Roasted Pimentón Chickpeas


I know what you are thinking.  What the heck is Pimentón?  Well, I have to admit that I didn’t know either before I made this recipe.  Apparently pimentón is another word for paprika.  So, I decided to get all fancy-pants on you and use a fancy word to describe the main spice in this healthy, go-to snack.  Somehow it just sounds better than roasted paprika chickpeas.  Or roasted paprika garbanzo beans.

Roasted chickpeas in endless flavor varieties have been popping up all over the place these days.  I have made them in the past, usually just being a plain jane with sea salt and pepper.  But, when I realized that I had a gigantic spice jar of smoked paprika in my cupboard and a complete loss of what I was going to do with it, I came across a recipe that I thought I might try.

So, with a little mixture of plain paprika and smoked paprika roasting away in my oven on a Saturday morning, dare I say that I almost thought it smelled a little like bacon?  It totally did.  And, while these little chickpeas did not taste like bacon, they packed a little spicy, earthy punch to snack on during the day and week that was totally satisfying.

Roasted Pimentón Chickpeas

Servings: about 3 cups



Two 15-ounce cans chickpeas, rinsed and drained

2 teaspoons extra virgin olive oil

1 teaspoon fresh lemon juice

1 and 1/4 teaspoon smoked paprika

1 teaspoon paprika

1/2 teaspoon black pepper

1 teaspoon sea salt


1. Preheat the oven to 425 degrees.

2. Line a rimmed baking sheet with parchment paper.

3. In a large bowl, combine all of the ingredients together, mixing well with a rubber spatula.

4. Transfer the chickpeas to the rimmed baking sheet and carefully spread them in an even, single layer.

5. Bake until lightly crisped, tossing occasionally, about 40 minutes or so.


Source: Adapted from Whole Foods.


March 12, 2012 - 6:31 pm

Krissy's Creations - I love how roasted chickpeas can be the easiest, yet best tasting, snacks around. And thanks for teaching me about a new spice 🙂

March 12, 2012 - 6:50 pm

Beverley - Shanon , these look so delicious that not only will I have to try them out I must pin them too! Have a great time in San Diego xoxo

March 13, 2012 - 8:40 am

siba-rita - Hi I follow your blog and I came out with a doubt.
Which type of pimentón are you using? Dulce (mild) or Picante (spicy)???
In case that you are using spanish pimentón, is your “smoked paprika” for Pimentón de la Vera??
Thanks in advanced.

March 13, 2012 - 9:03 am

srlacy - My spice bottle doesn’t specify, but I am betting it is mild. It only says “smoked paprika”. It is made by a local company here that does bulk spices, so I am not sure.

March 13, 2012 - 12:17 pm

Purabi Naha - This sounds like amazingly delicious and healthy chickpea preparation. The photograph is absolutely stunning!!

March 13, 2012 - 7:45 pm

Kristen @ The Endless Meal - These look so delicious! I’ve seen roasted chickpeas on the internet before but have never got around to making them. I think it’s about time I changed that!

Btw I use my smoked paprika on yam fries and I add it to the flour I use to coat fish when I’m making fish tacos 🙂

March 16, 2012 - 9:24 am

Javelin Warrior - These chickpeas look so good I just want a big bowl if front of me right now =) Love the color and color and the seasonings… I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s a pleasure following your creations…

March 23, 2012 - 10:06 am

lelie - Is the heatsetting is fahrenheit?

I really want to try these!

March 23, 2012 - 10:34 am

srlacy - Hi Lelie-

Yep, it’s Fahrenheit.

March 23, 2012 - 12:45 pm

Lelie - Thanks for you quick respond! I’m going to try it now 🙂

November 10, 2013 - 1:51 am

Meatless Monday Recipe Roundup: Eating on the Go | - Organic Living - […] at The Curvy Carrot are keeping our savory tooth satisfied in times of need with this recipe for Roasted Pimentón Chickpeas. A handful here and there will hold you over until dinner and prevent a wild […]