Crispy, seasoned oven roasted chickpeas are ready in about 30 minutes. They're bright with Mediterranean flavor from smoked paprika and lemon, using both the juice and the zest. This version skips cumin and garlic for a clean, smoky-citrus finish.
If you enjoy the taste and texture of my pan-fried chickpeas but prefer a more hands-off method, you'll love this oven version.
Roast them alongside broccoli, cauliflower, or Brussels sprouts for an easy sheet pan meal. Or make a batch on its own to toss into salads or enjoy as a snack. The possibilities are endless.
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Delicious!!
- Carol
Ingredients
- Canned chickpeas
- Olive oil
- Lemon (both the zest and the juice)
- Smoked paprika
- Salt and pepper
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make oven roasted chickpeas
- 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, sprinkle lemon zest on top, and enjoy.
If you're roasting vegetables alongside the chickpeas, toss the vegetables with a little olive oil, salt, and pepper, or your preferred seasonings. Spread the chickpeas on one side of the sheet pan and the vegetables on the other, arranging both in a single layer. Broccoli, broccolini, cauliflower, Brussels sprouts, carrots, and butternut squash are all great choices.
Serving suggestions
These oven roasted chickpeas play well with just about everything. Use them as toppers or to turn simple dishes into something extra special.
- Sprinkle over creamy vegan tomato soup for extra crunch and smoky lemon flavor
- Toss into tomato cucumber bell pepper salad to add texture and bright paprika-lemon notes
- Pile onto lemony spinach and dill rice for a simple bowl with fresh, citrusy flavor
However you serve them, these crispy chickpeas add satisfying crunch and Mediterranean flavor to every bite.
For a flavor variation with dried dill and garlic powder, try my sheet pan chickpea and potato bowls next.
Made this recipe or have a question? Please leave a comment below. 💙 For even more fresh vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Oven Roasted Chickpeas with Lemon and Smoked Paprika
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.
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Notes
Nutrition
Nutritional information is an estimation.
Carol says
Delicious!!
Amy Katz says
Thank you, Carol!