Spicy Roasted Chickpeas Cumin (Printable)

Crunchy chickpeas roasted with cumin and chili for a bold, healthy snack or salad topper.

# What You’ll Need:

→ Chickpeas

01 - 1 can (15 oz) cooked chickpeas, drained and rinsed

→ Spices and Seasonings

02 - 2 tablespoons olive oil
03 - 1 1/2 teaspoons ground cumin
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon cayenne pepper (optional, for extra heat)
07 - 3/4 teaspoon fine sea salt
08 - 1/4 teaspoon freshly ground black pepper

→ Garnish

09 - Fresh cilantro, chopped (optional)
10 - Lime wedges (optional)

# How To Make It:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Pat the chickpeas thoroughly dry using a clean kitchen towel and remove any loose skins for enhanced crispiness.
03 - In a large mixing bowl, toss the chickpeas with olive oil, ground cumin, chili powder, smoked paprika, cayenne pepper if desired, sea salt, and black pepper until evenly coated.
04 - Spread the seasoned chickpeas in a single layer on the prepared baking sheet.
05 - Roast for 25 to 30 minutes, shaking the pan halfway through, until the chickpeas are golden brown and crisp.
06 - Allow the chickpeas to cool slightly before serving warm or at room temperature, garnished with chopped cilantro and a squeeze of lime if desired.

# Expert Tips:

01 -
  • They're crispy on the outside, tender inside, and require just one sheet pan and ten minutes of hands-on time.
  • A single batch satisfies that snack craving without guilt, since you actually know every ingredient that went into them.
  • The spice balance hits differently each time you adjust it—this recipe is your template to play with.
02 -
  • Drying the chickpeas is non-negotiable; wet chickpeas steam instead of roast, and you'll end up with chewy disappointment.
  • If they're not crispy after thirty minutes, they likely weren't dry enough at the start—remember this for next time.
03 -
  • Use a convection oven setting if you have it; the circulating heat makes every chickpea equally golden.
  • The loose skins that fall off during drying will never crisp up, so removing them before roasting saves you from finding chewy bits in your snack.

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