Crispy Roasted Chickpeas
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Servings
3 cups; about 8 servings
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Calories
392 kcal
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Course
Snacks
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Cuisine
Mediterranean
Crispy Roasted Chickpeas
Description
The Crispy Roasted Chickpeas recipe begins with well-drained and thoroughly dried canned chickpeas, which are essential for achieving the right crispness. The chickpeas are tossed generously with extra virgin olive oil and kosher salt, then spread in a single layer on an unlined baking sheet to help form a golden, crunchy surface during roasting at 400°F. Roasting time varies between 20 and 35 minutes, with the pan shaken every ten minutes to promote even browning.
After roasting until deep golden and crisp, the chickpeas are immediately seasoned with aromatic Middle Eastern spices — za'atar, sumac, and harissa — enriching their flavor with herbal, citrusy, and spicy notes. This spice blend creates a distinct profile that balances the nutty taste of roasted chickpeas.
Designed as a snack, these roasted chickpeas provide a crunchy bite and layered flavors. They hold their crispness best when enjoyed warm but maintain some crunch even after cooling. They can be stored in a loosely closed jar for several days or frozen, though freezing affects texture. To refresh stored chickpeas, a brief 2 to 3-minute reheat in the oven crisps them up again. The recipe notes also offer an option to start from dry chickpeas by soaking without cooking, then proceeding to dry and roast.
Ingredients
- 2 (15-ounce) chickpeas drained and rinsed, canned
- 3 tablespoons extra virgin olive oil I used Private Reserve Greek extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon za'atar spice blend
- 1 teaspoon sumac
- 1 teaspoon harissa
Instructions
- Drain and dry chickpeas very well. Dry them up using some paper towels and leave them in a colander until they have dried as much as possible (OR you can spread them on a large baking sheet lined with paper towel for a while.)
- Heat the oven to 400 degrees F and position a rack right in the middle.
- Spread the chickpeas well on a bare baking sheet (do not line the baking sheet with parchment or foil.) Drizzle a generous amount of extra virgin olive oil and season with kosher salt. Toss chickpeas and make sure they are well-coated with the olive oil. Spread them out well on the sheet.
- Roast in heated oven anywhere from 20 to 35 minutes, shaking the pan every 10 minutes or so for even cooking. Don't rush it, make sure the chickpeas turn a deeper golden brown and the exterior is nice and crispy, that's when they're ready.
- Season roasted chickpeas. Once you take the chickpeas out of the oven, and immediately season with za'atar, sumac, and harissa blend (up to 2 teaspoons each) for warm Middle Eastern and Moroccan notes. Play with the amounts to your liking, and change up the spices according to what you have on hand.
Notes
- Dry the chickpeas thoroughly before roasting to help achieve maximum crispness.
- Roasted chickpeas are best enjoyed warm but can be stored in a loosely closed jar for 4 to 5 days to keep them crispy longer.
- Reheat stored chickpeas in the oven for 2 to 3 minutes to restore crispness.
- To make from dry chickpeas, soak for 24 hours without cooking, then dry and roast as directed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups; about 8 servings
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 41.3g | 14% |
| Protein | 14.9g | 30% |
| Fat | 19.9g | 31% |
| Saturated Fat | 2.6g | 13% |
| Polyunsaturated Fat | 4.1g | 24% |
| Monounsaturated Fat | 11.6g | 58% |
| Sodium | 1249.9mg | 52% |
| Potassium | 444mg | 9% |
| Fiber | 13.4g | 54% |
| Sugar | 0.2g | 0% |
| Vitamin A | 69.3IU | 1% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 112.7mg | 11% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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