The Easiest Smoky Roasted Chickpeas Recipe

Approximately two months ago, I became obsessed with chickpeas. One of my first meals in Chicago consisted of a disappointing salad with a heap of plain chickpeas that absolutely saved the day. I immediately delved into the Google gods and discovered the world of roasted chickpeas, the ultimate healthy, vegan snack. As much as I hate being that girl (yes, they’re also gluten-free), I bring a bag of these suckers to work at least once a week. Don’t worry, I make sure to counter it with plenty of late-night chocolate cravings.

Now this recipe is so easy, it’s almost laughable to actually draft and post this. But since there’s such a wide array of temperatures and cooking times and seasonings, I figured I’d document that perfect combination for my preferences. I rely heavily on my secret weapon, smoked paprika, to get an amazing pop and also go a little short on the oven time and temperature to avoid that burnt aftertaste. Also, I cook most of my favorite recipes at 400°F and wanted to be able to multi-task.


The Easiest Smoky Roasted Chickpeas

For 2 people. Prep Time: 10 minutes. Cook Time: 30 minutes.


  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • Olive oil
  • Sea salt
  • Pepper
  • Smoked paprika


  1. Preheat the oven to 400°F and line a baking sheet with aluminum foil.
  2. After rinsing and draining the chickpeas, further dry them with a paper towel and remove any loose skin.
  3. In a bowl, drizzle the chickpeas with olive oil and then season with sea salt and pepper, to your taste. Mix with your hands until evenly coated.
  4. Arrange chickpeas on baking sheet in one layer and pop in the oven for 30 minutes total.
  5. About halfway through (15 minutes), toss the chickpeas.
  6. Remove from oven, season with smoked paprika directly on baking tray and serve.


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