Spiced Roasted Chickpeas
Oven-crisped chickpeas tossed in smoky paprika and cumin for a crunchy, plant-protein snack you can eat by the handful.
- Total
- 50 min
- Serves
- 4
Oven-crisped chickpeas tossed in smoky paprika and cumin for a crunchy, plant-protein snack you can eat by the handful.
Ingredients
- 2 can canned chickpeas, drained and rinsed
- 1.5 tablespoon olive oil
- 1 teaspoon smoked paprika
- 0.75 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon kosher salt
Instructions
- Preheat the oven to 400 degrees Fahrenheit and set a rack in the middle position.
- Spread the rinsed chickpeas on a clean kitchen towel and roll them around to dry thoroughly, rubbing off any loose skins; dry chickpeas are the secret to crispness.
- Toss the chickpeas on a rimmed baking sheet with the olive oil until every one glistens, then spread them into a single even layer.
- Roast for 30 to 35 minutes, shaking the pan twice, until the chickpeas are deep golden and rattle dryly when you shake the sheet.
- While still hot, sprinkle over the smoked paprika, cumin, garlic powder, cayenne, and salt, then toss so the spices cling evenly; let cool 10 minutes to firm up before eating.
Nutrition (per serving)
- Calories
- 190
- Protein
- 8.5 g
- Fat
- 6.5 g
- Carbs
- 26 g
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