ROASTED CHICKPEAS & POTATOES
I make roasted chickpeas for my husband all the time - they’re one of his favorite snacks. They’re crispy, salty, easy to make, and honestly so much better than buying those little premade bags at the store.
For this recipe, I wanted to take those roasted chickpeas and make them a little more substantial, so I added small diced potatoes and roasted everything together. The potatoes make the combination heartier, which was exactly what my Shaved Brussels Sprout Salad needed. You get crispy chickpeas mixed with golden little bites of potato, and suddenly a fresh salad feels like a full, satisfying meal.
But these definitely aren’t just for that salad. That’s what I love about this recipe - you can use them so many different ways. Toss them into grain bowls, serve them alongside chicken or fish, add them to other salads, or just put a bowl out and snack on them. You can also change up the seasonings depending on what you’re serving them with.
They’re incredibly simple too. A can of chickpeas, one potato, a few seasonings, and about 20 minutes of roasting. Drying everything really well and giving the tray a shake while it cooks is what helps you get those crispy edges without much effort.
And they’ve become another easy family food for us. The baby loves the chickpeas and potatoes mashed, while my husband will happily eat the crispy chickpeas straight from the bowl. One recipe, completely different ways of serving it.
Simple, versatile, budget-friendly, and made with ingredients I almost always have around - this is one of those little recipes that’s worth knowing by heart. ♥
Roasted Chickpeas & Potatoes
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4–6
Ingredients
- 1 (15 oz) can chickpeas, drained, rinsed, and thoroughly dried
- 1 small russet potato, cut into small cubes
- 1 tsp paprika
- Salt and freshly ground black pepper, to taste
- Olive oil, as needed
- Cooking spray, as needed
Directions
- Drain and rinse the chickpeas, then dry thoroughly.
- Dice the potato into small cubes, rinse, and dry thoroughly.
- Preheat the air fryer or oven to 425°F.
- Prepare the tray with cooking spray.
- Add the potatoes to the tray. Season with salt, pepper, and paprika, then drizzle with olive oil.
- Roast for 10 minutes.
- Remove the tray and shake. Add the chickpeas, drizzle with a little more olive oil, and season with salt and pepper. Return to the air fryer or oven for another 10 minutes.
- Roast until the potatoes and chickpeas are golden and crispy.
- Remove and give everything one final shake, making sure all sides are evenly roasted.
- Serve warm or at room temperature in salads, as a side dish, or enjoy them on their own.
Crispy, simple, and good enough to snack on straight from the tray. ♥
What I Used
The air fryer makes this recipe especially easy and gets the chickpeas and potatoes beautifully roasted and crispy without much fuss.
- Ninja Double Oven with Air Fry - Shop Amazon
Disclosure: This post contains affiliate links. If you make a purchase through one of these links, I may earn a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases.
Jesse’s Kitchen Tip
Make sure the chickpeas and potatoes are really dry before roasting—less moisture means more crispiness. Give the tray a good shake during cooking so everything roasts evenly on all sides.
Serving Suggestions
♥ Shaved Brussels Sprout Salad
♥ Grain or quinoa bowls
♥ Alongside grilled chicken or salmon
♥ Snack on them straight from the bowl
♥ A cold sparkling lemonade
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the air fryer or oven for a few minutes to bring back some of the crispiness. Freezing is not recommended.
Make Ahead
Prep the chickpeas and potatoes ahead of time, then roast when ready to serve. If already roasted, reheat in the air fryer or oven for a few minutes to crisp them back up before serving.
Variations
♥ Swap the russet potato for sweet potato.
♥ Add garlic powder or onion powder for extra flavor.
♥ Add a pinch of cayenne for some heat.
♥ Finish with freshly grated Parmigiano-Reggiano while still warm.
Baby Friendly?
Yes! Serve the potato pieces soft and appropriately sized for baby, and gently smash the chickpeas before serving. Set baby’s portion aside before adding extra salt.
RDH Tip
Crispy chickpeas and potatoes can leave little pieces behind between teeth. Finish with water after eating and floss to help clear anything that sticks around.
Frequently Asked Questions
How do I get the chickpeas really crispy?
Dry them thoroughly before roasting and give the tray a good shake during cooking. Any excess moisture can keep them from getting that crispy finish.
Can I make these in the oven instead of an air fryer?
Yes! Roast them at 425°F, following the same method. Depending on your oven, they may need a few extra minutes to get as crispy as you like.
Can I make the chickpeas without the potatoes?
Absolutely. I make roasted chickpeas on their own all the time. Follow the same idea and roast until golden and crispy.
- A Favorite in Our House. What started as one of my husband’s favorite snacks turned into something I use in so many different ways. Now I’ve added the potatoes, the baby gets his little mashed version, and somehow everyone ends up eating them straight off the tray. ♥
Sometimes the simplest recipes are the ones that stick around the longest - and this is definitely one of ours.
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