High Protein Chickpea Popcorn

Preheat the oven to 400°F (392°F) and line a rimmed baking sheet with parchment paper.

Rinse the canned or cooked chickpeas under cold water, then pat them completely dry with a clean kitchen towel; any moisture will prevent crisping.

Spread the dried chickpeas in a single layer on the prepared baking sheet, ensuring they are not crowded.

Place the baking sheet in the preheated oven and roast for 10 minutes to begin drying out the chickpeas.

While the chickpeas are roasting, whisk together the tahini, smoked paprika, salt, and black pepper in a small bowl until a smooth coating forms.

Remove the chickpeas from the oven after 10 minutes, drizzle the tahini mixture over them, and toss gently to coat each chickpea evenly.

Return the coated chickpeas to the oven and continue roasting for an additional 15 minutes, stirring once halfway through to promote even browning.

Check for crispness: the chickpeas should be golden‑brown and crunchy when bitten; if needed, bake for up to 5 more minutes, watching closely to avoid burning.

Once crisp, remove the baking sheet from the oven and let the chickpea popcorn cool on the sheet for 5 minutes; it will become even crunchier as it cools.

Transfer the cooled chickpea popcorn to a serving bowl, taste, and adjust seasoning with a pinch of extra salt or pepper if desired.

Serve immediately or store in an airtight container at room temperature for up to 3 days.