Roasted Chickpeas with Sumac


The end of each weekend always leaves me wishing for one thing: more time.  Where do the days go?  If I could just finish one more project a week, I would be satisfied.  Instead, I can barely manage to cross a few tasks off my ever-growing list.  The sore throat I’ve been trying to shake for the last couple of days hasn’t helped either.  My husband was reading out loud to me an article about some recent stem cell discoveries and how it could lead to human cloning and I thought:  I really could use another me some days.



It’s not all bad, mind you.  My husband and I had an errand to run in San Francisco and we turned it into a date, visiting the spot where we met for lunch for the very first time 12 years ago.  The joint errands continued the next day and after three years of searching, we finally found the right fabric to re-upholster our kitchen chairs (picky much?)–cause for another celebratory lunch.  What’s unfinished?  Some work I brought home with me that will have to get done before Monday, a failed recipe that needs tweaking, the linen closet that needs re-organizing–again, packing up the outdoor cushions before it rains and returning the dozen or so fabric swatches I collected from several sources.  The list goes on and the tasks range from the menial to those big life plans that need tackling.  I barely made a dent on it this weekend but I can count two accomplishments:  1) I got to spend quality time with my favorite person and 2) I managed to make this snack.

*Sumac is a spice that lends a tart flavor to Middle Eastern dishes. For more information, please visit this post from the archives

*The variations for these roasted chickpeas are endless.  I’ve roasted them with curry spices successfully; paprika and garlic might be a good one to try next time.  Create your own flavor combinations but if you like tart flavors, sumac is worth a try. 



5.0 from 6 reviews
Roasted Chickpeas with Sumac
Prep time
Cook time
Total time
Sumac adds a lemony punch to roasted chickpeas.
Recipe type: Snack
Serves: 3-4
  • 2 15-oz cans chickpeas (garbanzo beans), rinsed and drained well
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons sumac
  • 1 teaspoon kosher salt
  1. Preheat your oven to 375°F. Line a rimmed baking sheet with parchment paper and set aside.
  2. Arrange the drained chickpeas in one layer on a paper towel and lay another on top to cover them. Roll the towel back and forth with the palm of your hand to make sure it absorbs as much of the moisture of the chickpeas as possible.
  3. Combine the olive oil, lemon juice, sumac and salt in a medium bowl and add the chickpeas. Toss well to coat and transfer the chickpeas to the parchment-lined baking sheet. Arrange in single layer and back for about one hour, making sure to stir the chickpeas 3-4 times while roasting.
  4. Remove from the oven and let cool completely on the baking sheet set on a wire rack. The chickpeas will continue to crisp as they cool. Transfer to serving bowl or in an airtight container (will keep for up to 2 days).
From Salty Snacks by Cynthia Nims



Related Posts Plugin for WordPress, Blogger...


  1. So busy! But how wonderful that you were able to spend the time together…and I can just imagine how fragrant your kitchen was with this amazing snack. I am on such a chickpea kick. I NEED to try this 🙂 Hope your Sunday is productive, Jean!

  2. A fabulous snack! Quite addictive. Roasted chickpeas are delicious.



  3. Projects & to-do lists always seem to take two steps forward and two steps back, I love the idea of having a second Me around too!

    I never knew that chickpeas could be “baked!” They’re wonderful on salads, even plain (with a little bit of salt and pepper.) This sounds like the perfect, healthy snack!

  4. I’m so trying these, Jean!!! They sound delicious, especially with sumac…love the idea of a lemony punch!

  5. LOVE THESE! I have for so long been wanting to make some version of roasted chickpeas – NOW I have a wonderful recipe! Glad that you and Hubby had a spontaneous date and visited the place where you had your 1st date! Lovely photos Jean!!!

  6. Yay for quality time, I’m all about it :). I love chickpeas but have never tried roasting them… what a wonderful idea! Somehow I don’t think these would last very long in my kitchen.

  7. This sounds great….I love sumac…love chickpeas. The quantity for the sumac is not listed…how much is used? Thanks.

  8. A wonderful use for my sumac stash;-) Glad you had a wonderful weekend Jean;-)

  9. Thx…I make mine almost the same as here…except that while roasting, i add salt to taste, amchur (mango powder from an Indian grocery store) for the tartness, and red chilli powder for some heat.
    I then bulk this up by adding rolled oats roasted in a pan in the same spice mix ( salt, amchur, chilli powder)…store it in the fridge for a week and serve it with a dollop of yogurt, some minced onions and fresh cilantro. Yumm!!! It’s usually what I’m thinking of as I drive home from work.

  10. sounds like a great snack to eat while trying to take with on all those errands! I’ve never tried sumac before or at least that I know of, I’ll have to look for it.

  11. Looks great! Healthy and delicious snack.

  12. First off, nice background board and impressive styling, Jean! Secondly, I adore sumac – one of my fave spices! Thirdly, yummy chickpeas!!!

    • lemonsandanchovies says:

      Hi, Jen. The background was super easy to make. I bought some picket fence pieces at Home Depot and brushed with some black wood stain. That’s it! I used the rough side of the wood for added texture and applied the stain unevenly. Glad you like it. 🙂

  13. ooh…these look so yum, one cannot have too many recipes of snacks, this one looks great. must try!

  14. Your chickpeas look terrific. I wish I got to run errands in San Francisco!

  15. My list of things to do takes forever to be accomplished. Good that you scratched off your chair upholstery entry while spending quality time with your husband.

  16. I’ve never tried sumac before but I read about it not a long ago. This sounds like a great healthy snack. I enjoyed reading about your weekend story… and how cute you two got to eat at the restaurant where you met. 🙂 Your project sounds busy but when you don’t do it it will be untouched for many years… so enjoy with the house project!

  17. Thanks for sharing this! I appreciate it, i might convince my wife to make some of these! I own a cooking ebook website myself all about cooking ebooks! Nice to see fellow sites doing so well! keep it up 🙂

  18. How wonderful – I love the Middle Eastern flavors here (I’m Palestinian). Sumac is one of my favorite spices, perfect for livening up earthy chick peas.

  19. Oh yeah, time sure flies by for me, too. We Persians love our sumac with our kabob. I’m totally intrigued by your use of it here with the roasted chickpeas!

  20. I have wanted to do this for so long!! It looks amazing!! I love chickpeas and I need to have them like this so I can bring them into work for a healthy snack! DELISH!

  21. This is the second recipe I want to make that uses sumac, I am going to have to see where I can find some!

  22. I feel like that every day, not enough time to get everything done. I hope your sore throat is feeling better now. This is such a great snack Jean! Love the spices and photographs too. I’ve only done something similar with soy beans, I bet they would also taste great like this. Thanks for sharing:)

  23. These sound great. I’m surprised they don’t last longer. This would be a great snack to make on weekends and have for a whole week. What happens after a few days?

  24. What a great idea for a healthy snack! I love your pictures too! Gorgeous!!!

  25. I just moved to southern Ontario and Sumac’s grow everywhere. I’ve been trying to think of ways to use this amazing spice. I will definitely give this recipe a try! Thanks so much.


  1. […] Roasted Chickpeas with Sumac (Sumac is a Mediterranean spice that has a lemony flavor) […]

Id Love to Hear from You


Rate this recipe: