Smoked Paprika and Lemon Roasted Chickpeas

• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• Zest and juice of 1 lemon

Steps

1. 1 Preheat oven to 400°F (200°C).
2. 2 Pat chickpeas dry with a clean kitchen towel.
3. 3 In a bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, cumin, and salt until evenly coated.
4. 4 Spread chickpeas in a single layer on a baking sheet.
5. 5 Roast for 30 minutes, stirring halfway through, until golden and crispy.
6. 6 Remove from oven and toss with lemon zest and juice.
7. 7 Serve warm or at room temperature.

Equipment

• Baking sheet
• Towels

Variations

• Add a pinch of chili flakes for a spicy kick.
• Toss with fresh herbs like cilantro or parsley before serving.

Substitutions

• If you don't have smoked paprika, use regular paprika for a milder flavor.

Pairings

• Serve with a crisp white wine or an herbal iced tea.

Nutrition

Tips

• Ensure chickpeas are very dry before roasting for maximum crispiness.
• Adjust spices to taste for a spicier or milder flavor.

Storage

Store in an airtight container for up to 3 days. Reheat in a 350°F oven for 5 minutes to restore crispiness.

Freezing: Not recommended due to texture changes upon thawing.

Serving Suggestions

• Pair with hummus and fresh veggies for a balanced snack platter.
• Sprinkle over salads for added crunch.

FAQ