Roasted spiced chickpeas
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Drained chickpeas roast into a warm snack with a smoky coating.
Everyday plant-based · snack, side · moderate
Servings: 4
Prep: 10 min
Cook: 35 min
Total: 45 min (estimate)
Estimated cost: USD 2 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: No listed major allergens. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 3 cups canned chickpeas (Drained and rinsed; quantities are drained. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon fine salt
Cooking instructions
- Heat the oven to 400°F/200°C. Pat the canned chickpeas dry with a clean towel and spread on a rimmed sheet pan.
- Toss with the olive oil and fine salt. Roast for 25 minutes, shaking the pan halfway.
- Toss the hot chickpeas with the smoked paprika, ground cumin and red pepper flakes and roast for another 5–10 minutes until dry on the outside.
- Cool briefly and divide into four snack portions. Texture is crispest soon after roasting; refrigerate leftovers promptly rather than treating them as shelf-stable.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.