Addictively crunchy, these roasted spiced chickpeas are set to become your go-to snack
by Lindsay Evans
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Everyone loves to snack. But, more often than not, the snack foods that we crave are not exactly healthy (think chips, pretzels, salted peanuts and buttery salty popcorn). But what if we told you that we've come up with a recipe for a snack that will not only satisfy all your snack cravings (salty, crunchy, spicy, crispy), but that's also healthy. Don't believe us? Then we suggest you keep reading and test out our recipe for these roasted spicy chickpeas for yourself. Just don't blame us when you become slightly addicted...
2 15 oz cans chickpeas, drained, rinsed and dried very well
2 tbsp vegetable oil
1/2 tsp smoked paprika
1/8 tsp ground chill powder or pinch cayenne pepper
1/4 tsp ground cumin
1/4 tsp ground garam masala or ground coriander
1 tsp sea salt
Preheat oven to 425 F. Line a large rimmed baking sheet with parchment paper and set aside.
In a large bowl, toss chickpeas (make sure they are very dry) with oil, paprika, chill powder, cumin, coriander and sea salt until evenly coated. Spread on prepared baking sheet. Roast, shaking pan occasionally, until chickpeas are golden and crunchy, about 35 to 45 minutes. Let cool completely. Store in an airtight container up to 1 week.