Harissa Chickpea Roast Snack (Printable)

Crispy roasted chickpeas coated with smoky harissa spice for a flavorful, crunchy snack.

# What you'll need:

→ Chickpeas

01 - 2 cups cooked chickpeas, drained and rinsed

→ Seasoning

02 - 1.5 tablespoons olive oil
03 - 1 tablespoon harissa spice blend
04 - 0.5 teaspoon smoked paprika
05 - 0.5 teaspoon ground cumin
06 - 0.5 teaspoon garlic powder
07 - 0.5 teaspoon sea salt

→ Optional Finishing

08 - 0.5 teaspoon lemon zest
09 - Fresh chopped cilantro or parsley for garnish

# Preparation steps:

01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Pat chickpeas completely dry with a clean kitchen towel and remove loose skins for enhanced crispness.
03 - In a large mixing bowl, combine chickpeas with olive oil, harissa spice blend, smoked paprika, cumin, garlic powder, and sea salt. Toss thoroughly to coat evenly.
04 - Spread the seasoned chickpeas evenly in a single layer on the prepared baking sheet.
05 - Bake for 30 to 35 minutes, shaking the pan halfway through to ensure even roasting, until chickpeas turn golden and crisp.
06 - Remove from oven, toss immediately with lemon zest, and garnish with fresh herbs if preferred.
07 - Allow chickpeas to cool slightly before serving to maximize crunchiness.

# Expert advice:

01 -
  • They're addictive in that way where you reach for just one more and suddenly the bowl is empty.
  • A vegan, gluten-free snack that feels indulgent but actually fuels you for hours.
  • Transforms a simple can of chickpeas into something you'd actually want to serve at a gathering.
02 -
  • Don't skip drying the chickpeas—I learned this the hard way when a batch came out dense instead of crispy, and it was purely because I rushed that step.
  • Stirring halfway through isn't optional, it's the difference between evenly golden and unevenly roasted with pale spots.
  • They continue crisping as they cool, so don't judge them straight from the oven; wait five minutes before deciding if they're done.
03 -
  • Remove as many loose chickpea skins as you can before roasting—they tend to fall off and char, adding bitterness instead of crunch.
  • If your harissa blend seems dry, add an extra half-teaspoon of olive oil to coat everything evenly without turning them greasy.
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