Crispy Roasted Chickpeas

Course Appetizer: Snacks
Prep Time 5 minutes
Cook Time 25 minutes


  • 2 15-ounce cans chickpeas, drained and rinsed
  • 3 tablespoons Extra virgin olive oil I used Private Reserve Greek extra virgin olive oil
  • ½ teaspoon Kosher salt
  • 1 teaspoon za’atar
  • 1 teaspoon sumac
  • 1 teaspoon harissa


  • 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.