I make these roasted garlic paprika chickpeas whenever I’m craving a crunchy, savory snack that’s healthy and packed with flavor. With just a few simple pantry ingredients, I turn plain chickpeas into crispy bites full of smoky, garlicky goodness. They’re perfect for snacking, adding to salads, or serving as a protein-packed topping for soups and bowls.
Why I’ll Love This Recipe
I love this recipe because it’s incredibly easy and requires almost no prep. Everything comes together in under an hour, and the result is a high-protein, high-fiber snack that satisfies my cravings without guilt. The garlic and paprika bring bold flavor, while roasting transforms soft chickpeas into crispy little bites that are hard to stop eating. I also like how customizable it is—I can easily switch up the seasonings based on what I have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can (28 fl oz) chickpeas, drained and rinsed thoroughly
1 tablespoon neutral oil such as sunflower oil, avocado oil, or vegetable oil
1 teaspoon garlic powder
1 teaspoon paprika (regular or smoked, depending on my preference)
1 teaspoon onion powder
½ teaspoon salt
Directions
I start by preheating my oven to 400°F (200°C).
I drain and rinse the chickpeas under cold water and shake them in a colander to remove excess moisture.
I spread the chickpeas on a large baking sheet lined with paper towels or a clean dish towel. Then, I gently rub them to remove as many skins as possible. Removing the skins helps them get crispier when roasted.
After drying, I discard the paper towels and drizzle the chickpeas with oil directly on the baking sheet.
I sprinkle the garlic powder, paprika, onion powder, and salt over the chickpeas. Then I use my hands to massage the spices and oil evenly into each chickpea so they are well-coated.
I spread them out in a single layer on the baking sheet, making sure they’re not crowded.
I roast them on the middle oven rack for 40 minutes. I don’t need to flip them halfway, but I check for doneness at around the 35-minute mark.
After removing them from the oven, I let them cool slightly on the tray. They continue to crisp up as they cool.
Servings And Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Variations
I sometimes use smoked paprika for a more intense, smoky flavor.
To add some heat, I include a pinch of cayenne pepper or chili powder.
For a different twist, I add ground cumin, curry powder, or Italian herbs.
If I want even more crispness, I place the chickpeas under the broiler for 1–2 minutes after roasting.
I occasionally spray them lightly with olive oil instead of using a full tablespoon of oil for a slightly lighter version.
Storage/Reheating
These chickpeas are best when eaten fresh and warm, but I can store them in an airtight container at room temperature for up to 2 days.
If they lose their crispness, I reheat them in a preheated oven at 350°F (175°C) for 5–10 minutes to refresh them.
I avoid storing them in the fridge or freezer, as that makes them chewy instead of crispy.
FAQs
Can I Use Dried Chickpeas Instead Of Canned?
Yes, I can soak dried chickpeas overnight, then boil them until tender. After that, I dry and season them just like canned ones. It takes more time, but the results are great.
Do I Really Have To Remove The Skins?
I highly recommend removing as many skins as I can because they trap moisture and prevent crisping. The extra few minutes make a noticeable difference in texture.
Can I Use Olive Oil Instead Of Neutral Oil?
Yes, I sometimes use light-tasting olive oil, but I prefer neutral oils for their higher smoke point and neutral flavor. Stronger olive oils can overpower the spices.
How Do I Keep Them Crispy For Longer?
I store them in a loosely covered container at room temperature, which helps prevent them from softening. I avoid airtight containers if they’re still a bit warm inside.
Can I Double The Recipe?
Absolutely. I just make sure to use two baking sheets so the chickpeas aren’t crowded. Overcrowding leads to steaming instead of roasting, and they won’t crisp properly.
Conclusion
I keep coming back to this roasted garlic paprika chickpeas recipe because it’s easy, customizable, and always hits the spot. Whether I want a healthy snack or a crunchy topping, these chickpeas deliver every time. I love the bold flavors and crispy texture, and the best part is I can make them in under an hour with ingredients I already have in my pantry.
