At a glance
Rinse and thoroughly dry canned chickpeas, toss them with olive oil, smoked paprika, cumin and garlic, and spread them on a tray. Smoke them at 250°F for 1 1/2 to 2 hours, stirring every 30 minutes, until crunchy. Finish them at 400°F if they need extra crisping, then cool them completely.
Smoked chickpeas are a crunchy, savory snack that is hard to stop eating. Slow smoking dries them out and gives them a deep, campfire flavor that pairs perfectly with smoked paprika and cumin. They are a healthier alternative to chips, great on salads and soups, and an easy thing to add to the smoker while you are cooking something else.
The secret to crunchy chickpeas
Moisture is the enemy. Rinse the chickpeas, then rub them between clean towels to dry them and loosen the skins. Let them air dry before seasoning. Spreading them in a single layer and stirring regularly helps them dry evenly. A smoker at 250°F gives them plenty of smoke, but a short blast of higher heat at the end makes them truly crisp.
Flavor ideas
- Smoky barbecue: smoked paprika, garlic, a little brown sugar.
- Chili lime: chili powder, cumin and lime zest.
- Ranch: dried dill, garlic, onion powder and a pinch of salt.
- Sweet cinnamon: cinnamon and sugar, tossed after smoking.
Recipe
Smoked Chickpeas
- Prep
- 15 min
- Cook
- 2 hr
- Total
- 2 hr 15 min
- Makes
- About 1 1/2 cups
- Smoker 250°F (121°C)
- About 1 1/2 to 2 hours, stirring every 30 minutes
- Optional crisp at 400°F (204°C) for 10 to 15 minutes
Ingredients
- 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp cayenne pepper
- 1 tsp lime zest or 1 tsp brown sugar (optional)
Equipment
- Smoker
- Perforated grill tray or sheet pan
- Clean kitchen towels
Method
- Drain and rinse the chickpeas, then rub them gently between towels to dry them and remove any loose skins.
- Spread them out and let them air dry for 15 to 30 minutes.
- Toss with the olive oil and spices.
- Heat the smoker to 250°F (121°C) with hickory, apple or oak.
- Spread the chickpeas in a single layer on a perforated tray or sheet pan.
- Smoke for 1 1/2 to 2 hours, stirring every 30 minutes, until dry and crunchy.
- If they are not fully crisp, finish them in a 400°F (204°C) oven or grill for 10 to 15 minutes.
- Cool completely on the tray before storing.
Notes
- The drier the chickpeas are before smoking, the crunchier they get.
- Store in a loosely covered jar at room temperature and eat within 3 to 4 days. Airtight containers can make them soften.
Ways to use smoked chickpeas
- As a snack with drinks, alongside smoked cashews.
- Scattered over salads and grain bowls.
- As a crunchy topping for soups, like our smoked butternut squash soup.
Frequently asked questions
How long do you smoke chickpeas?
About 1 1/2 to 2 hours at 250°F, stirring every 30 minutes.
Why are my smoked chickpeas chewy?
They were not dry enough before smoking or needed more time. Finish them at a higher heat for 10 to 15 minutes.
How do I keep them crunchy?
Cool them completely and store them loosely covered. Sealed containers trap moisture and soften them.