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Crunchy Paprika Chickpeas

  • prep: 5 mins
    total time: 45 mins
  • yield: Makes 2 cups


  • 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

Cook's Note

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


  1. Step 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. Step 2

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

Everyday Food, April 2005