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Roasted Chickpeas

Updated: Feb 22, 2020

Serve 4

Prep Time 5 min

Cook Time 45 min

  • 4 cups canned chickpeas, drained

  • 2 tablespoons olive oil

  • 2 tablespoons lime/lemon juice, freshly squeezed

  • 2 teaspoon smoked paprika powder

  • 1 teaspoon garlic powder

  • 1/2 teaspoon celtic sea salt

  1. Drain the canned chickpeas. Then dry them really well using a clean dish towel. Just gently roll them between the dish towel. You could also use paper towel.

  2. In a medium bowl, toss the chickpeas with olive oil. We'll add the spices after baking because they have a tendency to burn. So don't worry about them for now.

  3. Preheat your oven to 350 °F. Line a baking sheet with parchment paper. Spread the chickpeas on the baking sheet and bake for 30 minutes.

  4. Then take the chickpeas out of the oven and place them in the bowl you used before. Add the spices and toss well until the chickpeas are coated evenly.

  5. Return them to the baking sheet and bake for another 15 minutes until they're browned and crunchy.

  • It's important to dry the chickpeas as well as possible. This way they will become much crunchier. You could either use a clean dish towel or paper towel.

  • I think it's better to add the spices and seasonings towards the end of the baking time and not right away. Mostly because they have the tendency to burn and make the baked chickpeas a bit bitter.

  • Once the chickpeas cool, they don't stay as crispy. So it's best to eat them while they're still warm.The roasted chickpeas are super versatile. You can get really creative when it comes to the spices and seasonings. I added some ideas above in the text section of this post.

  • You can dry roast chickpeas without using oil. It will still taste great but less crispy.


You could eat oven-roasted chickpeas in many different ways. Here are some suggestions:

  • as a topping for salads

  • as a snack (savory or sweet)

  • in soups

  • as an appetizer

  • on pasta


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