Vegan Crispy Roasted Chickpeas
- Total time
- 40 minutes
- Calories
- 190 kcal
- Protein
- 9 g
- Serves
- 4 snack portions (about 1/2 cup each)
These vegan crispy roasted chickpeas are a savory snack made from canned chickpeas, olive oil, smoked paprika, and cumin. Thorough drying and a short oven rest keep the exterior crisp, while the spice blend can be made milder or hotter.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 9 g
- Carbs
- 28 g
- Fat
- 6 g
- Fiber
- 8 g
Estimated from the listed ingredients.
- Prep
- 10 minutes
- Cook
- 30 minutes
- Wait
- 10 minutes oven resting
Ingredients
- 2 (15-oz/425-g) cans chickpeas, rinsed, drained, and dried well
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp cayenne pepper (optional)
Before you start
- Dry the chickpeas thoroughly with towels and remove loose skins; surface moisture steams them instead of roasting them crisp. A convection oven may brown them faster, so begin checking 5 minutes early.
- Omit cayenne for a mild version or increase it to 1/2 tsp for more heat. Check canned chickpeas and spice blends for packaged-ingredient and cross-contact notices.
Instructions
- Heat oven to 400°F (200°C). Spread dried chickpeas on a rimmed baking sheet and roast without oil for 10 minutes to remove remaining moisture.
- Toss with olive oil, paprika, cumin, garlic powder, salt, and cayenne, if using. Return to the tray in a single layer.
- Roast 18 to 22 minutes, shaking the tray once, until the chickpeas are deep golden and dry to the touch. Turn off the oven and leave them inside with the door closed for 10 minutes.
- Cool 5 minutes before serving. They become less crisp as they cool, so do not cover while warm.
Meal prep, storage, and reheating
Store fully cooled chickpeas loosely covered at room temperature for up to 2 days. For a crisp refresh, roast at 350°F (175°C) for 5 to 7 minutes. Refrigeration makes them chewy and is not recommended.