Cajun Spiced Roasted Chickpeas (Print version)

Boldly spiced roasted chickpeas deliver a crunchy, protein-rich snack with southern Cajun flair.

# What you'll need:

→ Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed

→ Oil

02 - 1½ tablespoons olive oil

→ Seasonings

03 - 1 teaspoon smoked paprika
04 - ½ teaspoon garlic powder
05 - ½ teaspoon onion powder
06 - ½ teaspoon dried oregano
07 - ½ teaspoon dried thyme
08 - ¼ teaspoon cayenne pepper
09 - ½ teaspoon ground black pepper
10 - ¾ teaspoon sea salt

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas thoroughly with a clean kitchen towel. Remove any loose skins for maximum crispiness.
03 - In a mixing bowl, toss chickpeas with olive oil until evenly coated.
04 - In a small bowl, combine smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and sea salt. Mix well.
05 - Sprinkle seasoning blend over chickpeas and toss thoroughly to coat evenly.
06 - Spread seasoned chickpeas in a single layer on the prepared baking sheet.
07 - Roast for 30–35 minutes, shaking the pan or stirring halfway through, until golden brown and crispy throughout.
08 - Let cool for 10 minutes. Chickpeas continue to crisp as they cool. Serve immediately or store in an airtight container.

# Expert advice:

01 -
  • They satisfy that craving for something salty and crispy while actually being good for you
  • The spice blend is infinitely adjustable to match your heat tolerance
  • They double as a healthy salad topping that adds serious texture and flavor
02 -
  • Patting those chickpeas absolutely dry is the difference between crispy snacks and sad, soft beans
  • Don't crowd the baking sheet or they'll steam instead of roast, leaving you with disappointment instead of crunch
03 -
  • If you accidentally make them too spicy, a drizzle of honey or maple syrup helps balance the heat
  • Remove as many loose skins as you can before roastingthey tend to burn and taste bitter

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