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Spicy Roasted Chickpeas

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Spicy Roasted Chickpeas are a crunchy, protein-packed snack that’s easy to make and full of flavor. These roasted chickpeas are coated in a blend of spices, then roasted until crispy, making them the perfect healthy snack, salad topper, or addition to a trail mix. Let’s get started!

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Table of Contents

Ingredients

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

Prepare the Chickpeas

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Dry Chickpeas: Drain and rinse the chickpeas thoroughly. Spread them out on a clean kitchen towel or paper towels and pat them dry. Remove any loose skins that come off during drying.
  3. Season the Chickpeas: Transfer the dried chickpeas to a large mixing bowl. Drizzle with olive oil and toss to coat. Add the smoked paprika, cumin, cayenne pepper, garlic powder, salt, and black pepper. Toss until the chickpeas are evenly coated with the spices.

Roast the Chickpeas

  1. Spread on Baking Sheet: Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Make sure they are not overlapping for even roasting.
  2. Roast: Roast the chickpeas in the preheated oven for 25-30 minutes, stirring halfway through, until they are golden brown and crispy.
  3. Cool: Remove from the oven and let the chickpeas cool on the baking sheet. They will continue to crisp up as they cool.

Cook’s Notes and Tips

  • Drying the Chickpeas: Make sure the chickpeas are completely dry before roasting to ensure maximum crispiness.
  • Storage: Store the roasted chickpeas in an airtight container at room temperature for up to 3 days. They are best eaten fresh, as they can lose their crunch over time.
  • Adjusting Spice Level: Adjust the cayenne pepper to your desired level of heat. For a milder version, reduce or omit the cayenne pepper.

Variations

  • Garlic Herb Chickpeas: Replace the smoked paprika and cayenne with dried rosemary, thyme, and garlic powder for an herby flavor.
  • Lemon Pepper Chickpeas: Add 1 teaspoon lemon zest and use black pepper for a tangy and spicy combination.
  • Sweet and Spicy: Add 1 tablespoon of honey or maple syrup along with the spices for a touch of sweetness.

Serving Suggestions

  • Snack: Enjoy these roasted chickpeas as a healthy snack on their own.
  • Salad Topper: Use them as a crunchy topping for salads in place of croutons.
  • Buddha Bowls: Add roasted chickpeas to grain bowls or Buddha bowls for extra protein and texture.

Frequently Asked Questions (FAQs)

Can I Use Dried Chickpeas Instead of Canned?

Yes, you can use dried chickpeas. Soak and cook them until tender before proceeding with the recipe. Just make sure they are completely dry before roasting.

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How Do I Keep the Chickpeas Crispy?

To keep the chickpeas crispy, store them in an airtight container at room temperature. Avoid storing them in the refrigerator, as moisture can make them soggy.

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Can I Make These Without Oil?

While oil helps the spices stick and contributes to crispiness, you can make these without oil. Use a small amount of water to help the spices stick, but note that they may not be as crispy.

How Do I Reheat Roasted Chickpeas?

To refresh the crispiness of roasted chickpeas, reheat them in a 350°F (175°C) oven for 5-10 minutes.

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Can I Double the Recipe?

Yes, you can double the recipe, but be sure to use two baking sheets so the chickpeas are in a single layer and roast evenly.

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Spicy Roasted Chickpeas are a delicious, healthy snack that’s easy to make and incredibly versatile. Perfectly crispy with a kick of spice, they’re a great alternative to chips or nuts. Whether you enjoy them on their own, as a salad topper, or in a bowl, these roasted chickpeas are sure to become a favorite. Gather your ingredients, roast, and enjoy this crunchy delight!

Happy Cooking!

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