Description
Enjoy a crunchy and flavorful snack with these Spicy Roasted Chickpeas, seasoned with smoked paprika, cumin, and a kick of cayenne pepper. Perfect for a healthy vegan and gluten-free treat that’s easy to prepare and great as a salad topper or standalone snack.
Ingredients
Spicy Roasted Chickpeas
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even roasting.
- Dry Chickpeas: Spread the rinsed chickpeas onto a clean kitchen towel and pat them very dry. Removing any loose skins helps the chickpeas become crispier during roasting.
- Toss with Spices: Transfer the dried chickpeas into a bowl and drizzle with olive oil. Add smoked paprika, ground cumin, chili powder, garlic powder, cayenne pepper, salt, and black pepper. Toss everything together until chickpeas are evenly coated with oil and spices.
- Arrange and Roast: Spread the seasoned chickpeas out in a single layer on the prepared baking sheet to allow for even roasting. Place in the oven and roast for 30–35 minutes, shaking or stirring the pan halfway through to ensure all sides crisp up evenly.
- Cool: Once golden brown and crispy, remove the chickpeas from the oven and allow them to cool completely. They will continue to crisp as they cool down, giving you a perfect crunchy snack.
Notes
- Store roasted chickpeas in an airtight container at room temperature for up to 3 days.
- To maintain their crunch, avoid refrigerating as moisture can make them soggy.
- These chickpeas are excellent as a salad topper or a healthy standalone snack.
- Feel free to adjust spices based on your preference or add a touch of lemon zest for a refreshing twist.
