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Smoky Paprika Walnuts with Rosemary and Chickpeas

Crisp chickpeas and toasty walnuts in a smoky, savory paprika-rosemary coating with a hint of honey heat.

Smoky Paprika Walnuts with Rosemary and Chickpeas

Ingredients

  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted very dry
  • ¾ cup chopped100 gWalnutshalves
  • 1 tbsp14 gOlive oil
  • 2⅛ tsp5 gPaprika (sweet or smoked)smoked
  • ¾ tsp1 gDried rosemarycrumbled
  • ¾ tsp2 gGarlic powder
  • ¼ tsp0.5 gCrushed red pepper
  • 1½ tsp10 gHoney
  • ¼ tsp2 gSalt

Steps

  1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment.
  2. In a small bowl, stir together the paprika, rosemary, garlic powder, red pepper flakes 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, in a bowl, toss the walnuts with the remaining half of the olive oil, the honey and the remaining half of the spice mix.
  5. Lower the oven to 350°F (175°C), add the walnuts to the sheet pan beside the chickpeas and roast 10 to 12 minutes more, until the walnuts are fragrant and the chickpeas are crunchy.
  6. Cool on the pan for 15 minutes so everything crisps, then toss together and serve.

Contains: Tree nuts.

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

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