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Crunchy Southwest Chickpeas

Golden-brown roasted chickpeas in a bowl, surrounded by scattered crispy chickpeas on parchment paper, showcasing their crunchy texture and rich Southwest seasoning.
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This recipe for oven-baked Southwest crunchy chickpeas is quick, easy, and full of bold flavor. Coated in a smoky Southwest seasoning, these crispy chickpeas make a deliciously healthy snack or crunchy topping for salads, soups, and grain bowls. With just a few pantry staples you can create this irresistible treat that’s high in protein and big on taste! Perfect for meal prep or whenever you’re craving something savory and satisfying.

Ingredients

Scale
  • 1 (15 ounce) can of chickpeas, drained, rinsed, and patted dry
  • 1 Tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

 

Instructions

Preheat Oven: Preheat your oven to 400. Line a baking sheet with parchment paper or foil for easy cleanup.

Prepare Chickpeas: Drain and rinse the chickpeas thoroughly. Spread them on a clean kitchen towel or paper towels and pat them dry. Remove any loose skins.

Season Chickpeas: Transfer the chickpeas to a mixing bowl. Drizzle with olive oil and toss to coat evenly. In a small bowl, combine chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Sprinkle the spice mix over the chickpeas and toss until well-coated.

Bake: Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Bake for 30-40 minutes, shaking the pan every 10 minutes to ensure even crisping. Chickpeas are done when golden brown and crunchy.

Cool and Enjoy: Let the chickpeas cool completely on the baking sheet; they will crisp up further as they cool. Store in an airtight container for up to 5 days.

Find it online: https://whiteriverkitchen.com/crunchy-southwest-chickpeas/