Spiced Roasted Chickpeas
Crispy, spice-dusted chickpeas that satisfy the crunch craving without a shaker of salt in sight.
Sodium note
No added salt — smoked paprika, cumin, and lime zest carry all the flavor.
Ingredients
- 2 (15-ounce) cans no-salt-added chickpeas, drained, rinsed, and patted very dry
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Zest of 1 lime
- 1/4 teaspoon black pepper
Method
- 1
Preheat oven to 425°F and line a baking sheet with parchment paper.
- 2
Spread chickpeas on a clean towel and rub gently to dry thoroughly; loose skins can be discarded.
- 3
Toss chickpeas with olive oil, smoked paprika, cumin, garlic powder, cayenne, and black pepper.
- 4
Spread in a single layer and roast 20-25 minutes, shaking the pan halfway, until deeply golden and crunchy.
- 5
Toss hot chickpeas with lime zest and let cool 5 minutes on the pan before serving; they crisp further as they cool.
Nutrition (estimated, per serving)
- Calories
- 160
- Protein
- 7g
- Carbs
- 22g
- Fat
- 6g
- Sodium
- 10mg
Nutrition and sodium information is an estimate only and will vary based on ingredients, brands, serving sizes and preparation methods. Always check the labels on the products you buy.
Substitutions
- Use canned white beans in place of chickpeas for a softer, creamier roasted bean.
- Swap cayenne for a pinch of crushed red pepper flakes if that's what you have on hand.
- No lime? Finish with a splash of apple cider vinegar for brightness instead.
Tips
- Drying the chickpeas thoroughly is the real secret to crunch — don't skip that step.
- Store leftovers uncovered at room temperature; sealing them while warm makes them soggy.
- Swap smoked paprika for curry powder for a completely different flavor profile.
New to cooking without salt? Start with our beginner guide and 25 ways to add flavor without salt.
