Nutmeg Free Turmeric Crispy Roasted Chickpeas
These golden, crunchy chickpeas are the kind of snack that disappears fast — bold with earthy turmeric, smoky paprika, and warm cumin, with an optional kick of cayenne if you like a little heat. The spice blend here is completely warm-spice-forward without a trace of nutmeg, making it a great go-to when you need to avoid that particular ingredient that sneaks into so many seasoning mixes and spiced snack blends. The real secret to getting that satisfying crunch is patience with the drying step — thoroughly patting the chickpeas dry before they ever hit the oven makes all the difference between crispy and chewy. Roasting them first before adding the spices keeps the seasonings from burning and ensures every chickpea gets coated in that gorgeous, fragrant crust. They crisp up even further as they cool on the pan, so it's worth the five-minute wait before diving in. Toss them over a salad, pack them as a midday snack, or just eat them straight off the baking sheet — no judgment here.
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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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