Roasted Garlic Paprika Chickpeas. This roasted chickpeas recipe is delicious, flavourful, crunchy! They serve well as a healthy snack or as a topping. Easy to make at home with minimal ingredients!
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These roasted chickpeas are a great healthy snack idea when you want something crunchy and flavourful for the day or work well as a salad topping. I love how they're packed with that garlicky flavor with hints of paprika and onion.
The best part is that they're SO easy to make with simple ingredients you already have in your pantry. Chickpeas are such a great source of fiber and this is one delicious way to eat them, especially if you're not keen on this legume.
In the past, I'll admit I wasn't the biggest fan of chickpeas but because I wanted to add more fiber to my diet, I tried to find a more tasty way to enjoy them. So that's how this recipe was created! The spices make a huge difference in taste and almost mask that taste that chickpeas have!
Ingredients
Please scroll down to below recipe card for exact measurements.
- Canned Chickpeas
- Neutral oil: like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or any heavy scented oils with a low smoke point.
Chickpea Seasoning
- Garlic Powder: not garlic salt
- Paprika Powder
- Onion Powder
- Salt
How to make Roasted Garlic Paprika Chickpeas
- Preheat the oven to 400 degrees F.
- Rinse, drain chickpeas in a colander and shake out any excess water. Line a large baking sheet with parchment paper. Then placed the strained chickpeas onto the baking tray. Using a clean tea towel or paper towels, rub off the skins from the chickpeas to make them crunchier. Discard the skins.
- Evenly season with vegetable oil, salt, onion powder, garlic and paprika powder. With your hands, massage the oil and spices into the chickpeas.
- Bake for 40 minutes until crispy or more if you desire extra crispy chickpeas. No need to flip halfway. Enjoy!
Storage
These roasted chickpeas are best consumed immediately for that crispy texture. But leftovers can last up to 2 days stored in an airtight container at room temperature. With time, they will go soggy and lose their crunch factor as they absorb the moisture in the air.
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📖 Recipe
Easy & Simple Roasted Garlic Paprika Chickpeas
Ingredients
- 2 canned chickpeas strained
- 1 tablespoon vegetable oil or any neutral oil
Chickpea Seasoning:
- ¾ teaspoon Garlic Powder or as needed
- ¾ teaspoon Paprika Powder or as needed
- ¾ teaspoon Onion Powder or as needed
- ½ teaspoon Salt or as needed
Instructions
- Preheat the oven to 400 degrees F.
- Rinse, drain chickpeas in a colander and shake out any excess water. Line a large baking sheet with parchment paper. Then placed the strained chickpeas onto the baking tray. Using a clean tea towel or paper towels, rub off the skins from the chickpeas to make them crunchier. Discard the skins.
- Evenly season with vegetable oil, salt, onion powder, garlic and paprika powder. With your hands, massage the oil and spices into the chickpeas.
- Bake for 40 minutes until crispy or more if you desire extra crispy chickpeas. No need to flip halfway. Enjoy!
Leanne | Crumb Top Baking
They look delicious Christie! Love roasting chick peas for snacking, or as a topping for salad or soups! Happy weekend!
Christie
Thanks Leanne! Yes they would be perfect like that. Have a wonderful weekend!