Roasted Chickpeas



  • 1 15-ounce can of chickpeas, drained
  • 2 tablespoons olive oil
  • 1 teaspoon Spanish smoked paprika
  • 1 teaspoon cumin
  • Pinch of cayenne pepper
  • Kosher salt to taste





Preheat oven to 400 degrees. Rinse, drain and pat dry the chickpeas. Combine oil, paprika, cumin, cayenne, and salt in a large bowl. Add chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread in a single layer. Bake until golden and crisp, approximately 25-35 minutes (stir once after 15 minutes). Remove baking sheet from the oven to cool.