Spicy Roasted Chickpeas: A Crunchy Snack and Salad Garnish Recipe

Introduction

Spicy Roasted Chickpeas are a crunchy, flavorful snack that satisfies salty cravings while being nutritious and high in fiber. Perfect to munch on by themselves, sprinkle on salads, or garnish soups, these chickpeas bring a bit of warmth and sunshine to any winter day.

Ingredients

• 2 cups (500ml) cooked chickpeas (about 1 19oz/540ml can)
• 1 tablespoon olive oil
• ½ teaspoon smoked paprika
• ½ teaspoon onion or garlic powder
• a sprinkle of cayenne pepper (optional)
• ¼ teaspoon salt (plus more to taste)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Rinse and drain the chickpeas well to remove excess liquid.
2. Step 2: Line a 9 x 13 inch (23 x 30 cm) baking pan with parchment paper or foil. Spread the drained chickpeas evenly in the pan.
3. Step 3: Drizzle the olive oil over the chickpeas, then sprinkle with smoked paprika, onion or garlic powder, cayenne pepper if using, and salt.
4. Step 4: Toss the chickpeas gently with a spatula until they are fully coated with the oil and spices.
5. Step 5: Bake the chickpeas for 40 to 45 minutes, stirring halfway through to ensure even roasting. They’re done when they are crunchy on the outside. Let cool slightly before tasting.
6. Step 6: If needed, sprinkle a little more salt on the hot chickpeas for extra flavor. Serve warm or at room temperature.

Tips & Variations

• Use canned chickpeas for convenience, but if you use unsalted or home-cooked chickpeas, adjust the salt to taste after roasting.
• Substitute smoked paprika with regular paprika if needed, and add cayenne pepper to increase the heat.
• For a different flavor twist, try adding cumin or chili powder instead of cayenne.
• These chickpeas are great mixed into grain salads or as a crunchy topping for soups and stews.

Storage

Store the roasted chickpeas in an uncovered or loosely covered container at room temperature for up to three to four days. Avoid sealing them tightly, as this will cause them to lose their crunch. Reheat in the oven briefly if you want to restore some crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, simply soak and cook dried chickpeas thoroughly before using. Make sure they are well drained and dry before seasoning and roasting.

How can I make these chickpeas spicier?

Increase the amount of cayenne pepper or add other hot spices like chili powder or crushed red pepper flakes to taste. Using hot smoked paprika instead of mild will also boost the heat.

Spicy Roasted Chickpeas: A Crunchy Snack and Salad Garnish Recipe

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Spicy Roasted Chickpeas are a crunchy, high-fiber snack perfect for satisfying salty cravings. These nutritious chickpeas are roasted with olive oil and a blend of smoky, spicy seasonings, offering a delicious guilt-free alternative to chips. Enjoy them warm or cold as a snack, salad topper, or soup garnish. This simple recipe uses canned or cooked chickpeas and comes together quickly with minimal ingredients.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 40-45 minutes
• Total Time: 50-55 minutes
• Yield: About 2 cups 1x
• Category: Appetizer, Snack
• Method: Roasting
• Cuisine: International
• Diet: Vegan, Gluten Free

Ingredients

Scale 1x2x3x

Chickpeas

• 2 cups (500ml) cooked chickpeas (about 1 19oz/540ml can)

Seasonings and Oil

• 1 tablespoon olive oil
• ½ teaspoon smoked paprika
• ½ teaspoon onion powder or garlic powder
• A sprinkle of cayenne pepper (optional, for extra heat)
• ¼ teaspoon salt (plus more to taste)

Instructions

1. Preheat Oven: Set your oven to 400°F (200°C) to prepare for roasting the chickpeas.
2. Prepare Chickpeas: Rinse and drain the cooked or canned chickpeas thoroughly to remove excess moisture.
3. Line Baking Pan: Line a 9 x 13 inch (23 x 30 cm) baking pan with parchment paper or aluminum foil for easy cleanup.
4. Toss with Seasonings: Place the chickpeas in the pan. Drizzle with olive oil and sprinkle the smoked paprika, onion or garlic powder, cayenne pepper (if using), and salt over them. Use a spatula to toss and coat the chickpeas evenly with the oil and spices.
5. Roast Chickpeas: Bake in the preheated oven for 40 to 45 minutes. Stir them halfway through roasting to ensure even crispiness.
6. Check Crispness: After 40 minutes, check a few chickpeas for crunchiness. Let them cool slightly before tasting to avoid burns. Roast a few additional minutes if needed for extra crispness.
7. Adjust Seasoning and Serve: While still warm, taste and add more salt if desired. Serve warm or allow to cool. These roasted chickpeas make a great snack or topping for salads and soups.
8. Storage: Store leftover chickpeas in a bowl uncovered or loosely covered at room temperature for 3 to 4 days to maintain their crisp texture. Avoid tight coverings which can cause sogginess.

Notes

• Chickpeas and garbanzo beans are interchangeable in this recipe.
• You can use either canned chickpeas or those soaked and cooked from dried.
• If using salted canned chickpeas, reduce added salt to ¼ teaspoon; add more after roasting if needed.
• Smoked paprika comes in mild or hot; use whichever you prefer.
• Add cayenne pepper for extra heat if using mild smoked paprika.
• These crunchy chickpeas are excellent as salad toppings, soup garnishes, or mixed into grain dishes.
• Do not store roasted chickpeas in airtight containers to preserve crunchiness.

Keywords: spicy roasted chickpeas, roasted chickpeas snack, crunchy chickpeas, healthy snack, vegan snack, gluten free snack, chickpea recipe, smoky chickpeas