These Paprika Roasted Chickpeas are simple, quick and delicious. Eat them as a salad, add them to a salad or buddha bowl.
My love for chickpeas is greater than most things – with good reason. They’re a great source of protein, versatile, filling, and delicious when combined with a few other ingredients.
Chickpeas can be incorporated in your meals in a range of ways. You can use them into your curry or stir fry, add them to salads or eat them as snacks. You can eat them both boiled or roasted. Roasting chickpeas is my favourite way to prepare and eat them. The crunchy texture mixed with a slightly grilled flavour is amazing.
You can start from scratch and use dry chickpeas or you can use canned ones. Dry chickpeas are my preferred option, but due to time issues I tend to rely on canned chickpeas a lot. When using dried chickpeas you have to soak them for at least 12 hours, boil them for 1 hour and then roast them. As you have to do all of that, roasting dried chickpeas is not a quick snack. Using canned chickpeas is, though, as you can skip the first two steps and go straight to the roasting part.
This recipe is for paprika roasted chickpeas. Paprika brings the flavour, while a tiny bit of chili powder brings a bit of heat. You can eat them on their own as an afternoon or evening snack, but you can also add them to a salad to give it a nice crunch. Either way they are delicious.
If you try these Paprika Roasted Chickpeas, please leave a comment below or even better, snap a quick picture of them and post it on Instagram, tagging it with #themostlyhealthy 🙂
- 1 + 1/4 cup dried/canned chickpeas (240 g)
- 2 tsp paprika
- 1 tsp chili powder
- salt & pepper
If you’re using canned chickpeas, go ahead and skip the first two steps and go straight to the preheating of your oven.
If you’re using dried chickpeas, cover the chickpeas with water in a bowl and let them soak for at least 12 hours.
Rinse the chickpeas before transferring them to a saucepan. Cover them with water and bring to a boil before turning down to low heat. Allow to simmer for 1 hour or until they chickpeas are very soft. Once done, drain the saucepan for water.
Preheat oven to 200 degrees Celsius / 390 degrees Fahrenheit.
In a bowl, mix paprika, chili powder, salt and pepper before mixing everything with the chickpeas. Try to get the chickpeas evenly covered.
Align a baking tray with parchment and spread the chickpeas evenly. Alternatively, you can use a baking dish.
Roast the chickpeas in the oven for 35-40 minutes. They should be nice and crunchy when done.