Go Back

Spiced Roasted Chickpeas

Crispy roasted chickpeas are transformed from humble pantry staples into a flavorful snack or salad topping. They are baked until golden and crunchy, coated in a blend of spices and finished with fresh lemon zest for a vibrant touch. Their firm, crackling texture makes them irresistibly snackable and versatile for various dishes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups dried chickpeas rinsed and thoroughly dried
  • 1 tablespoon olive oil light coating
  • ½ teaspoon sea salt adjust to taste
  • 1 teaspoon smoked paprika for smoky flavor
  • ½ teaspoon cumin optional
  • 1 teaspoon lemon zest for brightness, added after roasting

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Tongs or spoon

Method
 

  1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
  2. Pick over the dried chickpeas, removing any debris or shriveled beans, then rinse thoroughly under cold water. Spread them out on a clean towel or paper towels to dry completely—this step is key for maximum crunch.
  3. Transfer the dried chickpeas to a large mixing bowl. Drizzle with about a tablespoon of olive oil and toss well to coat each bean evenly. This helps the spices stick and promotes even roasting.
  4. Add the sea salt, smoked paprika, and cumin to the bowl. Toss again until all the chickpeas are evenly coated with the spice mixture.
  5. Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Make sure they aren’t overcrowded—this helps them crisp up properly.
  6. Place the baking sheet in the oven and roast for 25 to 30 minutes. Shake the pan or toss the chickpeas every 10 minutes to ensure they brown evenly and develop a crispy texture.
  7. Check for doneness: the chickpeas should be golden, crispy, and crackling when you bite into them. If they aren’t quite there, give them a few more minutes, watching carefully to prevent burning.
  8. Remove the chickpeas from the oven and let them cool on the baking sheet for about 5 minutes. They’ll continue to crisp as they cool down.
  9. Once cooled slightly, sprinkle the lemon zest over the chickpeas for a bright, fresh flavor. Toss gently to distribute.
  10. Transfer the roasted chickpeas to a bowl or serve directly from the baking sheet. Enjoy them warm or at room temperature as a crunchy snack or salad topping.

Notes

Ensure chickpeas are thoroughly dried before roasting for maximum crunch. Feel free to customize spices—try cayenne for heat or cinnamon for sweetness. Store cooled chickpeas in an airtight container for up to 3 days to keep their crispiness.