Crunchy Smoky Chickpeas

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Chickpeas make an amazing snack! Tossed in olive oil and spices, then drizzled with a little bit of honey, and roasted in the oven, they are utterly irresistible. Once they dry out, they become these lovely little balls of crunchy texture and vibrant flavours. Our favourite Crunchy Smoky Chickpeas are made with smoked paprika and hints of chilli and honey.

I think I’ve mentioned my ridiculous addiction to peanuts before on one of the other recipes. Well, it’s not going well. Over Christmas, I’ve stocked up on all things peanuts, in anticipation of guests. Then plans changed and there were only the two of us over Christmas. And 3 huge bags of peanuts. Finishing them all on my own, I have decided that enough is enough. I need to find a healthier snack that I can enjoy just as much.

Crunchy Smoky Chickpeas

There are so many different ways you can flavour chickpeas. Our personal favourites are:

  • Smoked Paprika, Chilli and Honey (of course! That’s why I’m sharing this recipe)
  • Miso and Soy Sauce
  • Wasabi (Seb’s favourite!)

There are many recipes out there for Crunchy Chickpeas. I remember when I first started making them, I could never get them crunchy enough. And whilst cooking time will differ for everyone, based on individual ovens and the size of the chickpeas, I am sharing my best tips on how to get your crunchy chickpeas actually crunchy, below.


Preheat the oven to 180°C Fan. Drain your chickpeas, then remove the outer shell. It may seem like an unnecessary step to some, but I believe it’s crucial for flavour retention. When you cook unpeeled chickpeas, all of the flavourings stay on the outer shell. Whilst chickpeas cook, the shell tends to crisp up and simply fall off the chickpea itself. So I would always recommend shelling them first. It’s a very therapeutic stage of cooking them. It’s monotonous, but satisfying at the same time.

Place the prepared chickpeas on a piece of paper towel. With another piece of paper towel, dry them thoroughly, rolling the towel on top of the chickpeas, pressing gently, not to squish them. It is an extremely important step if you want your chickpeas to crisp up. So take some time making sure the surface of the chickpeas is dry.

In a large bowl, mix olive oil, smoked paprika, chilli powder and salt. Then tip the dried chickpeas in and toss to coat well.

Spread the chickpeas on a large baking tray (or two), making sure they are spread apart and pop in the preheated oven for 10 minutes.

After 10 minutes, remove the tray(s) from the oven and drizzle the honey all over, stirring them slightly and spreading apart again.

Pop the chickpeas back in the oven for another 15 minutes, but keep an eye on them as the size of tinned chickpeas can vary, so check after 10 minutes. They should be crunchy and slightly browned.

Crunchy Smoky Chickpeas

Cool on the baking tray, then store in an airtight container at room temperature. These Crunchy Smoky Chickpeas are perfect as a snack, containing just a fraction of calories and all the flavour!

Have a look at our other recipes for Snacks and Bites, including:

Crunchy Smoky Chickpeas

Crunchy Smoky Chickpeas

Chickpeas make an amazing snack! Tossed in olive oil and spices, then drizzled with a little bit of honey, and roasted in the oven, they are utterly irresistible. Once they dry out, they become these lovely little balls of crunchy texture and vibrant flavours. Our favourite Crunchy Smoky Chickpeas are made with smoked paprika and hints of chilli and honey.
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Snack
Cuisine American, British
Servings 4 portions
Calories 183 kcal

Ingredients
 
 

  • 2 tins of chickpeas (400g each)
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp chilli powder
  • ½ tsp course salt
  • 2 tsp runny honey

Instructions
 

  • Preheat the oven to 180°C Fan. Drain your chickpeas, then remove the outer shell (see text above for details).
  • Place the prepared chickpeas on a piece of paper towel. With another piece of paper towel, dry them thoroughly, rolling the towel on top of the chickpeas, pressing gently, not to squish them.
  • In a large bowl, mix olive oil, smoked paprika, chilli powder and salt. Then tip the dried chickpeas in and toss to coat well.
  • Spread the chickpeas on a large baking tray (or two), making sure they are spread apart and pop in the preheated oven for 10 minutes.
  • After 10 minutes, remove the tray(s) from the oven and drizzle the honey all over, stirring them slightly and spreading apart again.
  • Pop the chickpeas back in the oven for another 15 minutes, but keep an eye on them as the size of tinned chickpeas can vary, so check after 10 minutes. They should be crunchy and slightly browned.
  • Cool on the baking tray, then store in an airtight container at room temperature.

Nutrition

Calories: 183kcalCarbohydrates: 30gProtein: 10gFat: 4gSaturated Fat: 1gSodium: 851mgPotassium: 306mgFiber: 9gSugar: 3gVitamin A: 350IUVitamin C: 1mgCalcium: 72mgIron: 3mg
Keyword BBQ Chickpea Recipe, BBQ Chickpeas, Chickpeas with Honey, Chickpeas with Smoked Paprika, Crispy Chickpeas, Crunchy BBQ Chickpeas, Crunchy Chickpea Recipe, Crunchy Chickpeas, Crunchy Smoky Chickea Recipe, Crunchy Smoky Chickpeas, Healthy Snack, Healthy Snacks Recipes, Smokey Chickpeas, Smoky Chickpeas
Tried this recipe?Let us know how it was!

2 Replies to “Crunchy Smoky Chickpeas”

  1. I have made these goodies just now! Thank you for the great recipe it is a really good snack! love it and will make it many more times 🥰

    1. Glad you liked them!

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