Crispy Spiced Chickpea Recipe

Crispy Spiced Chickpea Recipe
Crystal Pace

Whether you want to top salads with these delicious, crunchy chickpeas for some added plant-based protein, or use them as a protein source in bowls (such as a grain and veggie bowl), crispy chickpeas can be used in so many ways. You can even use them for a mid-day snack. Though the possibilities are endless, I personally like to make a meal out of them and pair them with some cooked veggies and a side starch (such as sweet potato).

Here is a quick and easy recipe for Crispy Spiced Chickpeas:



  • 1, 14.5 ounce can chickpeas. You can also just use cooked chickpeas that you cooked yourself vs. canned.
  • 2 tbsp white wine vinegar. I’ve also used apple cider vinegar and this worked great.
  • 1 tbsp avocado oil
  • 1 tsp dijon mustard
  • 1/2 tsp sea salt. You don’t need to measure; just eye ball it. You just want enough sea salt for flavor. Use less or more depending on your taste preferences.
  • 1/2 tsp smoked paprika. Same thing here: you don’t need to measure, just use enough to coat the chickpeas. See directions below.
  • 1/4 tsp cumin. A little cumin goes a LONG way! Adjust to your taste preferences. I’ve found 1/8-1/4 tsp work well.
  • 1 pinch cayenne pepper (optional). Omit this if you don’t like a little spice!


  1. Preheat oven to 400 degrees.
  2. Drain and rinse chickpeas.
  3. Toss chickpeas with vinegar, olive oil, mustard, and spices. Mix well. Adjust spices (more or less) to your taste preferences. A little goes a log way; start out with less.
  4. Lay chickpeas on baking pan with parchment paper. Be sure to spread evenly and to not overcrowd.
  5. Sprinkle with sea salt.
  6. Bake for 1 hour in oven, making sure to toss occasionally. The chickpeas are done when they’re nice and crispy. Be sure to check on them since I personally find that it often takes <1 hour to cook.

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