Looking for the perfect healthy snack that’s both satisfying and incredibly flavorful? These Smoky Roasted Chickpeas are about to become your new favorite go-to option. I’ve perfected this recipe to create crispy, seasoned chickpeas that pack a delicious punch while providing a great source of protein and fiber. Whether you’re snacking during movie night or need a crunchy topping for your salads, this recipe delivers amazing results every time.
Ingredients
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Optional: ¼ teaspoon cayenne pepper for extra heat
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- After draining and rinsing the chickpeas, spread them on a clean kitchen towel and gently pat them dry. Remove any loose skins – this helps achieve maximum crispiness.
- Transfer the dried chickpeas to a large bowl and toss with olive oil until evenly coated.
- In a small bowl, combine all the spices and mix well.
- Sprinkle the spice mixture over the oiled chickpeas and toss until evenly coated.
- Spread the seasoned chickpeas in a single layer on your prepared baking sheet.
- Roast for 25-35 minutes, shaking the pan halfway through, until the chickpeas are golden brown and crispy.
- Let cool for 5-10 minutes before serving – they’ll get even crispier as they cool.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 25-35 minutes
Total Time: 35-45 minutes
Servings: 4 portions
Recipe Notes
The key to achieving perfectly crispy roasted chickpeas lies in a few crucial steps. First, make sure to dry your chickpeas thoroughly – any excess moisture will create steam in the oven, preventing them from crisping up properly. Second, don’t overcrowd the baking sheet; give the chickpeas enough space to roast evenly.
These roasted chickpeas are best enjoyed the day they’re made, but you can store them in an airtight container at room temperature for up to 2 days. They might lose some of their crispiness over time, but a quick 5-minute reheat in a 350°F oven will help restore their crunch.
Feel free to experiment with different spice combinations. Try Italian-style with dried herbs and garlic, or go for a curry-inspired blend with turmeric and garam masala. The possibilities are endless!
For the best results, look for low-sodium canned chickpeas, as this allows you to control the salt content better. If you’re using dried chickpeas, make sure to cook them until they’re tender before starting this recipe.
Smoky Roasted Chickpeas
Ingredients
- 2 15-ounce cans chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Optional: ¼ teaspoon cayenne pepper for extra heat
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- After draining and rinsing the chickpeas, spread them on a clean kitchen towel and gently pat them dry. Remove any loose skins – this helps achieve maximum crispiness.
- Transfer the dried chickpeas to a large bowl and toss with olive oil until evenly coated.
- In a small bowl, combine all the spices and mix well.
- Sprinkle the spice mixture over the oiled chickpeas and toss until evenly coated.
- Spread the seasoned chickpeas in a single layer on your prepared baking sheet.
- Roast for 25-35 minutes, shaking the pan halfway through, until the chickpeas are golden brown and crispy.
- Let cool for 5-10 minutes before serving – they'll get even crispier as they cool.
