Crispy Roasted Chickpeas

Ingredients

• 2 cans Chickpeas, canned no-salt-added, drained, rinsed, dried very well
• 1 ½ tbsp Extra-virgin olive oil
• 1 tsp Smoked paprika
• 1 tsp Ground cumin
• 1 tsp Garlic powder
• ½ tsp Kosher salt

Method

1. Heat oven to 400°F. Dry the chickpeas on a towel and roll them around — genuinely dry, or they steam. Rub off any loose skins.
2. Toss with oil only (no spices yet) and roast 35-40 minutes, shaking twice, until they rattle and one crushes with a crack.
3. Toss with the spices and salt while hot. Spices added before roasting scorch and turn bitter.
4. Cool uncovered. They crisp further as they cool.

Notes

✨ The restaurant touch

Scatter them over salads, soups and grain bowls in place of croutons.

🧒 For the kids

Cinnamon and a teaspoon of maple instead of the savory spices makes a sweet version that goes in a lunchbox.

🌿 From the garden

None.

🥡 Leftovers

Best the same day. Store uncovered at room temperature — a sealed container makes them chewy overnight.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.