Smoky Roasted Chickpeas With Lemon-Garlic Mayonnaise

By Ali Slagle

Smoky Roasted Chickpeas With Lemon-Garlic Mayonnaise
David Malosh for The New York Times
Total Time
35 minutes
Rating
4(133)
Notes
Read community notes

This recipe is inspired by the popular Spanish tapa patatas bravas, or papas bravas, crispy potatoes that are typically served with a paprika-stained sauce or a garlic aioli. Here, chickpeas crisped in the oven instead of the fryer are seasoned with smoked paprika and ground cayenne, then swaddled in a garlicky mayonnaise cut with lemon. Eat half a batch of these chickpeas for a great dinner, or eat them over lemon-dressed lettuces or parsley, steamed greens, pasta, toast or a fried egg. You can also roast another vegetable with the chickpeas, like cauliflower, broccoli, potatoes or carrots for a complete one-pan meal.

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Ingredients

Yield:4 servings
  • 2(15-ounce) cans chickpeas, drained, rinsed and patted very dry
  • 3tablespoons extra-virgin olive oil
  • Kosher salt and black pepper
  • 1teaspoon smoked paprika
  • 1teaspoon fresh lemon zest, plus 1 tablespoon juice (from 1 lemon)
  • ¼teaspoon ground cayenne
  • ¼cup mayonnaise
  • 1garlic clove, finely grated
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

490 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 10 grams polyunsaturated fat; 49 grams carbohydrates; 14 grams dietary fiber; 9 grams sugars; 15 grams protein; 607 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. Transfer the chickpeas to a baking sheet and drizzle with the olive oil. Season with salt and pepper and toss to combine. Roast the chickpeas, shaking a few times, until they’re dry and bronzed, 25 to 30 minutes.

  2. Step 2

    Right when the chickpeas come out of the oven, sprinkle with the paprika, lemon zest and cayenne. Shake vigorously to fully coat, then season to taste with salt and pepper.

  3. Step 3

    While the chickpeas roast, in a small bowl, stir together the mayonnaise, lemon juice and garlic. Season to taste with salt and pepper.

  4. Step 4

    Transfer the chickpeas to a serving plate (or leave them on the baking sheet). Drizzle with mayonnaise, and serve.

Ratings

4 out of 5
133 user ratings
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Cooking Notes

Allison

I have only discovered chickpeas since the pandemic and I love them in all their manifestations. Question: If you don’t eat them all right out of the oven, how do you store leftovers and do they need to be reheated for maximum enjoyment?

CreakyBen

Tasty snack! But it was a pain getting my canned chickpeas dry, even after lots of patting. Instead, I spread them on the baking sheet and stuck it in the oven for about 10 minutes — with a couple of shakes — while it was preheating. That dried them out nicely. After that I applied the olive oil and seasoning and roasted as above. Seemed to work just fine.

krause

Excellent recipe - used crème fraîche rather than mayonnaise. And followed Ali’s idea of pairing it with hard boiled eggs and cucumber. Great late breakfast.

Nahnahaaaa

Frying is better for summer weather IMO. And the frying made the skin undeniably crispy. You should definitely try it!

dan

Great recipe, but tried it for 30 min in two different ovens and not enough time to get crispy. Fifty minutes at 400 degrees worked great with shaking every 10 minutes.

Arlexpy

These almost didn't make it to the dinner table; I had to put them to the side while everything else cooked. Also, the lazy aioli in this makes everything taste amazing. We call it bougie mayo and I make extra to dip veggies in.

Christa

This was wonderful--I love Ali Slagle's recipes, and you can hardly go wrong with smoked paprika. Used my own home-coojed chickpeas and tossed in a cubed sweet potato and used to top Julia Moskin's Big Grain Salad with farro and kale and a tonnato dressing--the Wall Street Journal had a similar recipe that called for frying the chickpeas, but I used this recipe instead.

Jen K

Did people leave the skins on or no?

KLA

Used home cooked chick peas instead of canned and cooked on 375 with convection for 30 min. They are good but some are very hard. Anyone have a guess if they need less time in the oven or more in the instant pot?

Brian T

An all-sensory Spanish vacation in a bowl! I served this as a side but it stole the show. Portion control went out the window. I used the convection bake setting on my oven and in 30 minutes achieved great crunch and texture.

Serena

Ended up halving the recipe. Yummy sauce!

Arlexpy

These almost didn't make it to the dinner table; I had to put them to the side while everything else cooked. Also, the lazy aioli in this makes everything taste amazing. We call it bougie mayo and I make extra to dip veggies in.

dan

Great recipe, but tried it for 30 min in two different ovens and not enough time to get crispy. Fifty minutes at 400 degrees worked great with shaking every 10 minutes.

Joby Hughes

I now use my InstaPot to cook the chickpeas for my hummus. The InstaPot version of the "Pot-Of-Beans" recipe on this site calls for 2 cups of dried beans. After making a double batch of my hummus, there are still a lot of cooked chickpeas left over. This recipe is perfect for using them up. And, they are a great topping for the hummus!

CreakyBen

Tasty snack! But it was a pain getting my canned chickpeas dry, even after lots of patting. Instead, I spread them on the baking sheet and stuck it in the oven for about 10 minutes — with a couple of shakes — while it was preheating. That dried them out nicely. After that I applied the olive oil and seasoning and roasted as above. Seemed to work just fine.

Deborah

Served over roasted cauliflower. Absolutely delicious.

Allison

I have only discovered chickpeas since the pandemic and I love them in all their manifestations. Question: If you don’t eat them all right out of the oven, how do you store leftovers and do they need to be reheated for maximum enjoyment?

Mem

I keep them in a jar for up to a week, perhaps longer, and they are delicious room temp.

krause

Excellent recipe - used crème fraîche rather than mayonnaise. And followed Ali’s idea of pairing it with hard boiled eggs and cucumber. Great late breakfast.

Christa

This was wonderful--I love Ali Slagle's recipes, and you can hardly go wrong with smoked paprika. Used my own home-coojed chickpeas and tossed in a cubed sweet potato and used to top Julia Moskin's Big Grain Salad with farro and kale and a tonnato dressing--the Wall Street Journal had a similar recipe that called for frying the chickpeas, but I used this recipe instead.

Nahnahaaaa

Frying is better for summer weather IMO. And the frying made the skin undeniably crispy. You should definitely try it!

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