90 minutes
A healthy and flavorful snack of roasted chickpeas seasoned with za’atar.
Cooked Chickpeas, Dried and roasted
cups
Extra Virgin Olive Oil, Mixed with spices
tablespoons
Za'atar, Mixed with oil
tablespoons
Kosher Salt, Added to seasoning
teaspoons
1. Dry the Chickpeas
Ensure your cooked chickpeas are thoroughly dry for a perfect crunch. Pat them down with paper towels and let them sit for about an hour.
2. Roast the Chickpeas
Preheat your oven to 400 degrees Fahrenheit. Spread the dried chickpeas on a rimmed sheet pan lined with parchment paper and bake for 30 minutes, stirring every 10 minutes until golden and crunchy.
3. Season the Chickpeas
Toss the roasted chickpeas in a bowl with extra-virgin olive oil, za’atar, and kosher salt while they're still warm.
After rinsing, pat them dry with paper towels or a clean kitchen cloth and let them air dry for about 15-20 minutes for best results.
Use a neutral oil with a high smoke point and be generous with both oil and za’atar for maximum flavor.
Allow the chickpeas to cool completely on the sheet to attain maximum crunchiness.
Sourcing a fresh za’atar blend or making your own can significantly enhance flavor.
Stir every 10-15 minutes during roasting for even crispness and to prevent burning.
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