Harissa Chickpea Crispy Roast (Printable)

Bold harissa-spiced chickpeas roasted to a crispy, smoky crunch with aromatic spices and a hint of lemon zest.

# What You'll Need:

→ Chickpeas

01 - 2 cups cooked chickpeas, drained and rinsed (approximately 1 standard 15-ounce can)

→ 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

# Method:

01 - Set oven temperature to 400°F and line a baking sheet with parchment paper.
02 - Thoroughly pat dried chickpeas with a clean towel and remove any loose skins to enhance crispiness.
03 - Combine chickpeas with olive oil, harissa spice, smoked paprika, cumin, garlic powder, and salt in a large bowl and toss to coat evenly.
04 - Spread chickpeas in a single uniform layer on the prepared baking sheet.
05 - Bake for 30 to 35 minutes, shaking the pan midway to ensure even roasting, until chickpeas turn golden brown and crisp.
06 - Remove from oven, immediately toss with lemon zest, and garnish with fresh herbs if desired.
07 - Allow the chickpeas to cool slightly before serving to maximize crunch.

# Expert Advice:

01 -
  • They're crispy, not greasy, and genuinely satisfy that snack craving in a way that feels less guilty than chips.
  • One batch works as a standalone snack, a salad upgrade, or a protein boost for grain bowls—total kitchen multitasker.
  • The whole thing happens in 45 minutes with almost no active work, leaving you free to handle actual cooking stress.
02 -
  • Undercooked chickpeas will disappoint you—if they feel soft at the 30-minute mark, give them another few minutes and trust your instinct.
  • They'll continue crisping as they cool, so don't panic if they seem slightly soft when you pull them out.
03 -
  • If your harissa blend is very salty, dial back the additional salt slightly to avoid over-seasoning.
  • Line your baking sheet with parchment paper not for cooking reasons but for your own sanity during cleanup.
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