 1 hour, stirring every 15 minutes or so.
  8. Remove from oven and let cool (the chickpeas will crisp as they cool).
  9. Enjoy as a crunchy snack or on top of a salad.

Nutritional Info:

Makes about 2 cups.

Serving size 1/2 cup.

Nutrients per serving:  Calories: 310, Cal. from Fat: 87, Total Fat: 9.5g, Sat. Fat: 1.5g, Carbs: 41.5g, Fiber: 9g, Sugars: 1.5g, Protein: 14g, Sodium: 162.5mg, Chol: 3mg


You can use tomato paste rather than pureed sun dried tomatoes but the sun dried tomatoes give more flavor and the little bits and pieces brown up so nice as the chickpeas bake and add a whole extra level of taste.

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  1. Abby says:

    How do you store these after they are prepared?

    • Sarah says:

      Hi Abby,

      Well, here’s the thing, these never stuck around long enough for us to figure out what you do with them after making them. We just ate them all up so that problem was solved! But I suggest storing them in a sealed container at room temperature. You can also put them in snack sized baggies for an easy to grab snack.


    • Kristy says:

      In the interest of science (ok it’s not for science but really because I wanted an excuse to make more of these) I have made a new batch of pizza baked chickpeas to take on a road trip tomorrow. I cooled them completely and stored them in a sealed container. I’ll let you know how they do and how long they last, if I can keep Sarah from them!~Kristy

  2. Dani says:

    I love baked chickpeas! so yummy but and also a bit addictive!

    • Kristy says:

      I made the pizza baked chickpeas on Wednesday and took them with us on our road trip Thursday. They were good. Not quite as crispy as when first made but still very yummy. I put a few in the oven for 10 minutes at 350 degrees to see if they would crisp up and they were perfectly crunchy again. I don’t know how much longer they last though because Sarah (with a little help from Caleb and me) finished them off before we had reached our destination.


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