Easy & Simple Roasted Garlic Paprika Chickpeas

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Crunchy chickpeas seasoned with garlic, paprika and onion powder and roasted in the oven. These quick and easy roasted garlic paprika chick peas are so delicious as a healthy snack or topping. Made with simple ingredients!

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Ingredients & Substitutes
Expert Tips
Instructions
Storage
Pairing Suggestions
FAQ
Other Recipes You May Like
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💬 Reviews

These roasted chickpeas are a fantastic healthy snack idea when you want something crunchy and flavourful for the day or work well as a salad topping! I love how they're packed with that garlicky flavor with hints of paprika and onion.

The best part about this Mediterranean-style chickpea recipe is it's made with minimal pantry ingredients and you can even use canned chickpeas to make life easier.

Chickpeas are such a great source of fiber and when these protein-rich vegetables are seasoned and roasted to crispy perfection, they're so easy to enjoy especially if you're not a fan of legumes.

I'll admit I wasn't the biggest fan of chickpeas but I wanted to add more fiber to my diet and that's how this recipe was born! The spices make a huge difference in taste and masks that taste that chickpeas have.

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements.

Canned Chickpeas: or substitute with dried chickpeas rehydrated in water and strained of the soaking liquid.

Chickpea Seasoning

Neutral oil: like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or any heavy scented oils with a low smoke point.
Garlic Powder: not garlic salt.
Paprika Powder
Onion Powder
Salt

Expert Tips

Rinse off the chickpeas with cold running water because the canned liquids have a natural odor.
Make sure to remove as much excess water in the chickpeas as possible. More liquid means soggy chickpeas.
Make sure to remove the skins of the chickpeas with a dry clean tea towel. The skins will make the chickpeas less crispy.
Use a generous seasoning for the chickpeas and massage the seasoning with clean hands so they're evenly coated.

Instructions

Below are step-by-step instructions on how to make Roasted Garlic Paprika Chickpeas:

First preheat the oven to 400 degrees F.
Then strain the canned chickpeas of the canned liquids in a colander. Then rinse the chickpeas off with cold running water. Shake out as much excess water as possible. Spread the chickpeas across a large baking sheet.
Next cover the chickpeas with a clean dry tea towel or paper towels and rub off the skins to make the chickpeas crunchier later. Discard the skins.
Generously season chickpeas with vegetable oil, salt, onion powder, garlic and paprika powder. With your hands, massage the oil and spices into the chickpeas.
Bake for 40 minutes in the middle rack until crispy or more if you desire extra crispy chickpeas. No need to flip halfway. Enjoy!

Storage

Roasted chickpeas are best consumed immediately for that crispy texture.
But leftovers can last up to 2 days stored in an airtight container at room temperature. With time, they will go soggy and lose their crunch factor as they absorb the moisture in the air.
Freezer-friendly? I don't recommend freezing roasted chickpeas as the freezer will change the texture of them.

Pairing Suggestions

Roasted chickpeas serve well on their own or as toppers for salad but can be paired with:

potato chips, pretzels, nachos, nuts or popcorn
soda, beer, or any carbonated beverage

FAQ

Can I make roasted chickpeas in advance?

This can be made in advance and stored in an airtight container at room temperature for up to 2 days. Note: over time, they will become soggy naturally.

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