Smoky Roasted Chickpeas With Lemon-Garlic Mayonnaise

By Ali Slagle

Updated June 11, 2020

Smoky Roasted Chickpeas With Lemon-Garlic Mayonnaise
David Malosh for The New York Times
Total Time
35 minutes
Rating
4(146)
Comments
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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.

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Ratings

4 out of 5
146 user ratings
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Comments

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.

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?

Ccc

I don’t know how this recipe could receive anything less than 5+ stars: magnificently delicious + easy as pie. Outstanding

Marcy Gordon

Added cumin and used labneh instead of mayo. Delicious and fun appetizer! Used CreakyBen's drying in the oven tip. Worked really well.

julie taylor

Amazing: the alchemy we all search for in cooking next time will do chickpeas stove top in cast iron pan.

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