Alton Brown's Crunchy Chickpeas

Alton Brown's Crunchy Chickpeas
Created By: Alton Brown
Use: York Garbanzo Beans
Yields: 4 servings

Alton Brown's Crunchy Chickpeas
Recipe and photo courtesy of Alton Brown

Crunched for time? Then you're gonna dig Alton Brown's recipe for Crunchy Chickpeas. No need to use cooked chickpeas. Just soak our dried York White chickpeas in vinegar and follow Alton's easy instructions. He says these are like salt & vinegar chips, only crunchier. They’re a delicious, healthy option for your next snack attack.


1 pound York White dried chickpeas, rinsed and sorted. Remove any non-chickpea material before proceeding.

1 & 1/4 cup red wine vinegar

1 & 1/2 teaspoons plus 2 teaspoons kosher salt


1 teaspoon Dijon mustard

2 Tablespoons olive oil


Put the chickpeas in a medium bowl and add 1 cup red wine vinegar, 1 & 1/2 teaspoons kosher salt and enough cold water to cover by 1 inches. Soak overnight.

Heat the oven to 400 degrees F.

Drain the chickpeas, return them to the bowl and set aside.

Put 1/4 cup of the vinegar and the mustard in a small lidded container and shake vigorously to combine. Add the oil and shake to combine.

Pour the dressing over the chickpeas and toss to combine.

Spread the chickpeas on a half sheet pan and sprinkle with 2 teaspoons kosher salt and roast for 60 to 65 minutes, tossing every 15 minutes, or until the chickpeas are deep golden brown and crunchy.

Remove from the oven, return to the mixing bowl.

Taste and salt if desired.

Transfer back to the sheet pan and spread out to cool completely before serving.

Alton likes to toss the still-warm chickpeas with 1 teaspoon sumac and 1/4 teaspoon cayenne pepper.

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