Roasted Chickpea Snack Mix

Ready for a roasted chickpea snack mix? This tasty and crunchy snack combo features roasted chickpeas, baked flatbread, and sundried tomatoes.

Make a big batch of roasted chickpea snack mix ahead so you have something healthy to snack on all week long!

Who loves roasted chickpeas? I do! This snack mix is such a fun way to enjoy this nutritious legume.

When roasted, the chickpeas’ nutty flavor really comes to life and they become crunchy, which makes them the perfect snack. Plus, this roasted chickpea snack mix is gluten free!

If you’re looking to switch up your snack routine, give this roasted chickpea snack mix a try. All you have to do is combine the chickpeas with spices, and then roast them and combine them with the rest of the ingredients. The kiddos will love it, too!


The ingredient list for this roasted chickpea snack mix is fairly simple. You’ll love this recipe because it’s so easy to adjust based on your preferences and what you have on hand. Here are the ingredients I used to make it:

Chickpeas: You’ll need one 15.5-ounce can of chickpeas. Opt for canned chickpeas that have no added salt, as this will help keep the sodium content low.

Italian seasoning: After roasting the chickpeas, you’ll mix them with 1 Tablespoon of Italian seasoning. This adds tons of savory flavor! Not a fan of Italian seasoning? That’s OK—you can add any spices and seasonings that you like.

Flatbread: The roasted flatbread makes the chickpea snack mix “chex-mix” like! Simply roast flatbread cubes for 5-7 minutes and combine them with the rest of the ingredients.

If you don’t have flatbread, you could really use any other type of bread that you have on hand. That’s a great way to use up that loaf that’s starting to go stale.

Parmesan: Combine the flatbread with 1 Tablespoon of grated Parmesan before roasting. The cheese enhances the flavor and makes the mix a little more filling. If you prefer a plant-based snack, simply skip the Parmesan or use your favorite vegan cheese.

Sundried tomatoes: Use sundried tomatoes that are sliced and not packed in oil. You’ll mix these with the chickpeas and flatbread in the last step. They add more flavor and nutrition!

close up of roasted chickpea snack with sundried tomatoes

Step-by-step instructions

To start, you will need to drain, rinse, and dry the chickpeas. After rinsing, place them on a nonstick cookie sheet that is lined with paper towels. Spread the chickpeas evenly on the towels, and wait about an hour for them to dry.

When they are close to being dry, preheat the oven to 425° Fahrenheit. Once dry, remove the towels from the cookie sheet. Dry the pan and coat with cooking spray.

Next, spread the chickpeas evenly on the cookie sheet. Place in the oven and bake for 40-45 minutes until they are crunchy. Give them a toss every 10 minutes or so to allow them to bake evenly.

chickpeas being tossed with spices

Once you’ve removed the chickpeas from the oven and they have cooled down, place them in a medium bowl.

Coat them lightly with cooking spray and then toss with Italian seasoning. Set them aside, and lower the oven temp to 375° Fahrenheit.

Next, recoat the cookie sheet with cooking spray. Using kitchen scissors or a bread knife, cut the flatbread into small pieces. Spread out evenly on the pan, coat with cooking spray, and sprinkle with 1 Tablespoon Parmesan.

Bake the bread until crispy and golden brown, for about 5-7 minutes.

pita bread cut into triangles laid out on a baking sheet

When the bread is done, take it out of the oven. Combine it with the seasoned roasted chickpeas and the sundried tomato pieces. Enjoy!

Pro tip: Double the recipe to prep extra snacks for the week. Just make sure to store in an airtight container!

Recipe FAQ

Are roasted chickpeas still healthy?

Yes, roasted chickpeas are still healthy when they are roasted—especially if you make them yourself!

You can make roasted chickpeas healthier by using no-salt-added canned chickpeas and by combining them with other healthy ingredients.

The roasting process does not make chickpeas any less nutritious. Similar to raw chickpeas, roasted chickpeas have protein, fiber, and healthy complex carbs.

Are roasted chickpeas a good source of protein?

Roasted chickpeas are a good source of plant-based protein. In fact, a ½ cup serving of cooked chickpeas provides about 7 grams of protein, making it a good source.

Roasting them brings out extra flavor and doesn’t change the amount of protein that they have.

How long do roasted chickpeas last?

When stored appropriately, roasted chickpeas will last for 4-5 days at room temperature.

You might find that they lose their flavor over time, but you can fix this by adding some extra Italian seasoning or any other spices that you like before snacking on them.

close up of roasted chickpeas and pita bread

More delicious snack recipes

Whether you’re looking for something sweet or something savory to snack on…I’ve got you covered! Here are some of my other favorite snack recipes:

This roasted chickpea snack mix checks all the boxes for snacking. It’s healthy, easy to make, has satisfying crunch, and it’s flexible in that you can mix in just about any ingredient! Give it a try and let me know what you think.

chickpea snack mix

Roasted Chickpea Snack Mix

Ready for a roasted chickpea snack mix? This tasty and crunchy snack combo features roasted chickpeas, baked flatbread, and sundried tomatoes.
Prep Time 1 hour
Cook Time 57 minutes
Total Time 1 hour 57 minutes
Course Appetizer, Snack
Cuisine American
Servings 4
Calories 45 kcal


  • 1 15.5 ounce can no-salt-added chickpeas drained and rinsed
  • Cooking spray
  • 1 tbsp Italian seasoning
  • 1 flatbread gluten free, if needed
  • 1 tbsp grated Parmesan vegan, if needed
  • 6 sundried tomatoes (not packed in oil), sliced


  • Preheat oven to 425° Fahrenheit.
  • Place paper towels on a nonstick cookie sheet; spread chickpeas on towels, and allow to dry for 1 hour.
  • Remove towels from cookie sheet; dry sheet and coat with cooking spray.
  • Spread chickpeas evenly on tray, and bake until crunchy, about 40-45 minutes; toss every 10 minutes.
  • Place chickpeas in medium bowl; coat with cooking spray, and toss with Italian seasoning. Set aside. Lower oven to375° Fahrenheit.
  • Coat cookie sheet with cooking spray. Using kitchen scissors, cut flatbread into small pieces and place on sheet. Coat with cooking spray, and sprinkle with Parmesan. Bake until crispy, about5-7 minutes.
  • Remove from oven, and combine with roasted chickpeas and sundried tomato pieces.


Serving: 0.75cupCalories: 45kcalCarbohydrates: 8gProtein: 2gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 1mgSodium: 80mgPotassium: 133mgFiber: 1gSugar: 1gVitamin A: 58IUVitamin C: 1mgCalcium: 43mgIron: 1mg
Keyword Chickpeas, Flatbread
Did you make this recipe?Mention @amydgorin and tag #plantbasedwithamy
Ready for a roasted chickpea snack mix? This tasty and crunchy snack combo features roasted chickpeas, baked flatbread, and sundried tomatoes.
Appetizer | Gluten Free | Low Carb | Low Sodium | No Added Sugar | Nut Free | Oven / Toaster | Pescatarian | Recipes (Organizational) | Snack | Vegan | Vegetarian |

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