Crispy Roasted Chickpeas

A quick and nutritious snack, these crispy roasted chickpeas are packed with flavor and perfect for meal prep or as a topping for salads and bowls.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Appetizer, Snack

Cuisine: Mediterranean

Calories: 130

Ingredients Method Notes

Ingredients

Main Ingredients

2 cans (15-ounce) canned chickpeas (drained and rinsed) This forms the base, delivering high protein.
3 tablespoons Extra virgin olive oil Adds richness and helps achieve that crispy texture.
1/2 teaspoon Kosher salt Enhances the natural flavor of the chickpeas.
1 teaspoon za'atar Offers a unique blend of herbs and spices that adds depth.
1 teaspoon sumac Provides a tangy flavor that complements the spices beautifully.
1 teaspoon harissa A bit of heat is always welcome; adjust based on your spice tolerance.

Method

Preparation

Drain and dry chickpeas very well using paper towels, leaving them in a colander until they've dried as much as possible. For a quicker fix, you can spread them on a large baking sheet lined with paper towels for a while.
Preheat your oven to 400°F (200°C) and position a rack in the middle.
Spread the dried chickpeas on a bare baking sheet, avoiding parchment or foil. Drizzle with a generous amount of extra virgin olive oil, then season with kosher salt. Toss the chickpeas to ensure they are well-coated.

Cooking

Roast the chickpeas in the heated oven for 20 to 35 minutes, shaking the pan every 10 minutes for even cooking. Keep an eye on them until they turn a deeper golden brown with a crispy exterior.
Once the chickpeas are out of the oven, immediately season them with za'atar, sumac, and harissa, using up to 2 teaspoons of each for a delightful spice profile.

Notes

Enjoy them fresh out of the oven for the optimal crunch, or use as toppings to elevate your salads and grain bowls. Store leftovers in an airtight container at room temperature for up to 3 days.