I love to whip up a batch of these Crispy Roasted Chickpeas as a snack or to top my Chicken Shawarma Bowls with. They are a little spicy, lightly smokey, and call me crazy, I kinda like the little burnt ones the best.
Ingredients
Just a handful of mostly all pantry ingredients and you can be whipping up this recipe. I do like to use a good Hungarian Hot Paprika for some extra flavor and spice. The chickpeas will dull any flavor with their creaminess, so they can take the heat.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
These Crispy Roasted Chickpeas really couldn't be easier to whip up. Simply toss everything in a bowl and mix together to evenly coat with the spices.
Then throw them on a parchment-lined baking sheet and roast until browned and crispy.
Notes & Tips
A HOT oven is a key to getting the chickpeas to crisp. You also want to be sure that you get them dry before seasoning. Either let them hang out after you wash them, or dry them a bit with a paper towel.
After the olive oil, the seasoning options are endless. You can really toss any of your favorite flavors on these for a tasty snack.
More tasty Snack Recipes
Quick Pickled Onions and Cukes
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📖 Recipe
Crispy Roasted Chickpeas
I whip up a batch of these Crispy Roasted Chickpeas as a snack or to top my Shawarma Bowls with, they are a little spicy and smokey too.
Ingredients
- 1 can Chickpeas, drained and rinsed
- 2 teaspoons Kosher Salt
- 1 teaspoon Hot Smoked Paprika
- 1 teaspoon Dried Oregano
- ½ teaspoon Roasted Garlic Powder
- 1 tablespoon Extra Virgin Olive Oil
Instructions
- Preheat the oven to 400˚F.
- Line a rimmed baking sheet with parchment paper.
- In a small bowl, combine the chickpeas, salt, paprika, oregano, garlic, and oil. Stir until the chickpeas are well coated in all the seasonings.
- Place the seasoned chickpeas on the line baking sheet and bake in the preheated oven, tossing every 5 minutes, for 20-25 minutes, or until browning and crispy.
- Allow them to cool on the sheet when crisped, then serve immediately.
- Store leftovers in an airtight container for 2-3 days are room temperature.
Notes
Notes & Tips
A HOT oven is a key to getting the chickpeas to crisp. You also want to be sure that you get them dry before seasoning. Either let them hang out after you wash them, or dry them a bit with a paper towel.
After the olive oil, the seasoning options are endless. You can really toss any of your favorite flavors on these for a tasty snack.
Recommended Products
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Tovolo Flex-Core Stainless Steel Handled Spoonula Spatula Spoon, Ergonomic Grip, Dishwasher Safe, Charcoal -
OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set
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SMARTAKE 200 Pcs Parchment Paper Baking Sheets, 12x16 Inches Non-Stick Precut Baking Parchment, Perfect for Baking Grilling Air Fryer Steaming Bread Cup Cake Cookie and More (Unbleached)
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Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (3 Pack)
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 301Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 1862mgCarbohydrates: 41gFiber: 12gSugar: 7gProtein: 13g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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