This oil-free Smoky Roasted Chickpeas recipe is warmly spiced with smoked paprika and rich, umami flavors. They're a tasty addition to salads, soups, wraps, for snacking, and more! (Vegan, gluten-free, oil-free.)
Let's make some smoky roasted chickpeas! This has been our favorite roasted chickpea recipe for several years now.
The rich, umami taste reminds me of vegan bacon-style flavors. Salty and savory, with warm smokiness. (Yum!)
Plus it's so quick + easy to prepare.
They're a great (budget-friendly!) source of plant-based protein and fiber.
Ingredients for Smoky Roasted Chickpeas
For this recipe you will toss together then bake in the oven:
- Chickpeas (garbanzo beans): You will need a 15-ounce can of chickpeas for this recipe. Or you can use about 1.5 cups cooked chickpeas if you cook your own from scratch. (I've done this too and it works great.)
- Tamari: Or you can substitute soy sauce but I use tamari for gluten-free. Coconut aminos could also work. Be sure to use low sodium if desired.
- Pure maple syrup: This is a tasty natural sweetener, and just a small drizzle helps to balance the flavors. Feel free to leave it out if you wish however.
- Smoked paprika: You will need one teaspoon of smoked paprika (or more to taste). If you'd like a less smoky version, you can do a half teaspoon smoked paprika + half teaspoon ground cumin.
- Onion powder: Be sure your pantry spices are fresh (not expired) for best flavor.
- Garlic powder
Tips + Preparation
Drying the beans: Before roasting, you will need to quickly prepare the chickpeas. Simply drain, rinse in a colander or strainer, and then pat dry. I use a clean kitchen towel, but paper towels work too. (Feel free to also remove any loose skins during this step as well.) Drying the beans helps them become crispier while baking.
Lining the pan: I line my baking sheet with parchment paper or Silpat to prevent any hard-to-clean messes. This is also my go-to method for easy, oil-free, non-stick baking.
Texture notes: Depending on how long you roast them in the oven, they can range from soft & tender to crispy chickpeas. (Longer baking times will result in crispier chickpeas.) So be aware the baking time can slightly vary based on your oven and preference.
Batch size: The recipe below makes a fairly small batch, so feel free to double or triple as desired! (We almost always make a double batch.)
Make it spicy: These are mild as written. So add chili powder, a pinch of cayenne pepper to taste, or a dash of dry chipotle powder if desired.
Seasonings: This is a highly versatile recipe, so change up the seasonings as you see fit. Include ground cumin, curry powder, black pepper, or even dried herbs like basil, oregano, etc. You could also add nutritional yeast for a cheesy-style flavor.
These are wonderfully versatile! Here are just a few ideas on how to enjoy them:
- Snacking: They are a tasty snack all by themselves right off the pan.
- Soup & salad toppers: Add these to your salads or soup for extra flavor and texture. (They're like tender, flavor-packed croutons!) We enjoy them on this Roasted Chickpea Salad with Hummus and Roasted Chickpea Kale Salad with Sun-Dried Tomatoes.
- Wraps: Use them as a protein-rich base in your wraps. Pair them with veggies, grains, vegan cheese, or other additions of choice. Then top it with hummus or other sauce, spread, or dressing of choice.
- Rice bowls: Add them to rice bowls or quinoa bowls with roasted vegetables and a creamy condiment of choice.
A personal favorite: One of my favorite ways to enjoy these are in a "BBQ Ranch Chickpea Wrap". I combine them with lettuce/spinach, tomatoes, and red onion. Then top it with a drizzle of both vegan ranch dressing and BBQ sauce!
These are best enjoyed within a day, but can be stored in a sealed container in the fridge for 2-3 days if needed. They lose some of their crispiness when stored, but they're still tasty!
For more inspiration, also browse all vegan chickpea recipes.
Smoky Roasted Chickpeas (Oil-Free!)
- 15 oz. can chickpeas (garbanzo beans)
- 1 Tbsp. tamari (or soy sauce)
- 1 tsp. pure maple syrup
- 1 tsp. smoked paprika (or more to taste)
- 1/4 tsp. onion powder (or up to 1/2 tsp.)
- 1/4 tsp. garlic powder (or up to 1/2 tsp.)
- Preheat oven to 400°F (204°C).
- Rinse and drain chickpeas. Then place on a clean kitchen towel (or paper towels) and pat dry to remove as much moisture as possible. Remove any loose skins.
- Line a baking pan with parchment paper (or Silpat).
- In a small mixing bowl, add chickpeas and all other ingredients. Toss well to combine and evenly coat. Then transfer to baking pan. Spread out chickpeas allowing some space in between. (This helps them become crispier.)
- Bake for 15 minutes. Stir then return to oven. Bake for 10-15 more minutes (depending how crispy you prefer them). They will crisp up a little more as they cool down.
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Made these for our lunch salad. Super easy and so good!! Will definitely be in the rotation.
Wonderful to hear, Melissa!