Spicy Roasted Chickpeas Cumin (Print version)

Crispy chickpeas roasted with cumin and spices for a tasty, protein-packed snack or salad topper.

# What you'll need:

→ Chickpeas

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

→ Spices & Seasonings

02 - 2 tbsp olive oil
03 - 1½ tsp ground cumin
04 - 1 tsp smoked paprika
05 - ½ tsp ground cayenne pepper
06 - ½ tsp garlic powder
07 - ½ tsp fine sea salt

→ Optional Garnish

08 - 1 tbsp chopped fresh cilantro or parsley
09 - Lemon wedges, for serving

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas dry thoroughly with a clean towel; excess moisture will prevent crispiness.
03 - In a bowl, toss chickpeas with olive oil, cumin, smoked paprika, cayenne, garlic powder, and salt until evenly coated.
04 - Spread chickpeas in a single layer on the prepared baking sheet.
05 - Roast for 35-40 minutes, shaking the pan or stirring once halfway, until chickpeas are deeply golden and crisp.
06 - Cool for 5 minutes. Garnish with fresh herbs and serve with lemon wedges if desired.

# Expert advice:

01 -
  • They satisfy that craving for something salty and crispy while actually being good for you
  • The spice blend hits this perfect balance of warming heat without being overwhelming
  • They keep surprisingly well, making them ideal for emergency snacking
02 -
  • Any moisture left on the chickpeas will make them chewy instead of crispy
  • They continue to crisp as they cool, so do not judge them right out of the oven
  • The stirring halfway prevents burning and ensures even browning
03 -
  • Use a kitchen towel for drying chickpeas rather than paper towels, which can leave lint behind
  • Double the spice blend and store the extra in a jar for instant weeknight prep

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