Gut Health and High Fiber · Snack
Smoky Roasted Chickpeas for an Easy Crunchy Snack
Turn chickpeas into a smoky, crunchy snack with five ingredients. Dry them well and roast until the centers lose their softness.
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The humble can of chickpeas has a good party trick. Dry it well, give it room on a sheet pan and it becomes a snack with real crunch. This is a useful small portion of legumes to add to your routine, rather than a promise to fix digestion overnight.
Simple swaps
Use ground cumin instead of smoked paprika for a warmer flavor. Changing the seasoning keeps the same simple method useful.
Make ahead and store
Best eaten the day they are roasted. Refrigerate leftovers within 2 hours and use within 3 days; they will soften. Re-crisp in a 375°F oven for 5–10 minutes, watching closely.
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My Diet Chef · By Chef Jeff
Smoky Roasted Chickpeas for an Easy Crunchy Snack
- Prep
- 10 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 2
Ingredient amounts adjust with your selection. Cooking times and temperatures stay the same; use suitable cookware and cook in batches if needed.
Ingredients
- 6 oz canned chickpeas, drained and rinsed
- 1 1/3 tsp olive oil
- 2/3 tsp smoked paprika
- 1/3 tsp garlic powder
- 1/6 tsp fine salt
Let's cook
- Heat oven to 400°F. Spread chickpeas on a clean towel and pat very dry. Discard any loose skins; you do not need to peel every chickpea.
- Toss with olive oil and salt on a rimmed sheet pan. Spread in a single layer.
- Roast for 30–40 minutes, shaking the pan every 10 minutes, until golden and crisp. Start checking early because ovens vary.
- Toss the hot chickpeas with paprika and garlic powder. Cool on the pan for 10 minutes; they crisp further as steam escapes. Divide into equal snack portions.
Estimated nutrition per serving
- Calories
- 147 kcal
- Protein
- 6.2 g
- Total carbs
- 20.2 g
- Fiber
- 5.6 g
- Fat
- 5.2 g
Estimates vary with brands, ingredient sizes and substitutions. Includes all listed oil; optional extras are excluded. Nutrition stays per serving when you change the batch size. Reference data: USDA FoodData Central.
