Snack
Crispy Roasted Chickpeas
Chickpeas roasted until crunchy and tossed with a little salt and smoked paprika. A crunchy snack with protein and fiber.
⏱ 40 min (10 min prep, 30 min cooking)
🍽 Serves 6 · about 1/3 cup
budgetkid friendly
vegetarianvegangluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Chickpeas
- 2 can Chickpeas (canned), drained and rinsed
- 1½ tbsp Olive oil
- ½ tsp Table salt
- 1 tsp Smoked paprika
- ½ tsp Garlic powder
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: rimmed baking sheet, clean kitchen towel.
- Heat the oven to 400°F. Pat the chickpeas very dry with a towel and pull off any loose skins.
- Toss with the oil and spread in one layer on a baking sheet. Roast 25 to 30 minutes, shaking the pan every 10 minutes, until deep golden and crunchy.
- Toss the hot chickpeas with the salt, paprika and garlic powder. Cool on the pan; they crisp more as they cool.
Make aheadBest the day they are made. Store loosely covered at room temperature up to 2 days.
↺ LeftoversSprinkle soft leftovers over a salad or soup.
🧒 With kidsTry cinnamon and a pinch of sugar instead of paprika. Little ones under 4 should skip them; whole chickpeas can be a choking risk.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.