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+ servings

Crunchy Chickpeas

Roasted chickpeas tossed in salt and sumac make a healthy and easy snack.
This application is inspired by a curiously crunchable concoction called "leblebi" found in the region around Corum in Turkey. The traditional recipe is slightly time-consuming, but luckily, there's a faster and easier way to make these craveable roasted chickpeas.
This recipe first appeared in EveryDayCook.
Photo by Lynne Calamia
ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 4 servings


  • 2 (15-ounce) cans chickpeas
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon sumac
  • 1/4 teaspoon cayenne pepper


  • Heat oven to 350ºF.
  • 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.
  • Remove the paper towels from the sheet pan and toss the chickpeas with the olive oil and salt. Bake for 30 minutes.
  • Turn off the oven and leave the chickpeas to dry and become crispy, approximately 1 hour.
  • Toss the still-warm chickpeas with the sumac and cayenne pepper. Cool completely before consuming or storing.