Smoked Paprika Roasted Chickpea Clusters with Lemon Zest

Finger Food | Makes about 2 cups

These roasted chickpeas deliver the warm spice and subtle smoke that complement the bourbon's deep caramel notes, while a bright lemon zest finish bridges to the cocktail's citrus brightness. Crispy and protein-packed, they're sophisticated enough for a dinner party yet casual enough for snacking straight from a bowl. The interplay of smoky, bright, and naturally sweet creates an irresistible little bite.

Ingredients

• 2 cans (15 oz each) chickpeas, drained and dried
• 3 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon honey
• Zest of 2 lemons
• 1 teaspoon fleur de sel
• Black pepper to taste

Instructions

1. Preheat oven to 400°F. Pat chickpeas very dry with paper towels.
2. Toss chickpeas with olive oil, smoked paprika, garlic powder, cayenne, honey, salt, and pepper.
3. Spread on a baking sheet in a single layer and roast for 25-30 minutes, shaking the pan halfway through.
4. Remove from oven and immediately toss with lemon zest and fleur de sel.
5. Cool for 5 minutes before serving. Store in an airtight container for up to 3 days.