Cajun Spiced Roasted Chickpeas (Printable Version)
Crunchy roasted chickpeas with bold Cajun spices, perfect for a flavorful, protein-rich snack.
# Ingredient List:
→ Chickpeas
01 - 2 cups canned chickpeas (15 oz), drained and rinsed thoroughly
→ Oil
02 - 1 ½ tablespoons olive oil
→ Cajun Spice Blend
03 - 1 teaspoon smoked paprika
04 - ½ teaspoon garlic powder
05 - ½ teaspoon onion powder
06 - ½ teaspoon dried oregano
07 - ½ teaspoon dried thyme
08 - ½ teaspoon cayenne pepper, adjust to preferred heat level
09 - ½ teaspoon freshly ground black pepper
10 - ½ teaspoon sea salt
# Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Pat drained chickpeas thoroughly with paper towels to remove excess moisture. Remove any loose skins for maximum crispiness.
03 - Place chickpeas in a mixing bowl and toss with olive oil until evenly coated.
04 - In a small bowl, mix smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and sea salt until well blended.
05 - Sprinkle the Cajun spice mixture over the oiled chickpeas. Toss vigorously to ensure every chickpea is evenly coated with spices.
06 - Spread seasoned chickpeas in a single layer on the prepared baking sheet, ensuring they are not overcrowded for proper crisping.
07 - Bake for 30 to 35 minutes, shaking the baking sheet halfway through cooking time. Chickpeas are done when golden brown and crispy throughout.
08 - Remove from oven and let chickpeas cool on the baking sheet for 5 to 10 minutes. They will continue to crisp up as they cool. Serve warm or at room temperature.
# Expert Tips:
01 -
- They satisfy that crunch craving without the processed stuff
- The spice blend hits every note—smoky, savory, and just enough heat
- Perfect for meal prep and actually get better after a day
02 -
- Moisture is the enemy of crispy chickpeas, so really take your time drying them
- They might seem slightly soft when you first pull them out but will crisp up as they cool
- Don't overcrowd the pan or theyll steam instead of roast
03 -
- Rubbing off the loose skins takes a few extra minutes but makes them noticeably crispier
- Avocado oil handles high heat better if you roast them longer for extra crunch