Snack
Roasted Chickpeas with Paprika and Sea Salt
About this dish
A simple, deeply savory snack inspired by the warm spices of Vietnamese banh mi fillings—though this recipe keeps things clean and vegetarian. Tossed in smoked paprika and flaky sea salt, these chickpeas become addictive little nuggets of crunch, perfect for teatime or a late-night craving.
Ingredients
UK and US measurements are both included for every recipe.
canned chickpeas
other400g
Imperial measurement: 15 oz can
olive oil
fat2 tbsp
smoked paprika
spice2 tsp
fine sea salt
seasoning1/2 tsp
garlic powder
spice1/2 tsp
Method
Preheat and prep
10 minsPreheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
Dry the chickpeas
5 minsAfter draining and rinsing the chickpeas, spread them out on a clean kitchen towel and gently pat them very dry. Removing as much moisture as possible is key to achieving a crisp exterior.
Season
3 minsIn a mixing bowl, combine the dried chickpeas, olive oil, smoked paprika, sea salt, and garlic powder if using. Toss well to coat evenly.
Roast
30 minsSpread the seasoned chickpeas in a single layer on the prepared baking sheet. Roast for 25–30 minutes, shaking the pan halfway through, until the chickpeas are golden and crunchy.
Cool
20 minsRemove from the oven and let cool completely on the baking sheet — about 20 minutes. They will continue to crisp up as they cool.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Colander
- Kitchen towel
Nutrition facts
Tips
- For extra crunch, remove the loose skins from the chickpeas before roasting — they tend to burn and give a bitter taste.
- Store any leftovers in an airtight container at room temperature for up to 3 days, though they are best eaten the same day.
- Experiment with other spices like cumin, chilli powder, or a pinch of cayenne for a spicier kick.
- If using dried chickpeas, ensure they are fully cooked and dried before seasoning — soak and boil them until tender, then proceed as directed.
Serving suggestions
- Serve as a snack alongside cold drinks, or use as a crunchy topping for salads, soups, or grain bowls.
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Recipe by
Linh Nguyen
Specialises in Vietnamese cuisineLinh makes pho that takes 12 hours. She says the secret is charring the ginger and onion until they weep.
Describe yourself in three words: Quiet, devoted, smells of star anise.