Roasted Garlic Paprika Chickpeas
These roasted garlic paprika chickpeas are a crunchy, protein-packed snack or topping, seasoned with garlic, paprika, and onion powder. Easy to make in under an hour, they’re perfect for meal prep, everyday snacking, or adding a healthy crunch to salads, soups, and bowls.
Equipment
- 1 Large Baking Sheet
- Measuring Spoons (set)
- Colander
- Kitchen Scale
- Clean Tea Towel or Paper Towels
Ingredients
- 1 can 28 oz Chickpeas, drained and rinsed
- 1 tbsp Vegetable Oil or neutral oil of choice
- 1 tsp Garlic Powder adjust to taste
- 1 tsp Paprika adjust to taste
- 1 tsp Onion Powder adjust to taste
- ½ tsp Salt adjust to taste
Instructions
- Preheat the Oven for Perfect Roasting: Begin by preheating your oven to 400°F (200°C). Ensuring the oven reaches the proper temperature before placing the chickpeas inside is crucial for achieving a perfectly crunchy texture. While the oven warms, you can prepare the chickpeas and seasoning to save time and make the process seamless.
- Drain and Rinse Chickpeas Thoroughly: Open your can of chickpeas (28 oz) and pour them into a colander. Rinse them thoroughly under cold running water to remove the canned liquid, which can impart a slightly metallic or starchy taste. Shake off as much water as possible, as excess moisture can prevent the chickpeas from crisping evenly.
- Remove Skins for Extra Crunch: Spread the rinsed chickpeas on a clean tea towel or several layers of paper towels. Gently rub the chickpeas with the towel to loosen and remove the outer skins. This small step significantly improves the crunchiness of your roasted chickpeas, creating a satisfying bite with every piece. Discard the skins once removed.
- Prepare Seasoning and Oil Mixture: In a small bowl, combine 1 tablespoon of vegetable oil with 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon onion powder, and ½ teaspoon salt. Stir well to create an even, aromatic mixture that will coat each chickpea thoroughly. You can adjust the seasonings according to your taste preferences—add a pinch more paprika for smokiness or extra garlic powder for a bolder flavor.
- Coat Chickpeas with Seasoning: Transfer the peeled chickpeas to a large mixing bowl or leave them on the baking sheet. Pour the oil and seasoning mixture over them. Using your hands (or a spatula if preferred), gently massage and toss the chickpeas until every piece is evenly coated with the flavorful mixture. This ensures consistent seasoning and helps the oil adhere for optimal roasting.
- Arrange Chickpeas on Baking Sheet: Spread the seasoned chickpeas in a single layer on a large baking sheet. Make sure they are evenly spaced and not overcrowded—this allows hot air to circulate freely and helps each chickpea crisp up evenly. Overlapping chickpeas can lead to steaming rather than roasting, which may reduce the crunchiness.
- Roast Until Golden and Crispy: Place the baking sheet in the preheated oven, ideally on the middle rack. Roast the chickpeas for 40 minutes. There is no need to flip them halfway, but feel free to gently shake the pan once or twice if you like to ensure maximum evenness. The chickpeas are done when they are golden brown, fragrant, and have a satisfying crunch when bitten.
- Cool and Crisp Further: Once roasted, remove the chickpeas from the oven and let them cool on the baking sheet for at least 5–10 minutes. Cooling allows the chickpeas to crisp up even more and reach their optimal texture. Taste a few to check seasoning and add a tiny pinch of salt if needed.
- Serve or Store for Later Enjoyment: Serve the roasted garlic paprika chickpeas immediately as a crunchy snack, or use them as a topping for salads, soups, or grain bowls. If storing, allow them to cool completely and transfer to an airtight container. They can remain crisp for several days at room temperature, making them perfect for meal prep or quick grab-and-go snacking.
Notes
- Chickpea Choice: Canned chickpeas are convenient, but you can use cooked dried chickpeas for a more robust flavor. Just ensure they are fully drained and patted dry before roasting.
- Pat Dry is Key: Removing excess water from the chickpeas ensures they roast to a crispy texture rather than steaming in the oven.
- Customize Seasoning: Garlic, paprika, and onion powder form the base, but feel free to experiment with smoked paprika, cayenne, cumin, or chili powder for a personal twist.
- Crisping Tip: Removing the skins before roasting helps make the chickpeas extra crunchy.
- Batch Cooking: This recipe doubles well for meal prep—just use two large baking sheets to avoid overcrowding.
