I always treat myself to these roasted chickpeas, a delightful blend of lemon garlic, smoky spice, and herby kick that transforms any snack time into an adventure. Crispy and full of flavor, they offer a nutritious boost and satisfy my cravings, making every bite a celebration of good taste and healthy living.
I’ve been experimenting with new healthy snacks lately, and I came up with these crispy roasted chickpeas that are seriously addictive. I start with a 15 oz can of chickpeas, drained and patted dry, and toss them with olive oil (dividing those two tablespoons properly) and a pinch of salt.
I love switching up the flavors – one batch gets a zesty lemon garlic kick with garlic powder and lemon zest, another a smoky treat with smoked paprika and a hint of cayenne pepper, and lastly a herby mix with ground cumin and dried thyme. They come out super crunchy and poppable from the oven, making each bite fun and satisfying.
I was amazed at how these chickpeas managed to satisfy my cravings while also being full of fiber and protein. This recipe is one of my favorite healthy meal prep hacks that keeps my lunches and snacks exciting and heart healthy.
Why I Like this Recipe
I like this recipe because first, the chickpeas come out so crunchy and poppable – it’s just the perfect satisfying snack, even if sometimes they burn a little if i’m not watching. Second, i love the three different flavors i’ve got here; the lemon garlic, smoky spice, and herby kick give me a nice variety so i never get bored with the same taste. Third, i feel good about the fact that its a healthy snack packed with fiber and protein which means i can eat a bunch of them without feeling guilty. Lastly, the recipe is SUPER easy to whip up, even on a busy day, which makes it a go-to when i need something quick and tasty.
Ingredients
- Chickpeas: They are a great source of protein and fibre, helping keep you full and satisfied.
- Olive oil: This adds healthy fats and a rich, smooth flavour to brighten the dish.
- Salt: Helps bring out all the natural flavours and balance every tasty note.
- Lemon garlic: The lemon zest and garlic powder mix up creating a tangy, aromatic twist.
- Smoky spices: Paprika and cayenne give a bold flavour that warms you up real quick.
- Herby kick: Cumin and thyme add earthy tones to make the chickpeas extra tasty.
Ingredient Quantities
- 1 (15 oz) can chickpeas, drained and patted dry
- 2 tablespoons olive oil, divided into thirds
- About 1/2 teaspoon salt, divided among the flavors
- For the lemon garlic flavor: 1/2 teaspoon garlic powder and the zest of 1 lemon
- For the smoky spice flavor: 1/2 teaspoon smoked paprika and 1/4 teaspoon cayenne pepper
- For the herby kick: 1/4 teaspoon ground cumin and 1/4 teaspoon dried thyme
How to Make this
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Drain the chickpeas and pat them really dry with paper towels. Try to remove as much moisture as possible cause that helps them get crispy.
3. Drizzle about 2 tablespoons of olive oil divided into three equal parts onto the chickpeas. Then, split the chickpeas into three bowls.
4. In the first bowl, add 1/2 teaspoon garlic powder, the zest of one lemon, and roughly 1/6 teaspoon salt. Mix well so every chickpea gets a bit of that lemon garlic flavor.
5. In the second bowl, toss the chickpeas with 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, and about 1/6 teaspoon salt. Make sure they’re evenly coated to get that smoky kick.
6. In the third bowl, mix in 1/4 teaspoon ground cumin, 1/4 teaspoon dried thyme, and another 1/6 teaspoon salt. Stir until the chickpeas are covered in the herby kick.
7. Spread each batch of chickpeas out on the baking sheet in one layer so they roast evenly.
8. Pop them in the oven for 25 to 30 minutes, stirring once or twice mid-way to help them crisp up all over.
9. Keep an eye on them towards the end because they can burn real quick if left too long.
10. Once they are super crunchy, take them out and let them cool for a few minutes before snacking on them. Enjoy this poppable snack right away or store in an airtight container for later.
Equipment Needed
1. Oven
2. Baking sheet lined with parchment paper
3. Colander for draining the chickpeas
4. Paper towels for patting them dry
5. Three bowls for dividing the chickpeas and mixing in the flavors
6. Measuring spoons for the spices and olive oil
7. A lemon zester or a fine grater to get the lemon zest
8. A mixing spoon or spatula to stir everything together
FAQ
Crispy Roasted Chickpeas Recipe Substitutions and Variations
- If you can’t find chickpeas, try using cannellini beans or even black-eyed peas. They’ll work pretty well but the texture might be a bit different.
- If you’re out of olive oil, avocado oil or grapeseed oil can be a good swap. They’re mild too so you won’t notice a big change in flavor.
- If you dont have lemon zest, you can always use some lime zest. It gives a similar citrus kick, but adjust the salt to taste.
- For the smoky spice flavor, if smoked paprika isn’t available, mix regular paprika with a few drops of liquid smoke. It isnt the same though, so just do it carefully.
- If you dont have cayenne pepper, red pepper flakes can work in a pinch. They add that extra heat, so use them sparingly.
Pro Tips
1. Make sure you pat the chickpeas real dry, like seriously dry, cuz any extra moisture will ruin that crispy texture.
2. Don’t overcrowd them on the pan – they need space to roast evenly, so if you have a lot of chickpeas try using more than one sheet or a bigger pan.
3. Keep an eye on them towards the end of roasting because it only takes a minute or two for them to go from crispy to burnt, trust me, it’s easy to miss.
4. If you wanna mix different flavors, do it in separate bowls like suggested. It helps make sure every chickpea gets its own special kick and you dont end up with a weird mash of spices.
Crispy Roasted Chickpeas Recipe
I always treat myself to these roasted chickpeas, a delightful blend of lemon garlic, smoky spice, and herby kick that transforms any snack time into an adventure. Crispy and full of flavor, they offer a nutritious boost and satisfy my cravings, making every bite a celebration of good taste and healthy living.
4
servings
125
kcal
Equipment: 1. Oven
2. Baking sheet lined with parchment paper
3. Colander for draining the chickpeas
4. Paper towels for patting them dry
5. Three bowls for dividing the chickpeas and mixing in the flavors
6. Measuring spoons for the spices and olive oil
7. A lemon zester or a fine grater to get the lemon zest
8. A mixing spoon or spatula to stir everything together
Ingredients
-
1 (15 oz) can chickpeas, drained and patted dry
-
2 tablespoons olive oil, divided into thirds
-
About 1/2 teaspoon salt, divided among the flavors
-
For the lemon garlic flavor: 1/2 teaspoon garlic powder and the zest of 1 lemon
-
For the smoky spice flavor: 1/2 teaspoon smoked paprika and 1/4 teaspoon cayenne pepper
-
For the herby kick: 1/4 teaspoon ground cumin and 1/4 teaspoon dried thyme
Directions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Drain the chickpeas and pat them really dry with paper towels. Try to remove as much moisture as possible cause that helps them get crispy.
- Drizzle about 2 tablespoons of olive oil divided into three equal parts onto the chickpeas. Then, split the chickpeas into three bowls.
- In the first bowl, add 1/2 teaspoon garlic powder, the zest of one lemon, and roughly 1/6 teaspoon salt. Mix well so every chickpea gets a bit of that lemon garlic flavor.
- In the second bowl, toss the chickpeas with 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, and about 1/6 teaspoon salt. Make sure they’re evenly coated to get that smoky kick.
- In the third bowl, mix in 1/4 teaspoon ground cumin, 1/4 teaspoon dried thyme, and another 1/6 teaspoon salt. Stir until the chickpeas are covered in the herby kick.
- Spread each batch of chickpeas out on the baking sheet in one layer so they roast evenly.
- Pop them in the oven for 25 to 30 minutes, stirring once or twice mid-way to help them crisp up all over.
- Keep an eye on them towards the end because they can burn real quick if left too long.
- Once they are super crunchy, take them out and let them cool for a few minutes before snacking on them. Enjoy this poppable snack right away or store in an airtight container for later.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 100g
- Total number of serves: 4
- Calories: 125kcal
- Fat: 7g
- Saturated Fat: 1g
- Trans Fat: 0g
- Polyunsaturated: 1.5g
- Monounsaturated: 5g
- Cholesterol: 0mg
- Sodium: 290mg
- Potassium: 200mg
- Carbohydrates: 13g
- Fiber: 3.5g
- Sugar: 1.5g
- Protein: 3.5g
- Vitamin A: 50IU
- Vitamin C: 2mg
- Calcium: 50mg
- Iron: 0.85mg
