Roasted Chickpeas with Smoked Paprika
10min
30min
1
320
Chef's Note
For maximum crispiness, make sure your chickpeas are thoroughly dried before roasting. The drier they are, the crispier they'll get! These roasted chickpeas can be stored in an airtight container at room temperature for up to 3 days, though they're crispiest when freshly made.
Tags
Ingredients
1 can (15 oz) canned chickpeas
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon lemon zest
1 tablespoon fresh parsley
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Drain and rinse 1 can of chickpeas in a colander under cold water.
- 3
Spread the chickpeas on a clean kitchen towel and gently pat dry, removing as much moisture as possible. Remove any loose skins for a crispier result.
- 4
Transfer the dried chickpeas to a medium bowl and toss with 1 tablespoon of olive oil until evenly coated.
- 5
In a small bowl, mix 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon ground cumin, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper.
- 6
Sprinkle the spice mixture over the chickpeas and toss until evenly coated.
- 7
Spread the seasoned chickpeas in a single layer on the prepared baking sheet, ensuring they're not overcrowded.
- 8
Roast in the preheated oven for 25-30 minutes, shaking the pan halfway through cooking time, until the chickpeas are golden brown and crispy.
- 9
Remove from the oven and immediately sprinkle with 1/2 teaspoon of lemon zest while still hot.
- 10
Allow to cool for 5 minutes, then garnish with 1 tablespoon of chopped fresh parsley before serving.
Nutrition Information (per serving)
320
15g
42g
11g
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