Crunchy Roasted Za’atar Chickpeas
Updated May 7, 2023
Andrew Scrivani for The New York Times
- Total Time
- 35 minutes, plus 1 hour resting
- Rating
- Comments
- Read comments
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Ingredients
2 cups cooked chickpeas, rinsed if canned
1 tablespoon extra-virgin olive oil
2 tablespoons za’atar
½ teaspoon kosher salt
Nutritional analysis per serving (4 to 6 servings)
15 grams carbs; 113 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams fat; 4 grams fiber; 144 milligrams sodium; 5 grams protein; 3 grams sugar
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.
Great flavor! I am leaning into plant-based eating and wanted a salty, crunchy snack. BIG MISTAKE was not reading the comments first. They need more drying time Mine did not come out crunchy. I followed the recipe as written. I cooked my chickpeas & store without liquid. Dried beans on paper towels & mixed them once. Baked as directed + 10 minutes. Seasoned as directed. Popped back into the oven at low heat for 30 more minutes. Cooled in oven. Will be drying overnight. Fingers crossed!
Would using an air fryer help with the crisping ?
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!