Roasted Chickpeas with Sumac
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
Sumac adds a lemony punch to roasted chickpeas.
  • 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
Recipe by Lemons + Anchovies at