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Spicy, salty roasted chickpeas



  • 2 tablespoon extra-virgin olive oil
  • 2 teaspoon za'atar
  • 1 can chickpeas, rinsed and drained


Baking Directions:

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.