Seed Oil Free Turmeric Crispy Roasted Chickpeas
Crunchy, golden, and packed with warm spice, these roasted chickpeas are the kind of snack that disappears fast. Extra virgin olive oil does all the heavy lifting here, giving you that satisfying crunch without any of the refined seed oils that show up in most store-bought snack foods. The two-stage roasting method is the real secret — getting the chickpeas bone-dry before they hit the oven, then adding the spices partway through, means every bite is coated in turmeric, cumin, and smoked paprika rather than a scorched, bitter crust. A little cayenne is optional, but if you like heat, don't skip it. These are endlessly versatile: toss them on a salad, pile them into a grain bowl, or just eat them straight off the pan while they're still warm. They crisp up even further as they cool, so if you can wait five minutes, you'll be rewarded.
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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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