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.
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 ½ 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
- Step 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- 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.
- Step 3: Spread out the chickpeas evenly on the prepared baking sheet. Top with any harissa mixture left in the bowl.
- 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.
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.
Related
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Harissa Chickpeas
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.
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.
