Spicy Roasted Chickpeas Cumin (Printable)
Crunchy chickpeas roasted with cumin and spices, offering a flavorful, protein-packed bite.
# What You Need:
→ Chickpeas
01 - 1 can (15 oz) chickpeas, drained and rinsed
→ Seasonings
02 - 1 ½ tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - ½ teaspoon smoked paprika
05 - ½ teaspoon chili powder
06 - ¼ teaspoon cayenne pepper (optional)
07 - ½ teaspoon garlic powder
08 - ½ teaspoon sea salt
09 - ¼ teaspoon black pepper
# How-To:
01 - Set the oven temperature to 400°F.
02 - Pat the rinsed chickpeas dry thoroughly with paper towels and remove any loose skins to ensure crispiness.
03 - Combine chickpeas with olive oil, cumin, smoked paprika, chili powder, cayenne pepper (if using), garlic powder, sea salt, and black pepper; toss to coat evenly.
04 - Spread the chickpeas in a single layer on a baking sheet lined with parchment paper.
05 - Roast for 30 to 35 minutes, stirring or shaking the pan every 10 minutes until golden and crisp.
06 - Allow chickpeas to cool slightly before serving warm or at room temperature.
# Expert Tips:
01 -
- They're ridiculously easy to make and taste like you spent actual effort in the kitchen.
- A protein-packed snack that satisfies cravings without any guilt or complicated ingredients.
- The cumin and spices are bold enough to stand on their own, but gentle enough to work alongside salads and grain bowls.
02 -
- Don't skip drying the chickpeas thoroughly—this is the one step that separates chewy from crispy, and I learned this the hard way.
- Every oven is different; start checking at 30 minutes because some get there faster, and the smell test is more reliable than any timer.
- Loose chickpea skins will make the snack less crunchy, so pick them out before roasting if you see them.
03 -
- The moment you smell them getting toasty and sweet, they're closer to done than you think—trust your nose over the clock.
- If any chickpeas stick to the pan, they're usually just crispy clusters worth eating anyway, so don't worry about perfection here.