Spicy Roasted Chickpeas with Paprika and Garlic

Prep Time 5 mins

Cook Time 35 mins

Total Time 40 mins

Cooking Method: Baking

Cuisine: American, Mexican

Courses: Appetizer

Difficulty: Beginner

Servings: 4

Calories: 180

Description

This spicy roasted chickpeas recipe is the ultimate crispy, savory, and guilt-free snack that’s loaded with bold flavors perfect for meal prep, salads, or an on-the-go protein boost.

Ingredients

1 can (15 oz) of chickpeas (garbanzo beans), drained and rinsed
1 tablespoon of extra-virgin olive oil (or avocado oil)
1/2 teaspoon of kosher salt (or sea salt)
1/2 teaspoon of smoked paprika (for smoky flavor)
1/2 teaspoon of garlic powder
1/4 teaspoon of cayenne pepper (or chili powder) for heat
1/2 teaspoon of onion powder (adds savory depth)
1/4 teaspoon of ground cumin (adds warmth)

Cooking Instructions

1
Prepare the Chickpeas
- Drain and rinse the canned chickpeas.
- Spread them on a clean kitchen towel or paper towels and pat dry thoroughly.
- Gently rub the beans to remove any loose skins, this helps them crisp up.
- Towel dry again so the chickpeas are as dry as possible.
- If using dried chickpeas, soak overnight and cook until tender (about 1 to 1¼ hours).
- Then drain well and spread on a clean kitchen towel; rub gently to remove loose skins.
2
Preheat the Oven
- Heat to 400°F (204°C).
- Some cooks like 425°F (218°C) for extra crispness, but 400°F works well for even roasting.
3
Season the Chickpeas
- Transfer the dried chickpeas to a mixing bowl.
- Drizzle with olive oil and sprinkle on salt, paprika, garlic powder, onion powder, cayenne, and cumin.
- Toss well, using your hands or a spoon, until each chickpea is evenly coated in oil and spices.
4
Bake
- Spread the seasoned chickpeas in a single layer on a large, unlined baking sheet.
- Skip parchment paper, direct contact with the hot pan helps them fry and get crispy.
- Place the pan on the middle rack of the oven.
5
Roast and Stir
- Bake for about 20 minutes, then remove the tray and give the chickpeas a good stir or shake the pan.
- Return to the oven and bake another 15–20 minutes, or until they are deep golden brown and crispy.
- Watch closely near the end, you want brown, crunchy beans, not burned ones.
6
Cool and serve
- Let the chickpeas cool completely on the pan, they will crisp up further as they cool.
- Finally, transfer them to a bowl and enjoy immediately for maximum crunch.
- You can dust on a little extra spice (a pinch of salt or smoked paprika) after baking if desired.

Nutrition Facts

Servings 4

Serving Size ¼ cup roasted chickpeas

Amount Per Serving
Calories 180kcal

% Daily Value *
Total Fat 16g25%
Saturated Fat 2g10%
Sodium 162mg7%
Potassium 477mg14%
Total Carbohydrate 19g7%
Dietary Fiber 3g12%
Sugars 4g
Protein 7g15%

Vitamin A 241 IU
Vitamin C 3 mg
Calcium 104 mg
Iron 6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Thoroughly rinsing and patting the chickpeas dry (and even rubbing off skins) is crucial for crispiness. Any moisture will steam them instead of roasting.
Don’t overcrowd the pan. A single layer ensures even browning. Use two pans if needed.
Roast directly on a baking sheet for the best crunch. A lined sheet can insulate and soften the beans.
Feel free to add cumin, chili powder, or onion powder for variety. For more heat, increase the cayenne, and for mild, use paprika and garlic only.
Let the chickpeas cool in the oven or on the counter until fully cooled, this helps them crisp up to the ideal texture.
Roasted chickpeas are best eaten fresh. If you have leftovers, store them in an airtight container at room temperature. They’ll stay crunchy for a day or two, but will soften over time.