Flavored with lemon and smoked paprika, Seasoned Roasted Chickpeas are easy to make in the oven in 30 minutes. And they can cook alongside your favorite veggies like broccoli, cauliflower, or Brussels sprouts for an easy sheet pan meal!
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Chickpeas, also known as garbanzo beans, are a versatile ingredient to keep in your kitchen. They can be prepared with a variety of flavors and work well as part of a plant-based Mediterranean diet.
If you enjoy the taste and texture of pan fried chickpeas but prefer an oven version, you'll love this recipe for Seasoned Roasted Chickpeas. And you can turn it into a complete meal by cooking a veggie on the same sheet pan in the same amount of time.
You an even choose a medley of vegetables like Mediterranean sumac roasted veggies. Or make the chickpeas on their own and add them to salads or enjoy them as a snack. The possibilities are endless!
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Why you'll love this recipe
- It only requires 5 ingredients, plus salt and pepper.
- It's easy to make in half an hour.
- Sheet pan chickpeas are perfectly seasoned and crispy.
Ingredients
- Chickpeas
- Olive oil
- Lemon zest
- Lemon juice
- Smoked paprika
- Salt and pepper
Amy's tip
Be sure to zest the lemon before juicing it. The zest adds a lot of flavor to the seasoned roasted chickpeas.
Variations
- Prefer a smoother texture? Before seasoning the chickpeas, rub them with a kitchen towel to remove the outer skins.
- Choose your favorite combination of spices like cumin, garlic powder, onion powder, chili powder and/or curry powder.
- Sprinkle the finished roasted chickpeas with fresh herbs like parsley, dill, or cilantro.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
- In a medium bowl, toss the chickpeas with olive oil, lemon juice, smoked paprika, and salt and pepper.
- Spread them out in a single layer on a sheet pan.
- Roast in the oven, tossing half way through, until crispy on the outside.
- Remove the pan from the oven and sprinkle lemon zest on top.
If you are roasting vegetables alongside the chickpeas, toss them with a little olive oil and salt and pepper (or your desired seasonings). Spread out the chickpeas on one side of the sheet pan and the vegetables on the other side, in single layers. Broccolini, broccoli, cauliflower, Brussels sprouts, carrots, and butternut squash are all great choices.
Serving suggestions
Seasoned Roasted Chickpeas are delicious with other Mediterranean-inspired dishes like mashed potatoes with olive oil, millet with dried fruit and pistachios, or lemony cucumber orzo pasta salad.
They also pair well with lemony spinach and dill rice or pasta with olive oil and spices.
Or try them as a topping for vegan creamy tomato soup or vegan leek and potato soup.
You can also enjoy them warm or cold in salads cucumber tomato bell pepper salad or with mixed greens and green olive dressing.
Storing
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Seasoned Roasted Chickpeas can be enjoyed reheated or cold straight from the fridge.
Recipe FAQs
An average sized lemon contains 2 to 3 tablespoons of juice.
A microplane, box grater, or lemon zester are all helpful tools for zesting lemons. Try to only remove the yellow part of the skin and avoid the bitter white part.
While both are made from ground dried peppers, with smoked paprika the peppers are first smoked and dried over an oak fire before being ground, giving it an extra layer of flavor.
More vegan chickpea recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
If you make this recipe, please leave a rating and feedback in the comment section below. And tag me on Instagram @veggiessavetheday so I can see your remakes.
Love and Veggies,
Amy
📋 Recipe
Sheet Pan Seasoned Roasted Chickpeas
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Ingredients
- 1-15 ounce can chickpeas*, (1½ cups cooked) rinsed and drained
- 1 Tablespoons extra virgin olive oil
- ½ lemon, zest reserved and juiced (approximately 1 tablespoon lemon juice)
- 1 teaspoon smoked paprika
- salt and pepper, to taste
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper for easier cleanup, if desired.
- In a medium bowl, toss the chickpeas with the olive oil, lemon juice, smoked paprika, and salt and pepper, to taste. Spread out the chickpeas on the baking sheet in a single layer.1-15 ounce can chickpeas*, 1 Tablespoons extra virgin olive oil, ½ lemon, 1 teaspoon smoked paprika, salt and pepper
- Place the sheet pan in the oven and roast the chickpeas for 20 to 25 minutes, tossing halfway through.
- Remove from the oven, garnish with lemon zest, and enjoy.
Notes
Nutrition
Nutritional information is an estimation only.
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