Name: Harissa Chickpeas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 15-ounce can chickpeas (drained and rinsed); 2 teaspoons harissa paste; freshly cracked black pepper; freshly squeezed lemon juice (to taste (I used the juice of ½ a medium lemon)); fine sea salt ((optional)); fresh parsley leaves ((optional; for garnish))

For an effortless way to transform chickpeas into delightfully crispy flavor bombs, look no further than these harissa chickpeas. With only 5 minutes of hands-on prep, these spicy oven-roasted chickpeas are easy to make and can be enjoyed as a snack or used in countless dishes.

overhead view of harissa chickpeas in a white bowl on a cream-colored napkin

Why you’ll love this recipe

Why you’ll love this recipe

Quick and easy: With only 5 minutes of active prep time, this recipe comes together in a flash. It’s perfect for weeknights when you want something healthy but don’t have the time or energy to prepare a complicated recipe.
High protein: Chickpeas are a fantastic source of protein, vitamins, and minerals.
Versatile: These flavorful chickpeas work well in a variety of dishes. You can enjoy them alone as a snack or to top off a salad, soup, or a grain-and-veggie bowl.

Ingredients

Not pictured: Fine sea salt, fresh parsley leaves (both optional).

Canned chickpeas: Chickpeas are high in protein, vitamins, and minerals. Drain and rinse before using.
Harissa paste: A spicy red chili paste used in North African and Middle Eastern cooking. Look for it in either the spice aisle or the international section of your grocery store.
Freshly cracked black pepper: For providing some texture and enhancing the flavor.
Freshly squeezed lemon juice: Adds brightness. I used the juice of 1/2 a medium lemon; you may prefer more or less.
Fine sea salt: Optional, to taste.
Fresh parsley leaves: Optional. For garnish.

See recipe card for quantities.

Instructions

overhead view of gold baking sheet lined with parchment paper

Step 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper.

overhead view of glass bowl containing chickpeas coated with harissa paste and black pepper

Step 2: In a small bowl, toss the chickpeas with the harissa paste and a few cracks of black pepper until the chickpeas are coated evenly.

overhead view of prepared baking sheet containing harissa-coated chickpeas

Step 3: Spread out the chickpeas evenly on the prepared baking sheet. Top with any harissa mixture left in the bowl.

overhead view of prepared baking sheet containing oven-roasted harissa chickpeas

Step 4: Bake for 25 to 30 minutes, or until golden brown and crispy (watch closely after you pass the 25-minute mark to ensure they don’t burn). Squeeze the juice of ¼ of a medium lemon over the top. Taste and add more lemon juice and/or a pinch of fine sea salt, if desired. Garnish with torn fresh parsley leaves (optional).

Enjoy hot from the oven as-is, in a pita wrap or salad, or with your favorite grain.

overhead view of white bowl containing harissa chickpeas garnished with parsley leaves on a white background with a cream-colored napkin

Equipment

Colander (for draining the chickpeas)
Baking sheet
Parchment paper
Small bowl
Cutting board
Sharp knife (for slicing the lemon)

Storage

Although harissa chickpeas are best enjoyed straight from the oven, leftovers may be stored in the fridge for 4 to 5 days. They will lose some of their crispiness but will keep their flavor.

Harissa Chickpeas

The Essential Vegan

Prep Time 5

Cook Time 25

Total Time 30

Serving Size 3

Equipment

colander (for draining the chickpeas)
baking sheet
parchment paper
small bowl
cutting board
sharp knife (for slicing the lemon)

Ingredients

1 15-ounce can chickpeas drained and rinsed
2 teaspoons harissa paste
freshly cracked black pepper
freshly squeezed lemon juice to taste (I used the juice of ½ a medium lemon)
fine sea salt (optional)
fresh parsley leaves (optional; for garnish)

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a small bowl, toss the chickpeas with the harissa paste and a few cracks of black pepper until the chickpeas are coated evenly.
Spread out the chickpeas evenly on the prepared baking sheet. Top with any harissa mixture left in the bowl.
Bake for 25 to 30 minutes, or until golden brown and crispy (watch closely after you pass the 25-minute mark to ensure they don’t burn).
Squeeze the juice of ¼ of a medium lemon over the top. Taste and add more lemon juice and/or a pinch of fine sea salt, if desired. Garnish with torn fresh parsley leaves (optional). Serve immediately as-is, or enjoy in a pita wrap, on a salad, or paired with your favorite grain.

Notes

Harissa chickpeas are best enjoyed hot, straight from the oven. Store any leftovers in the fridge for 4 to 5 days. They will lose some of their crispiness but will still taste good.