Cajun Spiced Roasted Chickpeas (Printable Version)

Crunchy chickpeas roasted with bold Cajun spices for a savory, protein-packed snack or salad topping.

# Ingredient List:

01 - 2 cups cooked chickpeas (1 can, 15 oz), drained and rinsed

02 - 1 ½ tablespoons olive oil

03 - 1 teaspoon smoked paprika

04 - 1 teaspoon ground cumin

05 - 1 teaspoon garlic powder

06 - 1 teaspoon onion powder

07 - ½ teaspoon dried oregano

08 - ½ teaspoon cayenne pepper (adjust to taste)

09 - ½ teaspoon salt

10 - ¼ teaspoon freshly ground black pepper

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.

02 - Pat chickpeas very dry using a clean kitchen towel or paper towels, removing as much moisture as possible for maximum crispiness.

03 - In a large bowl, toss chickpeas with olive oil until evenly coated.

04 - In a small bowl, mix together smoked paprika, cumin, garlic powder, onion powder, oregano, cayenne, salt, and black pepper.

05 - Sprinkle spice blend over chickpeas and toss thoroughly to coat evenly.

06 - Spread chickpeas in a single layer on the prepared baking sheet.

07 - Roast for 30–35 minutes, stirring halfway through, until golden, crispy, and fragrant.

08 - Let cool slightly before serving. Chickpeas will continue to crisp as they cool.

01 -

They transform into these addictive little crunch bombs that somehow disappear before they even make it to their intended serving bowl
The spice blend hits all the right notes and keeps people guessing what the secret ingredient is

02 -

The difference between soggy and spectacular is all about how thoroughly you dry the chickpeas before they ever hit the oven
Stirring halfway through is nonnegotiable for even crisping and that golden crunch on all sides

03 -

If your chickpeas are still not crispy enough after the full roasting time keep going in 5 minute increments until they are perfect
Let them cool completely on the baking sheet rather than transferring them to a container while still warm