A quick snack or salad and soup topping, these roasted chickpeas with harissa and za’atar spices will have you coming back for bite after bite. Double the recipe because these Middle Eastern spiced beans will go fast! You can get them a little crispy in the oven or enjoy them with a softer bite, or both!
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Roasted Chickpeas With Harissa & Za’atar
One of my favorite dishes in my time living in the Middle East was Za’atar bread. Every time I would go to the grocery store, the Za’atar bread would be sitting there in the bakery staring me down. It was just naan with a thick layer of oil and za’atar spices, but dang. I miss that. I miss all of the spices, barrels of spices, I should have bought more before I left. Thankfully though, I have been able to find much of what I miss (easily) through Amazon.
Back to the roasted chickpeas, they are covered in harissa and za’atar spice blends, and they are totally poppable. Great on their own…we gobbled them up mostly that way, but we also ate them on salad and that was so good. I see these on soups too, croutons WHO!?.
INGREDIENTS YOU NEED FOR SPICED ROASTED CHICKPEAS
Just a couple of ingredients for these harissa and za’atar roasted chickpeas. If you can’t find them in your local grocery store, you can find HARISSA here and ZA’ATAR here.
- Chickpeas (Garbanzo Beans): We used canned chickpeas, widely available at grocery stores.
- Sesame Oil: You can substitute your favorite oil, sesame is my favorite.
- Harissa: The dry chili blend (not the paste version).
- Za’atar: A delicious blend of herbs and sesame seeds.
HOW TO MAKE SPICED CHICKPEAS
It is easy to make this delicious snack or salad and soup topping in the oven in just 15 minutes!
- Preheat: Preheat the oven to 400°F.
- Drain & Dry: Drain, rinse, and dry the chickpeas (I used a salad spinner).
- Toss: Toss the chickpeas with the oil until all beans are coated.
- Season: Coat the chickpeas with both spices and sprinkle with salt.
- Bake: Arrange the beans on a baking sheet in a single layer and bake for 15 minutes.
THESE ROASTED CHICKPEAS WITH HARISSA AND ZA’ATAR ARE PERFECT WITH:
- On top of Tomato-Based Vegetable Soup With Garbanzo Beans
- Sprinkled over Pumpkin Shakshuka Baked Eggs
- On Top of Chicken Biryani
- Mixed in with Curried Couscous
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Roasted Chickpeas With Harissa and Zaatar
- Prep Time: 4 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 1.5 cups 1x
- Diet: Vegan
Description
A quick snack or salad and soup topping, these roasted chickpeas with harissa and za’atar spices will have you coming back for bite after bite. Double the recipe because these Middle Eastern spiced beans will go fast! You can get them a little crispy in the oven or enjoy them with a softer bite, or both!
Ingredients
1 14 oz can of chickpeas (garbanzo beans)
2 tsp sesame oil
1 Tbsp harissa seasoning (dry)
1 Tbsp za’atar seasoning
1 tsp kosher sea salt
Instructions
- Preheat: Preheat the oven to 400°F.
- Drain & Dry: Drain, rinse, and dry the chickpeas (I used a salad spinner).
- Toss: Toss the chickpeas with the oil until all beans are coated.
- Season: Coat the chickpeas with both spices and sprinkle with salt.
- Bake: Arrange the beans on a baking sheet in a single layer and bake for 15 minutes*.
Notes
* For chickpeas on the crispier side, roast them 5 minutes longer. I like them a little crunchy and others like them softer so I make two batches (crispy and soft) and then mix them so everyone is happy.
- Category: Snack
- Method: Bake
- Cuisine: Middle Eastern American
Keywords: harissa, zaatar, chickpeas, garbanzo beans, recipe for roasted chickpeas, how to make crispy chickpeas, how to roast canned chickpeas, how to season chickpeas, recipes with chickpeas, roasting garbanzo beans, recipes for garbanzo beans, roasted garbanzo beans recipe
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