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.
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.
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.