These are so great as a finger food snack, or a party appetizer for entertaining. Kind of like a legume version of those spiced nuts that are popular at Christmas parties 🙂
Feel free to adjust the spice amounts however you like. The measurements here are precisely the proportions that I like them, and the results are a lot different even just with slightly different relative amounts of spices. Have fun!
- 1 1/4 cup cooked chickpeas (a little less than one can)
- 1 tbs olive oil
- 1 1/2 tsp chili powder
- 1 1/2 tsp paprika
- 1 1/4 tsp sea salt
- 1/4 tsp cayenne pepper powder
- pinch red pepper flakes (optional)
- 1/4 cup chopped fresh parsley
Preheat oven to 400 degrees F.
Toss the chickpeas in olive oil and spices. Adjust spices to taste.
Bake the chickpeas until they are golden and drier-looking (not as oily). They do tend to get a little dry, so if this bothers you, add more oil.
When they are done, take the chickpeas out of the oven, and add the fresh parsley right away. I find adding the parsley when the peas are hot makes the herbs crispy but doesn’t burn them. Add more salt or parsley if you like, and enjoy!