Spicy Roasted Chickpeas

We have a fabulous recipe for spicy roasted chickpeas with lemon tahini dressing today!

Spicy roasted chickpeas in silver bowl

What to do with these chickpeas

Gosh, why does it feel like it’s been FOREVER since I’ve been on here?!  Maybe it’s because I’ve been cooking up a storm, but haven’t had even one extra moment all week to photograph and share any of it with you.  It has been a crazzzzzy week.  

But the good news is I have a bunch new recipes in my back pocket, one of which I am sharing with you today {finally}.  The rest are on deck.

And oh my gosh, has it been raining where you are?  I swear all it does is rain these dayz and it is seriously putting a cramp in my food photography.  

I am not sure if you know this or not, but I have zero lighting assistance, so I rely on having sunshine, or at least an only slightly-cloudy day.  

I really should invest in a nice photography light because my time for being able to photograph in perfect light is severely limited here in the great Midwest.  {You know, I do talk smack about the Midwest, but I love it here – for the most part.}  

But seriously, can a girl get a sunny day?!

How to make spicy roasted chickpeas

Spices on spoons
Spicy roasted chickpeas in white bowl

So anyway, lets talk about what I made for us today!  When I say chickpeas, you may frown at me or wonder how in the world you’re supposed to get excited about them.  

But I promise {and I do realize I make you a lot of promises}, that these are the chickpeas that will change your life.  Why, you ask?  They are crispy + spicy + smokey.  

Seriously, a triple threat. And, they literally take 3 minutes to whip together {drain, rinse, dry, season}, then you just let the magic happen in a super hot oven.  

I know, I know.  It seems impossible that these little beans could turn crispy.  But they do.  Like I said, life changing.

Also, if you’re feeling up to it, you can make a 3 minute dressing that may be just as life changing as the crispy-spicy-smokey chickpeas.  

It’s tahini (the stuff we put in our delicious hummus) with lots of fresh lemon juice, honey and olive oil.  

Sprinkle a little coarse salt and freshly ground black pepper {and for a little color and spice, turmeric and cayenne}, and you have the dressing of champions, my friends.  YESSSSSS!

This entire recipe is almost like a deconstructed hummus.  HOW COOL IS THAT!? 

And that’s why I love roasted chickpeas

And one very last thing we need to discuss: if smoked paprika is not already in your pantry, please {pretty please} give it a try – It is my very favorite spice because it adds just the right kind of smokiness and is so bright and pretty.  

Yes, spices can be pretty.


Spicy Roasted Chickpeas

Spicy roasted chickpeas in a white bowl

Spicy Roasted Chickpeas made with a delicious spice mixture dusted on crispy roasted chickpeas and drizzled with lemon tahini dressing.

  • Author: Julie Andrews
  • Prep Time: 5-10 mins
  • Cook Time: 30-35 mins
  • Total Time: 35-45 mins
  • Yield: Serves 6 1x
  • Category: Salads
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian



Roasted Chickpeas:

  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 teaspoon ground cumin or ground smoked cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 1 tablespoon extra virgin olive oil

Lemon Tahini Dressing:

  • ¼ cup tahini (sesame seed paste)
  • Zest and juice of 2 medium lemons
  • 1 ½ tablespoons honey
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • Dash turmeric
  • Dash cayenne pepper
  • ¼ cup + 2 tablespoons extra virgin olive oil
  • Handful chopped flat-leaf Italian parsley and/or cilantro


  1. Preheat oven to 425 degrees.
  2. Lay chickpeas out on a paper towel and pat them dry. Combine spices in a bowl. Add chickpeas to the bowl and drizzle with olive oil. Toss until chickpeas are coated with spices. Place in an even layer on a baking sheet and bake for 30-35 minutes, until crispy, stirring once; drizzle with additional olive oil if chickpeas look dry. Remove from the oven, set aside and allow to cool.
  3. Place roasted chickpeas in a bowl and drizzle with tahini dressing. Top with chopped herbs (if using).


Cooking Tips: Try half regular chili powder and half ancho chili powder.


  • Serving Size: 1/6 of recipe
  • Calories: 246
  • Sugar: 4g
  • Sodium: 162mg
  • Fat: 16g
  • Saturated Fat: 2g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 0mg

Keywords: garbanzo beans, healthy, dressing, simple, easy, tasty, spicy, crispy

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