Harissa Chickpea Roast Snack (Printable Version)

Boldly seasoned chickpeas roasted crisp with harissa and smoky spices for a flavorful snack or crunchy topping.

# What You’ll Need:

→ Chickpeas

01 - 2 cups (1 can, 14 oz) cooked chickpeas, drained and rinsed

→ Seasoning

02 - 1½ tablespoons olive oil
03 - 1 tablespoon harissa spice blend
04 - ½ teaspoon smoked paprika
05 - ½ teaspoon ground cumin
06 - ½ teaspoon garlic powder
07 - ½ teaspoon sea salt

→ Optional Finishing

08 - ½ teaspoon lemon zest
09 - Fresh chopped cilantro or parsley, for garnish

# Step-by-Step Guide:

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

# Additional Tips::

01 -
  • They're crispy on the outside and tender inside, with a smoky heat that doesn't overpower.
  • You can make a big batch and have them ready for whenever you need something satisfying and real.
  • They sneak beautifully into salads, grain bowls, or just disappear while you're standing at the counter.
02 -
  • Skipping the towel-dry step means they'll steam instead of roast, and you'll end up with chewy disappointment no matter how long they sit in the oven.
  • If they're not crispy after the time is up, they likely just need another five minutes—every oven runs a little hot or cool, so trust what you're seeing and hearing more than the timer.
03 -
  • If you want more heat, a tiny pinch of cayenne added to the coating mix will give you a slow burn that builds as you eat.
  • Buying whole harissa spice blend instead of sauce means you skip the extra moisture that prevents crisping—this one choice changes everything about the final texture.
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