Fuel8

Snack

Smoked Paprika Roasted Chickpeas

A tin of chickpeas dried, roasted until they rattle, then tossed in smoked paprika and cumin. 177 kcal a portion.

Calories
177kcal
Protein
9g
Fat
8g
Carbs
19g

Per serving, makes 2. 10 minutes of work, then thirty minutes in the oven. Published 8 September 2026.

Allergens

None of the fourteen declared allergens is in the ingredient list as written.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

  • Chickpeas, tinned and drained240 g

    Drained weight. A 400 g tin drains to about 240 g.

  • Olive oil2 tsp (8 g)
  • Smoked paprika1 tsp (2 g)
  • Ground cuminHalf a tsp
  • SaltHalf a tsp

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Method

  1. Heat the oven to 200°C. Drain and rinse the chickpeas, then dry them on kitchen paper, rubbing gently. Loose skins come off; discard them.

  2. Toss with the oil and salt only, and spread in one layer on a tray.

  3. Roast for 25 to 30 minutes, shaking the tray twice, until they are golden and rattle when the tray moves.

  4. Tip into a bowl and toss with the paprika and cumin while hot.

Worth knowing

  • Makes two portions, half a tin each. The spice goes on after roasting because paprika burns and turns bitter at 200°C.
  • They lose their crunch within a few hours in a tub. Eat them the same day, or put them back in the oven for five minutes.

Other snack recipes that share ingredients with this one, or every snack under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.