Smoky Roasted Chickpeas

When we have family coming from out of state, we like to get plenty of snacks ready, especially snacks and finger foods we can take to the beach. These smoky roasted chickpeas are perfect for having on hand in a nice jar or other airtight container. We only have about a block to walk, so we can go to the beach on a whim, and our food and drinks need to be easy to grab and carry without a lot of prep. Today, I made three quick beach snack recipes: these roasted chickpeas, some Roasted Mixed Nuts, and Raspberry Hand Pies. Three great snacks for the beach, all only requiring quick assembly and a short time baking. These chickpeas are a nice smoky garlic-y snack to balance the sweetness of the other two recipes. If you have any leftovers, the roasted chickpeas and nuts are also delicious in salads! Take these on the go or munch on them in front of the TV.

GLUTEN FREE OPTION: To make a gluten free version of this recipe, be sure to use gluten free garlic powder and paprika.

Print Recipe

Smoky Roasted Chickpeas

Smoked paprika gives these their deeper flavor. Don't skimp on the olive oil - it's the secret to the crispiness. Refrigerate for keeping.

Course

Appetizer, Snack

Cuisine

American

Keyword

beans, chickpeas, crunchy, garlic, homemade, paprika, quick, recipe, roasted, smoked paprika, vegan, veggie

Prep Time

10 minutes

Cook Time

20-30 minutes

Servings

cups

Ingredients

• 2 15-ounce cans chickpeas drained & rinsed
• 2 tablespoons olive oil
• 1/4 teaspoon fine grain sea salt
• 1/4 teaspoon black pepper or gluten free black pepper
• 1/4 teaspoon garlic powder or gluten free garlic powder
• 1/4 teaspoon smoked paprika or gluten free smoked paprika
• 1 teaspoon cumin or gluten free cumin

Course Appetizer, Snack Cuisine American Keyword beans, chickpeas, crunchy, garlic, homemade, paprika, quick, recipe, roasted, smoked paprika, vegan, veggie Prep Time 10 minutes Cook Time 20-30 minutes Servings cups Ingredients 2 15-ounce cans chickpeas drained & rinsed 2 tablespoons olive oil 1/4 teaspoon fine grain sea salt 1/4 teaspoon black pepper or gluten free black pepper 1/4 teaspoon garlic powder or gluten free garlic powder 1/4 teaspoon smoked paprika or gluten free smoked paprika 1 teaspoon cumin or gluten free cumin

Instructions

1. Preheat oven to 425 F and line a baking sheet with parchment paper. Rinse the chickpeas and spread onto paper towels or a dish towel to dry. Pat until most moisture is gone. Remove any loose chickpea shells.

   
2. In a skillet heat the oil and all spices. Add the chickpeas and stir to thoroughly coat.
3. Remove from the skillet and place, evenly spaced, onto the baking sheet.
4. Bake for 15 minutes, then toss well to turn; bake for 15 minutes more. Spoon onto a serving plate. Serve warm or cooled. The chickpeas will be crispy after cooling. Refrigerate to keep.

   

Recipe Notes

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