Turkey Free Crispy Spiced Chickpeas
Canned chickpeas, a hot oven, and a handful of bold spices are all it takes to produce a snack that's genuinely addictive. The key to getting that satisfying crunch is patience with the drying step — pressing the chickpeas thoroughly dry before they ever hit the pan makes all the difference between crispy and chewy. Turmeric, smoked paprika, cumin, and garlic powder go on after the first roast, so the spices bloom against the hot, already-golden chickpeas rather than burning off too early. A final blast in the oven locks everything in, and then the wire rack does the last bit of work as they cool and crisp up even further. The result is a deeply savory, smoky little bite with just enough heat if you opt in on the cayenne. These are endlessly snackable straight off the pan, but they're equally at home scattered over a salad or tucked into a grain bowl for extra texture. Completely plant-based and built from pantry staples, this is the kind of recipe you'll find yourself coming back to again and again.
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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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