Crispy roasted chickpeas
45 min · 9 g protein · 188 cals / serving
Chickpeas roasted hot until they shatter like a nut, tossed while still sizzling in smoky paprika, cumin and garlic. Salty, crunchy and impossible to stop eating by the handful, with a second, everything-bagel flavour in the tips for when you want a change.
Ingredients
- 2 cans (15 oz each) chickpeas, drained, rinsed and patted very dry
- 1 1/2 tsp olive oil
- 2 tsp paprika, smoked if you have it
- 1 tsp ground cumin
- 3/4 tsp garlic powder
- a pinch red pepper flakes, or cayenne (optional)
- 1/2 tsp salt
- 1/4 lime, zest only (optional)
Steps
- Heat the oven to 425°F. Roll the drained chickpeas in a clean kitchen towel to dry them, and slip off any skins that come loose. Dry chickpeas are the whole secret: wet ones steam instead of crisp.
- Spread them on a lined baking tray in one roomy layer, toss with the oil, and roast for 25–35 minutes, shaking the tray every 10 minutes, until they are deep golden and rattle when you shake them. Bite one: it should crunch all the way through.
- Mix the paprika, cumin, garlic powder, pepper flakes and salt. Tip the hot chickpeas into a bowl, add the spice mix and lime zest straight away and toss so it sticks. Leave them on the tray in the switched-off oven, door ajar, for 10 minutes; they crisp further as they cool.
Good to know
A second flavour?
Everything-bagel: skip the paprika, cumin and pepper flakes and toss the hot chickpeas with 1 tbsp everything-bagel seasoning and a pinch of garlic powder. Salt-and-vinegar works too: toss the roasted chickpeas with 1 tbsp vinegar, roast 3 minutes more, then salt.
Why did mine go soft?
Either they were not roasted long enough or they were stored in a closed tin while still warm, which traps steam. Let them cool completely and keep them in a jar with the lid loose. If they soften, 5 minutes in a hot oven brings them back.
Air fryer?
Yes, and it is faster: 390°F for 12–15 minutes, shaking every 5 minutes, in batches so they sit in a single layer.
Alternative
Per
- Calories
- 259
- Protein
- (20%)
- 12 g
- Fat
- (30%)
- 8 g
- Carbohydrates
- (50%)
- 36 g
- of which sugar
- 7 g
- Fiber
- 11 g
- Sodium
- 738 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 751 kcal goes into the pot and 509 g of ingredients comes out as about 290 g of food: 259 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.