Crispy Roasted Chickpeas
Crispy Roasted Chickpeas are a crunchy, flavorful snack made by roasting drained chickpeas coated in olive oil, kosher salt, and bold spices like za'atar, sumac, and harissa. The roasting process, lasting 20 to 35 minutes, renders a deeply golden, crisp exterior while maintaining a slightly tender inside. This snack offers a satisfying texture and zesty seasoning that makes it enjoyable on its own or as a topping to salads or bowls. By drying the chickpeas thoroughly before roasting and shaking the pan periodically, you ensure even crisping throughout.
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
Nutrition Facts
Serving: 3 cups; about 8 servings
Amount Per Serving
Calories 392
% 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.