Smoked Paprika Roasted Chickpeas

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Crunchy oven-roasted chickpeas tossed with olive oil, smoked paprika, garlic powder and onion powder, a savory snack ready in 35 minutes. This kid-friendly recipe, ready in about 35 minutes, pairs canned chickpeas, extra-virgin olive oil, 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 cans (15 oz each) canned chickpeas
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp sea salt

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Drain and rinse chickpeas thoroughly, then pat completely dry with clean kitchen towels (crucial for crispiness).
2. Step 2: In a bowl, toss dried chickpeas with olive oil, smoked paprika, garlic powder, onion powder, and sea salt until evenly coated.
3. Step 3: Spread chickpeas in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, stirring once halfway through, until golden brown and crisp (they’ll harden as they cool).
4. Step 4: Remove from oven and let cool completely on the baking sheet (about 15 minutes) — they’ll crisp up further as they cool.
5. Step 5: Transfer to an airtight container for storage; they’ll stay crunchy for up to 5 days.