Name: Roasted Chickpeas
Cook time: 35 min
Total time: 35 min
Yield: 4 Servings
Cuisine: American
Ingredients: 2 cups chickpeas; 2 teaspoons olive oil; 0.75 tsp kosher salt; 0.062 tsp smoked paprika; 0.062 tsp garlic powder

From the Cook

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Roasted Chickpeas

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Ingredients

Warning0 allergens identified

Roasted Chickpeas

2 cups chickpeas(dried and cooked or two 15-oz. cans, skins removed)

2 teaspoons olive oil

¾ tsp kosher salt(table salt is fine)

⅛ tsp smoked paprika

⅛ tsp garlic powder

Instructions

Preheat oven to 425ºF

Pat dry chickpeas with a paper towel. They should be completely dry (and be sure to remove any loose skins).

Toss chickpeas with olive oil, add seasonings and toss again to coat.

Spread chickpeas out in a single layer on a baking sheet.

Bake for 15 minutes, toss well, then bake for another 15 minutes. If you'd like them more crunchy, continue to bake for 45 to 60 minutes total.

Let cool before serving. They can be eaten warm or at room temperature. Store in an airtight container.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Dry Your Chickpeas Thoroughly 💧
Pat canned or cooked chickpeas completely dry with paper towels before tossing with oil—excess moisture prevents crispiness and creates steam in the oven.
Oil Coating is Critical 🫒
Use just enough olive oil to lightly coat each chickpea (about 2-3 tablespoons per can), as too much oil creates greasy results while too little leaves them dry.
Spread in Single Layer 📍
Arrange chickpeas in a single layer on your baking sheet without crowding—overlapping chickpeas steam instead of roast, resulting in uneven texture and chewy spots.
Season Before Roasting 🧂
Mix seasonings (kosher salt, smoked paprika, garlic powder) with oil before coating the chickpeas to ensure even distribution rather than uneven seasoning patches.
Watch the Final Minutes Closely ⏱️
Check chickpeas at 25-30 minutes of roasting at 400°F, then monitor every 2-3 minutes until golden and fully crunchy—they continue crisping as they cool, so remove slightly before perfect.