Snacks / 33 min
Crispy herbed chickpeas
Oven-roasted chickpeas seasoned with smoked paprika, oregano, lemon zest and olive oil.
- Prep
- 8 min
- Total
- 33 min
- Serves
- 4 snack portions
These chickpeas are crisp outside, creamy at the center and useful anywhere a savory crunch is welcome. Drying them well and giving the tray space makes the biggest difference.
Ingredients
- 2 cans (15 ounces each) chickpeas, rinsed and dried
- 1½ tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
- Zest of 1 lemon
Method
- 1. Heat the oven to 425°F. Pat chickpeas very dry and discard any loose skins.
- 2. Toss chickpeas with oil, paprika, oregano, garlic powder and salt.
- 3. Roast on a sheet pan for 25 minutes, shaking once halfway through.
- 4. Toss with lemon zest while hot and cool for 5 minutes before serving.
Estimated nutrition
- calories
- 165 calories
- fat
- 6 g fat
- carbohydrate
- 23 g carbohydrates
- protein
- 7 g protein
- fiber
- 6 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Use cumin and coriander instead of paprika and oregano.
- Canned butter beans work but will be softer.
- Lime zest can replace lemon zest.
Good to know
Do not seal hot chickpeas in a container; trapped steam turns their crisp edges soft.
Questions, answered.
Why are my chickpeas not crisp?
Moisture is the usual cause. Dry them well, avoid crowding, and let them cool uncovered so steam does not soften them.
How long do they keep?
They are best the day they are made. Store loosely covered at room temperature for up to two days.