How to make roasted chickpeas Middle Eastern style. Also known as “Qidameh” in the Syrian cuisine. Crispy healthy snack to enjoy on its own, or added to salads and more. Protein packed and easy to prep for later!

Peeling The Chickpeas

Rinse the chickpeas thoroughly to remove all liquids from the can. Stir by hand against the mesh of the strainer – the skin will begin to fall off the chickpeas. Pick them out, then drain completely.

Cooking The Chickpeas

Dry by rubbing with a clean kitchen towel, removing as much of the remaining skin as possible. Toss in the spices and cover in oil spray. Place on a sheet pan lined with parchment paper. Separate into an even layer. Roast for 30 minutes on top rack, shaking halfway. They should be golden brown and crispy.

Spicing Up The Chickpeas

You can choose whichever spices you like. This recipe makes the roasted chickpeas with Middle Eastern style flavours. Using seven spices and paprika, with a hint of cayenne pepper for a spicy kick.

Related Recipes

Here are other chickpea recipes you can try. Using the peeling method in this tutorial, you can make smooth and silky Hummus, or add them to this refreshing Aleppo Tomato Salad.

Roasted Chickpeas Recipes

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How To Make Roasted Chickpeas

Recipe by Waseem HijaziCourse: SnacksCuisine: Middle EasternDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Roasting time

30

minutes

Calories

300

kcal

How to make roasted chickpeas Middle Eastern style. Crispy healthy snack to enjoy on its own, or added to salads and more. Protein packed and easy to prep for later!

Ingredients

• 1 can chickpeas, rinsed, drained, dried

• 1 tsp seven spices

• 1/2 tsp paprika

• Pinch of cayenne pepper – optional

• Oil spray

Directions

• Preheat the oven to 425F (or 220C) at roast setting.
• Rinse the chickpeas thoroughly to remove all liquids from the can. Stir by hand against the mesh of the strainer – the skin will begin to fall off the chickpeas. Pick them out, then drain completely.
• Dry by rubbing with a clean kitchen towel, removing as much of the remaining skin as possible.
• Toss in the spices and cover in oil spray. Place on a sheet pan lined with parchment paper. Separate into an even layer.
• Roast for 30 minutes on top rack, shaking halfway. Add another 5 to 10 minutes, if needed. See Notes (1)

Notes

• (1) Timing will vary per individual oven settings. Make sure to check on the chickpeas halfway (at 15 minutes), and adjust if needed. Could be anywhere from 20 to 30 minutes. Add another 5 at a time, and continuously check on it (we don’t want them to burn).
• (2) Peeling the chickpeas. After rinsing and stirring in strainer, you can take the chickpeas to a bowl of water. Mix by hand and the skin should start floating to the top. This helps with the removal/picking out the peel.
• (3) Dry the chickpeas. For best results, make sure to completely dry the chickpeas before spicing it up (but after removing as much of the skin as possible).