Slow-Cooked Cumin-Roasted Chickpeas
A savory, protein-packed snack with warm spices and a satisfying crunch. This Mediterranean-inspired vegetarian recipe (vegan, high-protein), ready in about 50 minutes, pairs chickpeas, cumin, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" 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
- 2 (15 oz cans), drained and rinsed chickpeas
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- 1/4 tsp garlic powder
- 1/2 tsp salt
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Equipment for this recipe
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Instructions
- Step 1: Pat chickpeas completely dry with a clean kitchen towel. Preheat oven to 375°F (190°C). In a bowl, toss drained chickpeas with 2 tbsp olive oil, 1 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, and 1/2 tsp salt until evenly coated.
- Step 2: Spread chickpeas in a single layer on a parchment-lined baking sheet. Roast for 30-35 minutes, shaking the pan every 10 minutes, until golden brown and crisp around the edges.
- Step 3: Let cool on the pan for 15 minutes to harden. Transfer to an airtight container for storage or serve immediately as a snack.
