Spicy roasted chickpeas are a healthy snack food that are EASY to make with just a few tips to get them crunchy.
After having roasted black eyed peas at the Dish Crawl, I have wanted to try roasting something other than nuts. I tried chickpeas this weekend and found that they are even better roasted then made into hummus. The recipe calls for one can, but go ahead and make two, they are not going to stay around long and if you do have some left over, you can freeze them. These were spicy and crunchy. The trick to getting them crunchy is to make sure they are very dry before you add the seasoning. The first time I made these I didn’t have the Za’atar so I used creole seasoning which was equally good. I was not familiar with Za’atar but found it on Amazon of course. It’s a Mediterranean type of seasoning and adds it’s own unique flavor blend.
This is another great recipe from Best Cookbook Ever
PrintSpicy Roasted Chickpeas
Spicy roasted chickpeas are a healthy snack food that are EASY to make with just a few tips to get them crunchy.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Appetizer
Ingredients
- 2 tablespoon olive oil
- 2 teaspoons za’atar
- ½ teaspoon red pepper flakes
- ½ teaspoon hot paprika
- ½ teaspoon sesame seeds
- salt
- 15 ½ ounces chickpeas, rinsed and drained
- finely grated lemon zest
Instructions
- Preheat oven to 375º
- In a bowl, whisk together the olive oil and seasonings. Pat the chickpeas until they are very dry, then add them to the bowl and stir to coat well.
- Spread the seasoned chickpeas in a single layer on a sheet tray and roast until crisp, 30-40 minutes, stirring part way through.
- Transfer to a bowl and toss in some lemon zest.
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