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Smoky Paprika Walnut and Chickpea Crunch

Crisp oven-roasted chickpeas and toasty walnuts in a smoky paprika glaze with a touch of brown sugar and lime.

Smoky Paprika Walnut and Chickpea Crunch

Ingredients

  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted very dry
  • ¾ cup chopped100 gWalnutshalves
  • 2¾ tsp12 gOlive oil
  • 2⅛ tsp5 gPaprika (sweet or smoked)smoked
  • 1¾ tsp packed8 gBrown sugar
  • ¾ tsp2 gGarlic powder
  • ¼ tsp1 gChili powder
  • ¼ tsp2 gSalt
  • 1 tsp5 gLime juice

Steps

  1. Preheat the oven to 400°F (200°C) and line a rimmed sheet pan with parchment.
  2. In a small bowl, stir together the smoked paprika, brown sugar, garlic powder, chili powder and salt to make the spice mix.
  3. Toss the chickpeas with half of the olive oil and half of the spice mix, spread them on the sheet pan and roast for 20 minutes, shaking the pan once.
  4. Meanwhile, toss the walnuts with the remaining half of the olive oil, the lime juice and the remaining half of the spice mix.
  5. Add the walnuts to the pan with the chickpeas, stir, and roast 8 to 10 minutes more, until the chickpeas are crisp and the walnuts smell toasty; watch closely so the nuts don't scorch.
  6. Turn off the oven and let the pan sit inside with the door cracked for 10 minutes to dry further, then cool on the counter for 10 minutes until crunchy before serving.

Contains: Tree nuts.

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

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