• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Blog
    • Food
      • Appetizers
      • Breads
      • Breakfast
      • Dairy Free
      • Drinks
      • Healthy
      • Homemade
      • Main Dishes
      • Pastas
      • Salads
      • Side Dishes
      • Snacks
      • Soups & Stews
      • Sweets
      • Vegetables
    • Obsessing On
      • Series Posts
        • Blogging Roundup
        • Crushing On…
        • Cookbook Love
        • Blog Crushes
        • Favorite Finds
        • Let’s Travel
      • Share Fest
        • Beauty & DIY
        • Blogging
        • My Kitchen
        • Every Day Things
        • Techy Stuff
  • Recipe Index
  • About
    • About CCWT
    • FAQs
    • Contact
  • Work With Me
  • Shop
    • Blogging Resources
    • Cookbooks
    • Cool Stuff
    • Kitchen Appliances
    • Kitchen Tools
  • Privacy

Can Cook, Will Travel logo

You are here: Home / Recipes / Diet / Clean Eating / Smokey Roasted Chickpeas

August 29, 2014 By Kelli Wallace Leave a Comment

Smokey Roasted Chickpeas


(Recipe can be found on the site My Whole Food Life here.)
Step by Step Instructions:


Smokey Roasted Chickpeas couldn’t be easier and here’s what you’ll need: Chili Powder, Coconut Oil, Chickpeas, smoked paprika, and salt.


Start off by preheating your oven to 350 degrees. While the oven is at work, rinse the canned chickpeas really well and let them drain.


My coconut oil was cool enough it was more solid, so I measured out 1 tablespoon and microwaved it for about 20-30 seconds on high so that it would melt.


Here’s the melted oil.


Once the chickpeas are drained, put them in a bowl with the tablespoon of coconut oil, 2 teaspoons of smoked paprika, 1/2 to 1 teaspoon of chili powder (I went with a full teaspoon), and 1/2 teaspoon of salt.


Stir the mixture until the chickpeas are fully coated in the spices and smell delightful.


Line a cookie sheet with parchment paper or a Silpat and pour the chickpeas onto the cookie sheet in a single layer. Bake the chickpeas for 40-60 minutes. Shake the cookie sheet every 15 minutes to ensure the chickpeas roast on all sides.


Here are the baked chickpeas. I did mine about 45 minutes, but next time I may let them go a bit longer.


Let them cool on a wire rack completely. Once cool eat them up and make sure they are completely cool before you store them in an airtight container. I liked the idea of storing them in mason jars. Eat, enjoy, and repeat. Happy snacking, my friends!

Makes approximately 4 servings

Ingredients:
2 cups or 1 can chickpeas (If using dried beans, the measurement is after soaking and softening.)
1 T coconut oil melted
2 tsp smoked paprika
1/2-1 tsp chili powder
1/2 tsp salt

Preparation Instructions:
1. Get your oven preheated to 350 degrees. Then rinse your can of chickpeas and drain them.

2. Once the chickpeas are well drained, toss them with the coconut oil, smoked paprika, chili powder, and salt so that the chickpeas are well coated.

3. Then grab a cookie sheet and line it with a Silpat or parchment paper.

4. Pour the chickpeas out into a single layer on the cookie sheet and bake anywhere from 40-60 minutes. You’ll want to be sure you shake the cookie sheet every 15 minutes or so allowing the chickpeas to bake on all sides.

5. When your chickpeas are finished, let them cool completely and then snack away. The easiest thing is to store them in a mason jar to keep them fresh.

0

Subscribe To My Newsletter!

Ready to get weekly recipes, cooking tips, and more delivered straight to your inbox? Perfect! Sign up here and you're in.

You have Successfully Subscribed!

Filed Under: Clean Eating Tagged With: Chick Peas, Chili Powder, Coconut Oil, Paprika

Previous Post: « Three Cheers for Sauteed Zucchini with Toasted Garlic and Lime!
Next Post: Smokey Roasted Chickpeas Make Snack Time Uber Healthy »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome

Hi and welcome! I'm Kelli, a Midwestern girl at heart who loves to cook and travel (of course). This blog chronicles my journey to rediscover my passions and share them with all of you. From cooking & baking to travel & inspiration, I have tons of interests that I can't wait to share with you! Learn More…

Let’s Connect

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Subscribe

Welcome to Can Cook, Will Travel!

Never miss another delicious recipe again!

Get weekly newsletters in your inbox with new recipes, features & more! Plus subscribe now for my must-have kitchen tools guide!

You have Successfully Subscribed!




Take my survey, Pretty Please!

Survey Says_Small




Archives

Bloglovin

Footer

Stay Connected

  • Bloglovin
  • Instagram
  • Pinterest
  • Tumblr

Instagram

Instagram did not return a 200.

CanCookWillTravel.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. All thoughts and opinions are 100% our own.

Copyright © 2011–2025 Can Cook, Will Travel | All Rights Reserved