Updated: Jun 29
These crispy chickpeas may become your new favourite snack, a versatile nibble you'll make thyme and thyme again. Additionally, they're an excellent garnish for soups and salads, come together with minimal effort, are easy to transport, and are just plain delicious and packed with nutrients. They are tossed with our Vintage Zaatar mix and cumin.
2 cups cooked Chickpeas 1tsp olive oil
3-4 tbsp AboutThyme Vintage Zaatar mix
1 tbsp cumin
Pre-heat the oven to 400F. Cover a flat baking tray with parchment paper.
In a mixing bowl, toss the chickpeas with the olive oil to coat. Lay on the baking tray and place in the preheated oven. Roast for 15-20 minutes and toss to ensure even cooking. Cook a further 15 minutes or so until crispy.
Remove from the oven and add to a bowl. Immediately toss the hot chickpeas with the Zaatar mix. Enjoy warm or at room temperature. Roasted chickpeas are best enjoyed within an hour or two of roasting but can easily be re-heated in the oven.
Easily double or triple this recipe to feed a crowd. Serve as an appetiser, party snack, or as a topper on hummus.
If you don't like the texture of chickpeas' papery skins, peel them by gently rubbing their skins off with your fingertips. Make certain that the chickpeas are thoroughly dried before tossing with the olive oil and Zaatar.