Sesame Free Spicy Roasted Chickpeas
Crunchy, smoky, and just the right amount of fiery, these roasted chickpeas are the kind of snack you'll find yourself making on repeat. A bold blend of turmeric, cumin, smoked paprika, and cayenne gives every bite serious depth, while a hit of optional lemon juice at the end brightens the whole thing up. The real secret is getting the chickpeas as dry as possible before they hit the oven — that extra step is what separates genuinely crispy results from a sad, chewy batch. Store-bought seasoned snacks can be a minefield when you're avoiding sesame, since tahini, sesame oil, and sesame seeds sneak into spice blends and coatings more often than you'd expect. Making these at home with straightforward pantry spices means you know exactly what's in every handful. They're great on their own, tossed over a salad, or packed into a lunchbox for a satisfying crunch that holds up well at room temperature.
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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
- ½ tsp fine sea salt
- 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.
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