Crunchy roasted chickpeas with smoked paprika, cumin, and garlic spices. A protein-rich, addictive snack for healthy munching.
# What You'll Need:
→ Chickpeas
01 - 1 can (15 oz) chickpeas, drained and rinsed
→ Seasoning & Coating
02 - 1½ tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - ½ teaspoon ground cumin
05 - ½ teaspoon garlic powder
06 - ¼ teaspoon ground cayenne pepper
07 - ¾ teaspoon fine sea salt
08 - ¼ teaspoon black pepper
# Method Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Pat the chickpeas thoroughly with paper towels to remove as much moisture as possible—this step is crucial for achieving maximum crispiness.
03 - Spread the dried chickpeas on the prepared baking sheet in a single layer. Roast for 20 minutes, shaking the pan halfway through to ensure even cooking.
04 - Remove the baking sheet from the oven. Drizzle the roasted chickpeas with olive oil, then sprinkle with smoked paprika, ground cumin, garlic powder, cayenne pepper (if using), sea salt, and black pepper. Toss to coat evenly.
05 - Return the baking sheet to the oven and roast for another 12–15 minutes, shaking once during cooking, until the chickpeas are golden brown and crispy throughout.
06 - Let the chickpeas cool for 10 minutes on the baking sheet—they will continue to crisp up as they cool. Enjoy warm or store in an airtight container at room temperature for up to 3 days.
