Paprika & Rosemary Chickpea Croutons



Roasting chickpeas isn’t a new technique, but it’s one I sometimes forget. Crispy chickpeas add a perfect topping for salads (or even rice dishes), or as a snack. My favorite thing about this recipe is that it’s super easy and quick, and you could easily change the spices to get a new flavor profile.

Paprika & Rosemary Chickpea Croutons

  • 1 can chickpeas
  • 1/2 teaspoon sea salt
  • 2 springs fresh rosemary, chopped finely
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1 tablespoon extra virgin olive oil

Preheat oven to 425.

Rinse and drain chickpeas from can. Pat dry with a paper towel. The more moisture you can remove, the crispier they will be.

Place chickpeas in a large bowl. Toss in sea salt, rosemary, paprika, turmeric, and olive oil and toss lightly so the chickpeas are coated with the spices and oil. Place chickpeas on a baking sheet (I like to put foil on top of my baking sheet and just place the chickpeas on the foil- it makes the cleaning easy and seems to help browning the chickpeas).

Bake chickpeas until brown and crispy, about 20-25 minutes. I checked mine after 15, just to make sure they weren’t overcooking. Given that my oven seems to be on the lower side of temperature, I’d suggest doing this just to be safe!

Serve immediately or store in an airtight container.

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