Need a binge-worthy snack for your favourite show? Look no further than these Crunchy Paprika Roasted Chickpeas. The protein-rich vegan treat will make your savoury snack heart jump and lick your fingers when the bowl is empty.
Crunchy Paprika Roasted Chickpeas
When I’m all suck into my favourite shows I love to snack on some savoury treats. Normally, I would opt for some chips to satisfy my cravings. But since I try to reduce the amount of processed food when it comes to snacking, I usually opt for some homemade roasted nuts or chickpeas.
This balanced snack is so easy to make and bursts with paprika flavours. All you need is a can of cooked chickpeas, some spices and 30 minutes to munch on this savoury goodness. Eat on its on as a snack or toss over your favourite salad, veggie bowls and more for a crunchy and spicy touch.
How to make these roasted chickpeas
A few easy steps is all it takes to create this amazingly crunchy and flavourful snack:
- Preheat the oven to 200°C and line a baking sheet with parchment paper.
- Rinse chickpeas under cold water and pat dry with a paper towel or clean kitchen towel. The drier the chickpeas the crispier they will be after roasting. Remove fallen off skin. This adds to the crispiness.
- Put chickpeas in a bowl. Add vegetable oil and salt, and stir with a spoon until well combined.
- Distribute chickpeas on the lined baking sheet, making sure they don’t overlap. Put in the preheated oven and bake for 20 minutes. Shake the baking pan after 10 minutes to get them evenly toasted.
- Remove from oven, leaving the oven on, and toss roasted chickpeas back into the bowl. Add sweet and smoked paprika powder as well as cayenne pepper and stir.
- Put back into the oven and roast for another 5 minutes. Remove from heat and let cool. Eat as a snack or toss over your favourite salads, bowls and much more. Best eaten on the same day.
More bingeworthy and balanced snacks
Chickpeas are so versatile and a great protein-source in bowls, stews, salads and much more. I also love to turn them into this Creamy Harissa Hummus, a Middle Eastern Inspired dip I like to serve as a starter with pita bread and crunchy veggies.
When craving a savory snack I also like to make these Smoky Chipotle Roasted Cashews. They are rich in healthy fats and high in complex carbs and have an amanzingly smoky flavour.
If you're a popcorn lover try this Spicy Curry Turmeric Popcorn. Bursting with Indian flavour, it takes an exciting and healthy spin on the classic movie snack.
Crunchy Paprika Roasted Chickpeas
Ingredients
- 1 (400g/15oz) can chickpeas (200g, rinsed and drained)
- 1 tablespoon vegetable oil
- ½ teaspoon sweet paprika powder
- ¼ teaspoon smoked paprika powder
- ¼ teaspoon cayenne pepper (optional)
- ¼ teaspoon salt
Instructions
- Preheat the oven to 200°C and line a baking sheet with parchment paper.
- Rinse chickpeas under cold water and pat dry with a paper towel or clean kitchen towel. The drier the chickpeas the crispier they will be after roasting. Remove skin when it comes off. This adds to the crispiness.
- Put chickpeas in a bowl. Add vegetable oil and salt and stir with a spoon until well combined.
- Distribute chickpeas on the lined baking sheet, making sure they don’t overlap. Put in the preheated oven and bake for 20 minutes. Shake the baking pan after 10 minutes to get them evenly toasted.
- Remove from oven, leaving the oven on, and toss roasted chickpeas back into the bowl. Add sweet and smoked paprika powder as well as cayenne pepper and stir.
- Put back into the oven and roast for another 5 minutes. Remove from heat and let cool. Eat as a snack or toss over your favourite salads, bowls and much more. Best eaten on the same day.
Nutrition
Nutritional values are estimates only calculated with online tools. The author of this website is not a nutritionist nor a doctor. All the nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice. Since the nutritional value can vary depending on the products used, it is recommended to calculate it based on the actual type of ingredients used.
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