Harissa Chickpea Roasted Snack (Print View)

Bold harissa-spiced chickpeas roasted to a smoky, crunchy finish for versatile snacking.

# What You’ll Need:

→ Chickpeas

01 - 2 cups (about 1 can, 400 g) cooked chickpeas, drained and rinsed

→ Seasoning

02 - 1 1/2 tablespoons olive oil
03 - 1 tablespoon harissa spice blend
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon sea salt

→ Optional Finishing

08 - 1/2 teaspoon lemon zest
09 - Fresh chopped cilantro or parsley for garnish

# Method:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat drained chickpeas dry thoroughly with a clean kitchen towel and remove any loose skins for enhanced crispiness.
03 - In a large bowl, combine chickpeas with olive oil, harissa spice blend, smoked paprika, ground cumin, garlic powder, and sea salt until evenly coated.
04 - Spread the coated chickpeas in a single layer on the prepared baking sheet.
05 - Roast in the preheated oven for 30 to 35 minutes, shaking the pan halfway through to ensure even crisping, until golden brown and crunchy.
06 - Remove chickpeas from oven and, while still warm, toss with lemon zest and garnish with fresh herbs if desired.
07 - Allow chickpeas to cool slightly to maximize crunch before serving.

# Expert Advice:

01 -
  • They're ridiculously crispy on the outside and satisfying to eat by the handful, which somehow makes you feel virtuous about snacking.
  • The harissa brings real depth and a gentle heat that makes you want to keep reaching for more, but without overwhelming your palate.
  • Making them takes barely any effort, which means you can impress people with homemade snacks without actually spending your whole evening in the kitchen.
02 -
  • Don't skip drying the chickpeas; moisture is the enemy of crispiness, and this one step makes the difference between snack-worthy and disappointing.
  • If your batch softens after a day or two of storage, don't throw it away—ten minutes in a hot oven will restore that crunch almost completely.
03 -
  • Toast whole cumin seeds in a dry pan for thirty seconds before grinding them yourself—the flavor is infinitely better than pre-ground and worth those two minutes.
  • Lemon zest applied while the chickpeas are still hot releases the oils and ensures the brightness hits every bite, not just a few lucky ones at the top.
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