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Paprika Roasted Chickpeas

Paprika roasted chickpeas make a simple snack that is crunchy with a kick. Gluten-free, dairy-free and vegan. 
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Course: Appetizer, Snack
Cuisine: American
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 206kcal
Author: Megan


  • 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.


Calories: 206kcal | Carbohydrates: 29g | Protein: 9g | Fat: 6g | Sodium: 7mg | Potassium: 309mg | Fiber: 8g | Sugar: 5g | Vitamin A: 170IU | Vitamin C: 1.4mg | Calcium: 52mg | Iron: 3.1mg
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