Harissa Chickpea Crispy Roast (Printable)

Bold harissa-spiced crispy chickpeas with smoky and spicy notes, offering satisfying crunch and flavor.

# Ingredient List:

→ Chickpeas

01 - 2 cups cooked chickpeas, drained and rinsed

→ 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

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas dry thoroughly with a clean towel, removing any loose skins to enhance crispiness.
03 - In a large bowl, toss chickpeas with olive oil, harissa spice blend, smoked paprika, ground cumin, garlic powder, and sea salt until evenly coated.
04 - Spread seasoned chickpeas in a single layer on the prepared baking sheet.
05 - Roast for 30 to 35 minutes, shaking the pan halfway through, until chickpeas are golden and crisp.
06 - Remove from oven and while still hot, toss with lemon zest and garnish with fresh herbs as desired.
07 - Allow chickpeas to cool slightly to maximize crunch before serving.

# Expert Advice:

01 -
  • They're addictively crunchy, the kind of snack where you keep reaching back into the bowl without thinking.
  • Harissa brings serious flavor depth without fuss, turning humble chickpeas into something that tastes like it took hours.
  • Naturally vegan and gluten-free, so they work for almost any table you're feeding.
02 -
  • Drying the chickpeas isn't optional—wet ones will steam instead of roast, and you'll end up disappointed and defiant, convinced the recipe doesn't work.
  • The halfway shake is essential; I learned this by forgetting it once and having a scattered batch of overcooked and undercooked pieces fighting for space on the same sheet.
  • They'll continue to crisp slightly as they cool, so pull them out when they look almost done rather than waiting until they sound perfect.
03 -
  • Buy harissa paste instead of trying to hunt down a pre-made blend—it's usually found near the international spice aisle and delivers better flavor with zero effort.
  • The lemon zest matters more than it sounds; add it right after roasting while the chickpeas are still hot, and it'll completely change the way they taste.
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