Cinnamon Free Turmeric Crispy Roasted Chickpeas
Crunchy, golden, and packed with bold flavor, these roasted chickpeas are the kind of snack that disappears fast. The spice blend here leans into earthy turmeric, smoky paprika, and warm cumin — a combination that delivers serious depth without a trace of cinnamon, which can sneak into spice blends and seasoned snack foods more often than you'd expect. Starting with thoroughly dried chickpeas is the real secret to getting that satisfying, audible crunch, and the two-stage roasting method — plain first, spiced second — means the seasonings bloom beautifully without burning. A little cayenne is optional if you want a gentle kick, but the base spices alone are more than enough to keep you reaching back into the bowl. These are endlessly versatile: toss them over a salad, pack them for an on-the-go snack, or just eat them straight off the baking sheet while they're still warm. Letting them cool on the pan for a few minutes before serving gives them that final, irresistible crispness.
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- ¾ tsp ground turmeric
- ¾ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the drained chickpeas on a clean kitchen towel and pat them thoroughly dry, rolling them gently to remove as much surface moisture as possible. Let them air-dry for 5 minutes — the drier they are, the crispier they will roast.
- 2
Transfer the dried chickpeas to a rimmed baking sheet. Drizzle with the olive oil and toss to coat evenly, then spread them in a single layer with space between each chickpea.
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