Crispy, savory roasted chickpeas that make a perfect snack, salad topper, or crunchy add-on for bowls.
Servings: 2–3
Time: Prep 5 minutes · Roast 30–35 minutes
Ingredients
- 1.5 cups cooked chickpeas, thoroughly dried or 1 can chickpeas (15 oz), drained, rinsed
- 1 teaspoon olive oil or dry-roast method below
- 1 teaspoon smoked paprika or ground cumin (a little of both is nice too!)
- 1/2 teaspoon garlic powder
- Fresh ground black pepper
- Pinch of salt
Method
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Pat the chickpeas very dry with a towel and add to a clean dry bowl.
- Toss with olive oil if using, then sprinkle with spices and pepper.
- Spread the coated chickpeas in a single layer on the baking sheet.
- Roast 30–35 minutes, shaking the pan halfway through, until golden and crisp.
- Remove from the oven and season lightly with salt while warm.
- Let cool slightly to crisp – enjoy!
Taste & Texture Notes
Crunchy on the outside, tender inside. Best enjoyed warm or at room temperature. I have found these are best enjoyed same day, but if you have leftovers – be sure to cool completely then store in an airtight container to preserve crunch.
Make It Yours
- Skip oil and dry-roast for a lighter crunch.
- Add chili powder or cayenne for heat.
- Use cinnamon and a touch of real maple syrup for a sweet version.
- Sprinkle over salads, soups, grain bowls or avocado toast.
