Crunchy Paprika Chickpeas

  • Prep:
  • Total Time:
  • Yield: Makes 2 cups
Crunchy Paprika Chickpeas

Source: Everyday Food, April 2005


  • 2 cans (15 1/2 ounces each) chickpeas
  • 3 tablespoons olive oil, to coat
  • 1 1/2 teaspoons coarse salt
  • 1 teaspoon hot or sweet paprika


  1. Preheat oven to 450 degrees. Drain and rinse chickpeas; pat dry with paper towels. Transfer to a rimmed baking sheet; toss with olive oil to coat. Spread in a single layer; roast until deep brown and crispy, tossing occasionally, 35 to 40 minutes.

  2. Sprinkle with salt and paprika; roast 2 to 3 minutes more. Cool completely on a paper-towel-lined plate.

Cook's Notes

Store in an airtight container at room temperature, up to 2 days.


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