Smoked Paprika Chickpeas

Smoked Paprika Chickpeas

Roasted until crisp-edged, these chickpeas pick up a smoky, lightly spiced crust.

Total 40 min Makes 4 servings Calories 165/serving

Dietary

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

Canned chickpeas are dried, tossed in olive oil and smoked paprika, then roasted until golden and crunchy at the edges. They make a snacking food on their own or a crunchy topping for salads and grain bowls, and come together with minimal prep.

Ingredients

  • 2 cans chickpeas (15 oz each), drained and rinsed
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper (optional)

Method

  1. Preheat the oven to 425°F. Line a rimmed 9x13-inch baking sheet with paper towels.

  2. Spread the drained, rinsed chickpeas over the paper towels and pat thoroughly dry; let sit 5 minutes to air-dry further, then discard the paper towels.

  3. Transfer the chickpeas to the baking sheet and toss with olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and cayenne until evenly coated.

  4. Spread the chickpeas into a single layer and roast for 25 minutes, shaking the pan halfway through, until golden and crisp at the edges.

  5. Remove from the oven and let cool on the pan for 5 minutes; the chickpeas will crisp further as they cool.

  6. Taste and adjust seasoning with extra salt if needed, then serve warm or at room temperature.

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★ 4.2 (1)

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    Smoked Paprika Chickpeas

    Canned chickpeas are dried, tossed in olive oil and smoked paprika, then roasted until golden and crunchy at the edges. They make a snacking food on their own or a crunchy topping for salads and grain bowls, and come together with minimal prep.

    40 min 4 servings 165 cal

    Ingredients

    • 2 cans chickpeas (15 oz each), drained and rinsed
    • 2 tablespoons olive oil
    • 1 1/2 teaspoons smoked paprika
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon fine sea salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/8 teaspoon cayenne pepper (optional)

    Method

    1. 1

      Preheat the oven to 425°F. Line a rimmed 9x13-inch baking sheet with paper towels.

    2. 2

      Spread the drained, rinsed chickpeas over the paper towels and pat thoroughly dry; let sit 5 minutes to air-dry further, then discard the paper towels.

    3. 3

      Transfer the chickpeas to the baking sheet and toss with olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and cayenne until evenly coated.

    4. 4

      Spread the chickpeas into a single layer and roast for 25 minutes, shaking the pan halfway through, until golden and crisp at the edges.

    5. 5

      Remove from the oven and let cool on the pan for 5 minutes; the chickpeas will crisp further as they cool.

    6. 6

      Taste and adjust seasoning with extra salt if needed, then serve warm or at room temperature.