Smoky Roasted Chickpeas with Lime & Paprika
40 min · Easy
#budget#high-protein#meal-prep#quick#vegan
The snack that ends your relationship with the crisp aisle. Chickpeas roasted until they rattle in the tray and shatter between your teeth, hit with smoked paprika and a squeeze of lime while still hot. Cheap, high-protein, and gone within the hour.
Ingredientsfor 4 portions
- 500 g Canned Chickpeas, drained and rinsed
- 2 tbsp Olive Oil
- 2 tsp Smoked Paprika
- 1 tsp Cumin
- 0.5 tsp Red Pepper Flakes
- 1 Lime, zest and juice
- 1 tsp Sea Salt
Steps
- Heat the oven to 200 °C. Drain and rinse the chickpeas, then dry them thoroughly between two clean tea towels, rolling them around until the skins look chalky. Any moisture left on them steams in the oven and you'll never get them crisp.
- Toss the dry chickpeas with the olive oil and salt only — hold the spices back for now, because paprika and cumin scorch and turn bitter over a long roast.
- Spread them in a single layer on a baking tray with space between them and roast for 30–35 minutes, shaking the tray every 10 minutes, until they are deep golden and rattle like pebbles when you shake it.
- Tip the hot chickpeas straight into a bowl and toss immediately with the smoked paprika, cumin, chili flakes and lime zest — the residual heat blooms the spices and makes them stick.
- Squeeze over the lime juice, toss once more and eat while warm and crunchy. They soften as they cool, so store any survivors in an open bowl rather than a sealed container.
