Name: Roasted Teriyaki Chickpeas
Prep time: 5 min
Cook time: 50 min
Ingredients: 3 cups cooked chickpeas (drained and rinsed if canned); 1½ tsp olive oil; 1½ tbsp teriyaki sauce1

RECIPE PRINT PIN

Crispy roasted chickpeas are coated with a simple teriyaki glaze for an addictively delicious high protein and fiber snack.

Why We Love These Roasted Teriyaki Chickpeas

High Protein and Fiber: Each serving provides 7g protein and 6g fiber for 150 calories. These nutrients provide satiety to help you stay satiated for longer.
Easy to Make: Just 3 ingredients and barely any hands-on time. The oven does most of the work!
Great for Meal Prep: Roasted chickpeas stay fresh for at least a week (though I’ve kept them longer), so they’re a wonderful addition to your Sunday meal prep. Add them to salads, wraps, snack mixes, or any time you want some crunch and extra protein.

Key Ingredients & Substitutions

Just 3 ingredients needed to make delicious and crispy roasted teriyaki chickpeas:

Chickpeas ⟶ You can cook dried chickpeas or use canned chickpeas for convenience. I prefer to cook my own chickpeas to save some money since a pound of dried chickpeas will yield the equivalent of about 4 cans. You can also control the salt amount if sodium is a concern.
Teriyaki Sauce ⟶ I use my homemade teriyaki sauce, but feel free to try store-bought.
Olive Oil ⟶ A little bit of oil helps the chickpeas crisp up.

How to Make

Roasted chickpeas are super easy to make! All you need is an air fryer or oven and baking sheet.

Spread chickpeas out on a lined baking tray. Place into the oven at 375°F for 10-15 minutes to dry out. No need to dry them with a towel beforehand!
Toss chickpeas with olive oil and roast for 30-40 minutes until golden and crisp, stirring after 20 minutes.
Once golden brown, remove the baking tray and turn the oven temperature down to 325°F.
Toss chickpeas with teriyaki sauce in a heat-safe bowl.
Spread the chickpeas out on the baking tray again and return to the oven for 3-5 minutes to dry out the sauce. Teriyaki sauce can burn easily so keep a close eye on them.
Turn the oven off and leave the chickpeas in the oven for 15-20 minutes to dry out more and crisp up in the residual heat.

Serving Suggestions

These roasted teriyaki chickpeas are delicious on their own for snacking, mixed into trail mix, or as a crunchy salad topper.

Storage & Meal Prep

Roasted teriyaki chickpeas are perfect for meal prepping since they last all week (but I’ve also kept them for multiple weeks). They may get a little less crispy over time, but you can pop them back in the oven for a few minutes to crisp up. Store in an airtight container at room temperature for about a week. Do not refrigerate or freeze them or they will soften.

Roasted Teriyaki Chickpeas FAQ

Chickpeas are my favorite for roasting since they’re inexpensive and a nice size for snacking on. However, other beans should work too. Edamame, butter beans, or fava beans would probably be delicious! You may need to adjust the cook time depending on the size and thickness of the beans.

Of course! Adjust the cook time as needed (it will take about half as long in an air fryer). The teriyaki sauce will probably burn more quickly in an air fryer, so instead of lowering the temperature in step 4, you may want to just turn the air fryer off and leave the chickpeas in to cool.

Nope! You don’t need to pat the chickpeas dry before baking. Instead we bake them first without oil for 10-15 minutes to dry out, then toss with oil and bake until crisp.

More Easy Snacks

If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!

Prep Time:5

Cook Time:50

Servings: 6

Ingredients

3 cups cooked chickpeas drained and rinsed if canned
1½ tsp olive oil
1½ tbsp teriyaki sauce¹

Instructions

Preheat oven to 375°F. Line a baking tray with parchment paper.
Spread chickpeas out on baking tray and place into the oven for 10-15 minutes to dry out.
Toss chickpeas with olive oil and roast for 30-40 minutes until golden and crisp, stirring after 20 minutes.
Remove chickpeas and turn the oven temperature down to 325°F.
Add chickpeas to a heat-safe bowl and toss with teriyaki sauce. Spread the chickpeas out on the baking tray again and return to the oven for 3-5 minutes to dry out the sauce. Teriyaki sauce can burn easily so keep a close eye on them.
Turn the oven off and leave the chickpeas in the oven for 15-20 minutes until dry and crisp.
Break up any chickpeas that are stuck together and spread out on the baking tray to cool at room temperature.
Once completely cooled, store the roasted chickpeas in an airtight container or bag at room temperature.

Notes

1) Teriyaki Sauce: I use my homemade teriyaki sauce, but a store-bought brand should be fine too.

Nutrition Facts

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