Description
Spicy Roasted Chickpeas are a crunchy, flavorful, and healthy snack perfect for any time of day. These Middle Eastern-inspired chickpeas are coated in a delicious blend of smoked paprika, cumin, cayenne, and garlic powder before being roasted to perfection in the oven. They make a great vegan snack that’s easy to prepare and store.
Ingredients
Chickpeas
- 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
Seasonings and Oil
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- Pinch of black pepper
Instructions
- Preheat Oven and Prepare Chickpeas: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Spread the rinsed and dried chickpeas evenly on the baking sheet to roast them plain initially, which helps them crisp up better.
- Initial Roasting: Roast the chickpeas without seasoning for 10 minutes to begin the crisping process. This step ensures they develop a nice crunch once fully cooked.
- Toss with Seasonings: Remove the chickpeas from the oven and transfer them to a bowl. Add olive oil, smoked paprika, ground cumin, cayenne pepper, garlic powder, salt, and black pepper. Toss thoroughly until the chickpeas are evenly coated with the spice mixture.
- Final Roasting: Return the seasoned chickpeas to the baking sheet and roast for another 20–25 minutes. Shake or stir the pan halfway through roasting to ensure even cooking and browning.
- Cool and Serve: Once golden brown and crispy, remove the chickpeas from the oven and let them cool slightly before serving. They will continue to crisp up as they cool, making for a perfect crunchy snack.
Notes
- Dry the chickpeas thoroughly before roasting for best crispiness.
- Store leftovers in an airtight container at room temperature for up to 3 days to maintain crunchiness; avoid refrigerating.
- Adjust spices according to your heat preference or add chili powder for extra heat.
