Recipe: Spicy Spanish Paprika-Roasted Chickpeas

February 22nd, 2014 by Lindsey Toth Leave a reply »

Spicy Spanish Paprika-Roasted ChickpeasLooking for a delish and nutrish snack before dinner? Or need something savory to munch on during your afternoon work slump? I’ve got the perfect recipe for you: Spicy Spanish Paprika-Roasted Chickpeas. These crunchy morsels are a tasty and satisfying snack for everyone in your family. The bonus? It’s a healthful one too! Chickpeas are not only rich in fiber and protein (35g and 39g per cup, respectively), but they’re chock full of minerals as well, like folic acid, zinc, and magnesium.


Try roasting up these chickpeas for a pre-dinner snack to tide you over, or make some the night before to bring in for your afternoon snack. No matter how you serve them, they’re sure to be a treat!


Spicy Spanish Paprika-Roasted Chickpeas

Makes 8 servings

2 15-ounce cans chickpeas, rinsed and drained
2 tablespoons olive oil
2 teaspoons Spanish paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 teaspoon dried rosemary
Freshly ground black pepper to taste


  1. Preheat the oven to 450°F.
  2. Toss chickpeas, olive oil, and spices in a bowl to coat.
  3. Place chickpeas in a single layer on a baking sheet.
  4. Cook for 15 minutes, or until crispy.
  5. Serve and enjoy!

Nutrition Information (1/8 of the recipe; 1/2 cup): 165 calories, 5.6g Total Fat, 0.7g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 5.7mg Sodium, 22.5g Carbohydrate, 6.2g Fiber, 3.9g Sugar, 7.3g Protein, 0% Vitamin A, 2% Vitamin C, 4% Calcium, 13% Iron, 35% Folate, 14% Phosphorus, 10% Magnesium, 42% Manganese

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