Spicy Roasted Chickpeas with Cumin (Print View)

Crispy chickpeas roasted with cumin and warm spices for a healthy, satisfying snack or salad addition.

# What You'll Need:

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

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

08 - 1 tbsp chopped fresh cilantro or parsley

09 - Lemon wedges, for serving

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.

01 -

These chickpeas are dangerously addictive and way cheaper than store bought snacks
The spice combination hits that perfect spot between smoky and just spicy enough

02 -

Moisture is the enemy and I learned this the hard way after making soggy chickpeas three times
The chickpeas continue to crisp up as they cool so do not judge them too early

03 -

Turn off the oven and leave the door slightly open with the chickpeas inside for extra crisping
Warm them briefly at 350°F if they have lost their crunch after storing