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.
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).
In a medium bowl, toss chickpeas with:
Olive oil
Smoked paprika
Salt
Cumin (if using)
Chili flakes (if using)
Mix until evenly coated.
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.
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.
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.
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.
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
2 servings