Lemon Garlic Roasted Chickpeas with Smoked Paprika

Lemon Garlic Roasted Chickpeas with Smoked Paprika

Crispy roasted chickpeas get a bright lemony lift and a smoky edge from paprika.

Total 40 min Makes 4 servings Calories 185/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Canned chickpeas are dried, tossed with olive oil, garlic, and smoked paprika, then roasted until crackly-crisp on the outside and tender within. A squeeze of fresh lemon at the end balances the smokiness with acidity, making these a satisfying snack or crunchy salad topper.

Ingredients

  • 2 cans chickpeas (15 oz each), drained and rinsed
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 lemon, zested and juiced
  • 1 tablespoon fresh parsley, chopped

Method

  1. Preheat the oven to 425°F. Line a baking sheet with paper towels.

  2. Spread the drained, rinsed chickpeas over the paper towels and pat thoroughly dry with additional paper towels, removing any loose skins.

  3. Remove the paper towels and spread the dried chickpeas directly on the baking sheet. Drizzle with olive oil and toss to coat evenly.

  4. Roast on the middle rack for 20 minutes, shaking the pan halfway through.

  5. Remove the pan and toss the chickpeas with minced garlic, smoked paprika, salt, and pepper.

  6. Return to the oven and roast 10 more minutes, until deeply golden and crisp.

  7. Remove from the oven and immediately toss with lemon zest and lemon juice.

  8. Sprinkle with chopped parsley and serve warm or at room temperature.

Rate this recipe

★ 4.3 (1)

Lemon Garlic Roasted Chickpeas with Smoked Paprika

Canned chickpeas are dried, tossed with olive oil, garlic, and smoked paprika, then roasted until crackly-crisp on the outside and tender within. A squeeze of fresh lemon at the end balances the smokiness with acidity, making these a satisfying snack or crunchy salad topper.

40 min 4 servings 185 cal

Ingredients

  • 2 cans chickpeas (15 oz each), drained and rinsed
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 lemon, zested and juiced
  • 1 tablespoon fresh parsley, chopped

Method

  1. 1

    Preheat the oven to 425°F. Line a baking sheet with paper towels.

  2. 2

    Spread the drained, rinsed chickpeas over the paper towels and pat thoroughly dry with additional paper towels, removing any loose skins.

  3. 3

    Remove the paper towels and spread the dried chickpeas directly on the baking sheet. Drizzle with olive oil and toss to coat evenly.

  4. 4

    Roast on the middle rack for 20 minutes, shaking the pan halfway through.

  5. 5

    Remove the pan and toss the chickpeas with minced garlic, smoked paprika, salt, and pepper.

  6. 6

    Return to the oven and roast 10 more minutes, until deeply golden and crisp.

  7. 7

    Remove from the oven and immediately toss with lemon zest and lemon juice.

  8. 8

    Sprinkle with chopped parsley and serve warm or at room temperature.