This is an easy vegan smoky roasted chickpeas recipe with smoked paprika, garlic powder, soy sauce, hot sauce, maple syrup, liquid smoke and olive oil. The process is easy–mix everything together, marinate, and then, roast the chickpeas in the air fryer or oven. Enjoy these smoky chickpeas as a snack, topping for salads, inside wraps, and more!
One important recipe note, the liquid smoke is optional. Without it, the smoked paprika brings a good amount of flavor to the roasted chickpeas. With it, the smokiness is more intense. You decide!
This recipe makes ~1 cup.
Let’s go make some roasted smoky chickpeas!
Smoky Roasted Chickpeas
15 ounce can of chickpeas, drained and rinsed (OR ~1 ¾ cup cooked chickpeas)
1 tsp smoked paprika
1 tsp hot sauce
½ tsp garlic powder
¼ tsp liquid smoke – optional
1 Tbsp maple syrup
1 Tbsp olive oil
¼ cup reduced sodium soy sauce (or gluten free tamari)
1. Add all the ingredients listed in the recipe to a container with a lid. Seal the lid, and marinate overnight in the refrigerator.
2. TO AIR FRY: Using a slotted spoon, drain the smoky chickpeas and arrange in a single layer in the air fryer. Air fry at 400º F for 12 minutes. At the halfway point, stir them around, so the air can circulate on all sides. If you like them a bit more crisp, add a minute or two to the cook time, but keep an eye on them. Remove from the air fryer.
TO OVEN ROAST: Preheat the oven to 400º F. Line a sheet pan with parchment paper. Using a slotted spoon, drain off the chickpeas and arrange in a single layer on the sheet pan. Bake at 400º F for 15 minutes. Remove from the oven and move the chickpeas around. Return to the oven and bake another 10 minutes or until they look roasted enough for you. Remove from the oven.
Enjoy smoky roasted chickpeas on whatever you like–salads, wraps, sandwiches and more! Get creative. They also make a nice snack.