Method
These Smoky Paprika Roasted Chickpeas are crunchy, savoury, and packed with smoky flavour. They're perfect as a healthy snack, salad topper, or party nibble.
Step 1: Prepare the chickpeas
Preheat the oven to 200°C (180°C fan).
Line a baking tray with baking paper.
Drain and rinse the chickpeas thoroughly.
Pat the chickpeas completely dry using kitchen paper.
Remove any loose skins for extra crispiness.
Step 2: Season the chickpeas
Place the dried chickpeas in a large bowl.
Add the olive oil.
Add the smoked paprika.
Add the garlic powder.
Add the onion powder.
Add the ground cumin.
Add the salt and black pepper.
Add the chilli powder if using.
Toss well until the chickpeas are evenly coated.
Step 3: Roast
Spread the chickpeas in a single layer on the prepared baking tray.
Roast for 30 to 35 minutes, shaking the tray halfway through cooking.
The chickpeas should be golden brown and crisp on the outside.
Step 4: Cool
Remove the tray from the oven.
Allow the chickpeas to cool on the tray for 10 minutes.
They will become even crispier as they cool.
Step 5: Serve
Transfer the roasted chickpeas to a serving bowl.
Enjoy warm or at room temperature.
Serving Suggestions
Serve as:
A healthy snack
A topping for soups
A crunchy addition to salads
A garnish for grain bowls
A protein-rich party snack
Storage
Store in an airtight container at room temperature for up to 3 days. If they lose some crispness, reheat in the oven at 180°C for 5 minutes before serving.
