Baked Chickpeas with Smoked Paprika and Garlic

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Crunchy oven-roasted chickpeas seasoned with smoky Spanish paprika and garlic make a flavorful and healthy snack or salad topper. This Spanish recipe (vegan, gluten free), ready in about 45 minutes, pairs canned chickpeas, rinsed and drained, extra virgin olive oil, and smoked Spanish paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz) canned chickpeas, rinsed and drained
• 2 tbsp extra virgin olive oil
• 1 1/2 tsp smoked Spanish paprika
• 1 tsp garlic powder
• 3/4 tsp salt
• 1/2 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Pat dry 1 can (15 oz) rinsed and drained chickpeas thoroughly with paper towels to remove excess moisture.
2. Step 2: In a medium bowl, toss chickpeas with 2 tbsp extra virgin olive oil, 1 1/2 tsp smoked Spanish paprika, 1 tsp garlic powder, 3/4 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Step 3: Spread chickpeas in a single layer on a baking sheet lined with parchment paper.
4. Step 4: Bake for 30-35 minutes, shaking the pan every 10 minutes, until chickpeas are golden brown and crunchy.
5. Step 5: Let cool for 5 minutes before serving as a snack or salad topping.