Toasty Roasted Chickpeas, Cajun Style

June 10, 2013
8 Ratings
Photo by James Ransom
  • Makes 1 1/2 cups
Author Notes

This is a healthy, protein-packed snack that can be served at any gathering, informal and formal alike. The flavor combinations are endless, but here I present a Cajun-style mix. Feel free to add your own flavor! —anotherfoodieblogger

Test Kitchen Notes

WHO: Anotherfoodieblogger is a self-professed "geeky software business analyst" by day, cook by night.
WHAT: A bright chickpea snack for when you're on the go.
HOW: Toss chickpeas in a medley of spices like paprika and cayenne with Parmesan, olive oil, and lime juice, then bake until golden-brown.
WHY WE LOVE IT: Bright and flavorful, these chickpeas make for the perfect work snack that can be made the night before (or morning-of—they're that easy!). Plus, they're the perfect nut-alternative for those with allergies. —The Editors

What You'll Need
  • 1 tablespoon olive oil
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon sweet Hungarian paprika
  • 1/4 teaspoon regular paprika
  • 1/8 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • 1 pinch onion powder
  • 1 tablespoon freshly squeezed lime juice
  • Ground black pepper, to taste
  • one 15-ounce can chickpeas (also called garbanzo beans), rinsed and drained
  1. Preheat oven to 425° F.
  2. In a medium bowl, mix together all the ingredients except the chickpeas. The mixture will be thick and paste-like. If it seems too thick, drizzle in a little more olive oil.
  3. Add the chickpeas to the bowl and toss to coat. Spread them in a single layer across a baking sheet lined with foil or parchment paper, then put it in the oven.
  4. Cook chickpeas for 20 minutes, then mix them around on the baking sheet. Cook for another 10 to 15 minutes, checking every five minutes to make sure they don't burn.
  5. When chickpeas are golden brown, remove from oven and let cool. Store leftovers in a zip-top bag, if you can refrain from eating them all in one sitting.

See what other Food52ers are saying.

  • Holly Scheid
    Holly Scheid
  • Allison Christian Hanner
    Allison Christian Hanner
  • stephanieRD
  • Michelle Williams
    Michelle Williams
  • inpatskitchen

32 Reviews

eveross September 5, 2020
Just tried this - burnt to a crisp at 7000 feet where things usually are underdone. I followed the recipe exactly. The unburnt ones weren't crisp and the burnt ones inedible. I used Rancho Gordo dried garbanzos cooked as I normally do - maybe its better with canned???? Try this out before planning to serve it to anyone!
Holly S. May 16, 2020
Made this yesterday and they turned out great. Crispy and flavorful. The recipe did not call for salt but there is Parmesan which adds a salt element. I would add 1/2 teaspoon of salt in making them. I used homemade chick peas and let them sit in fridge to not be too wet. The timings of the bake are also spot on.
Allison C. August 6, 2018
DON’T EVEN TRY IT! The chickpeas never get crispy. They are soggy, at best. A real disappointment!
stephanieRD June 18, 2016
How long do these keep for? I was thinking of making these for wedding favors/snacks and wondering if I can make them ahead of time.
Oops sorry, I just saw this. We usually eat them all the same day but I am sure if sealed tightly they would keep for several days. I hope that helps!
Michelle W. February 5, 2016
Excellent recipe. Easy, healthy and delicious. A winner for sure!
anotherfoodieblogger February 5, 2016
Thank you Michelle, you are awesome!
inpatskitchen February 5, 2016
Congratulations on the Wildcard Win!!!
anotherfoodieblogger February 5, 2016
Thanks so much Pat! What a pleasant surprise, for sure!
CHERYL W. February 4, 2016
Woo-Hoo A winner for sure!!! CCC xo
anotherfoodieblogger February 5, 2016
Thank you!!!
CHERYL W. February 4, 2016
Yay-way to go KR!!! xo CCC
anotherfoodieblogger February 4, 2016
Thank you my friend! XOXO
anotherfoodieblogger February 4, 2016
Wow thank you for the wildcard pick!!!!
cookinalong June 1, 2015
These are absolutely yummy & addictive. One caution to others who may also have a temperamental gas oven: check on these often. Half of my first batch burned. I don't know if there's a hot spot in my oven or what, but I solved the problem with the second and later batches by lowering the temp to 400, and checking them at about 10-12 minutes. I gave them a shake at that point and rotated the pan to compensate for any uneven heating. I also checked on them again during the second half of the cooking time, again rotating the pan. I also usually give them another 2 or 3 minutes. It sounds like a lot of extra trouble, but really isn't & it's worth it to avoid the scorched chickpea heartache.
anotherfoodieblogger February 4, 2016
Somehow I missed your comment way back when. Great advice!
inpatskitchen April 24, 2014
Congrats on the CP aft! Love this!
anotherfoodieblogger April 24, 2014
Thank you ipk, and congrats on being a finalist! Win-win. :)
Regine April 16, 2014
Carol, i had no problems at all. But based on your use of verb "cook," i am wondering if u used dry instead of canned chickpeas. Very tasty. Great snack for school and work too.
anotherfoodieblogger April 16, 2014
Regine, I think you may be right! I didn't think of that since my recipe says "can." Thank you for your comment!
Cindy June 17, 2015
I'm confused. Did you use canned or dried chickpeas for this recipe?
anotherfoodieblogger February 14, 2016
They were canned, sorry for the confusion!
Carol W. April 16, 2014
did anyone have a tough time getting these little jessies cooked completely?
anotherfoodieblogger April 16, 2014
Hi Carol, I had no issue with getting them to cook completely, at least with the brand available in my area. Perhaps lower the oven (so they don't burn) and cook longer?
Regine April 11, 2014
Hmmm. I don't think the link to test recipe works.
anotherfoodieblogger April 11, 2014
Regine, Food52 states they are aware of the issue and are working to get it fixed by the end of the day. :)
Regine April 11, 2014
Thanks for letting me know. I thought it was just me.
anotherfoodieblogger April 11, 2014
You are welcome! I hope you are able to test this. Thank you Regine.
Hi Folks! I am so excited to have made it to the testing phase. So sorry for the delay in responding, as I have been at a family reunion in a remote part of Texas and pretty much had no internet service the entire time down there. Yes, by "regular paprika" I meant off the shelf paprika, not smoked or sweet or any of that, as Kitchen Butterfly so kindly responded for me.
inpatskitchen June 21, 2013
These look so yummy! But can you tell me exactly what "regular" paprika is?
Kitchen B. June 21, 2013
I'm guessing here but it could mean just plain ole paprika - not smoked, not dulce (Sweet) or piquante (hot).
inpatskitchen June 21, 2013
Thanks KB! I guess I thought paprika came only hot, sweet or smoked.