These tagine-spiced roasted chickpeas are a delicious addition to an appetizer board or a perfect afternoon snack.
This crispy snack is high in protein and naturally vegan, dairy-free, and gluten-free.
They pack in loads of flavor in crunchy little bites. They can also be added to a salad (like our roasted chickpea salad) or on top of a veggie soup.
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Let's be honest, you probably have a can or two of chickpeas in the back of your pantry for canned goods cabinet that just sits around. I always have two or three that I somehow seem to forget about!
This is my number one favorite way to use them because it's dead easy and tastes great. If you love to snack or if you're looking for an easy topping that can be used in place of croutons, you've got to try these.
There are lots of ways to make crispy chickpeas, but I think they really shine when they're well-spiced! The spices you'll use for this are a blend that's traditionally used in tagines (North African meat or vegetable dishes cooked in a clay pot).
Ingredients
- Chickpeas - You'll use one can of chickpeas for this recipe. You can use any brand, but they should be plain chickpeas (no added spices, salt, etc).
- Olive Oil - You'll use 1 tablespoon of olive oil. You can also sub this for coconut oil or vegetable oil as well.
- Paprika - You'll use 1 teaspoon of paprika.
- Sea Salt - You'll use ½ teaspoon of sea salt or 1 teaspoon of kosher salt.
- Cumin - You'll use ½ teaspoon of ground cumin.
- Coriander - You'll use ¼ teaspoon of ground coriander.
- Cinnamon - You'll use ¼ teaspoon of ground cinnamon.
- Cardamom - You'll use ¼ teaspoon of ground cardamom.
- Garlic Powder - You'll use ¼ teaspoon of garlic powder.
- Allspice - You'll use ¼ teaspoon of allspice.
Roasted Chickpea FAQs
Roasted chickpeas can be soggy for two reasons - they either had too much water on them when they started baking, or they haven't been baked long enough. To ensure crispy chickpeas, fully dry your chickpeas before adding oil or spices to them and bake them till they seem almost brittle.
You should store roasted chickpeas in a cool, dry place (pantry or countertop) in an airtight container.
Don't store your roasted chickpeas in the refrigerator - it will, unfortunately, make them mushy!
Oven-roasted chickpeas are best when they are hot and straight out of the oven, but they can be stored for up to one week. If the chickpeas seem too chewy, you can re-roast them for 5 minutes at 350 degrees F to crisp them up again.
You can eat roasted chickpeas as a snack, add them to a salad, use them on an appetizer board, or use them as a garnish on hummus or other dips.
More Delicious Chickpea Recipes
If you love chickpeas, check out some of our other favorite recipes!
- Chickpea Salad with Cucumber - a super simple, refreshing salad recipe.
- Chickpea Curry Recipe - an easy and delicious curry recipe to serve alongside rice or naan.
- Chickpea Power Bowl Recipe - one of the most popular recipes on This Healthy Table - this delicious bowl is full of veggies and tasty chickpeas.
- The Creamiest Hummus Recipe - the ultimate chickpea recipe! This delicious dip is the creamiest hummus recipe you'll find.
Tips for Making this Recipe
Cooking Tips - If your chickpeas are still mushy after 30 minutes of roasting time, give them 3 to 5 more minutes in the oven.
Recommended Tools - I highly recommend using a rimmed baking sheet for this recipe - it keeps the chickpeas from rolling off your sheet while you're moving them in and out of the oven.
If you try this recipe, let us know! Connect with us on Instagram and share your photos, or leave us a rating.
Spice Roasted Chickpeas
These tagine spice roasted chickpeas are a delicious addition to an appetizer board or as a travel snack.
Ingredients
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon sea salt
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon cardamom
- ¼ teaspoon garlic powder
- ¼ teaspoon coriander
- ¼ teaspoon allspice
Instructions
- Preheat the oven to 400 degrees F.
- Lay the chickpeas out on a paper towel and thoroughly dry them. Toss with the tablespoon of olive oil and then lay them flat in a single layer on a parchment-lined baking sheet.
- Bake the chickpeas for 25 minutes.
- Combine the paprika, sea salt, turmeric, cinnamon, cardamom, and garlic powder in a small bowl and stir to combine.
- Remove the chickpeas from the oven and toss with the spices.
- Return the chickpeas to the oven and bake for an additional 5 minutes or until they are very crispy.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 151Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 566mgCarbohydrates: 20gFiber: 6gSugar: 3gProtein: 6g
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