Can I just tell you all how great Instagram is? If you’re not already on it, you should be. I love being able to get ideas from people all over the world and it’s honestly such a friendly community. A few months ago, I saw these beautiful roasted chickpeas on Instagram. I don’t know why the idea of roasting chickpeas mystified me, but it did. I mean, really, it’s very similar to roasting nuts but there was also a time when I didn’t even dream of doing that at home either. The little tin cans with salty, roasted goodness was all I knew.
It just had never occurred to me to roast chickpeas before. All it took was one comment to my Instagram friend (who lives in Greece – I mean how cool is that? Sharing recipes across the world with people! Ugh, technology you’re awesome!) and I had the method down. Just toss in oil, roast in the oven, and season. Sounds simple enough to do right? Right! It really is that simple!
There’s some kind of unexpected texture and flavor when first biting into roasted chickpeas. Super crunchy, and not at all that mushy or soft like a typical chickpea. The flavor of chickpeas are rather mild, so roasted chickpeas will take on whatever flavor you want to give them. I’ve tried them plain, salted, with cayenne pepper – but my favorite is this recipe for paprika roasted chickpeas. They’re smokey and not at all spicy, which is kind of my thing. If you want some spice, add some cayenne for a little kick! Whatever way you season them, you’re going to have one unique and delicious snack!
Paprika Roasted Chickpeas
Paprika roasted chickpeas make a simple snack that is crunchy with a kick. Gluten-free, dairy-free and vegan.
- 15 oz chickpeas canned, drained and rinsed
- 1 tbsp olive oil
- 1/2 tsp paprika
- pinch of salt
- Preheat oven to 350F.
- Drain can of chickpeas and toss into a bowl.
- Mix chickpeas with oil and spread onto a baking sheet in a single layer.
- Bake for 35-45 minutes, until the chickpeas are light brown and hard. Check every so often to ensure they do not burn.
- Remove from oven and toss with paprika and salt.
I like to use a metal baking pan with higher sides so that I can pour the spices right on top of the chickpeas when they are out of the oven and shake the pan back and forth to easily cover the chickpeas in the spices.