I recently whipped up a Crispy Chickpeas Recipe that stole my heart with its blend of smoked paprika, garlic powder, and a hint of lemon zest. The mix of rosemary and cayenne pepper creates a delightful burst of flavor that surprises me with every bite. I can’t wait for you to try this snack!

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I’ve always been a sucker for crispy snacks, so when I discovered how easy it is to make these crispy roasted chickpeas, I had to try them out. Honestly, whippin’ up this recipe felt like a mini adventure in my kitchen.

All you need is a 15 oz can of chickpeas, a splash of extra virgin olive oil, some salt, garlic powder, and smoked paprika to get started. I’ve also experimented with adding dried rosemary and a squeeze of lemon zest for that extra tang.

Sometimes, I’ll mix in a bit of maple syrup or a dab of sriracha sauce if I’m feelin’ sweet or spicy. Trust me, these baked chickpeas are not only healthy, but they’re also a great savory snack on the go.

They offer a variety of flavors that makes snack time totally exciting and a little unpredictable. Give this recipe a whirl, and let me know how you vibe with it!

Why I Like this Recipe

I love this recipe because:
1. I’m always impressed by how crunchy the chickpeas get, they just turn out perfect every single time.
2. I enjoy playing around with the flavors – one minute I can go savory and the next I’m switching it up with the sweet or tangy version.
3. It’s super easy to make, which means I can whip it out even on those busy days when I just wanna snack without a lot of fuss.
4. The variety of spices and seasonings makes it feel like I’m eating something gourmet, even though it’s really a simple recipe.
5. I love that I can customize it to whatever mood I’m in – a pinch of salt here, a drizzle of honey there – it’s made just how I like it.

Here’s a take on the description:

These roasted chickpeas are crazy easy to make and honestly kinda addictive. I mean, I love how you can choose from so many flavors. You can go for the savory mix or mix in a little sweet twist if you’re feeling like it. They always turn out awesome and never let me down, even if I’m just a beginner trying out a recipe.

Ingredients

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Chickpeas: great protein and fiber source, low in carbs, super nutritious.
Extra virgin olive oil: delivers healthy fats and helps crisp up the snack.
Smoked paprika: gives a rich, smoky taste and a dash of antioxidants.
Cayenne pepper: optional but adds a punch of heat for flavor lovers.
Lemon zest: provides a bright tangy citrus note that lightens the dish.
Maple syrup: naturally sweetens the mix with a subtle caramel vibe.
Honey: pairs with sriracha for tangy heat and balances the flavors just right.
Garlic powder: robust flavor that deepens the taste and aroma a bit.
Dried rosemary: adds a herby kick and natural fragrance to the snack.

Ingredient Quantities

1 (15 oz) can chickpeas, drained, rinsed and thoroughly dried

1 tablespoon extra virgin olive oil

1/2 teaspoon salt (plus extra if u like)

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (for a bit of heat, optional)

1/2 teaspoon dried rosemary (for a herby kick)

1/2 teaspoon dried thyme

1/2 teaspoon dried dill weed (great for ranch flavor)

1/2 teaspoon onion powder

1 teaspoon curry powder (for a curry twist)

1/4 teaspoon ground turmeric

1/4 teaspoon garam masala (optional for extra spice)

Zest of one lemon (works for lemon pepper flavor)

1/2 teaspoon cracked black pepper

1 tablespoon maple syrup (for a sweet option)

1/2 teaspoon ground cinnamon (mix with sugar for a sweet version)

1 tablespoon brown sugar (or coconut sugar)

1 tablespoon honey (combined with sriracha for a tangy heat)

1 teaspoon sriracha sauce

How to Make this

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1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. Drain, rinse, and thoroughly dry the chickpeas – this step is super important for getting them crispy.

3. Put the dried chickpeas in a big bowl and toss with 1 tablespoon of extra virgin olive oil and 1/2 teaspoon salt.

4. Decide if you’re going for a savory mix or a sweet/tangy twist. For a savory option, add 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper (if you like a bit of heat), 1/2 teaspoon dried rosemary, 1/2 teaspoon dried thyme, 1/2 teaspoon dried dill weed, 1/2 teaspoon onion powder, 1 teaspoon curry powder, 1/4 teaspoon ground turmeric, 1/4 teaspoon garam masala (optional), zest of one lemon, and 1/2 teaspoon cracked black pepper.

5. For a sweet version instead, add 1 tablespoon maple syrup, 1/2 teaspoon ground cinnamon along with 1 tablespoon brown sugar (or coconut sugar) and give it a good toss.

6. If you’re in the mood for a tangy heat variation, mix in 1 tablespoon honey and 1 teaspoon sriracha sauce with your chickpeas.

7. If you want to try more than one flavor, split the chickpeas into separate bowls and add the different mixes accordingly.

8. Spread the chickpeas out in a single layer on the prepared baking sheet making sure they aren’t overcrowded.

9. Roast in the oven for 30-40 minutes, stirring once or twice for even crispiness; keep an eye on them as oven times can vary.

10. Once crispy and golden, remove from oven, let them cool for a few minutes (they crisp up even more as they cool), and then enjoy your tasty roasted chickpeas – add a pinch more salt if desired.

Equipment Needed

1. Oven (Preheat to 400°F)
2. Baking sheet with parchment paper (for even roasting)
3. Colander (to drain and rinse chickpeas)
4. Clean kitchen towel or paper towels (to dry the chickpeas thoroughly)
5. Large mixing bowl (for tossing the chickpeas with oil and spices)
6. Measuring spoons (for the precise amount of salt, spices, and sweeteners)
7. Zester or fine grater (to zest the lemon)
8. Wooden spoon or spatula (for mixing the spice and chickpea combo)

FAQ

How do I get the chickpeas super crispy? – Make sure you dry them really well before tossing in the oil and spices. If they are wet they end up soggy so pat them dry with a paper towel.

Can I use different spices than the ones listed? – Sure, you can totally mix it up and use your fave spices. The ones in the recipe are just suggestions.

Do I need to soak canned chickpeas? – Nope, canned chickpeas are already cooked, so just rinse and dry them.

How long should I roast them? – Roast at 400°F for about 40 minutes, stirring a few times to make sure they crisp up evenly.

Can I store any leftovers? – Yes, put them in an airtight container. They taste best fresh but will hold up for a couple days though may get less crispy.

How To Make Crispy Roasted Chickpeas (Flavor Options Included) Recipe Substitutions and Variations

If you are out of extra virgin olive oil, you can use avocado oil or even grapeseed oil for your chickpeas.
If you dont have garlic powder, try using 1 fresh garlic clove that’s been minced or a sprinkle of garlic salt (just reduce the extra salt amount).
For smoked paprika, you can swap it with regular paprika and add a drop of liquid smoke if you have it.
Instead of maple syrup, you could drizzle a bit more honey or even use agave nectar for a similar sweetness.
If brown sugar is missing, coconut sugar works fine and gives a slightly different flavor but still sweet and nice.

Pro Tips

1. Make sure you dry your chickpeas really well before tossing them in oil and spices. If they’re even a bit damp, they might end up soggy instead of nice and crisp.

2. Try not to overcrowd your baking sheet. When chickpeas are spread out far enough apart, they roast evenly which means more evenly crispy results.

3. Keep an eye on them in the oven. Ovens can differ a lot in temperature so check them a couple times, stirring too, to avoid burning any batches.

4. If you still cant decide on one flavor, split the chickpeas into a couple bowls and experiment with different spice mixes. This way, you can see which flavor you like best without having to choose just one style.

How To Make Crispy Roasted Chickpeas (Flavor Options Included) Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

150

kcal

Equipment: 1. Oven (Preheat to 400°F)
2. Baking sheet with parchment paper (for even roasting)
3. Colander (to drain and rinse chickpeas)
4. Clean kitchen towel or paper towels (to dry the chickpeas thoroughly)
5. Large mixing bowl (for tossing the chickpeas with oil and spices)
6. Measuring spoons (for the precise amount of salt, spices, and sweeteners)
7. Zester or fine grater (to zest the lemon)
8. Wooden spoon or spatula (for mixing the spice and chickpea combo)

Ingredients

1 (15 oz) can chickpeas, drained, rinsed and thoroughly dried
1 tablespoon extra virgin olive oil
1/2 teaspoon salt (plus extra if u like)
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (for a bit of heat, optional)
1/2 teaspoon dried rosemary (for a herby kick)
1/2 teaspoon dried thyme
1/2 teaspoon dried dill weed (great for ranch flavor)
1/2 teaspoon onion powder
1 teaspoon curry powder (for a curry twist)
1/4 teaspoon ground turmeric
1/4 teaspoon garam masala (optional for extra spice)
Zest of one lemon (works for lemon pepper flavor)
1/2 teaspoon cracked black pepper
1 tablespoon maple syrup (for a sweet option)
1/2 teaspoon ground cinnamon (mix with sugar for a sweet version)
1 tablespoon brown sugar (or coconut sugar)
1 tablespoon honey (combined with sriracha for a tangy heat)
1 teaspoon sriracha sauce

Directions

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Drain, rinse, and thoroughly dry the chickpeas – this step is super important for getting them crispy.
Put the dried chickpeas in a big bowl and toss with 1 tablespoon of extra virgin olive oil and 1/2 teaspoon salt.
Decide if you’re going for a savory mix or a sweet/tangy twist. For a savory option, add 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper (if you like a bit of heat), 1/2 teaspoon dried rosemary, 1/2 teaspoon dried thyme, 1/2 teaspoon dried dill weed, 1/2 teaspoon onion powder, 1 teaspoon curry powder, 1/4 teaspoon ground turmeric, 1/4 teaspoon garam masala (optional), zest of one lemon, and 1/2 teaspoon cracked black pepper.
For a sweet version instead, add 1 tablespoon maple syrup, 1/2 teaspoon ground cinnamon along with 1 tablespoon brown sugar (or coconut sugar) and give it a good toss.
If you're in the mood for a tangy heat variation, mix in 1 tablespoon honey and 1 teaspoon sriracha sauce with your chickpeas.
If you want to try more than one flavor, split the chickpeas into separate bowls and add the different mixes accordingly.
Spread the chickpeas out in a single layer on the prepared baking sheet making sure they aren’t overcrowded.
Roast in the oven for 30-40 minutes, stirring once or twice for even crispiness; keep an eye on them as oven times can vary.
Once crispy and golden, remove from oven, let them cool for a few minutes (they crisp up even more as they cool), and then enjoy your tasty roasted chickpeas – add a pinch more salt if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.