Harissa Chickpea Roast (Printable)

Smoky, spiced chickpeas roasted to crisp for a flavorful, satisfying crunch.

# What You’ll Need:

→ Chickpeas

01 - 2 cups cooked chickpeas, drained and rinsed

→ Seasoning

02 - 1 1/2 tablespoons olive oil
03 - 1 tablespoon harissa spice blend
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon sea salt

→ Optional Finishing

08 - 1/2 teaspoon lemon zest
09 - Fresh chopped cilantro or parsley, for garnish

# Directions:

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

# Expert Tips:

01 -
  • They're genuinely crispy, not chewy or dense like some roasted chickpea attempts—the drying step makes all the difference.
  • Harissa brings real depth without overshadowing the chickpea's nuttiness, making them addictive rather than punishing.
  • Ready in 45 minutes total, vegan, gluten-free, and they last a few days if you can keep from eating them straight from the container.
02 -
  • If your chickpeas aren't fully dry before roasting, they'll turn out chewy no matter how long you leave them in the oven—I learned this the hard way and ended up with expensive chickpea granola.
  • The halfway shake matters more than you'd think; coins of chickpea that fall to the bottom will brown faster than the rest, so keep them moving.
  • They'll firm up more as they cool, so pull them out when they look just barely golden rather than deeply browned.
03 -
  • Invest in good parchment paper; it prevents sticking and makes you feel more organized than you probably are.
  • Don't crowd the pan—give each chickpea breathing room so air can circulate and crisp them evenly on all sides.
  • Taste one while still warm to know exactly how much salt and heat you want in the next batch.
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