Spicy Roasted Chickpeas Cumin (Printer-friendly)
Crunchy chickpeas roasted with cumin and spices offer a healthy, protein-packed snack or topping.
# What You'll Need:
→ Chickpeas
01 - 1 can (15 oz) chickpeas, drained and rinsed
→ Seasonings
02 - 1 ½ tbsp olive oil
03 - 1 tsp ground cumin
04 - ½ tsp smoked paprika
05 - ½ tsp chili powder
06 - ¼ tsp cayenne pepper (optional)
07 - ½ tsp garlic powder
08 - ½ tsp sea salt
09 - ¼ tsp black pepper
# How to Prepare:
01 - Set the oven temperature to 400°F.
02 - Thoroughly pat rinsed chickpeas dry with paper towels and remove any loose skins.
03 - In a mixing bowl, combine chickpeas with olive oil, cumin, smoked paprika, chili powder, cayenne pepper (if using), garlic powder, salt, and black pepper. Toss until evenly coated.
04 - Spread chickpeas in a single layer on a parchment-lined baking sheet.
05 - Bake for 30–35 minutes, stirring or shaking the pan every 10 minutes, until golden and crispy.
06 - Allow chickpeas to cool slightly before serving warm or at room temperature.
# Expert Advice:
01 -
- They're impossibly crispy on the outside yet satisfying in a way that chips could never be.
- The cumin and smoked paprika combination hits a flavor sweet spot that keeps you reaching for more.
- Ten minutes of prep means you can have a protein-packed snack without the guilt of anything deep-fried.
02 -
- Drying the chickpeas is non-negotiable—I learned this the hard way with a soggy first batch that taught me patience and paper towels are your friends.
- Stirring every ten minutes makes an enormous difference between chewy centers and uniformly crispy results all the way through.
03 -
- A squeeze of fresh lime juice right after roasting adds a brightness that somehow makes them even more addictive.
- If you're serving them on a salad, roast them a few extra minutes to ensure they stay crispy even when they hit cool greens and dressing.