Rice Free Crispy Spiced Chickpeas
Crunchy, golden, and packed with bold spice, these roasted chickpeas are the kind of snack that disappears fast. A generous coat of turmeric, smoked paprika, cumin, and garlic powder gives every bite serious depth, with an optional hit of cayenne if you like a little heat. The trick to getting that satisfying crunch is all in the prep — patting the chickpeas completely dry before they ever touch the oven makes a real difference, and adding the spices partway through roasting keeps them fragrant rather than burnt. Grain-free snacking can sometimes feel like a compromise, but there is nothing lacking here — these are genuinely craveable on their own. They work just as well scattered over a salad or soup as they do eaten straight off the baking sheet. Let them cool on the rack for a few minutes and they crisp up even further, which makes the wait absolutely worth it.
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
- ¾ tsp fine sea salt
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the drained chickpeas in a single layer on a clean kitchen towel or several layers of paper towels and pat them thoroughly dry — press firmly to remove as much surface moisture as possible. Let them air-dry for 5 minutes while the oven heats.
- 2
Transfer the dried chickpeas to a rimmed baking sheet. Drizzle with the olive oil and toss to coat evenly. Spread in a single layer with space between the chickpeas.
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