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Pimenton Roasted Chickpeas


1 19 oz can chickpeas (garbanzo beans), rinsed and well-drained
3 tsp. extra virgin olive oil
2 tsp. lemon juice
1½ tsp. pimenton (smoked paprika)
¾ tsp. sea salt
⅛ tsp. Cayenne pepper


Preheat oven to 425°F.

In a large bowl, gently toss all ingredients together.

Transfer to a parchment lined baking sheet and spread out in a single layer.

Bake, tossing occasionally until dry and crisp, about 40 minutes.

Cool slightly and serve.

TIP: These are best when freshly made but save any leftovers in an air tight container to use in salads as croutons substitutes.

Recipe from Trish Krause / Bite Out of Life

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