Roasted Spicy & Sweet Chickpeas
Prep time
Cook time
Total time
Chickpeas are extra delicious when paired with tasty seasonings, fresh lemon zest and parsley.
Recipe type: Legumes
Cuisine: Legumes
Serves: ~3 cups
  • 2 (15 oz) cans chickpeas, drained, rinsed & patted dry*
  • 2 tsp. smoked paprika
  • ¼ tsp. cayenne pepper (or more, to taste)
  • ½ tsp. granulated sugar
  • ½ tsp. kosher salt
  • 6 Tb. olive oil
  • Zest from 1 lemon
  • 2-3 Tb. fresh parsley, minced
  1. Combine paprika, cayenne pepper, sugar and salt in a small bowl; set aside.
  2. After rinsing chickpeas, spread them onto a kitchen towel. Rub the towel over the chickpeas to loosen the skins. Try to remove as many skins as possible.
  3. Add 3 Tb. olive oil into a large, non-stick pan and heat to medium/high.
  4. Spoon half the chickpeas into the hot pan in one layer. Allow them to settle for about 2 minutes, then stir regularly until they turn golden brown and slightly crispy (about 15–20 minutes). Remove and transfer to a paper towel to remove some of the oil, then to a medium sized bowl. Pour half of the dry spice mixture over the warm chickpeas and mix to combine; set aside.
  5. Repeat process with second half of oil and chickpeas.
  6. When all chickpeas are combined, add parsley/lemon zest and serve. Add extra salt, if needed.
*To ensure your chickpeas are crunchy, be sure to remove as much moisture as possible before adding to hot oil. I like to let them sit out on the counter for at least 20 minutes before cooking.
This recipe works in 2 batches so you can achieve even 'crisping' action in a medium sized skillet.
Recipe by My Delicious Blog at