Low Iodine Spicy Roasted Chickpeas
Crunchy, golden, and loaded with bold spice, these roasted chickpeas hit that satisfying snack craving without any of the ingredients that make low-iodine eating tricky. Iodized table salt is one of the most common hidden sources of iodine in everyday cooking, and this recipe specifically calls for fine sea salt, which is the easy swap that keeps things compliant. The spice lineup — turmeric, smoked paprika, cumin, cayenne, and garlic powder — builds serious depth and heat using pantry staples that are naturally free of iodine concerns. Patting the chickpeas completely dry before roasting is the real secret here: it's what takes them from soft and chewy to genuinely shatter-crisp in the oven. A squeeze of fresh lemon juice at the end brightens everything up and adds a little zing that makes the whole batch feel almost addictive. These are fantastic straight off the pan, tossed over a salad, or packed into a small container for snacking on the go — proof that eating within tight dietary guidelines doesn't have to mean boring food.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- ½ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 1 tsp fresh lemon juice (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the drained chickpeas in a single layer on a rimmed baking sheet lined with paper towels and pat them thoroughly dry — the drier they are, the crispier they will get. Let them air-dry for 5 minutes, then discard the paper towels.
- 2
Transfer the dried chickpeas to a mixing bowl. Drizzle with the olive oil and toss to coat evenly. Add the turmeric, cumin, smoked paprika, garlic powder, cayenne, and salt, then toss again until every chickpea is well coated in the spice mixture.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!