Made with creamy tahini, these tahini chickpeas are salty, crunchy, and bursting with exciting flavor. They’re basically like corn nuts but better for you and just as easy to make as it would be to drive and buy the classic snack. These chickpeas are made in the oven so they are a hands-off recipe that will have you going back for seconds, thirds, and forths.

I do a lot of road-tripping between different hikes or to visit friends in Texas and beyond. And with the wide variety of vegetarian gas station snacks (I’m kidding), I usually reach for some sort of salty crunchy to snack on, like cornnuts or popcorn. But, then I realized I could make a WAY healthier snack with chickpeas that also would travel well. Say hello to these crispy roasted chickpeas with tahini!

Reader rating

★★★★★

“These are SOO delicious! Saw the recipe today, and made them tonight! My family really enjoyed them as well!” —Regina

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Can’t eat just one!

Almost cheesy in flavor but totally vegan thanks to the tahini which has a strong flavor of umami.
Shelf stable meaning you can take these on the road, keep them on the counter, pack them in the ski jacket pockets, etc.
Two main ingredients and then some spices are all you need. And I can almost guarantee you already have those spices in your cupboard!

Ingredients for Crispy Tahini Chickpeas

For many roasting recipes, you need some type of oil or butter. But, tahini is high in fat which means it has the same ability to help vegetables roast as the more common fats (olive oil, avocado oil, or butter). Here’s what you’ll need to roast the chickpeas in the tahini.

Tahini: Extra creamy tahini is preferred to fully coat the chickpeas. You can also make your own tahini!
Chickpeas: Canned chickpeas work great here! You can also soak and cook dried chickpeas in advance of making this recipe.
Spices: Probably no surprise here but you’ll need garlic powder, onion powder, salt, and smoked paprika. What can I say – I’m a creature of habit (because it’s a delicious habit)!

Ingredients for crispy tahini chickpeas.

How to make roasted Chickpeas

Drain & dry the chickpeas
Mix everything together in a large bowl
Bake them on a sheet tray till crispy

Storage

I found it’s best to keep these stored at room temperature. This retains their crispy texture best and they will keep for up to 2 weeks in an airtight container.

Why this Recipe Works

You might be thinking how can CREAMY tahini create CRISPY chickpeas? Well, I’ll tell you how – these key points and tricks of the recipe.

Toss the ingredients in a bowl first which helps to get the seasoning and tahini all the way around the chickpeas. This ensures each side will have that crispy tahini shell.
Let them cool for a bit after coming out of the oven, as hard as it is to not just snack right away. The more they cool, the crispier they get, which is the ultimate goal. We want and need the crunch!
Versatile as a snack, a salad topper, and more. And don’t worry, I’ll give you some more recipe ideas for ways to use and enjoy these tahini chickpeas.

A rectangular metal baking sheet with a textured surface, perfect for making sheet pan eggs, is shown on a plain background with black decorative lines around the edges.

FAVORITE SHEET PAN

This large nonstick sheet pan is one of my everyday favorites!

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How to enjoy crispy chickpeas

Ok, I’m very excited to share these ideas with you! I’m not saying I really thought them out, but if someone spent too much time coming up with delicious and unique ways to use roasted tahini chickpeas – it’s me. Hi.

The obvious: Eat them as a snack. Enjoy them road-tripping, on the ski lift, in between soccer games, on a walk, while working on the computer, etc.
Delicious lunch: For lunch try them on a Kale Chickpea Salad, as the croutons in a Vegan Chicken Caesar Wrap, or as the “something crunchy” in this 15-Minute Avocado Sandwich.
Unique Dinner: Try them instead of chips on your favorite Vegetarian Chili, sprinkle them on top of a baked potato, or make them part of a gorgeous cheese board spread.

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