Extra-Crunchy Roasted Chickpeas with Smoky Paprika-Lemon Salt

By Sprig Originals ✓ · cooked up in Sprig

The difference between a chewy roasted chickpea and one that shatters like a corn nut comes down to two things: getting them bone-dry before they hit the oven, and seasoning them after they come out so the spices toast instead of scorch. These go into a hot oven naked except for oil and salt, roast until they rattle on the pan, then get tossed in a bright smoked paprika, garlic and lemon-zest salt while still hot. Snackable by the handful, and good on salads, soups and grain bowls.

Ingredients

• 2 15-ounce cans chickpeas
• 2 tablespoons extra-virgin olive oil
• 3/4 teaspoon kosher salt

• 1 1/2 teaspoons smoked paprika
• 3/4 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper, or more to taste
• 1/2 teaspoon flaky sea salt, crushed between your fingers
• 1 teaspoon finely grated lemon zest
• 1/4 teaspoon sugar

Instructions

1. Position a rack in the middle of the oven and heat to 400°F. Drain the chickpeas in a colander and rinse under cool water for about 30 seconds, until the water runs clear and no foam remains.
2. Spread the chickpeas on a clean kitchen towel or a triple layer of paper towels. Lay a second towel on top and roll them gently back and forth with your palms to blot every surface dry — this is the single most important step for crunch. Any skins that slip off, discard; you do not need to peel them all. Let the chickpeas air-dry on the towel for 10 minutes while the oven finishes heating.
3. Pile the dry chickpeas onto a rimmed half-sheet pan, drizzle with the olive oil and sprinkle with the kosher salt. Toss with your hands until every chickpea is glossy, then spread them into a single layer with space between them. Do not crowd the pan; use two pans if needed.
4. Roast for 25 minutes, then pull the pan out and shake it firmly to roll the chickpeas over. Return to the oven and roast 15 to 22 minutes more, shaking once more halfway through, until the chickpeas are deep golden-brown, visibly shrunken, and rattle loudly when you shake the pan. Sacrifice one to test: it should crack, not squish. If it's still soft in the middle, keep going in 5-minute increments.
5. While the chickpeas roast, stir the smoked paprika, garlic powder, cumin, cayenne, crushed flaky salt, lemon zest and sugar together in a large bowl.
6. Scrape the hot chickpeas straight from the pan into the bowl of seasoning and toss vigorously for 20 to 30 seconds — the residual oil and heat bloom the spices and glue them on. Taste and add another pinch of flaky salt if needed.
7. Spread the seasoned chickpeas back on the pan and cool completely at room temperature, about 20 minutes. They crisp up further as they cool. Serve in a wide bowl.

Chef's tips

Nutrition (per serving, estimated)

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