- 2 tablespoon extra-virgin olive oil
- 2 teaspoon za'atar
- 1 can chickpeas, rinsed and drained
Preheat the oven to 375 degrees.
In a bowl, whisk together the olive oil, za'atar, red pepper flakes, paprika, sesame seeds and 1/4 teaspoon salt.
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 crispy, about 30 minutes, stirring once half way through cooking.
Transfer the chickpeas to a bowl and toss in the lemon zest.
Taste and adjust the seasoning.
Serve right away.
Store any leftover chickpeas in an air-tight container at room temperature for up to 2 days.
Reheat them for 5 minutes at 375 degrees before serving.