Gluten-Free Taco Seasoned Chickpeas

Ingredients

Shop links on this page are for chickpeas, rinsed and thoroughly dried, paprika. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 1 can (15 oz) chickpeas, rinsed and thoroughly dried Shop
• 2 tbsp olive oil
• 1 tbsp taco seasoning blend
• 0.5 tsp salt
• 0.25 tsp paprika Shop

Instructions

1. 1 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. Ensure your rinsed chickpeas are completely dry by patting them with paper towels; excess moisture will prevent them from becoming crispy.
2. 2 In a medium bowl, combine the dried chickpeas with the olive oil, ensuring each chickpea is lightly coated. Add the taco seasoning blend, salt, and paprika, then toss everything together vigorously for about 1-2 minutes until the chickpeas are evenly seasoned and have a vibrant color.
3. 3 Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the chickpeas instead of roasting them, which is crucial for achieving a crispy texture.
4. 4 Roast the chickpeas in the preheated oven for 18-25 minutes, shaking the pan halfway through. They are ready when they are golden brown and have a satisfyingly crunchy exterior. Listen for a slight crackling sound as they cook.
5. 5 Once roasted to your desired crispness, remove the baking sheet from the oven and let the chickpeas cool slightly on the pan for a few minutes. Serve them warm as a delightful snack, or store any leftovers in an airtight container at room temperature for up to 3 days.

Nutrition (per serving)

Tips & Notes

• Taco seasoning is a common source of hidden gluten, since some blends include starches or fillers that contain it. Choose one labeled gluten-free, or mix your own from chili powder labeled gluten-free, ground cumin, garlic powder, onion powder and oregano.
• Many taco seasonings are already salty. If salt is near the top of the ingredient list, add half of the 0.5 tsp salt before roasting, then taste once the chickpeas cool slightly and add the rest only if needed.
• For a brighter finish, toss the hot chickpeas with the finely grated zest of a lime as soon as they come out of the oven. Zest adds flavor without moisture, so the chickpeas stay crunchy, which a squeeze of juice would undo.

Common questions