Craving a snack that brings the heat and crunch? These Spicy Roasted Chickpeas from Salma Hage’s The Levantine Vegetarian cookbook are your new go-to. Inspired by flavours from the Middle East, this easy recipe turns humble canned chickpeas into the ultimate crispy treat—perfect for munching on their own or adding a spicy kick to your favourite salads for an added boost of protein. Trust us, once you pop one, you won’t stop.

How to roast chickpeas

To make crispy roasted chickpeas, start with canned chickpeas. Drain and pat chickpeas dry, toss with a touch of olive oil, then roast in a 400°F hot oven until chickpeas are golden and crunchy. Stir chickpeas halfway through cooking to make sure they crisp up evenly.What spices work best for roasted chickpeas?

For a bold, smoky flavour, cumin, paprika, coriander, cinnamon and cayenne pepper are the dream team. Adjust the cayenne if you’re not into too much heat!

How long can you store roasted chickpeas?

Store roasted chickpeas in an airtight container at room temperature for up to 3 days. They’ll stay crispy and ready for snacking.

Are roasted chickpeas healthy?

Chickpeas are high in fibre, protein, and nutrients. Roasting them with spices and olive oil makes for a healthy plant-based and wholesome snack.

What can I serve with roasted chickpeas?

Enjoy roasted chickpeas as a snack, sprinkle over salads, grain bowls, soups or even roasted veggies for extra crunch and spice.

Spicy Roasted Chickpeas

Growing up in Lebanon, author and cook Salma Hage would enjoy piping-hot freshly roasted chickpeas—a crunchy and spicy treat—in paper cones whenever her family would go into town. Now she’s based in the U.K., where it’s not easy to find fresh chickpeas, so she makes a version with readily available canned chickpeas and spices. Eat these as you would roasted nuts or sprinkle them over salad for a pop of flavour.

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Equipment

medium mixing bowl
baking sheet

Ingredients

2 tsp ground cumin
1 tsp hot smoked paprika
1 tsp ground coriander
¼ tsp ground cinnamon
¼ tsp cayenne pepper
¼ tsp salt
1 tbsp light olive oil

Instructions

Preheat oven to 400°F. Drain chickpeas, then pat dry with paper towel.
In bowl, combine chickpeas, cumin, paprika, coriander, cinnamon, cayenne pepper and salt. Drizzle with oil, tossing to coat.
Transfer chickpea mixture to baking sheet. Roast until golden and crispy, stirring halfway through cooking time, about 35 minutes.