A few small changes can push this snack even further. Toss the chickpeas with a splash of lime juice right after roasting for a fresh, tangy kick. Swap the paprika and cumin for a curry powder blend if you want a different flavor direction. For extra crunch, leave the chickpeas in a turned-off oven for another 10 minutes after roasting to dry out further. If you like sweet and salty together, try a mix of cinnamon and a touch of maple syrup instead of the savory spices.
Ingredients
Method
- Drain and rinse the chickpeas, then spread them out on a clean kitchen towel. Pat dry and let sit for a few minutes.
- Set your oven to 400°F and let it fully heat while you season the chickpeas.
- Place the dried chickpeas in a bowl and add the olive oil, paprika, cumin, garlic powder, salt, pepper, and cayenne if using. Toss until evenly coated.
- Line a baking sheet with parchment paper and spread the chickpeas out in a single layer, giving them space.
- Roast for 25 to 30 minutes, shaking the pan halfway through. Watch closely in the last few minutes so they don’t burn.
- Let the chickpeas cool for about 10 minutes. They’ll firm up and get crunchier as they sit.
- Move to a bowl for serving, or store in an airtight container. They taste best the same day