Ingredients:

  • 2 cans (approx. 800g) chickpeas, rinsed and drained
  • 2 tbsp (27g) extra virgin olive oil
  • 1/2 tsp (3g) fine sea salt
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1.5g) garlic powder
  • 1/2 tsp (1.5g) onion powder
  • 1/4 tsp (1g) ground cumin
  • 1/8 tsp (0.5g) cayenne pepper

Instructions:

  1. Preheat your oven to 425°F (220°C) and position the oven rack in the center.
  2. Spread rinsed chickpeas onto a lint-free kitchen towel. Fold the towel over and gently rub the chickpeas for 60 seconds to dry thoroughly and remove loose skins.
  3. Transfer the dried chickpeas to a large mixing bowl and toss with olive oil and sea salt until evenly coated.
  4. Spread the chickpeas in a single layer on a large rimmed baking sheet, ensuring they are not overcrowded.
  5. Roast for 20–25 minutes, shaking the pan every 10 minutes to ensure even browning.
  6. Remove from oven, sprinkle the savory spice blend over the chickpeas, and toss to coat during the final 2 minutes of residual heat to prevent the spices from burning.