Roasted Chickpeas

Roasted Chickpeas

Crispy roasted chickpeas make a crunchy, protein-packed snack straight from the oven.

Total 40 min Makes 4 servings Calories 160/serving

Dietary

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

Canned chickpeas are dried, tossed with olive oil and spices, and roasted until golden and crunchy on the outside. They make a satisfying snack on their own or a crunchy topping for salads and soups, and the spice blend can be swapped to suit whatever flavor you're craving.

Ingredients

  • 2 cans chickpeas, drained and rinsed (15 oz each)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper

Method

  1. Preheat the oven to 400°F. Line a rimmed baking sheet with a clean kitchen towel.

  2. Spread the drained, rinsed chickpeas over the towel and pat dry thoroughly with a second towel, rolling them to remove loose skins.

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

  4. Spread the chickpeas in a single layer and roast for 20 minutes, shaking the pan halfway through.

  5. Remove from the oven and sprinkle with salt, garlic powder, smoked paprika, black pepper, and cayenne, tossing to coat evenly.

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

  7. Cool on the baking sheet for 10 minutes before serving; chickpeas will crisp further as they cool.

Rate this recipe

★ 4.4 (1)

Roasted Chickpeas

Canned chickpeas are dried, tossed with olive oil and spices, and roasted until golden and crunchy on the outside. They make a satisfying snack on their own or a crunchy topping for salads and soups, and the spice blend can be swapped to suit whatever flavor you're craving.

40 min 4 servings 160 cal

Ingredients

  • 2 cans chickpeas, drained and rinsed (15 oz each)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper

Method

  1. 1

    Preheat the oven to 400°F. Line a rimmed baking sheet with a clean kitchen towel.

  2. 2

    Spread the drained, rinsed chickpeas over the towel and pat dry thoroughly with a second towel, rolling them to remove loose skins.

  3. 3

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

  4. 4

    Spread the chickpeas in a single layer and roast for 20 minutes, shaking the pan halfway through.

  5. 5

    Remove from the oven and sprinkle with salt, garlic powder, smoked paprika, black pepper, and cayenne, tossing to coat evenly.

  6. 6

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

  7. 7

    Cool on the baking sheet for 10 minutes before serving; chickpeas will crisp further as they cool.