Crunchy Roasted Za’atar Chickpeas
Updated May 8, 2023
- Total Time
- 35 minutes, plus 1 hour resting
- Rating
- Comments
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Ingredients
- 2cups cooked chickpeas, rinsed if canned
- 1tablespoon extra-virgin olive oil
- 2tablespoons za’atar
- ½teaspoon kosher salt
Nutritional analysis per serving (6 servings)
113 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 5 grams protein; 144 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Spread out chickpeas on a paper towel. Pat dry, then let dry for about an hour.
- Step 2
Heat oven to 400 degrees. Line a heavy rimmed sheet pan with parchment paper, and spread chickpeas evenly on the pan. Bake in the center of the oven until crunchy, about 30 minutes, stirring and rotating every 10 minutes. (The chickpeas will continue to get crunchy as they cool.)
- Step 3
Place hot chickpeas in a bowl and drizzle with olive oil, za’atar and salt. Store any cooled leftovers in an airtight container for up to a week.
Private Notes
Comments
To make za’atar, mix together 1/4 cup finely crumbled dried thyme, 1 tablespoon sesame seeds, 1 teaspoon sumac (available in Middle Eastern markets) and a pinch of salt. Place in a jar, and keep in a cool, dark place. A number of seeds can stand in for the za’atar. I like charnushka, also known as nigella, as well as sesame seeds, cumin seeds, poppy seeds and flax seeds. Try different combinations.
I didn't read the recipe closely and I roasted the chickpeas after tossing with the olive oil and za'atar. After pulling them out of the oven I tossed in a dash or two of olive oil and more za'atar and salt. They were fabulous and disappeared in a flash. Roasting them with the olive oil and spices first gave an extra depth to the flavor
I have had great results w/this recipe. BASIC: takes time; DON'T RUSH it. Plan on 2 hrs minimum. 1) You must first drain the chickpeas VERY well. 2) I use a Lodge baking pan to roast. 3) When you turn the chickpeas, you should see steam rise. When it stops, turn down the oven to 175 and let sit for 30 minutes. 4) Test for crunchiness. Then, having taken out, let sit for another 30 minutes. 5) Be careful how much olive oil you add! Less is more.
Made the recipe as written but had none of the spice. Oops. Used a teaspoon or so of a finely ground Harissa. Yum! I’ll try it with za’atar next time!
Worth tripling the recipe! I read other comments and dried chickpeas on double layers of paper towels. I doused with the zaatar olive oil and salt and be warned: maximum flavour for tiny effort. I can see these as a snack or also tossed into a salad for extra protein. Team chickpeas!!
Did not get as crispy as I would like.