Crispy Roasted Chickpeas Recipe
These crispy roasted chickpeas are an easy, flavorful snack or crunchy topping for salads and bowls. Season them with za’atar, sumac, and harissa as soon as they come out of the oven for bold Mediterranean flavor. This recipe makes nearly 3 cups, or about 8 servings.
Servings: 3 cups; about 8 servings
Ingredients
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 3 tablespoons extra virgin olive oil, such as Private Reserve Greek extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon za'atar
- 1 teaspoon sumac
- 1 teaspoon harissa powder
Instructions
- Dry the chickpeas. Drain and rinse the chickpeas, then dry them very well with paper towels. Leave them in a colander or spread them on a paper towel-lined sheet pan until they are as dry as possible
- Heat the oven. Preheat the oven to 400°F and position a rack in the center.
- Coat the chickpeas. Spread the chickpeas on a large, bare sheet pan without parchment paper or foil. Drizzle with the olive oil and season with the kosher salt. Toss until well coated, then arrange them in a single layer.
- Roast. Roast for 20 to 35 minutes, shaking the pan every 10 minutes for even browning. The chickpeas are ready when they are deeply golden and crisp on the outside.
- Season. As soon as the chickpeas come out of the oven, add the za’atar, sumac, and harissa powder. Toss well to coat and serve warm.
Video
Notes
- Yield: This recipe makes nearly 3 cups, or about 8 servings.
- Using dried chickpeas: Soak the dried chickpeas in plenty of water for 24 hours. They will expand and at least double in size. Drain and dry them well, but do not cook them. Follow the same instructions for oiling, roasting, and seasoning.
- For the crispiest chickpeas: Dry the chickpeas thoroughly, roast them directly on a bare sheet pan, and do not remove them from the oven until they are deeply golden and crisp.
- Storage: Allow the chickpeas to cool completely, then transfer them to a glass jar. Store for 4 to 5 days with the lid slightly loose. Re-crisp them in the oven for 2 to 3 minutes as needed.
- Freezing: You can freeze roasted chickpeas, but they will be chewy rather than crisp after thawing.
- Shop this recipe: Visit our shop for Private Reserve Greek extra virgin olive oil, za’atar, and sumac.
Nutrition
Calories: 392kcal | Carbohydrates: 41.3g | Protein: 14.9g | Fat: 19.9g | Saturated Fat: 2.6g | Polyunsaturated Fat: 4.1g | Monounsaturated Fat: 11.6g | Sodium: 1249.9mg | Potassium: 444mg | Fiber: 13.4g | Sugar: 0.2g | Vitamin A: 69.3IU | Vitamin C: 0.7mg | Calcium: 112.7mg | Iron: 4.2mg
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