Crispy Spiced Chickpea Snack (Printer-friendly)

Crunchy spiced chickpeas roasted to golden perfection. A protein-rich, vegan snack with warming spices.

# What You Need:

→ Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed

→ Seasoning & Coating

02 - 1.5 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 0.5 teaspoon ground cumin
05 - 0.5 teaspoon garlic powder
06 - 0.25 teaspoon ground cayenne pepper, optional
07 - 0.75 teaspoon fine sea salt
08 - 0.25 teaspoon black pepper

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas dry thoroughly with paper towels, removing as much moisture as possible for maximum crispiness.
03 - Spread chickpeas on the prepared baking sheet in a single layer.
04 - Roast for 20 minutes, shaking the pan halfway through.
05 - Remove from oven, drizzle with olive oil, and sprinkle with smoked paprika, cumin, garlic powder, cayenne if using, salt, and pepper. Toss to coat evenly.
06 - Return to oven and roast for 12-15 minutes, shaking once, until golden and crisp.
07 - Let cool for 10 minutes—the chickpeas will continue to crisp up as they cool. Enjoy warm or store in an airtight container at room temperature for up to 3 days.

# Cooking Tips:

01 -
  • You get that addictive crunch without any guilt, just chickpeas and olive oil doing their thing.
  • One batch lasts all week in a jar, which means you actually have a healthy snack on hand when hunger strikes at 3 PM.
  • The spice blend is forgiving enough for beginners but interesting enough to make you feel like you've discovered something.
02 -
  • Moisture is the single biggest reason roasted chickpeas don't crisp up, so don't rush the drying step no matter how impatient you feel.
  • If your oven runs hot or cold, your timing might shift by a few minutes—start checking around the 30-minute mark and trust your eyes and ears over the clock.
03 -
  • If you're willing to spend an extra five minutes, peel the chickpeas before roasting for an even more delicate crunch—it's optional but changes the texture noticeably.
  • Use parchment paper instead of a bare sheet because it prevents the bottoms from browning too fast while the tops catch up.
Go back