These oven-roasted chickpeas are lightly coated in olive oil, smoked paprika , sea salt , and a hit of fresh lemon zest —resulting in a snack that’s as bold and savory as it is refreshing. They’re irresistibly crunchy, naturally protein-packed, and make a delicious alternative to chips or croutons.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 10 minsCook Time 30 minsTotal Time 40 mins 2 cooked chickpeas (or 1 can, 15 oz, drained and rinsed)
1 ½ tbsp olive oil
¾ tsp smoked paprika
½ tsp sea salt (or to taste)
½ tsp ground cumin (optional, for warmth)
Zest of 1 lemon
Optional: pinch of chili flakes or cayenne pepper for heat
Prep the Chickpeas
1
Drain and rinse canned chickpeas well.
Pat them very dry with paper towels or a clean kitchen towel—this is key for maximum crispiness!
Remove any loose skins if desired (optional but improves texture).
Season
2
In a medium bowl, toss chickpeas with:
Olive oil
Smoked paprika
Salt
Cumin (if using)
Chili flakes (if using)
Mix until evenly coated.
Roast
3
Preheat oven to 400°F (200°C) .
Spread chickpeas in a single layer on a parchment-lined baking sheet.
Roast for 30–40 minutes , shaking the pan or stirring every 10–15 minutes, until crispy and golden .
Finish with Lemon Zest
4
Remove from oven and while still warm, toss with freshly grated lemon zest .
Let cool slightly—chickpeas will crisp up even more as they cool.
Tips for Success
5
Dry chickpeas thoroughly—moisture = soggy chickpeas .
Store in an airtight container (leave the lid slightly ajar to avoid sogginess) for up to 3 days.
If they soften over time, you can re-crisp in a 350°F oven for 5–10 minutes.
Variations
6
Use garam masala or za’atar instead of paprika for global flair.
Add a pinch of brown sugar for a smoky-sweet twist.
Toss with parmesan or nutritional yeast for a cheesy hit.
Suggested Pairings
7
Drink with: Dry white wine, hoppy beer, or sparkling lemonade
Serve with: Mezze platters, roasted vegetable bowls, or in soups and salads
Occasions: Picnics, movie nights, post-workout snack
Ingredients 2 cooked chickpeas (or 1 can, 15 oz, drained and rinsed)
1 ½ tbsp olive oil
¾ tsp smoked paprika
½ tsp sea salt (or to taste)
½ tsp ground cumin (optional, for warmth)
Zest of 1 lemon
Optional: pinch of chili flakes or cayenne pepper for heat
Directions Prep the Chickpeas
1
Drain and rinse canned chickpeas well.
Pat them very dry with paper towels or a clean kitchen towel—this is key for maximum crispiness!
Remove any loose skins if desired (optional but improves texture).
Season
2
In a medium bowl, toss chickpeas with:
Olive oil
Smoked paprika
Salt
Cumin (if using)
Chili flakes (if using)
Mix until evenly coated.
Roast
3
Preheat oven to 400°F (200°C) .
Spread chickpeas in a single layer on a parchment-lined baking sheet.
Roast for 30–40 minutes , shaking the pan or stirring every 10–15 minutes, until crispy and golden .
Finish with Lemon Zest
4
Remove from oven and while still warm, toss with freshly grated lemon zest .
Let cool slightly—chickpeas will crisp up even more as they cool.
Tips for Success
5
Dry chickpeas thoroughly—moisture = soggy chickpeas .
Store in an airtight container (leave the lid slightly ajar to avoid sogginess) for up to 3 days.
If they soften over time, you can re-crisp in a 350°F oven for 5–10 minutes.
Variations
6
Use garam masala or za’atar instead of paprika for global flair.
Add a pinch of brown sugar for a smoky-sweet twist.
Toss with parmesan or nutritional yeast for a cheesy hit.
Suggested Pairings
7
Drink with: Dry white wine, hoppy beer, or sparkling lemonade
Serve with: Mezze platters, roasted vegetable bowls, or in soups and salads
Occasions: Picnics, movie nights, post-workout snack
Crispy Chickpeas with Smoked Paprika & Lemon Zest
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