Spicy Roasted Chickpea Snack Mix
A quick and easy recipe for perfectly crispy roasted chickpeas, offering a healthy, high-protein snack that’s packed with fiber and good fats. With minimal ingredients and simple steps, this recipe is ideal for everyday snacking or as a flavorful addition to meals.
Equipment
- 1 large baking sheet (nonstick recommended)
- 1 Parchment paper
- Kitchen towel (for drying chickpeas)
- Measuring spoons (for seasoning)
Ingredients
- 1½ cups cooked chickpeas rinsed and drained
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon sea salt or to taste
- ¼ teaspoon paprika curry powder, or your preferred spice blend (optional)
Instructions
- Prepare Oven and Baking Surface: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Dry Chickpeas Thoroughly: Place the cooked chickpeas on a clean kitchen towel or paper towels. Gently pat them dry to remove as much moisture as possible. Removing excess water is essential for crispiness. Also, pick off any loose chickpea skins for an even texture.
- Season the Chickpeas: Transfer the dried chickpeas onto the prepared baking sheet. Drizzle with olive oil and sprinkle with sea salt. Toss well with your hands or a spatula to evenly coat every chickpea.
- Roast Until Crispy: Place the baking sheet in the oven and roast for 20 to 30 minutes. Halfway through, give the chickpeas a gentle stir to promote even browning. Keep roasting until they turn a deep golden color and develop a crunchy exterior. If needed, roast a little longer for extra crispness.
- Add Final Flavor Touches: Once out of the oven, while the chickpeas are still warm, sprinkle with your choice of paprika, curry powder, or any other seasoning. Toss gently to distribute the spices evenly.
- Cool and Store: Allow the roasted chickpeas to cool completely before storing them in a loosely covered container at room temperature. They are best enjoyed within two days to maintain maximum crunch.
Notes
- Drying is Key: Ensuring the chickpeas are as dry as possible before roasting is crucial for that signature crunch. Skip this step, and the chickpeas may turn out soggy.
- Spice Variations: Feel free to experiment with spices such as smoked paprika, cumin, garlic powder, or chili flakes for unique flavor profiles.
- Batch Size: This recipe can be easily doubled or tripled—just spread chickpeas in a single layer on multiple baking sheets to roast evenly.
- Storage Tips: Keep roasted chickpeas in a cool, dry place and avoid airtight containers to prevent moisture buildup, which softens the crunch.
- Use Cooked or Canned Chickpeas: Both work well; just make sure to rinse and dry canned chickpeas thoroughly before roasting.
