Cajun Spiced Roasted Chickpeas (Printer-friendly)
Boldly spiced chickpeas roasted to a crisp, perfect as a healthy snack or salad topper with Southern flair.
# What you'll need:
→ Chickpeas
01 - 2 cans (15 oz each) chickpeas, drained and rinsed, or 3 cups cooked chickpeas
→ Spices
02 - 1 1/2 teaspoons smoked paprika
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon ground cumin
06 - 1/2 teaspoon dried thyme
07 - 1/2 teaspoon cayenne pepper, adjust to desired heat level
08 - 1/2 teaspoon freshly ground black pepper
09 - 1 teaspoon fine sea salt
→ Oils
10 - 2 tablespoons olive oil
# Method:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
02 - Pat chickpeas thoroughly with clean kitchen towels or paper towels to remove excess moisture, which is essential for achieving maximum crispiness.
03 - Transfer dried chickpeas to a large bowl. Add olive oil and toss well until evenly coated.
04 - In a small bowl, combine smoked paprika, garlic powder, onion powder, cumin, thyme, cayenne pepper, black pepper, and salt. Mix thoroughly.
05 - Sprinkle the spice mixture over the oiled chickpeas. Toss vigorously until every chickpea is evenly coated with the seasoning blend.
06 - Spread the seasoned chickpeas in a single, even layer on the prepared baking sheet. Avoid overcrowding to ensure proper crisping.
07 - Roast for 35 to 40 minutes, stirring once or twice during cooking, until golden brown, crispy, and fragrant. Monitor closely during the final 10 minutes to prevent burning.
08 - Remove from oven and let cool for 10 minutes. Chickpeas will continue to crisp as they cool. Serve immediately or store in an airtight container at room temperature for up to 3 days.
# Expert Tips:
01 -
- That perfect crunch that makes you forget you are eating something healthy
- The way these spices dance on your tongue without overwhelming heat
- Having a protein packed snack ready for those afternoon energy crashes
02 -
- Soggy chickpeas come from not drying them enough before roasting, so take the extra time to really pat them down
- These lose their crunch quickly in humid weather, so eat them within a day or two for the best texture
- The cooling time is not optional, they might seem slightly soft when they first come out but they crisp up as they cool
03 -
- Double the spice blend and store the extra in a jar for quick batches later
- Roast at a slightly lower temperature for longer if you want them extra crispy without worrying about burning