Spicy Roasted Chickpeas with Cumin (Printable)
Crispy spiced chickpeas perfect for healthy snacking.
# What You Need:
→ Chickpeas
01 - 2 cups cooked chickpeas (15 oz can), drained and rinsed
→ Seasoning
02 - 1 1/2 tbsp olive oil
03 - 1 tsp ground cumin
04 - 1 tsp chili powder
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/4 tsp cayenne pepper
08 - 1/2 tsp sea salt
→ Garnish
09 - 1 tbsp chopped fresh cilantro
10 - Freshly squeezed lime juice
# How-To:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the chickpeas very dry with a clean kitchen towel to remove excess moisture, ensuring maximum crispiness.
03 - In a bowl, toss the chickpeas with olive oil, cumin, chili powder, smoked paprika, garlic powder, cayenne pepper, and salt until evenly coated.
04 - Spread the seasoned chickpeas in a single layer on the prepared baking sheet.
05 - Roast for 30 to 35 minutes, shaking the pan or stirring halfway through, until the chickpeas are golden, crispy, and fragrant.
06 - Remove from the oven and let cool for 10 minutes; the chickpeas will crisp further as they cool.
07 - Optional: Toss with chopped cilantro and a squeeze of lime juice before serving.
# Expert Tips:
01 -
- They're crispy on the outside and creamy inside, the kind of texture contrast that keeps you reaching for more.
- Takes barely 45 minutes and makes your whole kitchen smell incredible.
- Naturally vegan, gluten-free, and packed with protein and fiber—no apologies needed.
02 -
- Drying the chickpeas is everything; even a little moisture will make them chewy instead of crispy, and there's no fixing it once you've roasted them.
- Stir halfway through roasting because the ones at the edges toast faster, and you want even golden crispiness everywhere.
- They continue to crisp as they cool, so resist the urge to keep them in the oven longer—trust the process.
03 -
- If your chickpeas don't get as crispy as you'd like, the oven temperature might be off—use an oven thermometer to check, because an oven that runs cool is the silent killer of crispy roasted chickpeas.
- Toss them with spices while still slightly warm from the drying towel; they absorb seasoning better and more evenly when you do.