These no-effort, spicy roasted chickpeas are one snack you will never feel guilty about munching on! This spicy roasted chickpea recipe has quickly become one of my new go-to’s. I can’t remember the last grocery list I made that didn’t have at least two cans of “chickpeas” on it. One of the reasons I love them so much is because they go with just about anything! Seriously, you can enjoy these delicious little nuggets a la carte, on top of a salad, over soups, in pastas, combined with trail mix… the options are truly limitless!
Start by lining a cookie sheet with foil and turning your oven on broil. Next, open your canned chickpeas and drain. Try and get all of the liquid out- the drier your chickpeas are, the better! Pat them dry with a paper towel or dish cloth if needed and place in a large bowl. Personally, I like to use a bowl with a lid that seals so I can shake everything together. I have some really awesome kitchenaid prep bowls that are PERFECT for this recipe! If you don’t have a bowl with a lid, don’t worry! You can always rely on a trusty tupperware container! Just make sure there’s enough room for everything to shake around!
Pour one tablespoon of olive oil over your chickpeas followed by lemon juice and laundry list of spices: cumin, smoked paprika, chili powder OR use chipotle peppers for some extra heat, garlic powder, lemon pepper, and cardamom. Put the lid on your bowl and shake away! You’ll want to shake until chickpeas are completely coated in olive oil, lemon juice, and spices. (Bet you didn’t think you’d get a workout in when making these!)
Once chickpeas are completely coated, transfer all of the contents in your bowl onto a baking sheet. You’ll probably need to use a spatula to scrape the excess spices and oil off the sides of your bowl and onto your chickpeas. Once your bowl has been emptied use your spatula to evenly spread your chickpeas. You do not want them to overlap each other!
Sprinkle chickpeas with a dash or two (or three if you’re feeling super spicy) and place in the oven. Let your new favorite snack broil for 10 minutes. I recommend you place your cookie sheet in the center of the middle rack for best results!
After 10 minutes open your oven to remove your cookie sheet and toss your chickpeas. I usually flip and rotate them around, mainly to prevent them from sticking to the foil and having one side be more crispy than the other. Once you’ve successfully tossed the chickpeas, put them back in the oven. I know… it’s a lot to ask, but you’ll have to wait for 5 more minutes until these bad boys are binge worthy!
Once the timer goes off remove them from the oven and prepare your taste buds for your new favorite snack! Make sure you let them cool so you don’t burn yourself!
I hope you enjoy these as much as I do! 🙂
- • 1 (15 oz) can of Chickpeas, drained
- • 1 TBS EVOO
- • 1 TBS lemon juice
- • 1 TBS Smoked Paprika
- • 2 TBS Chili Powder OR if you want your chickpeas to be REALLY spicy use 1 TBS of Chipotle Peppers
- • 2 TBS Cumin
- • 1 TBS Garlic Powder
- • 1 TBS Lemon Pepper
- • 1 tsp Cardamom
- • Dash of Cayenne for extra spice
- • Line a small cookie sheet with foil and place oven on broil
- • Drain chickpeas and place in a bowl or bag
- • Add Olive Oil, Lemon Juice, and all Spices to your drained chickpeas and mix well so that chickpeas are fully coated.
- • Use a spatula to spread spiced chickpeas across foil lined baking sheet (scrape sides of bowl to transfer excess spices as needed).
- • Sprinkle cayenne on top of chickpeas for some added spice and place baking sheet on the middle rack of oven. Broil for 10 minutes.
- • After 10 minutes, use your spatula to toss and rotate chickpeas and let broil for 5 more minutes
- • When chickpeas are crispy, remove from oven to let cool and enjoy!
- Enjoy these spicy roasted chickpeas as a snack or mixed in with your favorite salad!
- Store in an airtight container for up to 5 days
