Crunchy Chickpeas

Crunchy Chickpeas

In the region around Corum in Turkey, young and old alike munch a curiously crunchable concoction called leblebi and the recipe is slighly time-consuming. Luckily there is a faster and easier way to make.


  • 2 15 ounce can chickpeas
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  1. Drain the chickpeas in a colander and rinse well. Dry the chickpeas with a few whirls in a salad spinner. Remove the chickpeas from the salad spinner onto a paper towel lined half sheet pan. Top with another layer of paper towels and roll, pat to dry further.
  2. Remove the paper towels from the sheet pan and toss the chickpeas with the olive oil and salt. Put the chickpeas in the oven and set the oven to 350 degrees F, bake the chickpeas for 30 minutes.
  3. Turn off the oven and leave the chickpeas to dry and crispy, approximately 1 hour.
  4. Cool completely before storing.

I like to toss the still warm chickpeas with 1 teaspoon sumac and 1/4 teaspoon cayenne pepper.


Add yours
  1. 1

    Mine didn’t come out right, which was a big disappointment.
    They came out 2x smaller and still wet. I followed the directions exactly, too…
    Anything you could suggest that may have gone wrong? Maybe something I did wrong?
    What can I do with these now? Should I put them back in a preheated oven?

  2. 2

    I didn’t have the patience to leave them in the oven. I tossed them with sumac and cumin and they taste great, not really crunchy, by dry. I added them to my salad, yummy.

  3. 3
    Craig Commings

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  7. 8

    I boil my chickpeas after soaking for a few minutes then let them sit so they absorb more vinegar. I use white vinegar on mine and they come out great.

  8. 10
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