Snack · 25 min · middle-eastern

Roasted Chickpea Crunch

This is the kind of Middle Eastern snack you’ll make on repeat — chickpeas and olive oil, 25 minutes, big payoff. The macros do the talking: 16g protein, 47g carbs, and 10g fat in every 329-calorie serving. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1 cup Chickpeas
• 1 tsp Olive oil
• 1 tsp Smoked paprika
• 1/2 tsp Sea salt

Steps

1. Heat the oven to 400°F and line a sheet pan with parchment paper.
2. If starting from a can, drain and rinse 1 cup chickpeas. Spread them on a clean kitchen towel and pat them very dry -- any surface water turns to steam and stops them from crisping.
3. Toss the chickpeas in a bowl with 1 tsp olive oil, 1 tsp smoked paprika, and 1/2 tsp sea salt until every chickpea is coated.
4. Spread the chickpeas in a single layer on the sheet pan, keeping them separated so hot air can reach each one.
5. Roast 20-24 minutes, shaking the pan once halfway, until deep golden and rattling freely on the pan. Test one -- it should shatter when you bite it, not be soft in the middle.
6. Let them cool 5 minutes on the pan; they get crunchier as they cool. Eat within a day for the best snap, since they soften over time.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes