Vegan Chickpea Roasted Snack (Printable Version)
A crunchy, spiced chickpea snack, perfect for a nutritious boost any time of day.
# What You'll Need:
→ Chickpeas
01 - 1 can (15 oz) chickpeas, drained and rinsed
→ Spices & Seasonings
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - ½ teaspoon ground cumin
05 - ½ teaspoon garlic powder
06 - ¼ teaspoon cayenne pepper (optional)
07 - ½ teaspoon sea salt
08 - ¼ teaspoon black pepper
# How To Make:
01 - Heat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas dry thoroughly with a clean kitchen towel to remove excess moisture for crispiness.
03 - In a mixing bowl, combine chickpeas with olive oil, smoked paprika, cumin, garlic powder, cayenne, salt, and black pepper until evenly coated.
04 - Spread chickpeas in a single layer on the lined baking sheet.
05 - Bake for 30 minutes, shaking the pan halfway through, until golden and crispy.
06 - Allow to cool for 10 minutes to enhance crispness before serving.
# Expert Advice:
01 -
- They're packed with plant-based protein and fiber, so you actually feel full after eating a handful.
- Once you nail the technique, you can swap in different spice blends and never get bored.
- They're ready in 40 minutes flat, making them perfect for when you want a homemade snack without the fuss.
02 -
- Moisture is your biggest enemy—skipping the drying step or using wet chickpeas will result in soft, chewy results instead of the satisfying crunch you're after.
- The pan needs to be shaken halfway through roasting, because the chickpeas on the edges cook faster than those in the middle, and this simple move ensures they all finish golden and crispy together.
03 -
- The secret to golden, crispy chickpeas is patience with the drying step and giving the pan a proper shake halfway through—never skip these small gestures.
- Experiment with different oils if you have them: sesame oil adds nutty notes, and coconut oil brings a subtle sweetness that works beautifully with warming spices.