Smokey Maple Roasted Chickpeas
A quick, 5-ingredient snack that’s crunchy, smoky, and lightly sweet — perfect for a healthy grab-and-go treat. These maple roasted chickpeas are packed with protein and fiber, making them a satisfying addition to snacks, lunches, or salad toppings. Simple to make, they store well for busy days.
Equipment
- 1 Baking sheet
- Parchment paper or silicone baking mat
- Mixing bowl
- Kitchen towel (for drying chickpeas)
- Measuring Spoons
Ingredients
- 1 15-oz can chickpeas, drained, rinsed, and dried
- 1 teaspoon olive oil or avocado oil
- 1 teaspoon pure maple syrup
- ½ teaspoon kosher salt
- ½ teaspoon smoked paprika
Instructions
- Prepare Your Chickpeas: Start by opening a 15-ounce can of chickpeas. Pour them into a colander and rinse thoroughly under cold running water to remove excess sodium and canned residue. Spread the chickpeas on a clean kitchen towel or paper towel and pat them dry. Removing as much moisture as possible is key — this ensures they roast evenly and become perfectly crisp instead of steaming in the oven.
- Preheat the Oven: Set your oven to 425°F (220°C). Allow it to fully preheat so your chickpeas begin cooking immediately upon entering. This high temperature will help achieve that signature crunch and deepen the flavors of the seasoning.
- Prepare the Baking Surface: Line a baking sheet with parchment paper or a silicone baking mat. This will prevent chickpeas from sticking and make cleanup effortless. Make sure the baking sheet is large enough so chickpeas can be spread out in a single layer — overcrowding will trap steam and reduce crispiness.
- Season the Chickpeas: Place your dried chickpeas in a mixing bowl. Drizzle with 1 teaspoon of olive oil or avocado oil. Add 1 teaspoon of pure maple syrup, ½ teaspoon of kosher salt, and ½ teaspoon of smoked paprika. Use a spoon or spatula to toss the chickpeas until they are evenly coated. This step ensures every chickpea gets the perfect balance of smoky sweetness and seasoning.
- Arrange for Roasting: Transfer the seasoned chickpeas onto the prepared baking sheet, spreading them into an even layer. Avoid overlapping them to ensure uniform roasting. A single layer is essential for consistent texture and flavor throughout.
- Initial Roasting Stage: Place the baking sheet in the preheated oven and roast for 15 minutes. This first stage helps the chickpeas dry out and begin crisping. Keep a close eye on them to avoid burning — chickpeas can go from golden to overcooked quickly.
- Flip for Even Cooking: After the first 15 minutes, carefully remove the baking sheet using oven mitts. Use a spatula to gently turn the chickpeas so they roast evenly on all sides. This ensures a consistent crunch and caramelization of the maple glaze.
- Final Roasting Stage: Return the baking sheet to the oven and continue roasting for another 15–20 minutes. During this time, the chickpeas will become golden brown and crunchy. The exact time may vary depending on your oven, so check around the 15-minute mark for the perfect texture.
- Cool Completely: Once roasted, remove the chickpeas from the oven and let them cool completely on the baking sheet. Cooling is crucial — chickpeas firm up further as they cool, giving you that ideal crunchy texture.
- Serve or Store: Serve your smoky maple roasted chickpeas as a snack right away, or sprinkle them over salads, soups, or grain bowls for extra flavor and crunch. Store leftovers in an airtight container at room temperature for up to 3 days.
Notes
- Always dry chickpeas thoroughly before roasting to ensure maximum crunch.
- For extra flavor depth, toast the spices briefly in the oil before coating chickpeas.
- Adjust maple syrup to taste for a sweeter glaze or a lighter coating.
- Smoked paprika can be substituted with regular paprika or chili powder for a different flavor profile.
- Roasted chickpeas are best enjoyed within three days for optimal crunch and freshness.
