Easy Spice Roasted Chickpeas
These Easy Spice Roasted Chickpeas are ultra-crispy, flavorful, and made with simple pantry spices. This healthy snack is high in fiber, plant-based protein, and perfect for snacking, salads, or soups—no soggy chickpeas here.
Ingredients
- Main Ingredients
- 2 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
- 2 tablespoons olive oil
- Seasonings Sauces, or Flavor Base
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¾ teaspoon fine sea salt
- Pantry Staples Optional
- ¼ teaspoon black pepper
- ¼ teaspoon chili powder or cayenne pepper optional, for heat
Instructions
- Preheat oven to 400°F (205°C).
- Drain and rinse chickpeas, then dry thoroughly using a clean kitchen towel or paper towels. Gently rub to remove loose skins.
- Spread chickpeas on a rimmed baking sheet and let air-dry for 3–5 minutes if time allows.
- Toss chickpeas with olive oil until lightly coated.
- Spread chickpeas in a single layer on the baking sheet.
- Roast for 20–25 minutes, shaking the pan halfway through.
- Remove from oven, sprinkle with paprika, garlic powder, cumin, salt, and optional spices. Toss to coat evenly.
- Return to oven and roast an additional 5–10 minutes, until golden and crunchy.
- Cool completely on the baking sheet before serving.
Notes
- Chickpeas crisp up more as they cool—don’t judge texture straight from the oven.
- For maximum crunch, avoid overcrowding the pan.
- Add spices after initial roasting to prevent burning.