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Crispy Spiced Chickpeas with Za’atar and Harissa finished dish

Crispy Spiced Chickpeas with Za’atar and Harissa

Recipe card for Crispy Spiced Chickpeas with Za’atar and Harissa.
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Servings: 8 servings
Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 3 tablespoons extra virgin olive oil recommend: Private Reserve Greek EVOO
  • 1/2 teaspoon kosher salt
  • 1 teaspoon za’atar
  • 1 teaspoon sumac
  • 1 teaspoon harissa spice blend or to taste

Method
 

Preparation
  1. Drain and dry the chickpeasRinse the chickpeas well, then drain and dry them thoroughly using paper towels. For best results, spread them out in a colander or on a towel-lined baking sheet and let them air dry for 20–30 minutes. The drier they are, the crispier they’ll get in the oven.
  2. Preheat the ovenPreheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
  3. Prep the baking sheetPlace the chickpeas on a bare baking sheet—do not use parchment paper or foil, which can trap moisture and reduce crispiness.
  4. Toss with oil and saltDrizzle the olive oil over the chickpeas and sprinkle with kosher salt. Toss them well to ensure they’re evenly coated, then spread them out in a single layer on the baking sheet.
  5. Roast the chickpeasRoast for 20 to 35 minutes, shaking the pan every 10 minutes to ensure even roasting. Chickpeas should be deep golden and crispy on the outside when done. The exact timing may vary depending on your oven and how dry your chickpeas are.
  6. Season with spicesAs soon as you remove the chickpeas from the oven, toss them with za’atar, sumac, and harissa. Start with 1 teaspoon of each and adjust to taste. The heat from the chickpeas will help the spices bloom beautifully.
  7. Can I use dry chickpeas instead of canned?Yes! Soak and cook them fully first. Make sure they’re very dry before roasting.
  8. Do I have to peel the chickpeas?Not required, but peeling makes them even crispier.
  9. Why are my chickpeas not crispy?They may not have dried fully or were overcrowded on the baking sheet.
  10. Can I air fry these instead?Absolutely! Air fry at 390°F (200°C) for 15–20 minutes, shaking occasionally.
  11. Are these good for meal prep?Yes—just store them in a sealed container and eat within 3–4 days.
  12. Can I use different spices?Totally—experiment with whatever you have on hand!
  13. Are these chickpeas spicy?They have a warm kick from the harissa, but you can adjust the spice level easily.
  14. What’s the best olive oil to use?A high-quality extra virgin olive oil, like Private Reserve Greek EVOO, brings great flavor.
  15. Can I double the recipe?Yes, just use two baking sheets to avoid overcrowding.
  16. How do I re-crisp them if they soften?Pop them back in a 350°F oven for 5–10 minutes to restore crispiness.

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