Oven-Roasted Spiced Chickpeas

I have been working on some fun projects lately involving fast casual restaurants and salad bars that offer cooked chickpeas as a menu add-on item. In the search for some unique flavors and preparation methods, I created a recipe for roasted chickpeas that includes some smoked paprika, red pepper flakes, and ground cumin.

After the chickpeas are tossed with cooking oil, seasoned, and roasted, they are tossed with some additional Extra Virgin olive oil, freshly-squeezed lemon juice, and parsley before being served. The end product is more fun to eat compared to your traditional cooked chickpeas. You can serve these as a side dish, or add them to salads or hearty grain bowls.

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Oven-Roasted Spiced Chickpeas

I have been working on some fun projects lately involving fast casual restaurants and salad bars that offer cooked chickpeas as a menu add-on item. In the search for some unique flavors and preparation methods, I created a recipe for roasted chickpeas that includes some smoked paprika, red pepper flakes, and ground cumin.

After the chickpeas are tossed with cooking oil, seasoned, and roasted, they are tossed with some additional Extra Virgin olive oil, freshly-squeezed lemon juice, and parsley before being served. The end product is more fun to eat compared to your traditional cooked chickpeas. You can serve these as a side dish, or add them to salads or hearty grain bowls.

Ingredients

• 16 oz canned chickpeas (drained and rinsed under cold water)
• 1 Tbsp vegetable oil or cooking olive oil
• ¾ tsp Kosher salt
• ½ tsp smoked paprika
• ½ tsp ground cumin
• ¼ tsp red pepper flakes
• ¼ tsp freshly ground black pepper
• 2 Tbsp Extra Virgin olive oil (to add at the end)
• 1 Tbsp fresh parsley leaves (finely minced)
• 1 tsp fresh lemon juice

Instructions 

• Preheat the oven to 440˚F.
• Rinse the canned chickpeas under cold running water until clean.
• Drain the rinsed chickpeas in a colander or strainer.
• Add the rinsed and drained chickpeas to a large mixing bowl,
• Combine the chickpeas with the vegetable oil, Kosher salt, smoked paprika, ground cumin, and red pepper flakes.
• Mix until evenly combined.
• Spread the seasoned chickpeas out onto a piece of parchment paper on a sheet tray.
• Roast the seasoned chickpeas in the oven at 440˚F for roughly 8 minutes, and then remove them from the oven.
• Transfer the roasted chickpeas back to your large mixing bowl.
• Add the freshly ground black pepper, along with the Extra Virgin olive oil, a small squeeze of fresh lemon, and the finely-minced fresh parsley.
• Mix the contents until all of the roasted chickpeas are evenly coated in the oil, lemon juice, and parsley.
• Serve right away, or at your leisure, as these seasoned chickpeas taste great even if you make them an hour before you serve them at room temperature.

Notes

This is great side dish to serve if you are catering towards a crowd that prefers to eat vegetarian dishes. You can eat these warm or cold. They can be made in advance, and are a great quick addition to lunches and dinner when you are in a pinch and looking for a quick burst of flavor and protein.