Cumin Roasted Chickpeas Snack (Printable Version)

Crunchy cumin-spiced chickpeas roasted to perfection for a flavorful, healthy snack or salad topping.

# Ingredient List:

→ Chickpeas

01 - 2 cans (15 oz each) chickpeas, drained and rinsed

→ Seasonings

02 - 2 tablespoons olive oil
03 - 2 teaspoons ground cumin
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground black pepper
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon cayenne pepper (optional)

→ Garnish (optional)

09 - 1 tablespoon chopped fresh parsley
10 - Zest of 1 lemon

# How to Make It:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - Pat the chickpeas dry thoroughly using paper towels to enhance crispiness.
03 - Toss chickpeas in a large bowl with olive oil, cumin, smoked paprika, cinnamon, black pepper, salt, and optional cayenne until evenly coated.
04 - Spread the seasoned chickpeas in a single layer on the prepared baking sheet.
05 - Roast in the oven for 30 to 35 minutes, shaking the pan every 10 minutes for even browning, until golden and crispy.
06 - Remove from the oven and allow chickpeas to cool for 10 minutes to further crisp.
07 - If desired, toss with chopped parsley and lemon zest; serve warm or at room temperature.

# Expert Advice:

01 -
  • They're impossibly crunchy yet somehow feel nourishing, like you're eating something genuinely good for you while indulging in pure snack bliss
  • The warmth of cumin and cinnamon together feels like a hug, especially on those evenings when you need comfort without heaviness
  • Ready in under an hour, and your kitchen smells like you've been cooking all day
02 -
  • Never skip the drying step. I learned this the hard way with my first batch, which came out chewy instead of crispy, and I've never forgotten the disappointment
  • Shaking the pan every 10 minutes genuinely changes the outcome. It's the difference between some crispy chickpeas and a pan of uniformly golden perfection
  • These are best eaten within 24 hours, but they'll keep their crunch for about 3 days in an airtight container at room temperature. After that, they gradually soften, which isn't bad, just different
03 -
  • If you have extra time before roasting, spread your rinsed chickpeas on a towel and let them air-dry for 30 minutes. This extra step makes them even crunchier and is worth the planning ahead
  • Don't overcrowd your baking sheet. Chickpeas need space to roast properly; crowding them creates steam and softness instead of crispiness

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