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Snack recipe · from the recipe book

Smoky Chickpea, Black-Eyed Pea and Almond Crunch

A savory, smoky snack mix of shatteringly crisp chickpeas and black-eyed peas with toasty almonds, a hint of garlic and a little chili heat.

Smoky Chickpea, Black-Eyed Pea and Almond Crunch

Ingredients

  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted very dry, loose skins removed
  • 1 cup171 gBlack-eyed peas, canned, drained and rinsedpatted very dry
  • ¼ cup whole40 gAlmondsroughly chopped
  • 1 tbsp16 gOlive oil
  • 1 tbsp7 gPaprika (sweet or smoked)smoked
  • ¾ tsp2 gGarlic powder
  • ¼ tsp1 gChili powder
  • ¼ tsp2 gSalt

Steps

  1. Preheat the oven to 400°F (200°C) with a rack in the middle, and line a large sheet pan with parchment.
  2. Spread the chickpeas and black-eyed peas on a clean towel, rub gently to dry them, slip off any loose chickpea skins, then let them air-dry for 10 minutes.
  3. In a small bowl, stir together the smoked paprika, garlic powder, chili powder and salt to make the spice mix; set it aside.
  4. On the sheet pan, toss the chickpeas and black-eyed peas with three-quarters of the olive oil and spread them in a single layer with space between them.
  5. Roast for 20 minutes, shaking the pan halfway through.
  6. Meanwhile, toss the almonds with the remaining quarter of the olive oil in the small bowl you will use again later, or a separate cup.
  7. Scatter the almonds over the beans and roast for 10 to 15 minutes more, until the beans are deep golden and crisp all the way through and the almonds smell toasty.
  8. While everything is hot, transfer it to a large bowl, sprinkle with the spice mix and toss to coat evenly.
  9. Spread the mix back on the warm pan, turn off the oven and leave it inside with the door cracked for 10 minutes to crisp further.
  10. Cool on the pan for 5 minutes before serving; it stays crunchiest eaten the same day.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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