Crunchy Roasted Zaatar Chickpeas Recipes

CRUNCHY ROASTED CHICKPEAS

Steps:

• Drain and dry chickpeas very well. Dry them up using some paper towels and leave them in a colander until they have dried as much as possible (OR you can spread them on a large baking sheet lined with paper towel for a while.)
• Heat the oven to 400 degrees F and position a rack right in the middle.
• Spread the chickpeas well on a bare baking sheet (do not line the baking sheet with parchment or foil.) Drizzle a generous amount of extra virgin olive oil and season with kosher salt. Toss chickpeas and make sure they are well-coated with the olive oil. Spread them out well on the sheet.
• Roast in heated oven anywhere from 20 to 35 minutes, shaking the pan every 10 minutes or so for even cooking. Don't rush it, make sure the chickpeas turn a deeper golden brown and the exterior is nice and crispy, that's when they're ready.
• Season roasted chickpeas. Once you take the chickpeas out of the oven, immediately season with spices of your choice. This time, I used za'atar, sumac, and harissa blend (up to 2 tsp each) for warm Middle Eastern and Moroccan notes. Play with the amounts to your liking, and change up the spices according to what you have. (see more flavor ideas up in the post)

ZA'ATAR SPICED CRISPY CHICKPEAS

Steps:

• 1. Preheat oven to 350°F, line a baking sheet with parchment paper. 2. In a medium bowl, toss chickpeas with evoo, za'atar, garlic powder, cayenne, sumac, and salt. 3. Spread chickpeas on lined sheet, and bake for 1 hour, stirring occasionally, until browned and crunchy. 4. Transfer to a serving bowl. Store chickpeas, covered, at room temperature for up to 3 days. Serve as a snack or as part of our Over the Top Hummus Bar.

CRUNCHY ROASTED ZA'ATAR CHICKPEAS

Steps:

• Spread out chickpeas on a paper towel. Pat dry, then let dry for about an hour.
• 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.)
• 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.