Crispy Roasted Chickpeas with Smoky Spice
Cooked chickpeas roast until crisp with measured olive oil, smoked paprika, cumin, garlic, and cayenne for a savory fiber-rich snack.
By Moow Editorial ·
- Dry chickpeas thoroughly before seasoning.
- Cool them uncovered so trapped steam does not soften the coating.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 snack portions
- Prep time: 12 minutes
- Cook time: 35 minutes
The listed weights are the editor-reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One nutrition serving from the editor-reviewed yield of 4 snack portions.
- Calories: 230 kcal
- Protein: 11 g
- Carbohydrates: 34 g
- Fat: 6 g
- Fiber: 10 g
- Sodium: 156 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full editor-reviewed recipe yield.
- 3 cups (480 g) cooked chickpeas without salt, drained and patted very dry
- 2 teaspoons (9 g) olive oil
- 2 teaspoons (5 g) smoked paprika
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (3 g) garlic powder
- 1/2 teaspoon (1 g) cayenne
- 1/4 teaspoon (1.5 g) fine salt
Directions
1. Heat the oven to 425°F (220°C). Rub the chickpeas between clean towels to remove surface moisture.
2. Toss with the olive oil, smoked paprika, cumin, garlic powder, cayenne, and salt.
3. Spread in one layer and roast, shaking the pan twice, until crisp and deeply golden, 30 to 35 minutes.
4. Cool completely on the pan before dividing into four portions.
Sources
No major U.S. food allergen is intentionally included. Use care around the hot pan, cool chickpeas completely, and refrigerate within 2 hours; re-crisp before serving if desired.