Roasted Chickpeas

This snack was a happy accident. One evening I left some chickpeas in the oven and only remembered them at cleanup time. My husband started eating them off the tray while we cleaned up and declared them "really good!" They then became a staple movie night snack for us. Roasting them with the oil helps them crisp up and adds just enough zip to make them nice and spicy.

Level: Easy
Yield: 1.5 cups


  • 1 can (19 oz) chickpeas, drained and rinsed
  • 1 tbsp. harrisa infused olive oil
  • 1 tsp. ground cumin
  • ½ tsp. sea salt


  1. Preheat the oven to 425°F. Line a rimmed baking tray with parchment paper.
  2. Place the chickpeas on the parchment paper, drizzle them with the olive oil, and roll them around to coat well. Sprinkle with the ground cumin and salt.
  3. Roast for 25-30 minutes, or until golden brown and crisp.
  4. Remove from the oven and let sit for 1-2 minutes.
  5. Gently pick up the corners of the parchment paper, let all the chickpeas roll into the center, then pick up the sides gently and pour them into a serving bowl.

These are best eaten warm the night you make them, but you could store them for a couple of days in an airtight container in the fridge and quickly crisp them up in the oven or a frying pan to eat later.

Variations: Substitute chipotle for the harissa if you want something a little more smoky-tasting. For a fresh herb flavor, substitute the Milanese gremolata for the harissa. Or use tarragon infused olive oil instead, omit the cumin, and add a dash of lemon juice.

Recipe and photo from The Olive Oil and Vinegar Lover's Cookbook, reprinted with the permission of TouchWood Editions.

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